THE CORAL RESIDENCES KANDIMA WHERE ART MEETS PARADISE
PULSE HOTELS INTRODUCES NEW RESIDENTIAL PROJECT
MEMORABLE STORY AWAITS AT OAGA ART RESORT
GO DIGITAL GO SERVERLESS
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Hotelier Maldives
Volume 13, Issue No: 66
EDITORIAL
Ismail Faseeh, Editorial Director
Ali Naafiz, Editor naafiz@hoteliermaldives.com
Ibrahim Mahudhee, Managing Editor mahudhee@hoteliermaldives.com
CONTRIBUTING WRITERS
Moobeen Jaleel, Maaish Mohamed, Thoiba Riyaz and Maha Rasheed
LAYOUT DESIGN
CIAO Advertising
PHOTOGRAPHY
Courtesy of the respective resorts
SALES
Naail Nihaadh naail@hoteliermaldives.com, sales@hoteliermadlives.com
PUBLISHER
Perspective Pvt. Ltd.
4th Floor, M. Kaneeru Villa, Orchid Magu, Male, Republic of Maldives, PO Box No. 20212 Mobile: +960 7246292, +960 7910858
Dear readers,
As we unveil Issue 66 of Hotelier Maldives, we present a collection of stories that highlight achievements and innovations within our hospitality industry. This edition features the Coral Residences at Kandima, a project by Pulse Hotels that focuses on luxury and sustainability. These residences offer comfort and reflect respect for the natural beauty of the Maldives.
We celebrate the leadership of Enver Arslan at JOALI and Mohamed Sobah at COMO Maalifushi. Their dedication and innovative approaches set benchmarks in island luxury, crafting experiences that resonate with guests long after their stay. Their stories show the power of visionary leadership in transforming the hospitality landscape.
Our culinary spotlight shines on Chef Riccardo Pinna and Ahmed Niam. Chef Pinna’s work at Sheraton Maldives focuses on sustainable gastronomy, showing how luxury and environmental responsibility can go hand in hand. Meanwhile, Chef Niam’s mastery of Maldivian cuisine at Sun Siyam Iru Veli brings the flavours and traditions of the Maldives to the forefront, offering guests an authentic dining experience.
We also honour rising stars in our industry, such as Yoonus Ibrahim, whose journey from dreams to distinction in hospitality is inspiring. Additionally, Erika Magora’s passion for marketing Maldives’ resorts at Sun Siyam Iru Veli highlights the role of women in shaping the future of our industry.
From the artistic allure of Oaga Art Resort to the heartfelt service at Hilton Maldives Amingiri, this issue encapsulates the essence of Maldivian hospitality. We also delve into stories of personal and professional growth, such as Hashim’s journey and Atmosphere Core’s strides in sustainability.
Join us in celebrating these stories of passion, innovation, and excellence.
Warm regards,
Ali Naafiz Editor, Hotelier Maldives
Where Art meets Paradise: Memorable story awaits at Oaga Art Resort
Sustainable Gastronomy: Chef Riccardo Pinna on elevating dining at Sheraton Maldives
Mohamed Sobah: Orchestrating Excellence at COMO Maalifushi
The Art of Service: An emotion management guide for hospitality managers
The Coral Residences, Kandima: Pulse Hotels introduces new residential project Anantara Kihavah introduces Maldivian Culture Experience
JOALI’s Enver Arslan: Crafting Legacy in Island Luxury Yoonus Ibrahim: From Dreams to Distinction in Hospitality
Two years of warm welcomes at Hilton Maldives Amingiri Resort & Spa
Journey to Excellence: Hashim’s inspiring story in Maldivian Hospitality
Atmosphere Core makes significant headway on Sustainability Goals
Nonius TV; Cloud-based Hotel Interactive TV for premium hospitality Appointments
Sun Siyam Iru Veli’s Erika Magora: Finding passion in marketing Maldives’ resorts
Ahmed Niam: Mastering Maldivian Cuisine at Sun Siyam Iru Veli
Where Art meets Paradise:
Memorable story awaits at Oaga Art Resort
By Maha Rasheed
Recently opened Oaga Art Resort transcends the concept of a mere luxury escape. It’s a canvas woven with the rich tapestry of Maldivian heritage, folklore, and contemporary art, offering guests a truly immersive experience. Here, your villa isn’t just a place to stay; it’s a story with art and culture waiting to be discovered. Upon arrival, we were greeted by a joyous dance performance accompanied by traditional songs, a touch that perfectly captured the resort’s spirit.
Step into a setting that celebrates the soul of the Maldives. Oaga’s villas, be it the beach havens with private pools or the overwater sanctuaries boasting breathtaking vistas, are designed to be unparalleled cocoons of luxury. Art collections within each villa bring the captivating legends of the Maldives to life. Imagine unwinding after a day of exploration, surrounded by the vibrant murals depicting the
epic love story of Dhon Hiyala and Alifulhu. Modern amenities like plush bedding, state-of-the-art entertainment systems, and elegantly designed living areas seamlessly blend with the artistic narrative, creating a truly special ambiance.
Oaga Art Resort caters to your desires, offering a range of bespoke amenities. Whether you crave the exclusivity of direct beach access or the tranquility of an overwater retreat, you’ll find your perfect sanctuary. Personalised services elevate your stay further. In-villa dining, private butler service, and customisable experiences ensure every moment reflects your unique desires.
Oaga Art Resort breaks away from the generic Maldivian resort experience. It’s a place where local island charm meets luxury and an artist’s studio. The resort boasts spacious, welldesigned artistic villas, each one offering a distinct perspective on Maldivian history and culture, further enriching your stay. During festive
occasions like Eid and Kula-kula, the resort comes alive with cultural celebrations, offering guests a deeper immersion into the local way of life.
While the turquoise waters and pristine beaches beckon, Oaga offers a plethora of activities to keep you engaged. Explore your artistic side at the art studio, find rejuvenation at the spa, or perfect your downward-facing dog at the yoga pavilion. The resort also features an outdoor gymnasium, a water sports centre, and a children’s playground, catering to all interests.
Oaga Art Resort breaks away from the generic Maldivian resort experience. It’s a place where local island charm meets luxury and an artist’s studio.
Unwind with daily activities with entertaining live music nights, and even a chance to learn the art of cocktail making. For young guests and animal lovers, a petting zoo provides a delightful encounter with goats, bunnies, and feathered friends.
The heart and soul of Oaga Art Resort lies in its exceptional staff. From the moment you set foot on the island, their warmth and genuine hospitality make you feel right at home.
The main restaurant at Oaga Art Resort is a foodie’s paradise, reminiscent of a bustling Asian street food bazaar. Live cooking stations showcase a delightful array of culinary delights. Themed meals with daily variations keep things exciting, while a permanent pizza and pasta station, and a burger bar cater to comfort food cravings. Guests can also delve into the flavors of Maldivian cuisine at the staff canteen, offering a truly authentic experience.
The heart and soul of Oaga Art Resort lies in its exceptional staff. From the moment you set
foot on the island, their warmth and genuine hospitality make you feel right at home. Their attentiveness and willingness to go the extra mile ensure your stay is truly unforgettable.
Oaga Art Resort is a breath of fresh air amidst the Maldivian resort scene. Awash with vibrant colours and local artwork, it’s a visual feast for the senses. Unlike the usual luxurious monotony, Oaga pulsates with artistic energy, keeping you enthralled throughout your stay.
Oaga Art Resort is a haven for discerning travellers seeking an experience beyond the ordinary. It’s a place where luxury meets art, culture intertwines with comfort, and every moment is a story waiting to be told. Whether you’re a family seeking a vibrant escape, a couple yearning for romance, or an art enthusiast desiring a unique cultural immersion, Oaga Art Resort promises an unforgettable Maldivian narrative.
Mohamed Sobah: Orchestrating Excellence at COMO Maalifushi
By Maha Rasheed
In the kaleidoscope of the Maldives’ hospitality panorama, Mohamed Sobah shines as a leader with passion and dedication. As the General Manager of COMO Maalifushi, he embodies the ethos of excellence and service that defines this luxurious retreat in Thaa Atoll. Sobah’s journey from a young aspirant to a seasoned leader is a testament to his unwavering commitment to the art of hospitality.
Sobah’s odyssey in the hospitality realm commenced early in his career, right after completing his schooling. His initiation into the industry began at Paradise Island Resort, where he imbibed the foundational principles of guest service and operational excellence. However, it was in 2002 that Sobah’s trajectory took a definitive turn when he seized the opportunity to join COMO Cocoa Island’s front office team.
The subsequent years witnessed Sobah’s ascent
through various pivotal roles within COMO Hotels & Resorts, including Duty Manager, Assistant Front Office Manager and Front Office Manager in 2011. It was in 2013 that he embarked on a significant chapter of his career by joining the pre-opening team of COMO Maalifushi. His astute leadership and unwavering dedication were duly recognized, leading to his elevation as the Director of Rooms in 2017.
By 2020, Sobah assumed the responsibilities of Resort Manager and Acting General Manager, steering the operations of COMO Maalifushi with finesse and acumen. In February 2022, Sobah’s journey reached a zenith when he was appointed as the General Manager, marking a historic moment as one of the first Maldivians to hold such a prestigious position within an international hotel chain.
Throughout his illustrious career, COMO Hotels & Resorts provided Sobah with invaluable opportunities for professional growth, including international cross-exposure experiences and participation in renowned training programs. In
2010, Sobah completed the hotel management training program at COMO The Halkin and COMO Metropolitan in London, laying a strong foundation for his subsequent achievements. Noteworthy among his accolades is the Master Certificate in Hospitality Management from Cornell University, where he honed his skills in leadership, revenue management, and financial acumen. Sobah also holds an MBA from Maldives Business School, further augmenting his managerial prowess.
Central to Sobah’s philosophy is a relentless pursuit of superior guest service and continuous improvement. He champions a culture of excellence within COMO Maalifushi, emphasizing the importance of motivation and empowerment for team members. Moreover, Sobah underscores the imperative of sustainability, both for the resort and the broader hospitality landscape in the Maldives.
COMO Maalifushi’s commitment to sustainability resonates deeply with Sobah, who spearheads various green initiatives such as coral propagation, actively involving guests in conservation efforts. Sobah firmly believes that sustainable practices are integral to safeguarding the pristine natural beauty of the Maldives for future generations.
In Sobah’s own words, “My career journey has been guided by a passion for hospitality and a relentless pursuit of excellence. As a Maldivian, I take immense pride in leading COMO Maalifushi and contributing to the growth of tourism in our beautiful nation. Sustainability is not just a choice but a responsibility, and I am committed to ensuring that COMO Maalifushi sets the benchmark for eco-friendly luxury.” He also added “COMO Hotels & Resorts shares this commitment to excellence and fosters a culture that empowers and develops its team members to grow into future leaders, ensuring a bright future for hospitality in the Maldives. We believe that investing in our people is essential to our long-term success.”
For aspiring hoteliers, Sobah offers sage advice, emphasizing the importance of dedication, continuous learning, and a genuine passion for service. He encourages young professionals to embrace challenges, seize opportunities for growth, and never lose sight of the profound impact they can have on shaping memorable guest experiences.
Sobah further remarks, “In the dynamic landscape of the hospitality industry, adaptability and innovation are key. It’s essential to stay attuned to evolving guest preferences and industry trends while upholding the core values of authenticity and excellence.”
Sustainability is not just a choice but a responsibility, and I am committed to ensuring that COMO Maalifushi sets the benchmark for eco-friendly luxury.
Mohamed Sobah, General Manager of COMO Maalifushi
Mohamed Sobah’s journey from a budding hospitality enthusiast to a distinguished leader at COMO Maalifushi exemplifies the transformative power of passion, perseverance, and purpose. His unwavering commitment to excellence, coupled with a steadfast dedication to sustainability, cements his legacy as a trailblazer in the Maldives’ vibrant hospitality landscape. Under Sobah’s stewardship, COMO Maalifushi continues to redefine luxury hospitality while staying true to its ethos of mindful, immersive experiences amidst the splendor of the Maldives’ azure waters.
The Coral Residences, Kandima: Pulse Hotels introduces new residential project
Pulse Hotels & Resorts, one of the leading innovators in Maldives tourism, has introduced The Coral Residences, Kandima.
Nestled on the northern end of the lush and green three-kilometre-long Kandima Integrated Island Resort in Dhaalu Atoll, this residential development is a first of its kind and promises to redefine luxury living in the Maldives.
Designed and crafted with meticulous attention to detail, The Coral Residences, Kandima, is a unique, integrated beachfront residential community with exceptional 5-star service, situated in the shimmering blue heart of the Maldives.
The Coral Residences comprises of 40 exquisitely designed two bedroom and three bedroom apartments. All apartments feature contemporary
design and chic interiors, high-end finishes, state-of-the-art appliances, and unobstructed panoramic sea views across the Indian Ocean. Residence owners will enjoy exclusive access to a host of premium facilities, including a private beachfront pool, a gourmet restaurant and bar, dedicated fitness and recreation facilities and a 24-hour concierge service.
Buyers of The Coral Residences will be able to own their apartments under the new strata title ownership program. Owners’ apartments will be part a rental programme, managed by Pulse Hotels & Resorts. Residents will have the access to the full range Kandima’s 5-star resort
services, including its restaurants and bars, spa, recreation, and other amenities to complement their lifestyle. With its emphasis on comfort, convenience, and community, this development offers a truly elevated living experience.
We are thrilled to introduce The Coral Residences, Kandima, to discerning local and international buyers. With its unparalleled design and amenities, homeowners can take advantage of a limitless world of activities and experiences on offer at Kandima. We believe this development will set a new standard for luxury living in the Maldives, as well as bringing a new definition to the Maldives family vacation.
Sanjay Maniku, Managing Director of Pulse Hotels & Resorts
The Coral Residences is realised by Pulse Hotels & Resorts, the creators behind The Nautilus Maldives, Kandima Maldives, and Nova Maldives. Known for their innovative hospitality concepts, Pulse Hotels & Resorts ensures that each property offers exceptional experiences and world-class service. The development has commenced and is expected to complete within Q3, 2025.
Journey to Excellence: Hashim’s inspiring story in Maldivian Hospitality
In a ceremony held at Kurumba Maldives on April 25, 2024, Mohamed Hashim was awarded for his dedicated service in the Maldivian hospitality industry. Among the distinguished recipients of Hotelier Maldives Awards 2024 were three remarkable individuals who characterise dedication and service, and Hashim was one of them.
Hashim’s remarkable journey in the Maldivian hospitality industry represents dedication, resilience, and unwavering commitment.
Over the years, Hashim’s reputation for excellence and natural leadership propelled him through various roles, ultimately leading to his current position as Resident Manager at Diamonds Thudufushi. Starting as a staff canteen waiter in the tourism industry at Vabbinfaru Island Resort in 1985, he then transitioned to Thulhagiri Island
Resort as a room boy. By December 1990, he made his way to Diamonds Thudufushi in the same role, gradually ascending the ranks to head room boy, then housekeeper, and finally resident manager by September 2004. His career has been nothing short of inspiring.
His invaluable contributions have not only impacted Diamonds Thudufushi but also underscored his integral role in managing the group’s resorts in the Maldives under Planhotel Hospitality Group.
In a recent interview, Hashim shared insights into his journey and the principles guiding his success. He emphasised the importance of teamwork, integrity, and a customer-centric approach to hospitality management. Reflecting on his evolution, Hashim highlighted the significance of respecting everyone and fostering open communication within the team and management. When asked about his greatest achievements, he humbly credited the collective efforts of his team and the sacrifices made for the Maldives tourism industry and the company.
As a leader, Hashim believes in listening and respecting perspectives from all levels, guiding his approach to leadership and team management. His core values of punctuality, intentionality, and cost-effectiveness shape his management style, ensuring efficient operations and guest satisfaction.
Hashim’s journey serves as a beacon of inspiration, demonstrating the enduring spirit of dedication in the Maldivian hospitality industry. His legacy of excellence and leadership will undoubtedly continue to inspire future generations of hospitality professionals. Join us in celebrating Hashim’s remarkable journey and the impact of dedicated service on the success of resorts like Diamonds Thudufushi.
As a leader, Hashim believes in listening and respecting perspectives from all levels, guiding his approach to leadership and team management.
Sustainable Gastronomy: Chef Riccardo
Pinna on
elevating dining at Sheraton Maldives
By Maaish Mohamed
Nestled in the idyllic setting of the Maldives, the Sheraton Maldives Full Moon Resort & Spa stands as a beacon of culinary excellence, guided by the experienced hands of Executive Chef Riccardo Pinna. With a career spanning three decades and numerous countries, Chef Pinna’s journey to the Maldives is a testament to his dedication, passion, and innovative spirit in the culinary arts.
Chef Riccardo Pinna’s culinary odyssey began in Sardinia, Italy, where he honed his skills at a local culinary school. His passion for food and a desire to explore new cultures and flavors led him to travel extensively, working in 15 different countries. From the bustling kitchens of London and the serene landscapes of Australia to the vibrant culinary scenes of Spain and Dubai, Chef Pinna’s global experiences have significantly shaped his culinary style. Most recently, his journey took him to the dynamic and rapidly evolving culinary landscape of Saudi Arabia, where his innovative approach
continues to thrive and inspire, before arriving in the Maldives to further elevate his culinary artistry.
“Each country I worked in contributed to my growth as a chef,” he reflects. “I have been fortunate to learn from the best aspects of many chefs I met along the way, which has been instrumental in shaping my approach to cooking.”
Unlike many chefs who are influenced by a singular culinary figure, Chef Pinna draws his inspiration from the diverse chefs he has encountered throughout his career. This collective inspiration has fuelled his creativity and passion, allowing him to incorporate a broad spectrum of culinary techniques and flavors into his repertoire.
The Sheraton Maldives Full Moon Resort & Spa is renowned for its diverse and authentic dining experiences. Under Chef Pinna’s leadership, the resort boasts multiple dining outlets, each offering a unique culinary journey. Authenticity is key, with chefs from various nationalities ensuring that the cuisine reflects true cultural flavours. From the rich spices of the Indian restaurant to the delicate flavours of the Thai and the hearty dishes of the Italian restaurant, guests are treated to a global feast.
A standout event is the special Maldivian night, where local chefs prepare traditional dishes using ingredients sourced from the island or Male, presented in a stunning beach buffet. This dedication to authenticity and diversity sets Sheraton Maldives apart in a competitive market.
One of Chef Pinna’s notable initiatives at the resort is the introduction of a carbon-free menu, which has been warmly received by guests. Driven by a commitment to sustainability, the menu features produce from the resort’s organic chef gardens, including the innovative “100-metre salad,” made entirely from ingredients grown on the island.
“The main challenge was the limited variety
of produce,” Chef Pinna explains. “But it pushed us to be creative with what we have. While creating a full a la carte menu was difficult, a tasting menu allowed us to showcase fresh, sustainable ingredients.”
Each country I worked in contributed to my growth as a chef. I have been fortunate to learn from the best aspects of many chefs I met along the way, which has been instrumental in shaping my approach to cooking.
Pinna,
Sustainability is not just a trend but a core principle of modern gastronomy, and Chef Pinna incorporates it into every aspect of his kitchen operations. The resort’s Green Globe certification, the use of gardenfresh ingredients, and an efficient waste management program are testaments to this
Riccardo
Executove Chef at Sheraton Maldives
commitment. The resort even has a biogas plant that converts restaurant waste into biogas, further supporting its sustainability efforts.
A typical day for Chef Pinna is anything but ordinary. Overseeing seven dining outlets and a staff canteen, he ensures that 1200 meals per day are prepared for the resort’s 350 staff members. His day involves not only managing kitchen operations but also engaging with guests, gathering feedback, and continuously striving to enhance the dining experience.
“Working in the Maldives is unique compared to a city hotel,” he says. “The logistics are different, and it requires creativity and adaptability. The staff here becomes your family, and you live and work together as a close-knit community.”
For Chef Pinna, every day at the Sheraton Maldives Full Moon Resort & Spa brings a new culinary adventure. The diverse range of guests ensures that no two days are alike, making his experience at the resort continuously exciting and fulfilling.
As for the future, Chef Pinna and his team are constantly updating menus and exploring new dining experiences to keep guests delighted. “While there are no major changes planned at the moment, we are always looking for ways to enhance our guests’ dining experiences,” he shares.
Working in the Maldives is unique compared to a city hotel. The logistics are different, and it requires creativity and adaptability. The staff here becomes your family, and you live and work together as a close-knit community.
Riccardo Pinna, Executove Chef at Sheraton Maldives
With Chef Riccardo Pinna at the helm, the Sheraton Maldives Full Moon Resort & Spa continues to set high standards in culinary excellence, offering guests a truly unforgettable dining experience in one of the most beautiful settings in the world.
JOALI’s Enver Arslan: Crafting Legacy in Island Luxury
By Ali Naafiz
Enver Arslan’s journey through the world of hospitality reads like an adventure novel, filled with passion, resilience, and a relentless drive for perfection. His story begins with a simple curiosity about hotel life and spirals into a leading role as the Area General Manager of JOALI Maldives and JOALI BEING.
Enver’s academic roots are in education, with a degree from Erciyes University. But it was the allure of the Four Seasons in Wyoming that set him on a path that would take him across continents, from the deserts of Saudi Arabia to the tropical paradise of the Maldives in 2014. Each stop on his journey added layers of insight and expertise, preparing him for his role in shaping the JOALI brand.
In 2017, Enver joined the JOALI team as Resort Director, just as the brand was making its mark in a competitive field. His leadership over the past seven years has been pivotal in the rise of
JOALI Maldives and JOALI BEING, and he’s now looking forward to the debut of JOALI Kaafu.
JOALI Maldives and JOALI BEING stand out in the crowded luxury resort scene with their unique fusion of art, wellness, and a commitment to the environment. JOALI Maldives, opened in 2018, is the region’s first art-immersive resort and has quickly become a hub for creativity and culture.
JOALI BEING, which opened its doors in 2021, is the world’s first wellbeing island, offering tailored health and wellness experiences.
Enver’s blueprint for JOALI is built on sustainability and empowering women.
“JOALI isn’t just a brand; it’s a dream that’s become a reality—a lifestyle hospitality brand with heart,” he explains. “This dream is evident in everything JOALI does, from its innovative approach to luxury to its commitment to community and the environment.”
Enver has been a champion of sustainable practices at JOALI, setting new benchmarks for luxury hospitality. The JOALI Reef Restoration Programme and island clean-ups are just a few examples of the brand’s environmental efforts. Programmes like the Mini Marine Biologist and tree planting involve guests and locals in preserving the natural beauty of the Maldives.
JOALI’s approach to sustainability is captured in its “Joy of Caring” philosophy, focusing on preservation, nurturing, empowerment, and conservation. This ensures that every aspect of JOALI’s operations, from conserving energy to ethical sourcing, is in line with their commitment to the planet.
JOALI’s mission is to create unforgettable experiences for every guest. The resorts have earned a Forbes Five-Star rating, recognised for their innovative guest services. Each visitor is paired with a Jadugar,
or personal butler, who crafts a stay that’s as unique as the guest themselves.
“Our service is a tapestry of digital and personal touches, with delightful surprises woven in throughout the stay,” Enver says. “It’s this attention to detail and genuine hospitality that makes a stay at JOALI an experience to remember.”
Enver sees the future of luxury tourism in the Maldives being shaped by a desire for transformative experiences and a focus on health and wellbeing—areas where JOALI BEING excels with its state-of-the-art and personalised wellness programmes.
Sustainability continues to be a key trend, with travellers becoming more aware of their impact on the environment. JOALI’s commitment to responsible luxury and empowering women aligns perfectly with these evolving guest values.
For Enver, the growth of JOALI has been the highlight of his career.
“Being part of JOALI’s journey, from the initial concept to creating each property and guest experience, has been a dream come true,” he reflects. “I’m especially proud of the opportunities JOALI has created for local talent and the sense of community it fosters.”
Guests and stakeholders can look forward to exciting developments at JOALI, including the upcoming JOALI Kaafu, a new resort closer to capital Male’. New culinary experiences, art collaborations, and partnerships with wellness experts will continue to enrich the JOALI experience.
Enver’s advice for those looking to climb the hospitality ladder is to embrace passion, dedication, discipline, and determination. His journey is proof that these qualities are the keys to success in the ever-evolving world of hospitality.
Anantara Kihavah introduces Maldivian Culture Experience
Anantara Kihavah Maldives Villas has announced the launch of “Journey Through Maldivian Heritage,” an immersive cultural experience that aims to introduce the luxury resort’s guests to a variety of local customs and artisanal activities designed to celebrate the heritage and traditions of the Maldives.
Available every Thursday, this all-day initiative offers guests the opportunity to immerse themselves fully in local heritage by making a genuine connection to the Maldivian people and their culture. From the moment guests wake up, they are treated to a wide selection of authentic Maldivian specialities at breakfast. Then as they stroll around the island, guests will see the team proudly dressed in traditional Maldivian attire. With guidance from the resort’s dedicated team and local artisans, guests will experience traditional corals, local cuisine,
and cultural activities throughout the day.
Suitable for guests of all ages, the many engaging artisanal activities on offer include a Palm Leaf Weaving Workshop, where guests can learn traditional weaving techniques and create their own beautiful palm leaf corals such as ornaments, baskets, hats, and more. For those seeking a musical experience, the Bodu Beru Drum Class offers guests an opportunity to immerse themselves in the rhythm and movement of traditional Maldivian drumming and dance. Culinary explorers can participate in a hands-on Maldivian Cooking Class with a local master chef as he reveals the secrets of Maldivian cuisine.
As part of the fully immersive adventure, the Local Island Visit encourages guests to explore a nearby island and experience the local way of life up close. The Traditional Maldivian Sunset Fishing activity provides guests with an opportunity to try their hand at fishing using traditional methods against the backdrop of a stunning sunset. The Fishing Net Making Class, led by local experts, teaches the skill of making fishing nets that has been handed down across multiple generations. For the more active fun seekers, there is an unmissable opportunity to join in a Bashi Game, a traditional Maldivian sport which is similar to volleyball.
As the sun sets, the team and guests will gather for the mesmerising Bodu Beru Sundowner Ritual. Celebrating the end of the day, the ceremony begins with the lighting of torches before the rhythmic beats of a Maldivian bodu beru performance by the team combine to create an enchanting and unforgettable experience.
Anantara Kihavah is committed to offering guests an authentic and immersive experience that captures the heart and soul of the Maldives. Through these cultural activities, the resort aims to create lasting memories and a deeper appreciation for Maldivian heritage.
Anantara Kihavah
Sun Siyam Iru
Veli’s Erika Magora: Finding passion in marketing
Maldives’ resorts
By Ali Naafiz
She has a law degree, but instead of finding passion in the field, she pursued her interest in people, networking, and travelling, and found her calling in marketing.
Erika Magora, the Cluster Assistant PR and Communications Manager at Sun Siyam Iru Veli and Vilu Reef, was not sure what she wanted to do after she graduated from law school. Born in the Philippines but raised in Malaysia, Erika tried different jobs in business development and sales, but none of them felt right. Then, one day, she saw an online vacancy for a marketing position at a luxury hotel in Malaysia.
“I just said to myself, ‘I’ll go for it and just try it out,’” she says. “And then I found out that’s really what my calling is. I love marketing in hospitality, especially in the luxury sector, because you can meet a lot of people, learn a lot from different individuals from all around the
world, and get to travel around a lot as well.”
She also discovered that she had a knack for marketing, even though she had no formal training or background in it. She credits her success to her mentors, who taught her everything from the front end to the back end of marketing.
“I had a great manager, and I learned a lot from her,” she says. “She showed me how to do graphic design, manage social media, update the app, handle the website, manage media, conduct shoots, work with different crews from different parts of the world, and coordinate with the operations team for different events.”
Erika’s first few years in marketing were “really great and a lot of learning.” She enjoyed the variety and creativity of her work, as well as the opportunity to interact with guests and media from different countries and cultures.
After working in Malaysia for a few years, Erika was ready for a new challenge. She heard about an opportunity at Sun Siyam Iru Veli, a luxury resort in Maldives, from one of her ex-colleagues who had worked in the Maldives before.
“He was telling me how great the experience is and how it’s a very different market and environment,” she says. “So, I was very interested in it, and I told myself I’m going to try it out.”
Erika applied and got the job. She moved to Maldives in November 2023 and has been working at Iru Veli ever since. She says that the difference between working in Malaysia and Maldives is huge, both in terms of culture and market.
“The culture is very different. The work culture, diversity, lifestyle—everything is different. Living on the island here in the Maldives, obviously, I’m not able to get as much diversity in terms of food or experience as in Malaysia. But it’s
still very interesting to me because I like the Maldivian culture. It’s very rich, and the food is similar in terms of curry and spice,” she says. “The biggest challenge for me is being away from family and friends, but I have also found ways to cope and enjoy my life on the island. I really like being in the water. I love the ocean and all these water activities. So being on an island doesn’t make me feel depressed or anything because it actually energises me to work,” she says.
I just said to myself, ‘I’ll go for it and just try it out,’ And then I found out that’s really what my calling is. I love marketing in hospitality, especially in the luxury sector, because you can meet a lot of people, learn a lot from different individuals from all around the world, and get to travel around a lot as well.
Erika Magora,
Cluster Assistant PR and Communications Manager at Sun Siyam Iru Veli and Vilu Reef
Maldives caters to a niche and high-end clientele. It is more focused on luxury and exclusivity, and creating memorable experiences for the guests. For Erika, this means she has to be creative and innovative in her marketing strategies and tactics, and communicate effectively with the media and the guests. It also means learning and looking for new ways to make the resort stand out and attract more guests.
“So really, it’s not a nine-to-five job. It’s basically any time of the day I have to be working, so it’s pretty flexible in a sense, but it’s just diverse. It involves a lot of different types of work. So I can’t say every day is the same, which makes it more interesting. Actually, it’s more exciting. I really love that,” she says. “I have to make sure we maintain a good image and continually enhance the brand image. You know, everywhere I have
to check the websites, the app, and review all the different publications that feature us to ensure everything’s in order. What they publish out there should all resonate with the brand.”
Just like most fields, hospitality is also still a very much male-dominated industry. Although there are few women, especially in the leadership positions, Erika is happy to see more women joining the industry and proving their capabilities.
“There is a push from our management to hire and train more women. It’s not something that they specifically say, ‘Oh, we focus on just hiring women,’ but it’s more about looking at talents. So, again, it’s not about women or just men. We look at individuals and consider the skills a person has. But for sure, there is a lot of potential with the women here right now,” she says.
She copes with this challenge by being sociable and flexible.
“Whether you’re a man or a woman, the characteristics will always depend on the individual. Not all men are bad, and not all men are good. So, for me, I just try to adapt to the individuals themselves. I work with them professionally, always being patient, understanding, and trying to grasp their perspective in terms of whatever we’re working on. And always maintaining professionalism,” she says.
Erika has a diverse background and works independently with her director in Spain. She loves hospitality and marketing and wants to grow in the industry and within the Sun Siyam Resorts group. For her, hospitality is exciting and rewarding, but also challenging. She advises aspiring hospitality professionals to be ready to meet and deal with different people, be kind, patient, and strong, trust their gut, and be open to learning and adapting.
“Don’t be afraid to try new things and explore different options. You never know what you
might discover or where you might end up. Also, do your research, learn from others, and always keep improving yourself. Marketing is a very dynamic and competitive field, so you have to stay on top of your game and be adaptable,” she says. “You have to keep learning. Be open to learning. Be open to more ideas because this world, this industry is always evolving. It’s not always going to stay the same. So, you have to learn how to adapt to the trends, to the new generation, and what the people want because, at the end of the day, we’re serving. Hospitality is a service industry. We need to serve people and make sure what they want is being given to them. And just keep learning every day.”
For Erika, the unique combination of her Filipino origin and upbringing in Malaysia helps her adapt to different cultures and markets, and gives her an edge in creating stories and brands that resonate with guests and media. She loves the Maldivian culture and the ocean, and finds them energising for her work. She is passionate about her job and her field, and she wants to continue working in the luxury sector and grow with the company.
“I think that’s the beauty of hospitality and marketing. You can always find something new and exciting to do and learn,” she says.
The Art of Service: An emotion management guide for hospitality managers
By Thoiba Riyaz
In the idyllic world of luxury resorts, guest satisfaction reigns supreme. But beyond the pristine beaches and opulent villas lies a complex web of human interaction. Resort managers navigate a constant dance of emotions – those of their staff and, of course, their discerning clientele.
While operational expertise is a prerequisite, the ability to manage emotions effectively elevates a good manager to a great leader. Here’s a guide to equip yourself with the tools to navigate the emotional landscape of a luxury resort:
1. Self-Awareness: The Foundation of Emotional Intelligence
The cornerstone of emotional intelligence is selfawareness. Recognize your own emotional triggers and how they impact your behavior. Are you prone to frustration under pressure? Do you take criticism personally? By understanding your emotional responses, you can anticipate them and develop
coping mechanisms. Take time for introspection – journaling or meditation can be helpful tools.
2. Cultivating Emotional Agility
Resort life is dynamic. Unexpected situations and disgruntled guests are par for the course. Cultivate emotional agility – the ability to adapt to changing situations and regulate your emotions. When faced with a challenge, take a deep breath, assess the situation calmly, and then choose a measured response.
3. The Power of Active Listening
Both staff and guests crave to be heard. Active listening demonstrates empathy and builds trust. When someone expresses a concern, give them your full attention. Make eye contact, paraphrase their words to ensure understanding, and acknowledge their feelings. This creates a safe space for open communication and problem-solving.
4. Mastering the Art of Empathy
Empathy allows you to see things from another person’s perspective. Imagine the pressure a new staff member might feel, or the disappointment a guest might experience with a minor setback. By putting yourself in their shoes, you can respond with compassion and understanding, fostering a more positive and collaborative environment.
5. Building a Culture of Emotional Intelligence
Emotional intelligence is contagious. By demonstrating strong emotional management skills, you set a positive example for your staff. Encourage open communication and emotional vulnerability within your team. Foster a culture where staff feel comfortable expressing their concerns and where constructive criticism is seen as an opportunity for growth.
Managing Guest Emotions
Luxury guests have high expectations, and sometimes, things don’t go according to plan.
Here’s how to navigate guest emotions effectively:
• Validate their feelings: Acknowledge their disappointment or frustration. Phrases like “I understand your frustration” or “I apologize that this hasn’t met your expectations” go a long way.
• Focus on solutions: Don’t get defensive. Listen to their concerns and work collaboratively to find a solution that exceeds their initial expectations.
• Go the extra mile: A small gesture of goodwill, like a complimentary upgrade or a personalized amenity, can often turn a negative experience into a positive one.
Managing Staff Emotions
• Staff are the heart and soul of any resort: They directly impact the guest experience. Here are some tips for managing staff emotions:
• Create a supportive environment: Foster open communication and make yourself readily available to address staff concerns.
• Recognize and appreciate their efforts: A simple “thank you” or a public shoutout can make a world of difference.
• Provide opportunities for growth: Offer training and development programs that empower your staff and help them feel valued.
• Address conflict constructively: When disagreements arise, mediate them fairly and focus on finding solutions, not assigning blame.
Emotional intelligence is a skill that can be honed with practice. By investing in your own emotional well-being and fostering a culture of emotional intelligence within your team, you can create a luxury resort experience that transcends expectations and leaves a lasting positive impression on both guests and staff.
Two years of warm welcomes at Hilton Maldives Amingiri Resort & Spa
Hilton Maldives Amingiri Resort & Spa unveils a Maldivian themed week of festivities commemorating its second anniversary. Called the Amingiri Birth-dheyh Party, a whimsical nod to the Dhivehi word for ‘two’ (dheyh), the program brims with island charm and natural artistry.
“Our dedicated team has prepared a series of events celebrating not only our remarkable journey, but also the beauty and local culture that inspire it,” said Gaurav Thakur, General Manager.
“We look forward to sharing these moments of joy with all our guests, whether they are discovering the soul of the Maldives for the first time, or seasoned travelers revisiting their favorite retreat.”
Island Rhythms
The celebration kicks off on July 1 with the rhythmic beats of a boduberu performance. This traditional welcome resonates with the heartbeat of the Maldives, setting the tone
for a week filled with cultural immersion.
As the sun sets, guests are invited to gather for the ceremonial cake cutting and a vibrant cocktail party. The evening continues with the Beach Market buffet dinner, where the air is scented with the enticing flavors of Maldivian cuisine. Guests can indulge in local delicacies while enjoying cultural performances that showcase the islands’ rich heritage.
The resort festivities culminate on July 7 in an exhibit that shines a spotlight on local artisans’ intricate work and homegrown brands.
Embracing Nature
Throughout the week, guests are encouraged to connect with nature. A tree planting ceremony for returning guests symbolizes growth and gratitude for shared experiences. Additionally, a coral planting initiative allows guests to
contribute to marine conservation efforts.
Creativity blooms with a canvas and painting competition, while chic island style comes to life at a fashion show and White Party.
Sustainable Sips and Culinary Craftsmanship
Culinary aficionados can discover a fusion of Maldivian zest and Italian elegance complemented by a curated selection of fine wines during a special dinner at Origin. Another enchanting evening awaits at the Fire and Smoke Chef’s Table in Beach Shack.
A locally inspired cocktail named the Sagaafy Colada will be available throughout the week. Infused with Maldivian spice, traditional screw pine and fresh coconut, the delightful drink captures the essence of the island and reflects a commitment to sustainable practices.
Holistic Wellbeing at Amingiri Spa & Hammam
For those seeking serenity and renewal, Amingiri Spa & Hammam offers a haven of tranquility. Visiting practitioner Pallavi Sawant returns, bringing her expertise in biodynamic craniosacral therapy. She harmonizes body, mind and soul, integrating Tibetan singing bowl sound therapy and dynamic chakra dance. While in residence, she will conduct a series of transformative experiences, including guided meditations, celestial rituals, and yoga classes.
Spa enthusiasts can indulge in the Radiance Bundle, a curated collection of rejuvenating treatments that include luxurious hair care, revitalizing skin therapy and pampering pedicures; or the Revitalizing Facial, a blend of advanced anti-ageing formulations and invigorating cryotherapy techniques.
As a serene tribute to the island’s flora, guests will be treated to tea delicately infused with locally sourced flowers on the overwater Skye deck following each treatment.
Fun and Culture for Young Explorers at Krakengiri Kids’ Club
The purpose-built Krakengiri Kids’ Club, one of the largest in the Maldives, promises a lively experience filled with entertainment and games at its own exuberant Amingiri Birth-dheyh Party for little guests.
Cultural appreciation is nurtured through art and play with activities like the Maldivian Ohvalhu gondi (an 8-hole competition) and a t-shirt painting class infused with vibrant Maldivian motifs.
Exclusive Offer
Guests who stay a minimum of four nights enjoy
the added value of a half board meal plan and complimentary shared roundtrip speedboat transfers with Maldivian Bliss. This offer is available for stays through to December 20, 2024.
Until September 30, 2024, children stay and dine free: parents staying with two young children ages 11 years and below in an Overwater Suite with Pool and any of the Two-Bedroom Beach and Overwater Villas will also enjoy the half board meal plan and complimentary shared roundtrip speedboat transfers when booking Maldivian Bliss. Hilton Honors members enjoy full points for their stay. Terms and conditions apply.
For more information or to make reservations, guests may visit Hilton Maldives Amingiri Resort & Spa or call +960 664 63 64.
Yoonus Ibrahim: From Dreams to Distinction in Hospitality
By Maha Rasheed
Yoonus Ibrahim’s story is one of ambition, resilience, and a deep-seated love for the hospitality industry. Recently crowned the Young Hotelier of the Year at the Hotelier Maldives Awards 2024, Yoonus’s path is an inspiration to aspiring hoteliers around the world.
Yoonus’s passion for hospitality stemmed from childhood dreams. Inspired by his successful uncle in the industry, Yoonus knew from a young age that he wanted to carve his own path in this dynamic world. In 2009, his dream began to take shape when he secured his first role as a waiter at Kuramathi Island Resort. This marked the beginning of a remarkable journey.
While his initial role as a waiter provided a valuable introduction, it was at Kudafushi Resort & Spa that Yoonus truly started to shine. Joining the resort during their pre-opening phase in 2016, he demonstrated exceptional
dedication and a commitment to excellence. His talent was quickly recognized, and he was promoted to Restaurant Manager within a short period. Here, he showcased his ability to manage a diverse range of culinary experiences, impressing his superiors with his leadership skills. This impressive performance propelled him further, leading to promotions as Assistant F&B Manager and eventually F&B Manager.
Life’s journey is rarely without its hurdles, and Yoonus faced his fair share of setbacks. However, he approached these challenges with a determined spirit, guided by the belief that “a little setback in life is not the end of everything.” This unwavering resilience has been a cornerstone of his success, allowing him to persevere and emerge stronger from difficult situations.
Currently, Yoonus holds the position of Assistant F&B Manager at OBLU XPEREINCE Ailafushi
and OBLU Select Lobigili. Here, he continues to make significant contributions, bringing his expertise and passion to two prestigious resorts. Notably, Yoonus has thrived in pre-opening projects, a testament to his ability to shape guest experiences from the very foundation. He takes great pride in being part of the team that builds and defines the essence of a new resort.
Yoonus Ibrahim’s story is a powerful testament to the transformative power of passion, perseverance, and hard work. It serves as a reminder that with unwavering dedication and a positive outlook, we can navigate life’s challenges and achieve remarkable things. As Yoonus continues to flourish in the world of hospitality, his future holds immense promise, much like the inspiring journey he has undertaken thus far.
Ahmed Niam: Mastering Maldivian Cuisine at Sun Siyam Iru Veli
By Ali Naafiz
Ahmed Niam is the Executive Sous Chef at Sun Siyam Iru Veli, a 5-star luxury resort in Maldives that offers sleek and spacious accommodation with ultimate tropical retreat. He is also a culinary consultant who has worked with various hotels and resorts in Maldives, helping them to create and improve their menus and dishes. He is passionate about Maldivian cuisine, which is based on three main ingredients: coconuts, fish and starches.
Niam started his culinary journey at the age of 18, when he joined Sun Island Resort & Spa as a kitchen assistant. There, he learned the basics of cooking and developed an interest in Thai fusion cuisine. He then moved to Taj Exotica Resort & Spa, where he worked as a demi chef de partie and honed his skills in cold and hot kitchens. He also gained exposure to international cuisines such as Indian, Italian, Japanese, Thai and Asian fusion or fine dining, and grill and steak.
“I always loved cooking and learning new things. I was inspired by the chefs I worked with, who taught me a lot and encouraged me to pursue my career. I also enjoyed the challenge of creating dishes that satisfied the guests’ expectations and preferences,” Niam said.
After working at Taj Exotica for two years, Niam joined Angsana Velavaru as a demi chef partie, where he was in charge of the buffet, in-villa dining and private dinners. He then moved to Sheraton Maldives Full Moon Resort & Spa, where he became a chef de partie and oversaw the operation of two outlets and two sections. He also participated in several culinary competitions and won several awards.
I think Maldivian cuisine is very unique and diverse, and it reflects the history and culture of the country. It is influenced by the cuisines of India, Sri Lanka, Arabia and Southeast Asia, but it also has its own identity and flavour. Ahmed Niam, Executive Sous Chef at Sun Siyam Iru Veli
“I think competitions are a great way to showcase your talent and creativity. They also help you to improve your skills and learn from other chefs,” Niam said.
Niam’s career progressed further when he became a sous chef at Sun Siyam Olhuveli, where he managed the operation of three outlets. He then moved to Sun Siyam Vilu Reef, where he continued his role as a sous chef and also introduced a Maldivian night, where he cooked traditional dishes for the guests. He then joined Anantara Dhigu Maldives Resort, where he was responsible for the overall operations of three outlets.
“I think being a sous chef is a very challenging and rewarding position. You have to supervise
the staff, ensure the quality and consistency of the food, plan the menus, control the costs, and handle the guest feedback. You also have to be creative and innovative, and keep up with the latest trends and techniques,” Niam said.
Niam’s next destination was Vakkaru Maldives, where he worked as a sous chef for two years and handled the overall operation of five outlets. He then became a culinary consultant and worked with several hotels and restaurants in Maldives, such as Beehive Hotels, Ocean Dream, Rio and Kuramathi. He helped them to design and execute their menus, train their staff, and improve their standards and services.
In November 2023, Niam joined Sun Siyam Iru Veli as the Executive Sous Chef, where he is focusing on Maldivian cuisine. He aims to provide the guests with a memorable and authentic dining experience, using fresh and local ingredients.
“I think Maldivian cuisine is very unique and diverse, and it reflects the history and culture of the country. It is influenced by the cuisines of India, Sri Lanka, Arabia and Southeast Asia, but it also has its own identity and flavour. I want to showcase the best of Maldivian cuisine, and also to create new dishes that are inspired by the local produce and traditions,” Niam said. “I think cooking is an art and a science, and it requires passion and dedication. I always try to improve myself and to learn new things. I also try
to inspire and motivate my team, and to create a positive and productive work environment. I believe that teamwork is the key to success.”
At Sun Siyam Iru Veli, Niam is expressing his vision and style of cooking. He also wants to write a cookbook, where he can share his recipes and stories. He hopes to become a role model and a mentor for the young and aspiring chefs in Maldives.
“I think cooking is a way of life, and it gives me happiness and satisfaction. I am very grateful for the opportunities and experiences that I have had, and for the support and guidance that I have received from my family, friends and colleagues. I also want to give back to the community and to the industry, and to contribute to the development and promotion of Maldivian cuisine,” Niam said.
One of the ways that Niam promotes Maldivian cuisine to the guests of Sun Siyam Iru Veli is by organising a Maldivian Night every Friday at the main restaurant. This is a buffet-style dinner that features a variety of dishes from different regions of the country, such as boshi mashuni (banana flower salad), kulhi boakibaa (spicy fish cake), kandu kukulhu (barracuda curry), and bondibaiy (rice pudding). The guests can also enjoy live music and cultural performances, such as bodu beru and traditional dances.
introduce the guests to the rich and diverse culture and cuisine of Maldives. It is also a fun and interactive way to engage with them and to share our stories and traditions. I always get positive feedback from the guests, who appreciate the authenticity and quality of the food and the entertainment,” Niam said.
Another way that Niam showcases Maldivian cuisine to the guests is by offering them cooking classes, where they can learn how to prepare some of his signature dishes. The guests can also visit a local island, where they can see and buy some of the fresh ingredients that are used in Maldivian cooking. Niam also gives them tips and tricks on how to use the spices and herbs that are essential for Maldivian cuisine.
“I always enjoy seeing the guests’ enthusiasm and curiosity, and their satisfaction and pride when they taste authentic Maldivian flavours,” Niam said.
Niam believes that Sun Siyam Iru Veli is at another level among Maldivian resorts when it comes to promoting local cuisine. He says that the resort has a strong commitment and vision to support
“I think Maldivian Night is a great way to
PROOF
AI POWERED EDITING
Atmosphere
Core makes significant headway on Sustainability Goals
International hospitality company, Atmosphere Core announces sustainability achievements across four pillars of Community, Operations, Resources and Environment. This environmentconscious approach is evident through the company’s many impactful initiatives such as renewable energy infrastructure and water-saving technology across resorts. Along with companywide projects, individual resorts are also looking at innovative pilot projects such as a vertical hydroponic garden at OZEN LIFE MAADHOO or the in-house biogas setup at OBLU SELECT Sangeli.
“Sustainability isn’t an option; it’s our ethos. We look at reusing, reducing, and recycling. All our resorts use a paperless app-based booking and check-in system. At our spas, we serve handmade candied orange peels, and all our resort teams maintain kitchen gardens with a constant effort to improve every year. The cumulative impact of these eco-friendly
choices can have a lasting positive change. From conscious development to conserving resources and curating culturally connected experiences for our guests, every decision we make is rooted in preserving the natural beauty that surrounds us in the enchanting islands of Maldives,” comments Shrikant Dash, the Deputy Managing Director for Corporate at Atmosphere Core.
Driving Positive Community Impact
Recognising the need to give back to the local community, Atmosphere Core has been supporting charities and driving impact through a non-profit, non-governmental organisation – Atmosphere Foundation. In the span of two years, the foundation has achieved significant milestones. It has built a high-quality training kitchen for special needs students, run reading programmes for 7,196 youngsters and supported health screening programs for 590 senior citizens at local islands.
By introducing bamboo plantation and cultivation not just on the group’s resorts, but also in local community outreach programs, Atmosphere Foundation is at the forefront of bringing responsible hospitality and climate protection programmes together. Bamboo plants are known for their exceptional carbon absorption rate, contributing to the goal of making the Maldives a carbon-free destination. Through the Bamboo for Climate Change Mitigation project, Atmosphere Foundation has donated over 4,000 germinated seedlings and introduced saplings to 27 islands, collaborating with local councils on 9 initiatives. This project has covered all but 5 atolls in Maldives. Over 1,000 seedlings have also been planted in resorts operated by Atmosphere Core.
How the Sun Powers Atmosphere Core’s Resorts
Atmosphere Core is driving a solar revolution in the Maldives by maximising every opportunity to power resorts with clean energy from the
sun. In 2019, Atmosphere setup a marine and rooftop solar system at OZEN LIFE MAADHOO. Since then, the solar setup has expanded across resorts, leading to a year-over-year increase in solar energy production. With a 40% increase in 2022 followed by a 14% rise in 2023.
As of May 2024, there are 8,890 solar panels installed across seven resorts which have produced a cumulative of 16,500 MWh of clean energy from 85 roof installations and 12 floating platforms. To put those numbers in perspective, Atmosphere Core has saved 4,459,459 liters of diesel by using solar energy, and thus resulting in a cumulative reduction of 11,951 metric tonnes of CO2 emissions.
Commitment to Coral Conservation
At the resorts within the Atmosphere Core portfolio, environmental care takes centre stage, with a special focus on coral conservation. Within the portfolio of nine resorts, seven have an actively managed coral conservation programme and four resorts have a dedicated marine biologist. In 2023, a total of 279 coral frames were installed
in Atmosphere Core waters with about 13,436 coral fragments. In Q1 2024, 21 new frames were installed across the resorts. Through continuous monitoring and maintenance, the coral fragments have encrusted onto the frames and started to grow new branches. Over the years, through coral propagation, these conservation gardens have flourished with live corals attracting marine life including Parrot Fish, Snappers, Eagle Rays, Sharks, and other invertebrates.
Within the portfolio of nine resorts, seven have an actively managed coral conservation programme and four resorts have a dedicated marine biologist.
All of Atmosphere Core’s resorts have received Green Globe Certification for environmental sustainability, with OZEN RESERVE BOLIFUSHI and OBLU NATURE Helengeli by SENTIDO receiving gold certifications. With a 10% global market share, Green Globe is one of the most preferred sustainability certifications for resorts and involves successfully being audited on 44 key environmental criteria and up to 380 compliance indicators depending on the destination.
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Appointments
Shimhad Ali
Human Resources Manager at Sun Siyam Iru Veli
Shimhad Ali brings a wealth of experience to his new role, having embarked on his journey in the tourism industry in 2007. Starting as a receptionist at sister property, Sun Siyam Vilu Reef, Shimhad quickly advanced his career, gaining diverse experience in both housekeeping and human resources at renowned establishments, including Four Seasons Resort Maldives and LUX* North Male Atoll. Shimhad holds a Bachelor’s degree and has served in various HR capacities, culminating in his most recent position as Assistant Human Resources Manager at Jumeirah Maldives Olhahali Island.
Ibrahim Fayaz
Food and Beverage Manager at Sun Siyam Iru Veli
With over fifteen years of experience in the food and beverage industry, Ibrahim Fayaz has a proven track record of excellence. His career began as a waiter at Bandos Island Resort, followed by roles at prestigious properties such as Soneva Gili, Hard Rock Penang, and Como Parrot Cay. Most recently, Fayaz served as the F&B Manager at Hurawalhi Island Resort and Kudadoo Private Island, where he led his team to multiple accolades, including Forbes 5 Star certification for Hurawalhi.
Kadek Darmawati
Spa Manager at Sun Siyam Iru Veli
Kadek Darmawati’s passion for wellness and dedication to excellence have defined her career in the spa industry. After beginning as a massage therapist in Bali, Darma gained extensive experience in various Maldivian resorts before joining Pullman Maldives Maamutaa. Her vision for Sun Siyam Iru Veli is to elevate the spa to a 5-star standard, ensuring a luxurious and rejuvenating experience for all guests.
Kanchana Perera
Director of Finance at One&Only Reethi Rah
Kanchana originates from Sri Lanka and boasts over 20 years of experience within the finance sector. Demonstrating extensive involvement in the Maldives, he has held prestigious roles across numerous properties within the island nation throughout his professional journey. Noteworthy affiliations include renowned establishments such as Starwood Hotels & Resorts, Marriott International and Capella Hotels and Resorts. Kanchana is a holder of a Master of Business Administration from the University of Suffolk. With an abundance of knowledge and decades of experience, Kanchana represents a valuable augmentation to the management team of the resort.
Antonio Gracio
Ali Arushad
Front Office Manager at Lily Beach Resort
Ali Arushad, who works closely with Laurent to boost inresort sales and enhance guest experiences, began his career as a receptionist and worked his way up to his current position. His career trajectory includes roles such as invilla dining, front office supervisor, assistant front office manager, and Butler Manager at Hideaway Beach Resort & Spa before becoming Front Office Manager at Lily Beach.
Dan Drebing
Resort Manager at The RitzCarlton Maldives
Assistant Director of Sales at Alila Kothaifaru Maldives
Naziya brings 12 years of experience and dedication to her new position, encompassing an outstanding track record in sales, a deep passion for promoting the Maldives and a strong commitment to community engagement.
Vice President of Operations and General Manager of RAAYA By Atmosphere
With over a decade of experience in luxury hospitality sales, Antonio began his career in 2009 in Algarve, Portugal. He then was later promoted to Associate Director of Sales at Jumeirah Port Soller in Mallorca, Spain. His career continued at Jumeirah Hotels & Resorts, where he led the sales departments of the Group’s leading beachfront properties, such as Jumeirah Zabeel Saray and Jumeirah Beach Hotel. Eventually, he was promoted to Director of Sales for Madinat Jumeirah’s properties – Jumeirah Al Naseem, Jumeirah Al Qasr, Jumeirah Mina A’Salam, and Jumeirah Dar Al Masyaf.
Laurent Driole Director of Sales at One&Only Reethi Rah
General Manager at Lily Beach Resort
Previously the resort manager of Lily Beach, Laurent, in his new role, is focused on maintaining standards and providing experiences that delight guests under the Lily ethos. Coming from a Food and Beverage background, he is dedicated to maintaining the unparalleled quality of the renowned Platinum Plan. Collaborating closely with the talented kitchen team and Executive Chef Antonio, the team at Lily Beach strives to continually elevate their culinary offerings. Laurent also announced their recent recognition with the prestigious Wine Spectator Awards as a testament to their culinary excellence, aiming for even greater accolades in the future.
Dan’s journey in hospitality has led to significant roles at The Ritz-Carlton, Abama, The Ritz-Carlton, Abu Dhabi Grand Canal, and The Ritz-Carlton, Kapalua. His career progression included roles as Assistant Director of Food and Beverage at The Ritz-Carlton, Langkawi, and Director of Food and Beverage at W Maldives and The Ritz-Carlton Maldives, Fari Islands.
Assistant Director of Sales and Marketing at The Ritz-Carlton Maldives
Alia has been an integral part of The Ritz-Carlton Maldives, Fari Islands team since the pre-opening phase in 2021, starting as a Sales Manager. With over a decade of experience in hospitality, her journey began as a Butler at the One & Only Reethi Rah, Maldives, followed by roles at Amilla Fushi, Maldives.
Executive Assistant Manager at Joy Island
With valuable experience gained from working in luxury brands such as Banyan Tree, Hilton, and Sun Siyam Resorts. Riza’s journey serves as a shining example of hard work and perseverance.
Philippe Claverotte’s career spans almost 30 years and includes reputed luxury hotel groups and resorts in twelve countries. This appointment is his seventh leadership role in a luxury property. A French national, Philippe joined Atmosphere Core in 2019 as the General Manager at Atmosphere Kanifushi. He moved to VARU by Atmosphere as General Manager in February 2021, where he led the team for three years. Philippe has a strong track record of success within the company, including the recent rebranding and relaunch of OBLU NATURE Helengeli by SENTIDO.
General Manager at OBLU SELECT Sangeli
Hartatik, hailing from Indonesia, has held senior positions at prestigious properties around the world, including roles as General Manager at international hotels in Indonesia and China as well as a Director of Sales & Marketing role. Having worked her way up the career ladder, she seamlessly manages various aspects of resort operations and is poised to mentor and build the team, bringing out the best in them. Jenni has continuously honed her skills through specialised training and international exposure gained from hands-on experiences with high-revenue markets across Asia, Africa, Europe, and North America. She is fluent in English, Mandarin, and Indonesian, and has also studied Japanese, Cambodian, and German.
Ahmed Riza
Naziya Hassan
Philippe Claverotte
Jenni Hartatik
Alia Korshykova
Jenni
