Mackenzie, the head chef and proprietor of the Pipe and Glass in South Dalton, Yorkshire, England, earned its Michelin Star in 2010 and has kept it since.
Mackenzie’s debut cookbook, On the Menu, released in 2012, won Best Debut Cookbook at the Gourmand World Cookbook Awards in Paris.
While at the Outrigger, Mackenzie will hold a cooking class on the beach and present a special five course wine pairing menu prepared by him on two evenings.
Mackenzie said guests at Outrigger Konotta Maldives Resort can expect a variation on some of the classics from The Pipe and Glass. These will include Duck Three Ways, Yorkshire Pudding, Forced Yorkshire Rhubarb and a signature fish dish using the fresh catch from around Konotta Island.
The inspiration for Mackenzie’s dishes in England comes from the changing seasons and seasonal products, such as game dishes in the winter. In the year-round tropical heat of the Maldives, menus are more determined by the supply network of fresh products set up by the Outrigger’s Executive Chef, Christopher Long, also from Yorkshire.