Georgios Vasilopoulos has been appointed as Executive Chef at .Here Maldives
.Here Maldives, one of the newest ultra-luxury and most intimate private island resorts in the Maldives, is delighted to announce the appointment of Executive Chef Georgios Vasilopoulos. Chef Georgios will oversee the culinary vision across the resort's two islands, Somewhere and Nowhere, shaping a distinct gastronomic identity ahead of the property's highly anticipated opening in December 2025.
With over 17 years of experience at some of the world's most prestigious hotels and private estates, including Raffles Dubai, Gstaad Palace, Badrutt's Palace in Switzerland, Le Vieux Manoir au Lac, and Nobu Matsuhisa Mykonos, Chef Georgios Vasilopoulos brings a refined global sensibility to .Here Maldives' immersive culinary program. Throughout his career, Chef Georgios has excelled in creative menu development, leading multicultural teams, and innovating globally inspired flavors.
At .Here Maldives, Chef Georgios will curate the resort's restaurant and bar concepts - anchored by Safar, meaning "journey" in Dhivehi, where global techniques meet the flavors of the Indian Ocean. His menus will embody .Here's ethos of refined simplicity and mindful luxury, drawing on the natural bounty of the Baa Atoll UNESCO Biosphere Reserve. Guests will enjoy experiences ranging from overwater fine dining to private in-residence tasting menus and destination-inspired feasts under the stars.
Born in Methoni, a coastal village in southern Greece, Chef Georgios first studied electronic engineering before following his passion for gastronomy, an experience that instilled in him both technical discipline and creative freedom. Following his career spanning several iconic destinations, he served as Chef de Cuisine at the Royal Hashemite Court in Jordan, where he led fine dining for the Royal Family. Most recently, he was an Executive Chef for ultra-high-net-worth private residences in London and Switzerland. Across each of these roles, Chef Georgios earned recognition for designing highly personalized, sensory dining experiences that elevate the notion of hospitality into an art form.