At The Nautilus Maldives, dining follows no fixed script, leaving room for personal tastes, unexpected discoveries and moments shaped around individual curiosity. From 7 to 12 November 2026, this philosophy will find expression through the craft of award-winning pastry chef Elena Nabiullina, founder of artisanal gelato brand CREAMO, as she joins the resort’s Masters for Masters series. Her residency will bring contemporary pâtisserie to the island through a guest masterclass and a signature dessert created for guests staying during the week.
Named Pastry Chef of the Year by WHERETOEAT in 2024, Elena has contributed to more than 14 restaurant openings and served as pastry chef at Café Garage at the Garage Museum. Through CREAMO, her artisanal gelato brand, she continues to explore contemporary techniques, unexpected flavour combinations and the interplay of texture and presentation.
Sharing the Craft of Dessert
On 8 November, Elena will lead a dessert masterclass for guests at The Nautilus, offering an opportunity to explore the techniques and creative thinking behind her signature CREAMO cookies. Designed to be recreated at home, the treats bring a practical dimension to the experience, allowing guests to carry a part of the residency beyond the island.
Throughout the six-day residency, guests staying at the resort will also receive Elena’s signature Bublik, a ring-shaped dessert presented with a specially designed card sharing the story behind its creation. The gesture offers a closer introduction to her work, allowing guests to discover the thinking and craftsmanship behind a dessert created by its maker.
A Meeting of Craft and Personal Expression
At The Nautilus, the Masters for Masters series brings accomplished creators to the island to share the ideas, skills and passions that shape their work. Elena’s residency extends this philosophy into pâtisserie, creating space for guests to engage with the creative process through tasting, learning and conversation.
Rather than following a conventional culinary programme, the experience centres on a personal encounter with the craft of dessert-making, where technical precision meets imagination and familiar ingredients take on new forms. It is an approach that reflects The Nautilus’ wider philosophy of allowing experiences to unfold around the interests and curiosities of each guest.
