Hotelier Maldives - Issue #58

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Post-Pandemic Wellness

Dear Readers,

Welcome to issue 58 of Hotelier Maldives.

Wellness Travel had been identified as a growing segment within the global travel tourism and hospitality industry long before COVID-19. However, the pandemic has given a new intensity to this fast growing sector, perhaps no longer making it a niche. In this issue we look at how travelers define and seek wellness experiences; and we talk to two eminent leaders in the field, Ozgur Cengiz, the General Manager at JOALI BEING Maldives and Heidi Grimwood, Vice President of Spa, Atmosphere Hotels and Resorts.

Speaking exclusively to Hotelier Maldives, both Cengiz and Grimwood confirmed that ‘in the post-pandemic era, the need to improve one’s physical, spiritual, and mental wellbeing is already driving people to seek holistic solutions and in doing so, perhaps affect a global shift in our approach to tourism’. The two also elaborated further on the topic in the 6th General Managers Forum hosted by Hotelier Maldives on 15th September 2022 at Kurumba Maldives.

The sixth GM Forum also celebrated 50 years of tourism in the Maldives. And the opening keynote by David Keen addressed the topic, ending the session with a Q&A with two of the pioneers of Maldives tourism; MU Maniku and Hussain Afeef.

This year’s GM Forum also saw additional presentations by JLL, STR and Four Seasons Resorts Maldives. In addition, two panels on tourism in post-pandemic economy and post pandemic wellness trends.

In our regular segments we review Kandima Maldives, a game changer in MICE tourism in the Maldives. Located in Dhaalu Atoll, Kandima is one of a kind with a range of accommodation and dining options both on land and over water. In the GMs View segment, we feature Jorg Weytjens, GM at Kagi Maldives, and Karen Merrick, GM at JA Manafaru.

We also have a special feature in this edition profiling AIMA Construction Pvt Ltd; a leading Maldivian company preferred by hotel developers in the construction of resorts. Additional content look at the flourishing coffee market in the Maldives and a Hotel Marketing Checklist for 2022 and 2023.

As always I hope you enjoy the read and if you wish to comment or publish an opinion article, please email them to mamduh@hoteliermaldives.com or info@perspective.mv

Sincerely,

Mohamed Mamduh Managing Editor

Music and Michelin Stars to Celebrate Siyam World’s First Birthday

Hotelier Maldives Volume 9, Issue No: 58

EDITORIAL

Mohamed Mamduh, Managing Editor, mamduh@hoteliermaldives.com

Naufal Naeem Editorial Advisor and Contributor

Janet Smailes Contributing Writer

CONTRIBUTING WRITERS

Patrick Landman, Janet Smailes, Aminath Zahir, Ruth Franklin, Rae Munavvar, Lulua Mohamed, Naza Nazeem, Shuba Hussain, Shahudha Mohamed, Leesha Haneef, Anshika Singhal

LAYOUT DESIGN

Ali Haisham Rasheed

PHOTOGRAPHY COURTESY

OF THE FOLLOWING:

Sun Siyam Resorts, Hotel Asia, Brennia Kottefaru, Chefs Guild of Maldives, Nova Maldives, Emerald Faarufushi Resort & Spa, Kandima Maldives, JOALI BEING, Atmosphere Hotels & Resorts, Kuredu Island Resort, Alila Kohaifaru Maldives, Kagi Maldives, JA Manafaru, Four Seasons Maldives Landaa Giraavaru, Meraki, The Ozen Collection, Villa Hotels & Resorts, Patina Maldives Fari Islands, Dusit Thani Maldives, Kuda Villingili Resort Maldives, Ritz-Carlton Maldives Fari Islands, Universal Resorts, Jumeirah Maldives Olhahali Island, The Westin Maldives Miriandhoo Resort, St. Regis Maldives Vommuli Resort, Lanala

CLIENT RELATIONS & ADVERTISEMENT SALES sales@hoteliermadlives.com, +960 791 0858

MEDIA AND PUBLIC RELATIONS

Rawha Waheed rawha@hoteliermaldives.com +960 791 0858

Siyam World is celebrating its first birthday in all its grandeur with a string of anniversary events that will be held from the 28th to the 31st of October this year.

The celebrations will commence with a stage show and will end with a Resident Evil-themed Halloween party that will be held with a series of pool parties and a three-day residency by acclaimed Chef Tom Brown.

The celebrations will feature fire dancers, acrobats, and the Maldives’ first self-taught female sand artist, in addition to a floor-filling set from Tinie Tempah’s official tour selector DJ Charlesy, and headline sets from platinum-selling British artists Yungen and Tom Zanetti.

Also performing live during the anniversary celebrations, will be Finnish talent ONEVIOLIN,

who is well-known and admired for conjuring covers of global hits using only sounds from a single violin.

In addition to the gala opening night concert, each of the special guest artists will also perform standalone shows across a four-day programme of festivities and pool parties, featuring a Resident Evilthemed ‘Umbrella Corporation’ Halloween party, complete with roaming zombies and a haunted house.

Food enthusiasts can also enjoy the series of Chef’s Table Dinners orchestrated by one of the UK restaurant scene’s most exciting young talents, Chef Tom Brown, who will be gracing the resort’s kitchens for the celebrations.

Siyam World is a five-star all-inclusive island destination that boasts an enticing variety of 18 accommodation

categories ranging from 89 to 3,000 square metres, from Pool Beach Villas, Beach Suites and Beach Residences that overlook the Indian Ocean.

Hotel Asia Exhibition Returns for

with International

After a break of two years due to the COVID-19 pandemic, South Asia’s largest hospitality trade-show, Hotel Asia 2022, is returning for its 16th Edition.

This year’s exhibition will be held in Dharubaaruge, in capital Male’ City, on October 10, 11 and 12, with the much awaited International Culinary Challenge scheduled to kick off one day ahead.

industry, providing buyers with an opportunity to explore and source from recognized brands, network directly with international suppliers and manufacturers, and discover the latest developments and trends in the industry.

PUBLISHER PERSPECTIVE PVT LTD

4th Floor, M. Kaneeru Villa, Orchid Magu Male, Republic of Maldives, PO Box NO 20212

Mobile: +960 7246292, +9600 7999008 Email: info@hoteliermaldives.com www.hoteliermaldives.com

According to the organizers, this year’s event will feature over 175 booths and stalls, with participants from different countries in South Asia, in addition to local companies and brands.

The exhibition is expected to attract the leaders and key stakeholders of the hospitality

Moreover, the Culinary Challenge, held alongside the exhibition, will see 650 entries from 500 chefs competing in over 20 categories. Competitors will have the opportunity to show off their skills to the panel of judges, led by Project director Alan Palmer and Worldchefs Vice President Martin Kobald.

Conceived in the year 2000, the Culinary Challenge aims to encourage locals to enter the culinary workspace,

develop interest in the field, and open avenues for budding culinary enthusiasts. Those who perform well and win at the challenge can receive opportunities to attend international programmes alongside world-class chefs, and prove themselves across the globe.

Hotel Asia is organized by Maldives Exhibition & Conference Services Pt Ltd (MECS), together with Lanka Exhibition and Conference services Pvt Ltd (LECS) and Bestbuy Maldives Pvt Ltd, the main sponsor and partner of the exhibition since its inception.

The event is endorsed by major organizations and government bodies, such as the Maldives’

Ministry of Tourism, and the National Chamber of Exporters in Sri Lanka.

Q&A with MU Maniku and Hussein Afeef, hosted by David Keen at GM Forum

Brennia Kottefaru Awarded ‘Best Hotel’ by Voyage Prive

Brennia Kottefaru has received the “Best Hotel” award for the year 2022 by Voyage Prive, a luxury travel club that specializes in premium holidays.

The award is given to the hotel with the most room nights, marking Brennia Kottefaru as one of the most desired holiday destinations worldwide this year.

Ali Zahir, Chairman of Brennia expressed that they are “delighted to receive this year’s Best Hotel Award. Everyone from the Kottefaru team is thrilled to be recognised and it

Chef Awards Announced to Commemorate

Golden Year of Tourism

The Chefs Guild of Maldives (CGM) has launched the Chef Awards in homage to the 50th Golden Year of Tourism, an industry that has elevated the culinary profession within the Maldives to a global level and provided an ever-increasing number of passionate chefs, a platform from which to showcase their skills.

The CGM Chefs Awards will be a biennial award to recognise achievements of those within the industry, plus encourage, inspire and cultivate aspiring chefs and those professionals dedicated to advancing culinary arts within the Maldives.

The Chefs Guild of Maldives (CGM), was registered in October 2014 and is the first non-profit-making association, for chefs working in the Maldives. Endorsed by the World Association of Chefs Societies (WACS), CGM is the authorized Maldivian national culinary association.

CGM actively engages schools and the local communities in activities to promote the

art of cooking and usage of local ingredients with a focus on retaining the customs, traditions and dishes that are in danger of disappearing. The Awards will provide a forum to celebrate both local and international chefs, their achievements, and their impact on the local communities and the tourism industry.

By launching the Chefs Awards, CGM aims to use it as a platform to promote the culinary profession and the opportunities it offers throughout the Maldives to encourage the youth of the country, whilst acknowledging the talent and achievements of those within the industry. The goal is to develop a National Culinary Team to represent the Maldives in international competitions and forums, building on the achievements of those who have already represented their country and highlighting the depth and strength of culinary prowess within the Maldives.

CGM invites all chefs to apply for the inaugural CGM Chefs Awards 2022 and all

tourism establishments, local businesses and restaurants are encouraged to nominate their exceptional culinary professionals to compete for these prestigious accolades. The categories are open to all nationalities.

The categories and criteria for Chefs Award 2022 are:

• Executive Chef

• Sous Chef

• Competition Chef (Chefs who have won medals and awards at local and international level)

• Education Chef (Chefs who are instrumental in

is a testament to the excellent work we have been doing together as a team to provide the best possible experience to our guests.”

Owned by a 100 percent Maldivian company, Brennia Kottefaru is a 12-hectare tropical island resort located in Raa Atoll, featuring 142 spacious villas, divided into 7 categories from Bougain Villas, Beach Villas and Ocean Pool Villas and many more. Notably, the resort was also awarded the Traveler’s Choice award by TripAdvisor earlier this year for their outstanding services

Nova Maldives, A New Star is Born

developing and fostering talent)

• Pastry and Bakery Chef

• Young Chef (Must be under 25 years old as at 31st October 2022)

• Long Service Special Awards (Proven track record of more than 20 years in the industry)

Nominations should be sent via: https://cutt.ly/CGM_

ChefsAward before midnight on 9th October.

Nova, the new property developed and managed by Pulse Hotels & Resorts, was launched with a ‘big bang’ on Saturday evening. A special familiarisation visit, gala dinner and an exciting launch party with a line-up of local artists. A group of business partners and industry connoisseurs were in attendance.

Nova is located in Ari Atoll, a 25-minute journey by seaplane from Velana International Airport. Unlike many of the recent openings, Nova is a natural island with lush vegetation and surrounded by white powder beaches. The lagoon and house reef are some of the best in the Maldives.

The island resort has 76 spacious villas split between overwater villas and beach villas in 10 categories. Beach and water villas with private terraces, endless Indian ocean views, natural splendour, and much more abound. Awash in custom-

made furniture, warm light, and natural materials, the pared-back and minimalistic interiors deliver a truly relaxing atmosphere. Accommodations are equipped with king-size beds, rainfall showers, Apple TV, high-speed internet, and plastic-free and refillable luxury bath amenities.

Pulse Hotels & Resorts is the umbrella brand for three brands, Kandima Maldives, The Nautilus Maldives, and Nova Maldives, and new projects are in the pipeline.

The fast-growing hospitality company manages and operates its resorts with a philosophy shaped by playful, smart, responsible, human and rooted values.

“We at Pulse Hotels & Resorts are genuinely delighted to have officially launched our bright new star – Nova!

Nova is a welcoming all-inclusive soulful island that sparks joy, connection and the

uplifting spirit of the Nova community. With Nova we target the Millennial travellers and intend to immerse our guests in the natural beauty of the Maldives, inspire good soul days that leave them feeling more joyful, at their best, and more connected to new friends,” said Ali Althaf, COO of Pulse Hotels & Resorts.

The Emerald Collection Opens Second Luxury Property: Emerald Faarufushi Resort & Spa

N The Emerald Collection announces the opening of its second Maldivian 5-star luxury property in Raa Atoll: Emerald Faarufushi Resort & Spa.

Aldo Scarapicchia, Partner and Managing Director of The Emerald Collection, expressed that they are “thrilled to consolidate our presence in the Maldives with the opening of Emerald Faarufushi Resort & Spa.”

“The new property will allow us to offer an integrated experience for international guests, with 80 additional accommodations between Beach and Water Villas, 70 of which have private pools. All our villas have been designed to comfortably host both couples and families with children. In fact, our new resort is also home to the Dolphin Kids Club, a space where younger guests can really play, learn, have fun yet feel independent under the watchful eye of our multilingual professional educators.”

The new Emerald Faarufushi Resort & Spa is located on an intimate 7-hectare island, just 20 minutes by boat from the group’s first property, Emerald Maldives Resort & Spa. Both resorts are members of The Leading Hotels of the World, and offer The Emerald Collection’s high-quality, signature Deluxe All-Inclusive service formula, as well as the opportunity for guests to island-hop in the Maldives and experience two luxury properties under the same brand.

The Emerald Collection was launched in 2013 and it is an Italian 5-star luxury

owned group led by the Scarapicchia family, which boasts over 40 years of experience managing luxury all-inclusive properties in the Indian Ocean, the Caribbean and East Africa.

Their group renewed its focus on promoting sustainable tourism by implementing green practices both

operationally and for the guest experience at the 100% plastic free property, and they have been notably tackling environmental issues with different projects such as the coral farming initiative at their resorts.

The 6th GM Forum hosted by Hotelier Maldives at Kurumba Maldives on 15th September drew over 23 GM’s representing 38 resorts, 2 hotels and 86 industry leaders, including two of the reputed pioneers of tourism, MU Maniku and Hussain Afeef. The forum is the only dedicated networking gathering for GM’s in the Maldives and serves as a forum to discuss challenges, learn about new ideas and innovations as well as the ability to share ideas and frustrations.

The desire to connect and catch up was evident from the steady buzz of conversation during the registration and the seeming reluctance for people to move to the conference room, where sponsor exhibition stands skirted the edges, enticing delegates to sample their products and learn about their services.

The start of the forum seemed an unwelcome intrusion into the hum of conversation around the circular tables, however, ample opportunity was provided to converse further during the lunch and coffee breaks.

Kurumba played the perfect host, from the well-laid-out room, to the scrumptious display of light bites and pastries, a never-ending coffee and tea station and a tantalizing selection of salads, desserts, cheeses and hot dishes on the lunch buffet.

This year’s GM Forum featured two panels on the themes, Tourism in a PostPandemic Economy and Post-Pandemic Wellness & Wellbeing. Respectively, the first panel was facilitated by Bandhu Ibrahim Saleem, Founder and Partner, Cyprea Group, Chairman, Solarelle Insurance; in discussion with, wellestablished members of their respective fields, Althaf Mohamed Ali, COO, Pulse Hotels & Resorts, and Rifaath Jaleel, Founder & Chairman First National.

The second panel was facilitated by Thoyyib Mohamed, MD & CEO, MMPRC in conversation with Özgür Cengiz, General Manager, JOALI BEING; and Heidi Grimwood, Vice President, ELE I NA Spa by Atmosphere Hotels & Resorts.

Throughout the course of the day, sponsors made presentations and videos were screened . The sixth edition was made possible with the extensive support of the sponsors; Sports Engineering and Recreations Asia (SEARA), Euro Marketing, Villa, Bestbuy Maldives Pvt Ltd, (BBM), Coca Cola Maldives (MAWC), JLL, Development Interplan Ceylon Pvt. Ltd. (DICL), Manta Air, Heathergray Collective, and OAKY, Waitt Foundation – Noo Raajje and Hayek Investments.

Julian Naouri from JLL and Karan Mahesh from STR, presented on the facts and figures of tourism while Erin Yungblut, Alejandra Woolrich from Reefscapers; Four Seasons Maldives, delivered on issues of climate change and coral propagation. Hulwa Khaleel and Moosa Zameer representing Waitts Foundation’s – Noo Raajje project spoke about the Blue Prosperity Coalition focused on building a vibrant Blue Economy to achieve sustainable uses of ocean resources in the Maldives.

Members of established hospitality brands mingled with those new to the arena of local and international businesses, with both delegates and sponsors hailing the event a success. Delegates reconnected with old friends and made new ones, whilst sponsors had a welcome opportunity to meet existing clients and pave the way for potential new ones.

Priya Ragavachari Sales Manager from Oaky remarked that she was impressed by the overall organisation and appreciated the thoughtful seating plan which provided opportunities to meet potential customers. She also found the agenda of the day interesting as all topics were relevant and relatable.

Oaky is a hyper-personalized and automated upsell engine that helps hotels boost revenue through enriched guest experience and branding. Named as the #1 upselling software for the 5th consecutive year hoteliers can add and promote personalized guest-facing deals in a few clicks, through perfectly timed guest communication.

The team from Heathergrey Collective

were similarly impressed, saying it was well organised and a good place to connect with existing clients and add new ones to their list.

The Heathergrey Collective is an integrated product manufacturing company that designs, develops, manufactures, and distributes uniforms, linens, and merchandise to the hospitality industry. With contemporary designs and eye for designing for hot and humid environments, the collective services brands across sixty-five international markets including notable global brands such as Four Seasons, Hilton and Marriot.

Likewise, Ahmed Marzooq Country Manager from Sports Engineering and

Recreations Asia (SEARA) commended the event’s multiple networking opportunities, allowing him and his team to connect with key attendees. Speaking at the event, Patrick Dean, Executive Director at SEARA highlighted the prestigious projects carried through South Asia, including a number of luxury resorts in the Maldives.

Sports Engineering and Recreation Asia Ltd. is the regional leader specializing in planning and design, equipment supply, and installation of international standard sports, recreation, and fitness facilities in Indo-China and East Asia.

The event concluded with a well-attended cocktail and networking function. Following the event’s succession, Hotelier Maldives looks forward to hosting a bigger and enhanced event the next year. The 7th edition of Hotelier Maldives GM Forum will be announced and open for sponsorship next month.

For updates, visit:

Featured

Delegates

Featured Image: Delegates at GM Forum

Featured Image: Delegates at GM

Delegates arriving at Kurumba Maldives

Networking at tea break

Delegates at GM Forum 2022

Delegates arriving at Kurumba Maldives

Networking at tea break

Opening Keynote by David Keen, CEO, QUO

Remarks by Dr. Abdulla Mausoom, Minister of Tourism

Delegates at GM Forum 2022

Zuraish Hashim, Chief Operating Officer, DICL

Opening Remarks by Mamduh Waheed, Hotelier Maldives

Delegates at GM Forum 2022

Networking at GM Forum 2022

Tourism in a Post-Pandemic Economy Panel Discussion, Bandhu Ibrahim Saleem, Founder and Partner, Cyprea Group, Althaf Mohamed Ali, COO, Pulse Hotels & Resorts, Rifaath Jaleel, Founder & Chairman, First National Finance Corporation

Q&A with MU Maniku and Hussein Afeef, hosted by David Keen

Q&A with MU Maniku and Hussein Afeef, hosted by David Keen

Coral propagation presentation by Erin Yungblut and WoolrichArrioja, Reefscapers, Four Seasons Maldives at Landaa Giraavaru

Tourism in a Post-Pandemic Economy Panel Discussion, Althaf Mohamed Ali, COO, Pulse Hotels & Resorts,

Post-Pandemic Wellness panel discussion by Thoyyib Mohamed, CEO, MMPRC, Heidi Grimwood, Vice President of Spa, Atmosphere Hotels & Resorts, Ozgur Cengiz, General Manager, JOALI BEING

Delegates at GM Forum 2022

A World View into Hospitality Performance and Recovery presentation by Karan Mahesh, Account Manager Central & South Asia, STR

Hospitality Investment Trends in Indian Ocean Market Update by Julien Naouri, Vice President, Investment Sales Asia, Hotels & Hospitality Group

Presentation by Hulwa Khaleel, Ocean Use Coordinator, Waitt Foundation – Noo Raajje

Best Buy Maldives sponsor display

WTM London

Excel London

London, United Kingdom

We’ve long been known as the meeting place for the global travel trade, and home to the ideas and connections that shape travel. But in 2021, our role in connecting, directing and inspiring travel businesses matters like never before. Because this year, WTM London will provide the moment when the industry can take off again.

Rebuilding businesses; reimagining the future

Ideas mean business at WTM London. We provide the platform for millions of meetings and business connections, which over the years have generated deals worth £billions. Our marketing reaches further and deeper: if you have a game-changing travel product or service, this is where you tell the world. During the pandemic, technology has shown its potential in building a better kind of travel industry for the future. Through innovation we can enhance safety, enable collaboration, address environmental challenges and build more robust businesses.

WTM London is your discovery point for a new wave of ideas, technologies and solutions big and small, which will enable the next generation of travel businesses to emerge and thrive.

We urge you to join us. Let’s seize the moment to begin building a revitalised, safer and more sustainable travel industry.

Expand your network

WTM London is the fastest and most powerful way to refresh and grow your business network.

Make sense of a changing industry

Hear from industry leaders about trends and innovations, and how to move with the changes that are transforming travel.

Showcase your destination

Engage with visitors and buyers from the travel industry who are hungry to discover new destinations and cultural experiences.

ITB Berlin also called Internationale Tourismusborse Berlin is undeniably the world’s largest travel and tourism trade fair held at Berlin ExpoCenter City. After cancelling the previous edition due to the escalating Covid-19 situation ITB Berlin will reunite the travel industry again on 8 - 12 March 2023. With over 10 000 exhibitors and 160 000 visitors expected to gather during ITB Berlin 2023 the trade show will once again prove to be a staple in the travel event industry.

During the four days of the fair visitors will be able to explore information stands, hotels and property displays offering a comprehensive product overview featuring over 180+ travel destinations. This extensive showcase is arranged into easy-to-find show floor segments based on the destination’s geographical locations. Additional guidance provide the thematic sectors of the exhibition further organising the extensive array of products and ser vices into groups such as Adventure travel & responsible tourism, business travel, career centre, LGBT + tourism, luxury travel, medical tourism, youth travel and others.

Exhibiting businesses at ITB Berlin 2023 will gain competitive advantage in the travel market by utilising the expo’s perfect conditions for successful product presentations, business networking and learning market driving forces. An advantage of the format is the ITB Buyers Circle, which groups the 1,000 top visitors with significant decision-making and purchasing power.

Kandima Maldives Game-Changing MICE Destination

comfortable and smart. Each of the studios and villas feature a king size bed and a sofa bed large enough for two. They boast tech-savvy fittings, with 24/7 service available right at your fingertips, bright and light interiors, and enough space that you can turn any spot into a workstation.

Guests enjoy complimentary Wi-Fi, a digital entertainment system with 40-inch LED TV, a minibar, bathroom amenities, complimentary coffee and tea facilities, a balcony or terrace, a swirl pool available in 78 villas and a private pool in 49 villas.

HOFEX 2023

Hong Kong Convention and Exhibition Centre

Hong Kong, Hong Kong (SAR)

Remarking 34 years of excellence, HOFEX - Asia’s Leading Food & Hospi tality Tradeshow, has been taking the industry on numerous extraordinary journeys of culinary delicacies from all over the world, bringing the most comprehensive selection of Food & Drinks, Hospitality Equipment & Supplies products to Asia.

This event is organized by Informa Markets

For more information please contact HOFEX contact +852 2827 6211

Join senior leaders. Connect with top brands. Be amongst a truly global delegation.

Rub shoulders with forward-thinking investors, owners and developers at the leading annual conference and exhibition for the global hospitality industry.

• Learn from 180 industry-leading speakers over three days of dynamic educational sessions

• Connect with great minds across the whole hotel ecosystem at our networking events

• Strike deals with 400+ global investors: 86% of our attendees have generated business opportunities from attending IHIF

• Meet with leading companies in our exhibition hall as they launch their latest ventures, investments and innovations.

Quite simply, you can’t get this level of access anywhere else. At IHIF, we provide the connections, you do the deals.

This

Kandima is known as the first true lifestyle destination in the Maldives, offering exceptional holiday experiences and a stunning playground for couples, families and solos alike. However, the resort is also an ideal MICE destination, creatively combining stylish rooms with a wide range of top notch meeting facilities and services, dining options and an unrivalled list of leisure activities to offer you a MICE trip that is anything but ordinary.

THE ISLAND

Situated on the largest island in Dhaalu Atoll, Kandima is one of the biggest resorts in the Maldives. The scenic journey from Velana International Airport (VIA) takes no longer than fifty minutes, whether you take a domestic flight with a short speedboat ride or a direct seaplane. The three kmlong island boasts 264 stylishly designed studios and villas, ten extraordinary dining venues and a variety of fun-packed activities for guests of every age and type. Not to mention its incredibly large natural lagoon and lush tropical island surroundings, which itself provide countless discoveries on and off land. The stylish island destination can be taken over in an island buyout that can cater up to 700 guests!

THE STAY

With eight refreshingly different room categories, Kandima offers the ideal stay for everyone. From the Sky & Beach Studios that are 55sqm to the Honeymoon Aqua Pool Villa that are 130sqm, all villas and studios are stylish,

Even the resort’s entry-level Sky & Beach Studios can comfortably accommodate up to four adults. For those seeking additional space, there are eight family sky studios connected by a lounge area are perfect for groups of friends or families. The Beach Villa with Swirl Pool and Beach Pool Villa with Swirl Pool are situated along the main beach, offering you a combination of beach and lagoon experiences. The Ocean Pool Villas also offer the best of both worlds, situated half on the beach and rest overwater. Meanwhile,

the Aqua Villa, Aqua Villa with Swirl Pool and Honeymoon Aqua Pool Villa are perched overwater and offer the ultimate overwater retreat, with the Honeymoon Villas guaranteeing the best sunset views on the island.

TECHNOLOGY AND CONVENIENCE

With the resort’s mobile app and its fully immersive virtual platform, Kandima offers smart holiday experiences. The K’ App allows you to check-in and check-out contactless, view your itinerary, information about the resort facilities, book restaurants, order room service, request for housekeeping and so much more. You can even get notifications and live chat with the resort staff at any time! Further, Kandima also launched the destination’s first ever fully immersive virtual platform. Launched in 2020, D.I.V.E (Digitally Immersive Virtual Experiences) takes you on interactive digital tours through the island. Plan the whole event comfortably from your home as you digitally discover every part of the island, including its feel and sounds!

Adding to the list of convenient features is the transfer options.

Kandima is accessible by both, a domestic flight via Dhaalu Airport, and also seaplane transfer directly to the resort, giving you more options on transportation. The dedicated team at Kandima can also customise packages for your convenience

BUSINESS AND MEETING FACILITIES

All meeting spaces on island feature natural light, projector and sound systems, digital player and LCD TVs, Flip Charts, stationeries and snacks. From Wi-Fi to professional A/V system, a dedicated event and catering team will make sure you have everything you need.

MULTIPLE OPTIONS

From corporate, incentives and meetings to weddings; the variety of event locations at Kandima allows you to customise each venue to reflect your unique style and event theme. For instance, the movable marquee setup is a great option for larger groups, with a maximum capacity of 120 people while Azure offers a combination of indoor and outdoor seating with a capacity of up to forty people. Forbidden Bar is great for an evening gathering with drinks and music for up to sixty guests. For bigger events, the Ken’s Cove Private Island is just five minutes from the resort and can accommodate up to 500 people. Situated at the tip of the island, Kakuni Point and Coconut Grove is also a popular outdoor wedding venue. In total, there is a whopping fifteen choices on the island when it comes to private venues.

GOING BEYOND MICE

Professionalism meets adventure as Kandima offers a range of leisure and wellness activities for groups. This includes great team bonding activities such as beach games, art sessions, group diving, and water sports. There are thirty-two dive sites nearby! Kandima’s water sports center AQUAHOLICS boasts the capacity to cater to large groups simultaneously. A few activities include the Turtle Quest, Big Game Fishing, Sunset Cruise, Fun Rides, and Kayak. Bond over art at the KULA Art Studio, where group sessions are offered and guests can learn painting with the resident artist in front of the amazing view of a natural lake. Get active with group sessions at BURN Fitness Centre and relax at the EsKape Spa. You can even arrange a team picnic, have matches at the world-class football field and volleyball courts, and help the environment with the Coral

Adoption programme. There are countless activities on the island.

FAMILIES & FRIENDS

Guests on MICE trips can bring their family and friends along for a stay of their lifetime.

Kandima’s kids club is among the largest in the Maldives, featuring an indoor and outdoor play area; a waterpark; baby-sitting service for babies aged twelve months to four years; and a daily programme jam-packed with fun and informative activities for kids up to twelve years old.

Kandiland is open from nine in the morning to seven in the evening while the water park is open from eleven in the morning until twelve in the afternoon and four to six in the evening. The Family Studios offer the perfect stay with two rooms interconnected by a lounge area, with one room specially adapted for children featuring a playful decor and child beds. Some activities for family and friends include

picnics, art classes, massage and wellness sessions, beach club pool party, colour run, cooking classes with resort chefs and more. With a total of ten restaurants and bars with a vibrant and happening atmosphere, one of the longest pools in Maldives, and a variety of facilities; there is something for everyone.

A TRENDSETTER IN ENTERTAINMENT

Kandima is a vibrant and happening island where boredom simply does not exist. More than a holiday, it is a lifestyle. The resort is a trendsetter in entertainment, with a full database of international artists; musicians; fire dancers and more, along with the resort’s amazing inhouse band. There are exactly twenty-five locations on the island where they can host entertainment events. With the Kandima entertainment team and state-of-the-art facilities, you can throw amazing events and parties, that are anything but ordinary.

STAFF, SERVICE AND SAFETY

Here, you have everything you need. Kandima has its own entertainment and event team, wellness team, carpentry team, engineering team, and inhouse production department; meaning that your events are set up by a full support team based on the island.

Kandima is managed by Pulse Hotels & Resorts, a global hospitality development company with a mission to elevate the ordinary and take holiday experiences to the next level. The company prides itself as a trusted, forwardthinking, reliable and human hospitality and lifestyle brand; with each and every one of its brands representing its vision to create extraordinary holiday experiences filled with happiness, wellbeing and bliss.

When it comes to safety, Kandima’s Medical Klinic features state-of-the-art medical technology, such as

ultrasound; X-ray equipment and even a decompression chamber, which is available for guests 24/7. There are three doctors on the island, along with a visiting dentist and a Diving Safety Officer. The resort’s safety programme K’ OnGuard is run by an internationally trained Health & Safety Manager, who together with the inspection team ensures that every procedure is in place to protect guests and staff. The additional procedures cover the safety and wellbeing requirements across all points of contact, including transfers; public areas; restaurants and kitchens; bars; guest rooms; activities; the spa and fitness centre; and all back of house operations.

PAST EVENTS

Kandima has a long record of successfully hosted events, from full island buyouts to team building events to weddings. Kandima has hosted over sixty-three small weddings since 2020. In 2021, the resort hosted 700 guests in a full island buyout.

Wellness Tourism Balm for Frustrated Travellers, Boon for Investors

As globetrotting numbers begin to resume pace two years after COVID19 unceremoniously locked the world down, industry experts say, the collective human experience is effectively rewriting the hospitality story – with one’s physical and mental well being now placed firmly at the center of the plot.

It has taken terms like ‘conscious’ and ‘mindful’ – previously associated solely with health-centric dialogue – straight into the mainstream narrative. Today, back-to-nature is less likely to be describing a rustic getaway, more probable in association with a programme designed to simultaneously rejuvenate the body and mind.

While investing in the $4.4 trillion global wellness economy (GWI, 2020) is far from a novel idea in the world of travel and hospitality, the pandemic seems to have rapidly escalated its importance. For numerous destinations, recent events have inspired an overhaul of mainstream hotel and spa operations, effectively setting a new industry standard.

Shaken Into Relevance

Over the last couple of years, the idea of wellness has transcended ‘pampering spa treatments’, to meaning programmes that elevate a person’s physical, emotional as well as spiritual state.

In 2018, the Global Wellness Economy Monitor estimated that wellness tourism would increase by 7.5 % every year, reaching $919 billion by 2022. These projections were, of course, based on prepandemic consumer behavior, further evidenced by the nervous pace of the presentday market. Yet, although the travel sector remain inert for an unprecedented amount of time, recent impacts of the crisis, atleast where wellness is concerned, are reportedly quite different.

Emerging Trends

“When there is a lack, people tend to focus on wellness for comfort”, explains Heidi Grimwood, Vice President of ELENA Spa by Atmosphere Hotels & Resorts. “With that, budget or high-end, travellers have become a lot more conscious. While we were bored in lockdown, people started to really educate themselves properly. They’re looking more for properties and locations where there is a focus on sustainability. They are interested in reconnecting with nature and learning more about the world”.

She added, “People definitely still want that indulgence, but not above a desire to stay connected to elements of wellness, throughout their stay.”

“And so, despite everything, we’ve been busier than ever”.

Grimwood is not alone in

her observations. The Global Wellness Institute reports that “people all over the world have woken up to the importance of healthy lifestyles and personal

resilience as a first line of defense against chronic and infectious disease.”

Peaceful Market Conquest

But the word “trend” itself can be quite tricky, he cautions.

“There are some parts of the world, especially in hospitality, where wellness itself is seen as a trend – they immediately implemented practices to be part of that economy”, observed Cengiz. “But there is another faction, those that have really taken the time to understand how they can best practice wellness in their organizations, who have considered how wellness can create an impact for their guests and authentic practices that they can easily introduce to operations.

“Those are the most valuable ones, because when you are talking about wellness, people are looking for trips with a full purpose.”

Statistics are inclined in his favor – a 2020 UK survey found that more than 33 percent of hospitality consumers now believe that health and wellbeing are a crucial part of their lives, whereas only 23 percent did before COVID19. Another survey by the Wellness Tourism Association claims that over 78 percent respondents, from 48 countries, rank wellness high on their reasons for upcoming

travel plans.

Many South East and South Asian hotels are already recording an upswing in bookings for natural healing treatments and have certainly doubled down on comprehensive healthconcious offerings, with even the typically more static corporate chains spotted upgrading a selection of rooms to become “wellness suites”.

It seems clear then, that in the post-pandemic era, the need to improve one’s physical, spiritual, and mental wellbeing is already driving people to

seek holistic solutions and in doing so, perhaps affect a global shift in our approach to tourism.

Cengiz and Grimwood attended the Hotelier Maldives GM Forum 2022 where they discussed and shed more on the subject of wellness tourism in a post pandemic. The panel discussion was facilitated by Thoyyib Mohamed, Managing Director & Chief Executive Officer at Maldives Marketing and Public Relations Corporation.

JOALI BEING is the first and only nature immersive wellbeing island retreat in the Maldives, built on four pillars of wellbeing; mind, skin, microbiome and energy. The health-forward concept, however, predates the world’s recent predicament.

“We undertook a large amount of research on wellness tourism benchmarks, and found that luxury hospitality was increasing overall by about 2% to 4%

per annum, while wellness tourism was increasing by 15% to 20% atleast” said Özgür Cengiz, General Manager at JOALI BEING.

“Interestingly, there has been a significant increase simply due to the pandemic as well”. Cengiz pointed out that, following an increase in the demand for wellness offerings across the industry, a number of trends also emerged, the majority of which echo sentiments underscored by Grimwood; suggested consumers are indeed looking for socially and physiologically guilt-free, joyful experiences.

According to numerous luxury operators in the Maldives, among the highest ranked post-pandemic preferences begin with sound therapy programmes, followed closely by energy healing, interactions with nature and mindful eating. Other top choices include cold therapy techniques, treaments rooted

in ancient practices, various socio-cultural experiences and frequently extend to having visible, sustainable business policies. In fact, popular remedies such as yoga, typical massages, fitness areas or beauty treatments, are being sought less in comparision.

“Every day, in each of my seven spas, we offer workshops and people are loving the knowledge. The workshops are not about selling our services, but to show guests how to create facial kits in their own kitchen at home, and recently, people are really craving this sort of interaction”, shared Grimwood, who has spent nearly two decades developing wellness programmes in the Maldives.

As GM Cengiz’s puts it, “the major post-pandemic trend is maintaining or improving one’s health while on vacation. People are no longer satisfied with just laying under the sun”.

Featured image: Heidi Grimwood, Vice President of Spa, Atmosphere Hotels & Resorts

Featured image: Ozgur Cengiz, General Manager, JOALI BEING

Featured image: ELE I NA The Spa by Atmosphere Hotels & Resorts

India Reigns as Top Source Market, Maldives Hits One Million Arrivals

2022 marks 50 years of tourism for the Maldives, the idyllic Indian Ocean tourist destination, often hailed as ‘paradise on earth’. Each year, the isles welcome throngs of visitors from all over the globe, seeking all things ranging from luxurious getaways to action-packed adventures.

With tourism contributing to over 70 percent of the country’s GDP, tourist arrival numbers have always been an important indicator for determining the industry’s success and pinpointing improvements required to increase the destination’s appeal. So, it goes without saying that the COVID-19 pandemic left quite a huge impact on the small island nation, as international airports shut down and flights remained grounded for months.

However, these dire circumstances inspired a different perspective: the Maldives, with its secluded island resorts surrounded by sea, could offer isolated, safe harbours for travelers yearning for an escape from the monotonous lethargy of the pandemic. With this in mind, the country was amongst the first destinations to reopen its doors for tourists, following strict guidelines to mitigate health risks. Travellers started trickling in, slowly at first, and then picking up pace – bringing with them a renewed hope for the hotel industry.

Neighbourly Connections

India, the Maldives’ closest neighbour and second most populous country in the world, lies approximately 2000 kilometers away from the island nation. It requires only a short, relaxing flight to land at Velana International Airport (VIA), from which tourists can easily catch a speedboat or seaplane to their desired island or resort. The short travel distance and affordable flights put the Maldives at the top of weekend getaways for Indian visitors. Bollywood celebrities flocking to the islands, and documenting their picturesque stays on social media, have further cemented its reputation as the ideal tourist destination.

The isles also offer a wide variety of stays with 164 resorts for those looking for luxury and rejuvenation, and 830 guesthouses in local islands for those who prefer a more immersive experience into the Maldivian culture and lifestyle. Adventurers and explorers can go on a cruise on one of the 150 safaris and liveaboards operating in the country. Either way, one thing is guaranteed: every visitor can enjoy the Maldives’ unmatched beauty – tropical palms breaking through lush greenery, gentle waves beaching onto immaculate shores, coral reefs pulsating to the rhythm of the ocean.

As the post-pandemic tourist arrival numbers continue to surge exponentially, India has emerged as one of the largest tourist source markets for the Maldives.

Currently ranking at the top with 14.7 percent of the market share, over 137,000 Indians visited the Maldivian isles as of August 3, 2022. This number was even higher in 2021, with India consisting 22 percent of the market share with 286,434 arrivals.

arrivals fell by 62 percent. Still, the two countries managed to establish a travel bubble, and Indians contributed the largest number of international tourist arrivals to the Maldives even during the pandemic. The decrease in numbers in 2020 were also eventually recovered in

India’s market share in Maldivian tourism started showing a notable increase over the last half-decade, climbing from 66,955 arrivals in 2016 to 166,030 in 2019. The numbers saw a steep growth (by 83.5 percent) in the year 2019 compared to the previous years. Unfortunately, the COVID-19 tremors took a toll, and Indian

2021 and 2022.

Keeping in mind the proximity, growing economies, connectivity, the strategic location of the Maldives and the relations between India and the Maldives, both countries have a bright future together.

Featured image: Baros Maldives

Five-Star Vacations for Everyone

The Maldives earned the title of ‘World’s Leading Destination’ at the 2021 World Travel Awards, recognised as the hallmark of industry excellence -- a shining testimony of the trust placed in the Maldivian hospitality by the travelers. Luxury resorts in the isles are the embodiment of high-end hospitality, providing every service a guest might require. Out of all the categories of tourist facilities, resorts also generate the largest amount of revenue, pulling in most of the foreign currency circulated in the country.

In these resorts, guests can have an otherworldly vacation, enjoying a floating breakfast in the pool, lounging in overwater villas, tasting gastronomic dishes prepared by skilled chefs, and forgetting all of life’s worries with relaxing spa experiences. For travelers yearning for a tropical escape, luxury resorts are the epitome of vacation goals.

So, it is no wonder that the Maldives has been an abode for famous, Bollywood celebrities. In the past, Akshay Kumar and Twinkle Khanna were spotted in one of Soneva’s properties, celebrating the latter’s birthday. Abhishek Bachchan and Aishwarya Rai Bachhan celebrated

their daughter Aaradhya’s birthday at Amilla Maldives Resort & Residences -- a private island paradise located in Baa Atoll UNESCO World Biosphere Reserve. Love birds like Malaika Arora and Arjun Kapoor, as well as Deepika Padukone and Ranveer Singh, created social media buzz with pictures from their vacations. Popular celebs like Katarina Kaif and Tiger Shroff have also graced the island’s shores, enjoying their time at Soneva Fushi and InterContinental Maldives Maamunagau Resort respectively.

This is a strong testament to the worldclass beauty and hospitality of the Maldives – it exceeds expectations even for those with the highest standards. The best thing, however, is that the industry does not discriminate with its services. Anyone who vacations at the isles can expect the same level of luxury and attention to detail, and an unforgettable collection of memories to take home with them.

A Healing Industry

After the influx of tourists took a nosedive in 2020 with 555,494 arrivals, the number rose in 2021, totaling 1,321,932 visitors. It has continued rising in 2022, with 1,50,748 tourists visiting Maldives in March this year, marking the highest recorded monthly arrivals since the

pandemic hit. Moreover, the average duration of a tourist’s stay has increased from 6.3 days in 2019 to 8.7 days in 2022. Judging by the uptick of visitors, current trends, and statistics, it is expected that the total number of arrivals this year will exceed the 1.7 million recorded in prepandemic 2019. Maldives announced that the country will welcome its one millionth visitor tomorrow (August 12)!

Regarding this achievement, the Chief Executive Officer and Managing Director of Maldives Marketing and Public Relations Corporation (MMPRC), Thoyyib Mohamed said, “This is a joyous occasion, to be able to welcome one million tourists to our shores despite the hurdles we are facing. This is a combined effort of government authorities, policymakers, tourism sector employees, and stakeholders who are working hard, day and night to get here.”

He further added that “while we celebrate this milestone, it hardly means our work is over – in fact we have to strengthen our efforts, with renewed dedication to defend our position as the World’s Leading Destination and achieve our targets.”

Photo credit: Kuredu Island Resort

Alila Kothaifaru Maldives

Seclusion seamlessly blends with adventure at Alila Kothaifaru Maldives, Raa Atoll’s latest opening and Hyatt’s second Maldives property. Located 45 minutes from Velana International Airport (VIA), Alila Kothaifaru welcomed its first guests on 16 May 2022, opening doors to an aweinspiring destination embraced by nature’s wonders.

Nestled in the heart of the island is its spa, hidden amidst the leafy canopy with the lush surroundings. Spa Alila features four double treatment suites, all with a private bathroom, shower and a floor-to-ceiling window offering views. Treatments range from massages to body treatments to family offerings – all designed with the aim of bringing guests back into balance naturally with treatments personalised to their needs.

The resort offers six dining

Combining minimalist elegance and its stunning nature, Alila Kothaifaru features 44 beachfront villas and 36 overwater villas – all with private pools and carefully positioned to provide privacy and comfort in understated, sophisticated style.

Each villa comes with a TV with satellite channels and entertainment system, complimentary Wi-Fi, coffee machine and tea-making facilities, bathroom amenities specially made for Him and Her and more. The Beach Villas are 202 sqm while the Water Villas are 125 sqm and they can be found either facing the sunrise, sunset or amid the lush vegetation.

outlets for guests. Serving coastal cuisine with Middle Eastern and Mediterranean influences is the Seasalt all-day dining restaurant. Here, the highlight is local fish caught and delivered daily by neighbouring local fishermen. Just nearby is the infinity pool and Mirus Bar - serving wines, short eats and a refreshing selection of cocktails inspired by the region’s former Portuguese and Arabic spice trade routes and concocted with ingredients from the resort’s own herb garden.

For Japanese food-lovers, Umami offers a wide range of traditional and modern a la carte Japanese dishes. Asian-inspired creative cocktails and mocktails are served at Yakitori Bar alongside fine Japanese sakes and spirits while Pibati café satisfies your daytime cravings with comfort food. For an elevated experience, The Shack takes guests to a private dining venue where they can have

When it comes to the escapades, Raa Atoll is one of the most popular dive destinations. Guests can go beyond the resort’s beautiful house reef and enjoy easy access to the famous Hanifaru Bay UNESCO World Biosphere Reserve. This protected marine sanctuary is the largest feeding and breeding hotspot in the world for manta rays and whale sharks. Alila Kothaifaru Maldives is also close to Vaadhoo Island, one

of the best spots to witness the spectacular “Sea of Stars” phenomenon.

Furthermore, the resort’s facilities include a Fitness Centre, Yoga Space, Library, Games Room, boutique and a kids’ club. Simultaneously, Alila Kothaifaru is committed to protect the environment and support the local community.

Whether you’re on a family escape, a romantic or an adventurous one, the Alila Experience is designed to be surprisingly different.

picnic style lunch or sunset BBQ with a private chef.

An Island Guide to K. Dhiffushi

A 40-minute speedboat ride away from the bustling city Male’, lies the small yet quaint residential island K. Dhiffushi that makes the perfect getaway spot for both locals and tourists to enjoy and experience a slice of paradise. Known and loved for its stunning topography with tall palm trees and white sandy shorelines, Dhiffushi was the first non- resort island to host tourists when the Maldivian government opened up inhabited islands for tourism over a decade ago.

Only one-meter long and two hundred meters wide, the tiny island of Dhiffushi is the most eastern inhabited island of the Maldives. Therefore, it is the first to greet the sunrise in the country. It is home to approximately thousand people and the island spoils its guests with twenty-five guesthouses and hotel options to pick and choose from.

The island is thirty-seven kilometers away from the capital Malé, which is about forty minutes away from the city if you are traveling on a speedboat, and approximately three hours away if you wish to travel on the local ferry. The speed boat will cost you about $20 to $30, while the public ferry rounds up to nearly $2, and the guesthouses usually arrange the transfer as per the guests’ convenience.

There are four picturesque beaches in total on the island and three of them are bikini beaches that tourists can enjoy. However, it is still strongly advised to dress conservatively whilst you are in town as the Maldives is a Muslim nation.

On the island you will find a school, a mosque, one ATM machine, a number of souvenir shops, and a few trendy cafes and restaurants that also offer some international cuisine alongside local dishes. ‘The Kettle’ located near the Sky Beach Hotel is a café that particularly stands out for its contemporary and chic interiors, and pristine location overlooking the beach.

You will also find four big supermarkets on the island in addition to some smaller grocery shops. The supermarket called ‘The Whim’ is a grocery and lifestyle shop that is a great choice to be on the lookout for, as it sells everything from snacks and confectionery items, to health and beauty products, and even souvenirs. The island renders an abundance of activities for guests to partake in such as dolphin sunset cruises, kite surfing, jet skiing, diving, night fishing and many more. Guests can also add island hopping into their itinerary by taking a day trip to nearby islands such as K. Thulusdhoo or the Meeru Island Resort.

There are three diving centers on the island as well as a few water sports centers with prices that range from about $30 to $50, depending on the activity. While the surf breaks in Dhiffushi may not be able to compete with its neighboring island Thulusdhoo, ocean lovers can still enjoy a myriad of water sports when on the island.

There are about six sandbanks off the coast of Dhiffushi and it offers some of the best snorkeling and diving sites in the Maldives with one of the largest lagoons and beautiful reefs that are rich with colorful corals and other marine flora and fauna. Destination events such as weddings or parties can also be arranged upon request on the isolated sandbanks for about $1000, and the secluded strips of pure white sand surrounded by crystal clear waters easily make the most ideal spot to celebrate any special milestone.

The best time to visit the Maldives is usually sometime between November to April which is during the dry season, however, it is a little less expensive to travel during the off-peak season if you can handle the sporadic rainfalls.

GM’s View: Jorg Weytjens, Kagi Maldives Spa Island

Memories of working in the summers in holiday resorts in Europe made Jorg Weytjens reconsider his career while working for the British Embassy in Brussels, Belgium. Jorg began his journey in the hospitably industry in his early thirties. His first assignments were managing family holiday resorts in various parts of Europe. He moved on to work in various properties in the Mediterranean, the Caribbean and Bhutan before finding himself as the general manager of Kagi Maldives Spa Island.

Hotelier Maldives talks to Jorg about his experience in the Maldives, managing perhaps the only resort focusing exclusively on wellness experiences though his time here has also coincided with the COVID-19 pandemic.

HM: Tell me about yourself and your career.

I started my hotel

I started my hotel management career quite late, when I was in my early thirties. More than 10 years previously I worked a few summer seasons in holiday resorts in Europe and really enjoyed it. Anyhow I got sidetracked in my career choice and ended up working for the British Embassy in Brussels during my twenties. I could not see myself commuting to an office job for the rest of my working life so I made the conscious decision to return back to the hospitality industry. My first assignment as a hotel manager

was managing family holiday hotels in various parts of Europe. It was the kind of role where the manager would help with serving breakfast in the morning, check in the guests at reception, do the hotel accounts in the afternoon and help with washing dishes in the evening. I learned so many different aspects of running a hotel during these early years which helped immensely in my career progression and expertise. Moving on I ended up managing a full service beach resort in the Mediterranean for the British Holiday operator Mark Warner for 3 years. I had the opportunity to move to a property in the Caribbean and

worked around the Caribbean for a while including for the iconic Eden Rock Hotel in StBarths.

For personal reasons I returned back to Europe and took a role as the Operations Manager for an ultra-luxury Alpine Lodge operator in France called Consensio Chalets. I stayed with this company for over 5 years as it provided a great product and I enjoyed the mountain lifestyle. The clientele at Consensio were super wealthy and the properties I managed were amazing. The resources which we were given to exceed these demanding guest expectations were considerable and I hold

many memories of special events and requirements we organized. I did however start to crave another overseas assignment again and the opportunity presented itself to conduct a boutique hotel transition in Sri Lanka. This was for a European owner who wanted to turn her large private residence into a boutique hotel. I completed that transition and then another opportunity in the region came about to manage the opening of a new 5-star wellness resort in Bhutan called The Bhutan Spirit Sanctuary.

I moved to Bhutan in August 2018 and stayed there till the resort and country shut down in late spring of 2020 due to Covid-19. I had to return back to my home country of Belgium and on request of the owner continued to provide remote management support for the remaining local team in Bhutan. I combined this with completing a Master in Business and Tourism as I wanted to make the most of my freed up time. During this period back in Belgium I was fortunate to be selected by CCR to manage their latest resort: Kagi Maldives Spa Island so that is how I ended in my current role. As you can see I worked mostly for private owners or smaller companies as they always provided me with great operational autonomy. I would say I am more of an entrepreneurial GM and not a corporate type.

HM: What is it like to be the general manager at Kagi Maldives?

I think I really settled in well into island life and the GM role at Kagi Maldives. I prefer smaller and intimate resorts so the size and concept of Kagi Maldives Spa Island suits me very well. I do enjoy getting to know my guests which is possible at a property the size of Kagi. I feel privileged to work in such beautiful surroundings and be trusted with creating memorable experiences for our guests. Their holiday time seems even more precious than

before as I heard so many stories from my guests about Covid-19 postponed wedding anniversaries, honeymoons and family reunions. We need to remind ourselves from time to time how precious and important these holidays are to our guests.

HM: This is your first project in the Maldives. How different has it been leading a team here?

I don’t feel leading a team here is that different from other locations and assignments. Once you have developed your team and people management skills I find that the same principles and approach work in most places and situations. I tend to treat all my team members the same and with respect and do not micro manage. I aim to nurture and coach my managers and teams so they can shine and ultimately feel confident and happy in their jobs. A difference here in the Maldives is that I have boats and boat crews as well as a larger maintenance team than in previous properties.

HM: What makes Kagi stand out from other luxury and wellness resorts in Maldives?

I do not want to turn Kagi into a typical wellness resort where everything is focused on wellness. I believe in choice. I like to offer our guests a very relaxing luxury holiday experience with an added wellness component. For example, we offer sunrise stretching and sunset yoga 6 x week as well as relaxing Sound Healing sessions several times a week. We run sufficient complimentary sessions so guests have the freedom to choose what they like and participate in. Some day’s guests want to join in whilst other days they might just want to relax in the privacy of their villa. Same principle goes for our food offer where our Spa Corner offers a healthy mainly vegetable based menu

whilst more traditional menu choices are offered from our main F & B outlet. In addition, currently with our visiting wellness practitioner we offer herbal tea degustation sessions and various workshops. I believe in gentle and uncomplicated wellness as it should be an added experience as part of a wider relaxing resort experience that our guests encounter here at Kagi Maldives Spa Island.

HM: What’s the biggest challenge you face in your work? And what do you like most about it?

As a recently opened resort one of my challenges are some minor building project completions especially in the back of house. This needs to be done without disturbing the guests and without visual and sound disturbances.

As a smaller island this can sometimes be a challenge. Anyhow this is only temporary and we are not that far off from complete completion.

What I like most in my work are the many tangible differences you can make as a GM. From small service provision additions and property improvements to coaching and developing of team members. It is a work role where you can really see and feel the differences your initiatives and contributions make.

HM: Describe a day in your life as GM at Kagi

I like to get up early at around 6am and get a short work out done before starting the day.

I have my breakfast at 7am and then go to the office to prepare for the day and the morning HOD briefing.

I go through various reports and prepare my morning briefing notes which always start with any special guest requirements or followups. After the morning briefing I tend to do a full inspection round of the island. Once that is done I go and see my guests at breakfast. I am lucky that Kagi Maldives is a small island so I go on walks around the entire island frequently during the day which is a great way to see and meet up with guests and team members.

The rest of the morning is often spent on departmental meetings and usual operational responsibilities. In the afternoon I like to spend time on resort developments and projects. I believe that at least 20% of a GMs time should be spent on future concept and service enhancements and not just the daily operational tasks.

On most days and before my evening walk around I try to go for a swim in the ocean in the late afternoon to make the most of my new surroundings.

When I am not hosting in the evening, I prefer to dine early in order to keep my early

morning routine going.

HM: Is there anything exciting coming up at the resort?

Yes, we are adding a second A la Carte restaurant, a new fine dining Italian restaurant. This will be ready in the first half of 2022 and is a project

I am currently working on. I feel it will be a great addition to alleviate our F&B

I believe an integrated wellness component will become a standard expectation from guests in luxury adult oriented resorts. I like to develop this component further at Kagi Maldives Spa Island. For example, I like to bring several times a year an interesting and innovative wellness practitioner to the resort. Finding the right candidates who offer genuine and beneficial experiences is

a positive reputation and good network are important. This is at times a surprisingly small industry and you often come back in contact with colleagues, owners and industry experts you met years ago. Therefore, your loyalty and reliability are important. Do complete the assignments and operational objectives you were trusted with.

GM’s View: Karen Merrick, JA Manafaru

Karen Merrik is the general manager at JA Manafaru, multi awardwinning barefoot luxury property in Haa Alifu atoll. During her thirty years of experience in the hospitality industry, Karen has operated properties in Indonesia, Malaysia, Cambodia, Scotland and two properties in Maldives, including its first private island for one booking at a time, ahead of JA Manafaru, a place she joined during challenging times.

Hotelier Maldives talks to Karen about her career in the hospitality industry, managing a luxury resort in the Maldives and her advice to aspiring hoteliers.

experience and offer more dining options to our guests. I also plan to further improve our sustainability credentials by smart and sustainable purchasing and minimizing waste. When you are trusted with a beautiful pristine island it is a duty to operate it as sustainable as possible. Finally, I like to further develop our wellness component. Seeing the rapid expansion of the wellness travel segment which grew at twice the rate of general leisure in the years prior to Covid-19 I suspect this will continue to be a growth market.

In my opinion it stems from people realizing how precious their health and time is. Therefore, they expect a little more from their holidays nowadays than just relaxation.

harder than you imagine. The current wellness industry is a bit of a jungle and I want to avoid gimmicky style treatments and practitioners at all costs. Sustainability efforts in my opinion go hand and in hand with a wellness approach so this is why I like to focus on both.

HM: What advice would you give to hoteliers aspiring to get to your position?

I would say do not try to rush your career progression. I can honestly say that I needed the experiences from previous roles to bring me to the next role. You need to acquire expertise in so many fields to become a well-rounded GM. Stay passionate and committed and great opportunities will come your way. Also I feel

Hotelier Maldives: Tell us a bit about yourself and your career.

I am originally from Scotland, with my first managers job at 18 years old in a smart Scottish hotel at the time and then onto inspired and upscale Boutique properties throughout the UK in both Operations as well as Sales. Disillusioned with hospitality in the UK, my first venture overseas for work was a property in Maldives as the Executive Assistant Manager, swapping my suits and heels for sand and slippers. To date I have subsequently operated amazing properties in Indonesia, Malaysia, Cambodia and even back in Scotland at

one point, to head up a castle! I dip in and out of Maldives as it’s also my home (I am married to a Maldivian national) so it’s in my heart just as much as Scotland is (although it’s a lot warmer!).

HM: What is it like to be the general manager at JA Manafaru?

Well, I originally came here to help. The resort and team had gone through some challenging times, and we are so lucky to be owned and operated by JA Resorts and Hotels. We have a wonderfully caring owning family and the reason they chose this island over all others was because

it was far away from Male’… showcasing what Maldives looked like thirty years ago and to continue support to the surrounding island communities, given that the resort had been quite a few different resort brands. We have a great team, all invested in the guest experience, and I am lucky to have such a creative and committed group of individuals.

HM: You have worked at several international properties and two other Maldives resorts as the GM in the past. How different is it managing a property in the Maldives, compared to other locations?

I tend to take on troubled or challenging properties and help turn them around, so the good thing about Maldives in comparison to other remote locations is that generally the supply routes are quick… you don’t have to source yourself, you can generally get anything you need within four-eight weeks…and Maldives has an amazing selection of premium quality Food and Beverage produce compared to many locations. However, you still must learn patience and I meditate daily to reduce my Scottish temper when it inevitably goes wrong!

HM: What do you think is the most important skill a leader should have?

To listen to what is really being said (or not said as the case may be) and always be open and transparent. I have an open-door policy and the junior team in the resort know they can come in and tell me what’s bothering them, and I will find the right way to handle and resolve it.

HM: Tell us more about JA Manafaru and how the resort is unique from other luxury properties here.

JAM (as we lovingly refer to our island) is a little different.

When it was originally built in 2006/7 the build was completed by mainly an Asian workforce, so the architecture is Asian, so I feel quite at home as you can imagine. Over my tenure thus far with an incredible team of Maldivian and International Managers and truly wonderful and inspiring associates we try to put ourselves in the guest position… what would we like to see, feel, and find out about… The truth is we had never explored our position in the Cultural Capital of Maldives… we have so much surrounding history and the Island of Utheemu is right on our doorstep. Out of 165 resorts in Maldives, only two can truly claim this position, so we now have many reimagined areas of the resort that pay homage to our

Maldives History and proud roots, including our little museum, “Magey Hiyaa” and we encourage our JAM Family to share all the stories we have from the very first atoll of Maldives.

HM: What’s the biggest challenge you face in your work? And what do you like most about it?

They are the same thing really – Making a Difference. It would be very easy to get up and plod through the day, as most days are similar in Maldives… but to continually improve the offering to the guests and empower the team to make decisions about how they look after guests or even each other. We continue developing our guest areas but our current mission is to go to the next stage of improving our Heart of House as a thank you for all the effort and hard work our team have shown and put into ensuring the resort continues to improve and flourish. The associate swimming pool was built a few years back and now we are concentrating on the Café and accommodation… the aim is a “resort within a resort feel”. It will take time but every day we continue this improvement!

HM: Describe a day in your life as GM at JA Manafaru

Get up when it’s still dark, say goodbye to the guests leaving us early morning, walk rounds (usually by bicycle), emails, morning briefing, walk rounds, emails, meetings, say hello to my husband, arriving guests, departing guests, projects/ planning, emails, go home in the dark and more emails. In between I will have a late take away breakfast or squeeze in some time for dinner…..then hit the repeat button!

HM: How do you balance work life and personal life?

With great difficulty, I love what I do, and we always have so much to improve upon, and months pass without a day off as I am sure all GM’s will tell you! I have a wonderfully

tolerant husband who shares my passion, however, is waiting patiently to go on a few days’ vacation after two years nonstop on the island.

HM: Is there anything exciting coming up at the resort?

Yes, Yes and Yes… we are always working on a new project and have completed the remodelling of two of our three beautiful Residences, the third was our first project and are now going back to expand it further, our Movie Room is also completing and mock-ups for a proposed refresher of our overwater villa bathrooms is underway as well as the development of our next wellness phase for our menus in conjunction with our Spa program. The list is endless…

HM: What advice would you give to hoteliers aspiring to get to your position?

Be Kind, Be Brave and Be Fair. These are the three things that you must be when responsible

for people… your decisions impact their lives in so many ways. My Stewardship in/ of any of the properties I have operated over the last thirty plus years has been an amazing journey and I have a quote that currently hangs outside my office that I believe sums up what it takes to be a great steward when managing people or a business. Sustainability: means meeting the needs of today without compromising the ability of future generations to meet their own needs. This applies whole heartedly to JA Manafaru… we are a simple barefoot luxury property, where if you are looking to be Robinson Crusoe for a while... you will find that the real treasure is “People”.

Constructing Paradise AIMA Construction and Second-generation Resorts in the Maldives

AIMA Construction Pvt. Ltd is one of the most experienced and prolific resort developers in the Maldives. It is a 100% Maldivian owned and family operated business, with an impressive portfolio of resorts and mega construction projects, linked to renowned international brands and hoteliers such as Hotel Properties Limited (Four Seasons Hotels and Resorts), Singha Estate (Crossroads Maldives and Hard Rock Hotel), Fairmont Hotels and Resorts (Fairmont Maldives Sirru Fen Fushi), IHG Hotels and Resorts (InterContinental Maldives Maamunagau Resort) and Pontiac Land Group (Patina Maldives, Fari Islands), etc.

The company’s first ever international contract was the construction of Four Seasons Resort at Landaa Giraavaru in Baa atoll. The construction of this eighteen-hectare Island, which is considered large by Maldivian resort island standards, included the completion of forty water villas, seventy land villas along with all the front-of-thehouse and back-of-the-house buildings complete with architectural and structural interior works.

AIMA Construction – The Formative years

During the 1940s, a young boy hailing from the now depopulated island of Laamu Hulhiyandhoo named Abdul Azeez Umar was brought to the capital Male’, Maldives to serve in a noble household. While in Male’, he grew up as a young man that was skilled in carpentry as well as sailing. He worked as a carpenter producing artisanal furniture, until he was able to fulfill his dream of opening his very own carpentry businesses in 1973, which he named AIMA Woodwork. The company quickly grew and ventured into construction, taking on private residential projects, construction of mosques, social housing projects, schools and Governmental office buildings.

The company made forays into resort construction in the 1990s. In 1991 the company once again changed its name to AIMA Woodworks and

Contracting Company Pvt Ltd, evolving with the industry, with over 100 completed projects

Today, with 3rd generation directors at the helm, AIMA is further developing the company to cater to the 2020s competitive luxury resort development market in the Maldives. AIMA aims to maintain highest quality and standards up to date without compromise and is best known as a company that delivers challenging, highquality products to the most discerning clients.

Landing the First International Contract

Landing the contract for Landaa Giraavaru, now known as Four Seasons Resort Maldives at Landaa Giraavaru with Hotel Properties Limited (HPL) was a major breakthrough for a local construction company such as AIMA. Mr. Naayil Mohamed, one of the directors at AIMA, recalled. ““We won the project through an instrumental role by our Managing Director Mr.Ibrahim Azeez. Before we were awarded Landaa Giraavaru, we had the

opportunity to work and establish ourselves, proving to HPL on a unique emergency project of cleaning out Cocoa Island, a property affiliated with HPL. We completed the project ahead of time, within a mere 4 weeks. It was a challenging task that even established construction companies at the time in Maldives were hesitant to take on.”

The Construction of Four Seasons Maldives at Landaa Giraavaru – A Story of Maldivian Ingenuity, Resilience and Workmanship.

Landaa Giraavaru was a bare island and AIMA began work from scratch. Like all islands, it came with its own set of challenges. When they initially arrived at the Island for project mobilization, it did not have a harbor nor a safe channel to enter. The only choice the team had was to build temporary rafts, with recycled vegetable oil jerry cans (which was commonly recycled for rafting in Maldives in the ‘90’s), and then off load all goods, equipment which had to be pulled onto the island with the help of rafts.

Landaa Giraavaru being the very first project of that scale for AIMA, there were several obstacles and challenges. Apart from mobilization, the company was technically and administratively challenged.

A team of over 1500 staff were deployed to the site of Landaa Giraavaru, Managing this number of staff including foreign workers became a monumental human resource challenge. Catering to their essential needs, providing food and temporary accommodation itself was as hard as the first experience of getting the construction equipment on the island. On top of this, six months into the project, AIMA had to face the unavoidable Indian Ocean Tsunami on 26th December 2004, which hit one of the power houses of Landaa Giraavaru.

The tsunami incident created an unforeseen crisis that needed immediate attention. On top of the internal staff issues, AIMA team based at Landaa Giraavaru and Male’ office, was supporting Maldives National Defense Force (MNDF) with the Tsunami relief efforts in the Baa Atoll region. AIMA took the initiative to help the government in providing fresh water from RO plant on Landaa Giraavaru.

By the time AIMA reached the seventh month of the project, the project was already delayed by over 100 days, and it was directly linked to the tsunami. To overcome the

delay and meet the project deadline, a Project Manager from South Korea and a Construction Manager from Singapore were recruited. A Master Mitigation Program was developed with the help of the hired Project Managers to guide their experienced supervisors and workforce to catch up with the project timeline.

According to Abdulla Ibrahim, Site Superintendent, who has worked for the company for over three decades and is one of the most experienced members of the AIMA team, the main challenges of the project were due to the lack of technology and machinery for structural engineering jobs. At the time, over-water structures, specially the pillars that formed the base for the water villas, were also cast and foundations laid in the ocean,

partially submerged. As water villas became an essential part of the product mix and room a must-have room category, it was also one of the most challenging parts of resort construction. The difference today is everything is pre-cast on land, with the help of high excavators, heavy concrete pillars can be lifted and placed at any position in the lagoon.

The Completion of Landaa Giraavaru – A Milestone that Heralded a Bold New Era for AIMA

The major takeaway for AIMA in its very first attempt as the main contractor in developing a resort was that if they wanted to venture into working with international developers in the Maldives, they needed to strengthen their internal management structure and administrative capacity.

AIMA set about modernizing the administrative and management functions of the company. Landaa Giraavaru was a top tier project and eventually Four Seasons took on the management of the property.

The Four Seasons Landaa Giraavaru project was overall a very successful project as through it, AIMA experienced immense internal significant growth, not only financially, but also in terms of their human capital development. With the changes to the management, AIMA was able to finally catch up with the tsunami-related delays and put the project on track to be delivered on time.

The successful completion of the Landaa Giraavaru project paved the way for AIMA’s future position at the

vanguard of luxury resort construction in the Maldives. It proved crucial in winning major construction bids and working with some of the biggest names in hospitality, including Singha and Pontiac Land Group. The foundations laid at Landaa Giraavaru became those of modern-day AIMA, the construction giant of today.

A Look into Community-Based Tourism in the Maldives

Earlier this month the UNWTO Global Summit on Community Based Tourism took place. Representatives from nineteen Asia Pacific UNWTO member states came together in the Maldives to discuss and debate, as well as exchange ideas and share best practice. It was fitting that not only is the Maldives marking the 50th anniversary of tourism in the country but also that post pandemic the Maldives has begun to look in earnest at how the country’s leading economic industry can diversify.

As Tourism Minister Dr Abdulla Mausoom stated “The theme for this summit aligns with the government’s efforts on diversification and linking tourism and its benefits to local island communities.”

Day three of the summit saw three thematic sessions focused on gastronomy tourism, agro-tourism and community-based tourism. With the end goal of providing sustainable and inclusive development here in the Maldives and in other Asia Pacific countries. In this article, I share learnings from the Community Based Tourism session and what the future holds for Communitybased Tourism in the Maldives.

Whether you are a tourism destination, a travel operator or a traveller, the pandemic has pushed us to think differently. The way destinations are promoted, the products that are offered, the way we ourselves will travel, is being driven by a greater awareness of the impact we have. Impact on the planet, on the environment and on communities. As UNDP Resident Representative in the Maldives, Mr Enrico Gaveglia stated the pandemic has provided the opportunity to innovate, involve and adapt’.

What is community based tourism?

Justin Francis, Founder of ResponsibleTravel.com describes Community Based Tourism (CBT) as follows:

‘’A community by definition implies individuals with some kind of collective responsibility, and the ability to make decisions by representative bodies.

“Community based tourism is tourism in which local residents invite tourists to visit their communities with the provision of overnight accommodation. The residents earn income as property owners, land managers, entrepreneurs, service and produce providers and employees. At least part of the tourist income is set aside for projects which provide benefits to the community as a whole.

“Community based tourism enables the tourist to discover local habitats and wildlife and celebrates and respects traditional cultures, rituals and wisdom. The community will be aware of the commercial and social value placed on their natural and cultural heritage through tourism, and this will foster community based conservation of these resources.’’

In summary, Community Based Tourism is immersive and authentic, is tangible and intangible and is where social and environmental needs operate hand in hand.

Where does Community based tourism begin?

Where, how and why is the starting point. CBT is not about just ticking a box, it is about meaningful actions that provide benefits to people and the planet. Dr Dae-Kwan Kim highlighted that for community based tourism to be successful ‘destinations had to plan together, work together and share values, revenue and resource together’. Whilst local communities create the backbone to such projects, collaboration and cooperation are important from the outset. In the planning stages this means bringing together the policy makers, those focused on destination and tourism management and marketing, the private sector and the communities themselves.

Through leadership, consultancy, consistent communication, ongoing collaboration in the decision making and a participative planning process; a clear strategy can be developed. A strategy in which everyone has a part to play. A strategy that has a long term approach and a strategy which provides a legacy for future generations.

‘What you can attain or reach is much greater when you work together, than when you are working in competition,’ noted Panel Moderator, Ms Eunji Tae, Regional Development for Asia and the Pacific UNWTO. Ms Tae also highlighted how refreshing it was to see not only representatives from the Maldives Ministry of Tourism at the session but also ministers from the Ministry of Arts, Culture & Heritage and the Ministry of Fisheries, Marine Resources and Agriculture.

What are the next steps?

An expert panel consisting of Dr Dae-Kwan Kim, President, Korea Culture & Tourism Institute; Mr Ahmed Nazzer, Secretary General, Maldives Association of Tourism Industry; Ms Yoland Perdomo, Senior Strategist, ICF and Mr Christopher Cocker, CEO, Pacific Tourism Organisation; shared their experiences of CBT. There were two key challenges in establishing community projects which were highlighted by the panel. The first, access to financial capital for communities and SMEs and secondly, business skills.

This potentially would be no different for the Maldives, but, what the Maldives has in its tool box is over 160 resort businesses. Resorts that could share expertise, provide skill development programs, offer training on finance, business management, guest service and marketing. An opportunity to play a supporting role in CBT is there for the taking by the private sector in general. The word ‘support’ should be noted as it is not an opportunity for a community takeover.

Diversification of the tourism industry is not about out with the old and in with the new. It is about creating balance and repurposing tourism to provide greater benefits to locals and a wider range of options to the traveller. Ms Tae used Forest’s Gump’s analogy of a chocolate box. In this case it is the Maldives that is the chocolate box, with the traveller being able to select from a number of different options. Dipping in and being able to select a resort, a liveaboard, a guesthouse stay. A dive holiday, a local experience, a guided tour. Adventure, culture or relaxation, and importantly being able to come back and select a different option or the same again!

Minister of Arts, Culture and Heritage, Ms Yumna Maumoon highlighted the Maldives has a very unique island culture. Every atoll and every local island has its own USP, which can be showcased in the same manner that resort islands differentiate themselves.

The Minister stated that CBT combined preservation and inclusion. The preservation of heritage, traditions, culture and the environment. The inclusion of communities, youth, women and those with disabilities. CBT not only provides employment opportunities for locals but the forum for local artisans to share their creative skills, both traditional

and modern and for home based industries to flourish.

Ms Maumoon also highlighted that plans to establish branches of the national museum throughout regional atolls was still a priority and that these centres would nurture a sense of pride amongst Maldivians towards the country’s traditions, history and heritage as well as playing a key role in CBT, education and research opportunities.

How Can Community Based Tourism be measured?

Dr Dae-Kwan Kim believes there are four factors of success:

• Local community empowerment

• Visitor satisfaction

• Contribution to the economy

• Protection of resources

Everyone agreed that the success of CBT is not just in the strength of the planning process, it is in the continuous process of awareness and education. It is about ensuring communities are set up for success, equipping them with appropriate skills to aid business development and capacity building. The bottom line is that communities should be happy and prepared to welcome guests, for surely as Ms Yoland Perdomo stated ‘a nice place to visit, is a nice place to live.’

Final thoughts?

Over the last decade the Maldives tourist guest house industry has been one of the fastest growing industries in the Maldives and whilst this in itself has a base in CBT, we shouldn’t forget that guest houses/ local island hotels cannot successfully operate as a standalone entity. For greatest success we have to refer back to Ms Tea’s quote: ‘What you can attain or reach is much greater when you work together, than when you are working in competition’.

Islands where communities, NGOs and businesses work together hand in hand, with the support of island councils, government bodies and the private sector will reap the greatest rewards in the long term. Whilst local tourism is often referred to as the ‘Guesthouse Industry’, it is in reality a community industry. There are opportunities to provide job opportunities for locals beyond the

THE FLOURISHING COFFEE MARKET IN MALDIVES

Coffee is a great way to start a day, and to many people it is an essential part of their daily routine. Surprisingly, prior to 2002, tea was the beverage of choice in the Maldives! Coffee arrived first as Melitta filter coffee, closely followed by LavAzza in 2003, paving the way for a whole new beverage concept that was already popular in other parts of the world.

Initially only a few places such as the Nasandhura Palace Hotel had coffee machines, so coffee had a very small select market. However, after the tsunami, coffee began to grow in popularity with the opening of small restaurants and coffee corners. Coffee would be served as a stand-up shot and go, or to have with nuts and a chat in the morning, afternoon and late into the evening, usually accompanied by a hefty dose of sugar, cigarettes, and

tobacco smoke!

Meeting for coffee, is now an accepted part of daily life, with LavAzza, Illy and Nescafe being the most established brands. However, the coffee culture of sip and savour that is more synonymous to coffee shops and coffee houses elsewhere in the world is a comparatively new addition to the Maldives, precipitated by the opening of the first fully air-conditioned café in 2011. This provided a light airy place for people to gather without the ubiquitous odour of stale tobacco, thereby opening up the market to families, resulting in a demand for both coffee and similar places to frequent.

The next catalyst for the coffee boom was the introduction of speciality coffee. Initially imported from Singapore by Jazz Café, until they realised a better product could be

achieved if they roasted their own. This coincided with another coffee lover having a similar idea. Hence, in 2017 two roasters Civil Coffee and Meraki began, followed later by The Coffee lab, providing the Maldives with three roasters who could provide a customised blends for local cafés, restaurants, and resorts, giving the growing cache of coffee lovers a rich variety of choice.

Coffee is a fruit! Coffee Cherries are small red berries that grow on the coffee plant. It is the seeds inside these red fruits that are roasted into what we know as beans. Coffee was initially identified in Ethiopia and first cultivated in Yemen. Coffee is now grown in more than 50 countries around the world, with Colombia and Brazil, being the two biggest producers. There are thousands of different species,

two of the most common are Arabica and Robusta.

Coffee beans are actually green, only becoming brown on roasting. It is widely accepted that beans are best a week after roasting, which was one of the prime motivators for the start of roasting in the Maldives, and one of the reasons why there is such a disparity of taste in the same types of generic shop bought coffee. Check the dates before you buy, as some having been sitting on shelves at high temperatures for months!

The culture surrounding coffee and coffeehouses dates back to the 16th-century Turkey, when it became known as the wine of Arabia. Muslims in the Ottoman Empire found that coffee made a great substitute for the wine that their Turkish colleagues were consuming, soon coffee houses became the

ideal for home and office use. Lockdown boosted coffee consumption even further with households making the most of their coffee machines, whilst coffee places saw a surge in takeaway coffee’s, a trend that has continued.

social place to be, and where people went to relax and catch up on all the local news.

In the late 17th and 18th centuries, coffeehouses in London became popular meeting places for artists, writers, and socialites, as well as centres for political and commercial activity. A coffeehouse or café being an establishment that primarily serves coffee, as well as other beverages. In the 19th century a coffee house culture developed in Vienna, which spread throughout Central Europe establishing not only social hubs but also artistic and intellectual centres.

Nowadays, most European coffee shops offer access to free wireless internet thus encouraging business or personal work. Coffee Culture is known as the set of traditions and social behaviours that surround the consumption of coffee, and refers to the adoption of coffee as a widely consumed stimulant! Depending on where you look, coffee is deemed to be either the second or third most consumed drink in the world.

In recent years, the coffee industry in the Maldives has exploded, with coffee shops and kiosks on virtually every street and street corner, providing a wide diversity of

places to enjoy a coffee at any time of day or night. Café owners have become more adventurous in their concepts with nice airy spaces, comfy seating and atmospheres convivial to relaxing and enjoying the coffee, as opposed to the staider restaurant with a coffee machine concept.

There are now numerous brands of coffee in the Maldives and unsurprisingly, a number are from Italy. Whilst LavAzza and Illy are still very popular, some other brands growing in popularity are Trucillo from Italy and Catunambu from Spain. The Instant Coffee market has also expanded with Nescafe fighting for shelf space against premium brands such as Davidoff and Movenpick.

The explosion of the coffee culture means there is literally something for everyone. Coffee demand is growing exponentially and now widely available in a variety of establishments; coffee

kiosks, coffee shops, café’s, restaurants of all sizes, even some supermarkets have coffee machines, all offering a diverse mix of varieties and flavours. Some establishments have their own unique blend created by one of the Roasters, to attract the more discerning coffee drinker.

Numerous guest houses and resorts now have small pod machines in the rooms, creating a market for an array of coffee machines, capsules, and pods, which provides a seemingly endless variety of options, which are also

The appetite for good coffee and coffee places has created new job opportunities as the demand for professional barristers is growing. Making a good cup of coffee is an art which requires passion, knowledge, and practice. A good barrister can create appealing designs and flavour combinations to captivate an audience that is getting more and more discerning. You only need to try a few coffee shops to realise that the same coffee can taste completely different depending on how it’s prepared, the way the machine is maintained and the freshness of the beans.

Look forward to our next article for what makes a good cup of coffee and where you can find one.

Stellang Huang, Sales Executive,

THE OZEN COLLECTION

Stellan Huang is the sales executive at THE OZEN COLLECTION, who was recently promoted from her position as sales coordinator. Initially working as a teacher in China, Stellan discovered her dream career in the hospitality industry after arriving to the Maldives and has worked with several luxury properties in the destination. Now, she plays a key role in the amazing sales and marketing team at OZEN LIFE MAADHOO and OZEN RESERVE BOLIFUSHI.

In this exclusive interview, Hotelier Maldives speaks to Stellan about her work in the Maldives and her experience as a woman in hospitality.

Hotelier Maldives: Give me a brief introduction of yourself.

Stellan Huang: I am a young and passionate person with a positive “Can Do” attitude, broad skills, and experience. I adept at handling multiple tasks daily competently and at working well under pressure. My key strength is communication, to build strong relationships with people to deliver the best results. Working in Maldives more than seven years, and I love this country deeply. In my free time, I enjoy reading and learning different languages and journaling what I see and feel about this paradise.

HM: Tell me about your current role at THE OZEN COLLECTION. What are your main responsibilities?

SH: As a sales executive at THE OZEN COLLECTION, and also the only one salesperson currently based in OZEN LIFE MAADHOO to represent the whole of Sales team, I need to build and maintain the good connection between THE OZEN COLLECTION S&M team and the resort; collaborate with the DOS and ADOS in creating pricing specials to encourage new client growth, like making incentive plans, vouchers, etc. efficiently and accurately prepared proposals, agreements, operator contracts, and sales reports; support with sales team, revenue management, reservations and operations to optimize occupancy and maximize ADR in accordance with forecasted goals; coordinated and responded to all requests from the agents,

for all leads and inquiries made to the properties via phone, email, and WhatsApp.

And I am responsible for communicating with all departments to ensure all the Media and FAM visits have wonderful experience, preparing the itinerary, lead the orientation for all the VIPs, hosting cocktails / meals with them. Maintaining a healthy relationship and promoted the facilities of the resort through a proactive approach.

HM: You were recently promoted from sales coordinator. Tell us about this.

SH: First, I really would like to thank my lovely team and all the leaders for offering me the great opportunity. They are the ones who raised me up and guided me to be a better self in this career.

From a sales assistant in the leading operator of lifestyle boutiques in high-end resorts to a fresh new front office staff in the 5-star luxury resorts, then to a newbie in sales & marketing department for an uber-luxe brand – THE OZEN COLLECTION, and then got promoted to the senior level - it was really a great journey for me to experience all, to push myself to be stronger and braver to take the challenges

from zero to a professional. It also offered me the chance to see the beauty of hospitality, to dig out the charming part of the new and vibrant area. I am so lucky that I was finally able to clear the mind and find out the wonderful career which my heart desires. This is the realm where I would love to devote my life to pursue. Since I could feel that sales impact my personality and makes me incredibly optimistic, energetic, and outgoing, regardless of the situation I’m in. There’s no doubt my years in sales have allowed me to beef up my personality and outlook on life, which in turn enables me to simply get more out of life. I just love it!

HM: What drew you into the Maldives and hospitality industry?

SH: I would say from beginning it’s the beauty of the nature that attracted me from China to come to the Maldives, while I was so lucky to stay here for years to experience working at different places from Anantara Kihavah, Amilla Fushi, Finolhu, Jumeirah Vittaveli, then to OZEN RESERVE BOLIFUSHI and OZEN LIFE MAADHOO, step by step I was influenced and touched by the culture of the hotel industry, and finally figured out the best career I have ever dreamed of. As I mentioned above, here I found out my love for the hospitality industry’ kingdom.

My major in university was Languages and Literature, seven years ago I was a teacher in China before I came to Maldives. With a huge curiosity to see a real turquoise blue ocean - one of my dreams, as well as eagerly seeking more inspiration for writing and my life, I reached this incredible destination, the paradise. I never thought I could work here for such a long time and step by step could build a wonderful career which I was dreaming of, though the original plan to explore in Maldives was only a gap year for me, after which the plan was to go back to China to continue my teaching or to be a government official as my

family wished to.

HM: Tell us about the brand and what it’s like working with Atmosphere Hotels & Resorts.

SH: THE OZEN COLLECTION creates timeless sanctuaries that exude tranquillity and inspiration. An abundance of sophisticated experiences seamlessly blended with a grand sense of space and design, tailored wellness journeys and an enriching culture set apart the brand’s two resorts in the Maldives.

OZEN LIFE MAADHOO, the first resort under this brand, opened in July 2016.

THE OZEN COLLECTION’s success story continues in the Maldives with the addition of OZEN RESERVE BOLIFUSHI, launched in December 2020.

Like our young and successful Indian Ocean hospitality group – Atmosphere Hotels & Resorts, it is dynamic and fastgrowing, which inspires me a lot to grow and develop myself from every side. I am confident and do believe I could do better and better. Sales is a job where there are no limits to the success one can achieve, so I would like to Dream big and Dream it Possible.

HM: What do you love most about the two resorts under THE OZEN COLLECTION?

SH: There are lots of things to share as I really enjoy every moment in both resorts, for the work as well as the life. Mostly, I have a wonderful and strong S&M team. Seamless teamwork and very supportive. I could say that they make me feel this is my second home. And I do love the food and sea view in staff island. Happy Working, Happy Life.

HM: Are there many opportunities for women at the resorts/ the brand?

SH: Yes. Definitely! We could proud to say our brand are eagerly to offer the opportunities for females and we do have many excellent female colleagues in the team.

You must know the general managers of both resorts all are females! Ms. Luisa Lalli for OZEN RESERVE BOLIFUSHI and Ms. Henar Gil for OZEN LIFE MAADHOO. They are conducting amazing leadership for both properties. And around from our sales and marketing team, we have Ms. Sarah Walker-Kerr (vice president - communications) from UK, Ms. Nasha Nasheed (assistant marketing & communications manager) from Maldives, , Ms. Seema Misra (manager content development) and Ms. Richa Bajaj (sales executive - India) from India, Ms. Olga Jacobs (assistant director of sales) and Ms. Katerina Kuznetsova (regional director of sales) from Russia, Ms. Rainbow Huang (assistant director of sales – Greater China) and Ms. Cecilia Chen (regional director of sales - AISA) from China, Ms. Irene Santiago (regional director of sales – Europe & UK) and Ms. Silvia Collepardi (vice president - COLOURS OF OBLU | by Atmosphere) from Europe. And our vice president of sales and marketing, Ms. Simmi Pai, extremely an outstanding lady!

HM: As a woman in hospitality, have you faced many problems in your career? Do you think this is now changing and the industry is more welcoming for women?

SH: As a woman in hospitality, I feel female role sometimes actually have more advantages than male colleagues, since we could be more thoughtful, caring, and delicate, which is so important for the customers’ service. I do think the hospitality industry is more welcoming for women from what I had observed around my working environment, it is quite healthy and positive.

HM: Do you have any females you look up to or take as inspiration?

SH: Definitely yes, I am lucky to working with a group of wonderful ladies. They give me a huge inspiration, for work as well for life! No matter

which department they are working for, no matter which age are they in, I could say they all are great women! Everyone is working so hard, so diligent, so caring, so kind, you always can see the lovely smile from their face, can hear the polite greetings, can feel their determined faith to live better for their family and for themselves.

There are two ladies specially I set as my idol – Ms. Simmi Pai – the vice president of sales & marketing for THE OZEN COLLECTION, and Ms. Henar Gil – the general manager of OZEN LIFE MAADHOO. Both are so professional, experienced, deeply cultivated in the hospitality industry for many years. As a leader, they are motivated, creative, observant, quick-witted, resourceful, considerate. I am so delighted to working with them closely and to find the way to encourage myself to do better. There are much to learn from these two great ladies.

HM: What’s your advice to women aspiring to join the industry?

SH: Dream Big. Dream it Possible. Never be afraid to take the challenges. Follow the heart and be patient, believe that you can do it better.

Staff Interview: Ibrahim Rasheed, Assistant Director of Human Resources, Kandima Maldives

Starting from humble beginnings, Ibrahim Rasheed paved his way to a managerial position before turning 30. We spoke to him for an insightful look at his journey, and the path he took towards success.

1. Could you tell the readers a little bit about yourself?

My name is Ibrahim Rasheed. I am from the island of Gadhdhoo in Huvadhoo Atoll. I studied at Gaafu Dhaalu Atoll School up to grade 10, and achieved higher studies at Maldives National University and Maldives Business School. I hold several educational certificates including Diploma in Hospitality, bachelor’s degree in Hospitality Management, and master’s degree in Human Resource Management.

I joined the hospitality industry in 2010 as a waiter. However, after 9 months of experience I went to Male’ (the capital city of the Maldives) for higher studies. While I was doing my bachelor’s degree, I got the opportunity to join Crown and Champa

Resorts as a Management Trainee in Aug 2014. After the completion of my Degree in July 2016, I was appointed as a payroll accountant in Veligandu Island Resort & Spa, promoted to HR Supervisor, and then promoted to the Assistant HR Manager in Jan 2019.

Due to my high performance, I was transferred to Vilamendhoo Island Resort & Spa as the HR Manager in April 2021. After almost 8 years of service with CCR, I decided to make a career move, and joined Kandima Maldives as the Assistant Director of Human Resources in May 2022.

2. What series of events led you to choosing this career path?

I’ve always loved interacting with people,

helping them solve their problems, and guiding them to the right path when I was volunteering in different places like the Youth Centre and Human Rights Commission of Maldives (HRCM). So, during my journey of studying at the university I chose to join the hospitality industry and choose my career path in the HR field.

3. How do you like working in the hospitality industry in Maldives?

I love to work with different people in a multi-cultural environment. Here, the hospitality industry in the Maldives gives you that opportunity. You get to meet and socialize with people from different nationalities and learn a lot of new things.

4. Could you describe a day in your life as the Assistant Director of Human Resources at Kandima Maldives.

I normally wake up at 7 am and get ready for duty at 08:30 am. Before I go to the morning meeting, I prepare my priority list for the day and schedule my tasks based on that. After the morning meeting, I conduct a meeting with my team, so all of us know what’s going to be happening throughout the day. Since I have HR, security, clinic and K town under me, I keep followup checklists for each section so I can stay updated on their tasks. Then, I usually check my emails and pending work checklist, and work on priority tasks before lunch break.

After lunch break I usually focus on low priority tasks and follow up with the team on their assigned tasks. Then, following the afternoon tea break, my biggest focus is to be on-site, where I check on staff area facilities and interact with team members to get their feedback and concerns.

Normally after duty I love to go play football or workout. Sometimes I go swimming as well. Lastly, in the evening I call my family and friends, and before going to bed I spend some time on social media or watching a movie or reading the news.

5. Which part of your work do you enjoy the most?

Helping team members who come to seek advice and

assisting them in overcoming challenges. Also, coordinating welfare activities for the team.

6. You have risen quite quickly from your days as a CCR trainee to your current position. Tell us a bit about the journey and the challenges you had to overcome to be where you are today.

CCR management training program was a big breakthrough for me to be where I am today. I am very grateful to be the part of the CCR team past 8 years, and I have met several good people who helped me throughout this journey. After studies, I started as a payroll accountant in HR and later was promoted as HR supervisor and after 3 months I was promoted as Assistant HR Manager.

The most challenging thing for me was to hold a managerial position at such a young age, considering all my fellow managers were way more experienced than me. But I was confident, and I believed that I was worthy of the job, so it wasn’t really difficult to cope with job responsibilities and work with the team.

Another challenge was working and studying at the same time. I did my bachelor’s degree and master’s degree while working. At

the time there was shortage of team members in HR, and I struggled a lot to finish my assignments on time and attend exams. However, I never gave up and put in maximum effort to do both task at the same time, because I always wanted to hold a master’s degree and EXCOM level position before I turned 30.

7. What do you consider your greatest professional achievement?

Winning Supervisor of the Year Award and holding an EXCOM level position within five years’ time.

8. How do you like to spend your off-days?

On the island I like to go snorkelling and enjoy nature. And off the island, I like to travel and explore new things.

9. In your opinion, what are the most important qualities required to build a career in this industry?

Reliability, confidence, teamwork and trust.

10. What is your advice to aspiring hoteliers interested in working similar jobs?

If you want be successful, come out of your comfort zone, confront challenges with confidence, and never give up – I am sure you will succeed. Also, be humble, and always work as a team.

Villa Hotels & Resorts Appoints Hassan Shifau as Paradise Island’s HR Director

Villa Hotels & Resorts has announced the appointment of Hassan Shifau as Director of Human Resources at Paradise Island Resort & Spa in the Maldives.

According to the brand, Hassan Shifau will support the brand to deliver outstanding hospitality and enhance the overall guest experience, in alignment with the Villa Hotels & Resorts transformative journey.

Huvafen Fushi Maldives Announce Key Appointments

Prior to joining the Paradise Island Resort team, Shifau held the position of Human Resources Manager at Gili Lankanfushi Resort. With a hospitality career spanning over 13 years working in the luxury tourism industry, he has previously worked with leading Maldives resorts including Cheval Blanc Randheli, St. Regis and One & Only Reethi Rah, which is where he started his hospitality journey.

Antonio Saponara Appointed General Manager at Patina Maldives, Fari Islands

Patina Maldives, Fari Islands has appointed seasoned hospitality professional Antonio Saponara as its new general manager.

With an impressive track record of managing flagship hotels for luxury brands including Aman, Bulgari Hotels & Resorts, Jumeirah and RitzCarlton; the Neapolitan will use his extensive experience, clarity of vision and surefooted mastery of hotel operations to shape Patina Maldives as it matures through its second year and beyond.

Antonio most recently performed as the pre-opening general manager of Bulgari Hotel & Residences Moscow. After starting out in Food and Beverage Operations, he had

taken up the role of executive assistant manager of Aman flagship Amanpuri, Phuket before taking over as hotel manager in 2008. He was also the general manager at The Surin Phuket, hotel manager at The Ritz-Carlton Shanghai, Pudong and opening general manager at the Bulgari Hotel Beijing.

“It is a tremendous privilege to have been entrusted with the stewardship of one of the most inspiring, forward-thinking pioneers of next-gen Maldives hospitality; I am excited to bring fresh impetus as Patina Maldives embraces the next stage of its perpetual journey to positively impact people and place,” said Antonio Saponara.

Huvafen Fushi Maldives has announced the appointment of Mohamed Hamdhoon as the new Resort Manager and Ibrahim Nathif as the Executive Sous Chef.

With impressive track records in the hospitality industry and a legacy with Universal

Resorts, both appointees bring strong expertise to their roles and will elevate the resort’s journey to the next level.

Mohamed Hamdhoon, Harvard Development Management Program certified, joins Huvafen Fushi from Kurumba Maldives, a Universal Resorts property, where he led the Front Office Operations. With hospitality experience

spanning more than ten years, Hamdhoon brings a wealth of experience focusing on outstanding levels of guest service. In his new role at Huvafen, he will manage all day-to-day operational matters along with the GM and support the iconic brand to deliver outstanding hospitality and enhance the overall guest experience, harmonious with the brand standards.

Hamdhoon has also worked in different capacities at One & Only Reethi Rah, Maldives and Intercontinental Maamunagau.

Chef Nathif brings over two decades of experience in international cuisine, of which 16 years were with Baros and Milandhoo, both Universal Resorts properties. As Executive Sous Chef, he will be in charge of leading all of the culinary programming and new menu developments, kitchen operations, implementing the highest kitchen standards, and sourcing top-quality produce.

Chef Nathif’s expertise lies in French Cuisine, and the key to his success is his intuitive focus on a modernist approach, attention to seasonality and customer experience – an approach aligned with his new role at Huvafen Fushi.

Audra Arul Appointed Director of Sales and Marketing at Dusit Thani Maldives

Dusit Thani Maldives in Baa Atoll has appointed marketing professional Audra Rohini Arul as the Director of Sales and Marketing.

Ms Arul brings to the role more than 20 years of experience in the high-end hospitality space, working for leading brands in Asia and beyond. Audra has served as Director of Sales and Marketing for Starwood Hotels and Resorts in Bali, China, Vietnam, and Thailand, and later dusitD2 in Phuket. She also worked with Banyan Tree Hotels and Resorts in an Area Director Sales and Marketing role in Vietnam and Morocco.

Until September 2020, she was Cluster Director of Sales and Destination Marketing

at Crossroads, the only Integrated Resort in the Maldives. Most recently performed at Le Meridien in Jakarta, Indonesia, where she revamped the marketing channels to reflect new messaging for the reopening of the property and worked closely with KOLs to promote room packages and events.

Gaurav Makhijani Appointed Director of Sales & Marketing at Kuda Villingili Resort Maldives

Kuda Villingili Resort Maldives has appointed Gaurav Makhijani as the director of sales and marketing.

Gaurav brings a wealth of experience in the hospitality arena, having worked with international brands for over a decade, including The Claridges, Taj, IHG, Jumeirah Group, and Atmosphere Hotels and Resorts. Most recently, Gaurav worked as the associate director of sales for Atmosphere group, where he was in charge of sourcing business from India.

As a director of sales and marketing, Gaurav will develop and implement strategic sales and marketing plans to achieve short and long-term objectives for Kuda Villingili. “He is a

highly effective sales leader and gifted professional in building successful campaigns to increase market share. He is a focused, performanceoriented manager with proven skills in the industry,” read a statement by the resort.

“Gaurav’s passion for luxury hospitality will ensure a successful leap to elevate Kuda Villingili’s brand and service proposition.”

Hassan Adil Appointed General Manager at Sun Siyam Olhuveli

Sun Siyam Olhuveli, Maldives, has promoted Hassan Adil from resort manager to general manager, marking his 20year anniversary within Sun Siyam Resorts.

In his new position as the general manager, he will lead the management team and oversee the daily operations for one of the biggest properties in the Maldives, working on the frontline to implement exciting new strategies.

Hassan brings with him a wealth of industry experience; he started his career in hospitality as a receptionist in 2002, before working as an airport representative in 2004, and as a reservations officer at Sun Siyam Travels in

2006. By 2014, his exceptional work ethic had already earned him the position of operations manager at Sun Siyam Iru Fushi, then director of operations at Sun Siyam Vilu Reef, after which he was promoted to resort manager at Sun Siyam Olhuveli. He holds a Bachelor’s degree in Tourism and Hospitality Management from Taylors University, completed in collaboration with the University of Toulouse.

Hassan said “Taking on my new role as general manager is a huge achievement for me personally which will allow me to further apply our vision and purpose for Sun Siyam Olhuveli of becoming the best 4-star deluxe holiday destination as well as best entertainment hub in the country. Olhuveli also has great potential to

Glen Cooper Appointed Executive Chef at Ritz-Carlton Maldives, Fari Islands

The Ritz-Carlton Maldives, Fari Islands has appointed Glen Cooper as the new Executive Chef. Chef Cooper joins The RitzCarlton Maldives with over 18 years of culinary experience at luxury hotels across the globe.

Originally from New Zealand, Chef Cooper has a background working at hotels in Russia, Bhutan, Singapore, and the Maldives. In the Maldives, Chef Cooper worked as an Executive Chef for JW Marriott Maldives Resort & Spa, Constance Halaveil Maldives, and Kurumba Maldives. Chef Cooper will be returning to the Maldives after working as the Executive Chef at The Westin Singapore since 2019.

The property also offer a choice of outstanding culinary venues serving an array of international and local cuisines, in addition to a full suite of fitness and recreational facilities including a signature Ritz-Carlton Spa. The Ritz- Carlton Maldives, Fari Islands is part of Fari Islands, an archipelago that features three world-class hospitality brands inclusive of The Ritz-Carlton.

become the leading MICE destination within the Maldives due to its amazing conference facilities as well as its simply accessible location. With these clear goals in mind, and a hardworking and dedicated team on our side, we have absolutely no doubt that Sun Siyam Olhuveli will reach its full potential in no time!”

Pankaj Pandey Appointed Sales Manager

– Indian Market at Villa Hotels & Resorts

Villa Hotels & Resorts has appointed Pankaj Pandey as sales manager for the Indian market. In his new role, he will be leading the Indian market and strategic development in alignment with the company’s new chic and contemporary vison.

Joining the resort at a pivotal stage in the Villa Hotels & Resorts new elevated transformation, Pankaj brings valuable knowledge and diverse experience with over twelve years of innovative sales and marketing experience in the tourism industry.

Highly motivated and well organized, his dedication and passion for sales drives his

success. Prior to joining the Villa Hotels & Resorts team, Pankaj was a pivotal part of Make My Trip (MMT), India’s top OTA, where he handled supply and contracting for the Maldives destination. Pankaj has also worked with several luxury resorts in the Maldives and represented global companies throughout his career.

Nika Kim Appointed Senior Sales Manager at Alila Kothaifaru Maldives

Alila Kothaifaru Maldives has appointed Nika Kim as Senior Sales Manager at the newly opened Hyatt property in the Maldives.

Nika brings nearly a decade of hospitality experience, including her previous assignment in the commercial department at Grand Park Kodhipparu and Ayada Maldives. In this new role, Nika will oversee the Russia

and CIS market focusing on introducing Alila Kothaifaru Maldives as the new addition to the Maldives’ luxury resorts. Fluent in Russian, English and Korean, Nika received her master’s degree in public administration from Hanyang University, Seoul, South Korea. Throughout her hospitality career, she has gained a breadth of experience in creating new relationships and maintaining strong customer relations.

Milaidhoo Maldives Announce New Appointments

to its well-balanced success. We look forward to being the leading five-star resort of Baa Atoll and to reach even higher standards with the same energy this island already exudes.” Said David Castaño

Zayan is a Maldivian national who has worked in various industries in his career. In addition to having worked in the hospitality industry, his experiences also include the banking industry, and he had also run his own advertising agency business. He brings with him significant expertise in the field of marketing, PR, and design to Milaidhoo.

Most recently, Zayan worked with a luxury property in Dubai as Marketing and Communications Manager.

Mariyam Lahufa, Jumeirah Maldives Olhahali Island

Milaidhoo Maldives has announced the appointment of David Castaño as the new General Manager and Zayan Fayaz as PR & Communications Manager.

David Castaño, who is a native of Spain, brings a wealth of experience, having worked in some of the finest luxury

resorts in destinations such as Bhutan, Cook Islands, Tanzania, Chile, and New Zealand. In his new role, David will ensure consistent delivery of the exceptional and unique guest experiences based on Milaidhoo’s concept and brand promise.

David’s most recent experiences include a key focus on achieving accolades

through meeting high standards of the Small Luxury Hotels of the World (SLH) brand globally.

“It is a pleasure to take on the role as General Manager at Milaidhoo, a small island with an outstanding story and an amazing reputation. Milaidhoo creates many moments of happiness with its guests and its team every day, and this energy is what brings synergy

In his role at Milaidhoo, Zayan will be responsible for managing the media relations, marketing, communication, and partnerships of the luxury boutique resort.

“I am very excited and optimistic about taking up my role with the Milaidhoo family. Milaidhoo holds a gleaming reputation among its guests and its employees, and I look forward to continuing to address our target audience with consistent, meaningful, and engaging communication activities.” Said Zayan

Mariyam Lahufa (Lahu) is the Commis II at Jumeirah Maldives Olhahali Island. Originally from Ulkulhas in Alif Alif Atoll, Lahu had a somewhat unorthodox start into the culinary field, choosing to study for a degree in Marketing and Management, a far cry from the kitchen. However, she had always been drawn to cooking, inspired as a child by her mother and grandmother

Hotelier Maldives spoke to Lahu about her journey into the culinary field and her aspirations for the future.

HM: What drew you to the culinary profession and started you on your journey to become a Chef?

Lahu: I’ve always loved to cook. As a child I watched and helped my mother and grandmother, plus I was fascinated by Master Chef and took a few cooking classes. Even when I was studying in Male’ for my degree I would cook for my friends, they would bring round the ingredients and I would make something. It was always something sweet as I’ve always had a sweet tooth. This

made me start looking around for internships to see if I could find a way of trying out what it would be like to work as a Chef, but I didn’t find anything in Male’. Luckily for me, I had a close friend Chef Nemy who was working in the Pastry at LUX* North Male’, he asked if there was any opening and as they were really busy at the time, I was offered a six-month internship.

HM: Where did you learn your skills?

Lahu: Most of them have been learnt “on the job”, as before my internship I only knew the basics. Chef Nemy became my mentor and gave me the biggest eye opener into what a career as a Pastry Chef could be, he also helped me with adapting to resort life. It was my first time in a resort and there was so much to learn, so it was hard work and very challenging, but I loved every minute of it. Chef Nemy really helped me refine my skills within the world of Patisserie. However, I’ve also learnt a lot from Chef Jitender who taught me how to use different ingredients and flavour combinations. The whole team helps me, which is why I’ve learnt so much in such a short time.

HM: Did the pandemic affect your career path?

Lahu: If anything, it helped me, all my degree classes moved to online so I could work and study. It also gave me a chance to explore my creativity and gain more knowledge. During the pandemic there was a smaller team, so I was able to experience other fields within the kitchen apart from pastry.

HM: Who has had the greatest influence on your career to date?

Lahu: Firstly, it was definitely Chef Nemy, who had been a friend and an inspiration for several years even before I became an intern. Then there is the team I am working with currently. Chef Jitender gave me the best advice on how to improve and refine my

skills. Chef’s Sanjib, Randika, Zaan, and Raspreet are my biggest helpers. They teach me the best ways to play with ingredients and techniques on how to use them. Last but not the least, Executive Chef Taylor and Chef Alex who give us the best chance to shine and encourage us to join in with the guest cooking classes which has given me opportunities to interact with the guests, whilst watching and learning.

HM: What do you consider are the key attributes / skills required to become a good chef and what have you learnt on your journey so far?

Lahu: Having a good attitude and discipline. Be willing to learn and change. Teamwork, caring for, and helping each other. Work tidily and efficiently and respect both people and ingredients. Have integrity in everything you do and communicate.

For me, I have changed a lot!

Working in a kitchen and as part of a team has helped me develop far more than my degree course did. I have far more self-awareness and am more confident as a person, plus I’ve learnt how to communicate and interact with so many types of people from different cultures. I’ve also met lots of interesting people both as teammates and guests.

HM: Of all the many facets of your role, which do you enjoy the most / find the most rewarding

Lahu: There are so many things, and I am still learning. We make our own ice-cream, so I enjoy working in the ice cream shop, and love glazing work. Definitely the most rewarding is getting appreciated by my guests and seeing their smile. I also love being busy and helping other team members.

HM: What do you consider are upcoming food trends in the

Maldives and why?

Lahu: Certainly more focus on using local produce and traditional dishes reimagined in a more modern way. Many of the younger generation of chefs are more aware of preserving our culture and are experimenting with local ingredients.

HM: Tell us a unique / interesting fact about you

Lahu: I finished my Marketing and Management degree by virtual studies which I’m very happy about. I used to be extremely quiet and shy but working with a team has really given me self-confidence.

Kitchen wise, I think it’s that I never give up on what i am working on until it has reached perfection. I also experiment and like to create new dishes that are true to my routes.

HM: What do you do to relax?

Lahu: Watch thriller movies and my guilty pleasure is online shopping for perfumes!

HM: What has been the highlight of your career to date?

Lahu: Getting offered my current job, which started off as an internship is something I will never forget. Within three months I was offered a commis III position which I jumped at.

I was promoted to commis II in January this year, so I feel very proud of myself.

HM: What does the future hold for you?

Lahu: I’ve only just started so I still have so much to learn.

I want to develop as a person and as a Chef, so I’d love an opportunity to work abroad.

I have always been drawn towards chocolate work (I love chocolate), so I want to develop those kinds of skills and become a chocolatier. My dream is to have a small cake shop on my island.

HM: What one piece of advice would you give aspiring chefs?

Lahu: Your biggest inspiration is yourself, so always try to do better than yesterday. A Bob Ross quote from a team briefing really stuck with me “we don’t make mistakes we make happy little accidents”.

HM: What is your favourite ingredient to work with?

Lahu: Sea almonds / Kanamadhu, which comes from my childhood. We used to collect them from under the tree and dry them in the sun. Nowadays they are much harder to find and more expensive, but they are so versatile and have so much flavour.

HM: Do you have a favourite / signature recipe to share?

Lahu: Certainly, its Papaya and Kanamadhu tart

1) Tart shell

• Butter 360g

• Icing sugar. 180g

• Sea almond powder. 92g

• Hazelnut powder. 92g

• 3g

• 504g

• Egg yolks. 168g

Mix all the dry ingredients together with the butter, except the egg yolks Once it forms a dough add in the beaten egg yolks. Roll the dough out and line a 9-inch tart ring. Bake at 160 degrees for 10 to 12 mins until golden brown

2) Frangipane

• Almond powder 160g

• Sea almond chopped 50g

• Caster sugar 200g

• Butter 200g

• Flour 80g

• Eggs 4 nos

Beat the sugar and butter till light in colour, add in the eggs and mix till incorporated. Sift in the flour and mix until you don’t see any dry spots. Pipe the frangipane into the blind baked tart shell and press some whole and chopped sea almonds into it. Bake at 170 degrees for 10 to 12 mins

3) Coconut and pandan cremaux

• Coconut puree 160g

• Pandan leaves 4 pcs

• Egg 190g

• Sugar 45g

• White chocolate 135g

• Cocoa butter 6g

• Gelatine mass 28g

Whisk together the eggs and sugar. Heat the puree and pandan leaves to a simmer and slowly add into the egg mixture. Return the whole thing to the heat and keep constantly whisking it.

4) Sugar syrup

• 100 g sugar

• 50 ml water

• 10 g rose water

• 4 pcs pandan leaves

Heat everything together until the syrup gets thick.

Last thinly slice papaya and arrange according to your creativity, then brush them with the syrup.

Mahmoud Adel, Chef, Ozen Reserve Bolifushi

Mahmoud Adel is Chef de Cuisine at OZEN RESERVE BOLIFUSHI.

An Egyptian national, Mahmoud’s goal had always been to be a Chef, studying for a degree in Tourism and Hotel Management before firmly setting his sights on the culinary field. His journey has taken him around the Middle East before arriving in the Maldives in 2014 where he has worked in properties such as Olhuveli Resort & Spa and W Maldives, before being enticed to the new Atmosphere resort, OZEN RESERVE BOLIFUSHI where he is the CDC for their Arabic Restaurant Sangu Beach, providing the discerning clientele with aromatic tagines, Mezze platers and shish tawooks.

Hotelier Maldives spoke to Mahmoud to learn more about his culinary journey.

HM: What drew you to the culinary field and becoming a Chef in the Maldives?

Growing up I was always interested in the kitchen and when my brother became a pastry chef it inspired me, so my goal was to also become a Chef. I chose to go to university and study a Batchelor’s degree in Tourism and Hotel Management, and my on-the-job training showed me that my passion lay in the kitchen which is still true today. The Maldives was a great opportunity for a new

challenge and a chance to improve my knowledge.

HM: Where did you learn your skills?

Initial I learned my skills at university and when I was a trainee in both JW Marriot working in all areas of the kitchen, and later Four Seasons. On leaving university my skills came through working with different nationalities in different kitchens and hotels in Egypt, Kuwait, and here in the Maldives.

HM: Who has had the greatest influence on your career to date?

Probably the two chefs I worked with in Egypt when I was a trainee. Chef Samir at JW Marriot helped me so much and taught me so many skills. Also, Chef Antonio, who was the Head Chef at Four Seasons when I was there. The two of them gave me the skills and confidence to take my career forward.

HM: Did the pandemic affect your career path?

Not really, luckily I had secured the position at OZEN prior to the pandemic and when I was at home in Egypt my friends and contacts helped me find a temporary position in a steak restaurant where I learnt some new skills until I was able to join OZEN in October 2020.

HM: What do you consider are upcoming food trends in the Maldives and why?

The trends are more towards healthy food and organic food. Everyone wants a healthy life and people are more aware so choosing things that are new and have less oils and carbs in them. Arabic food uses olive oil so is healthier anyway.

HM: Tell us a unique interesting fact about you?

Nothing really springs to mind other than the fact that I enjoy my work and always like to learn new things!

HM: Of all the many facets of

your role, which do you enjoy the most / find the most rewarding?

Talking to guests of all different types and finding out their preferences so I can enhance their dining experience, especially if they are vegan or have food allergies. In the kitchen its self, I enjoy the hot section as it is more diverse and interesting. It is also rewarding when I grow in my career.

HM: What do you do to relax?

I like to read books, mainly those on food and sauces. I also follow chefs on YouTube to get inspiration, especially Lebanese chefs like Jean Barbour.

HM: What do you consider are the key attributes / skills required to become a good chef?

Patience and always be willing to learn new things. Watch, be quiet and listen so you can pick up new things from your surroundings.

HM: What has been the highlight of your career to date?

Probably being part of the team serving 10,000 people at a large corporate event when I was in Egypt. We were all responsible for 500 covers each. It was 2012 so I was still young, and it was a lot of pressure, all went well, and it was a good experience.

HM: Where do you see yourself in five years’ time?

My target is to be Executive Chef of an International restaurant somewhere in the Middle East. International places are more diverse and gives the opportunity to work with different cultures which is something I enjoy.

HM: What has been your greatest challenge in working in a Kitchen?

Working abroad, as it is so different and there are many nationalities you have to work with; however, you get used to it, also it is easier when you are in a good team.

HM: What one piece of advice would you give aspiring chefs?

Never give up! Just keep working and learning.

HM: What is your favourite ingredient to work with?

I have a few but the main ones are extra virgin olive oil and saffron, they are easy to work with, give a nice flavour and good colour which is important in Arabic food. Also, thyme as it has a good aroma, and I can get it fresh from our herb garden on the resort.

HM: Do you have a favourite / signature recipe to share?

Yes, I have, it’s an easy to make Hummus, which is a traditional and always popular dish. There are lots of different versions, but this is the one I find works the best.

Recipe

• 500 gm Dry chickpeas

• 1 tbls bicarbonate of soda

• 100 ml corn oil

• 50 gm salt

• 50 gm lemon salt

• 100 ml cold water

• 40 gm cumin powder

• 50 gm coriander powder

• 3 cloves peeled and crushed garlic

For the garnish

• 10 or so whole chickpeas

• 100 ml extra virgin olive oil

Method

• Soak the dry chick peas overnight.

• Next day boil with water and bicarbonate of soda until soft and mashed.

• Blend the boiled chickpeas with the corn oil, salts and 100 ml of cold water until smooth.

• For flavour add the cumin, coriander and garlic and blend again.

• Garnish with whole chickpeas and drizzle the extra virgin olive oil.

Hotel Marketing Checklist for 2022 & 2023

Today’s traveler’s journey is more fragmented than ever. With the recent proliferation of new travel super apps, distribution Goliaths such as Google and Expedia updating their ranking algorithms at a frantic pace, and the seemingly unstoppable growth of metasearch engine traffic, building and executing an effective hotel marketing strategy can seem intimidating.

Maintaining a holistic, crosschannel approach is essential and always is highly recommended by our hotel management company.

The primary goal of a robust hotel marketing plan, in fact, is to increase your brand visibility (and to do so transversally), ensuring that your property is bookable wherever your potential customers choose to research their trip. Mapping your guest’s journey becomes, therefore, critical to success.

In this article we will cover 15 best practices to create a solid marketing plan and strategy for your property.

1. Guest experience is everything

In August 2022, the Expedia Group released a new algorithm update that affects how properties appear in the OTA’s search results. The new factors do not only take into consideration the strength of the listing itself, but also give particular importance to “how frequently your property delivers great experiences to guests (…), taking into account relocation and refund rates, average ratings from cleanliness, amenities, room comfort, staff and service, and the property as a whole.”

The fact that one of the world’s leading OTAs concentrates so much on the guest experience proves this aspect’s importance. As we like to say at XOTELS, “you cannot oversell but only underdeliver”.

2. Don’t underestimate your website

Talking about websites in 2022 can seem like an anachronism. Still, your official website is still your most effective marketing tool, whether your direct traffic comes from SEO, paid search advertising, newsletter, social networks, or metasearch engines. There are countless aspects to consider when creating a website, but make sure to follow these essential rules:

Design it for your guests, not your personal taste. User experience is what makes a website great. Focus on usability and UX, and make it easy for users to get to the content they want;

Don’t be stingy on hosting, content delivery network (CDN), and on-page page speed improvements. A Google abandonment rate study found out that if your website takes longer than three seconds to load, you lose half of your visitors. Low load speed can nullify all of your marketing efforts;

Pick the right CMS for you. Proprietary or Open Source? There is no correct or wrong answer, but make sure it does fill your needs;

Stay updated with the latest SEO best practices. With a market share of over 90%, Google is, by far, the search engine to observe. At Seroundtable.com you can find one of the most comprehensive and detailed lists of Google search ranking algorithm updates. Make sure to keep an eye on it, at every 3-4 times a year (frequency of major algorithm updates, called “core updates”).

Create a sexy Call-to-Action button. What’s your website’s goal? Increase bookings? Get more MICE requests? Whatever it may be, make sure your CTA is clear and in line with your strategy;

Track, track, and then track some more! Heat mapping and on-page analytics tools are excellent sources of additional information on your users’ behavior. If

something is not working, make sure to fix it. A website is always a work-in-progress project.

3. Incorporating Social media into your Marketing Strategy

The use of social media in the hospitality industry is controversial, mainly because we tend to analyze our marketing results by exclusively looking at last-click attribution. If it’s true that social media rarely play any role during the final step of guests’ reservations, they do in the first

micro-moments of the booking journey.

Make sure to engage your guests with enticing content and encourage them to share their positive experiences. On top of that, pick the right platforms based on your customers. Looking to get more business travelers? Focus on LinkedIn and Twitter. Leisure, adult travelers? Facebook and Instagram are the logical choices.

tIf you want to increase your visibility amongst younger audiences, on the other hand, you may want to invest in TikTok, Pinterest, or Snapchat. If you’re trying to boost your visibility in Asia, it’s worth

exploring alternative platforms such as WeChat, Sina Weibo, LINE, SNOW, Youku, Qzone, or Naver. But, as goes for every strategy, no success is guaranteed, and focusing on too many platforms might at the same time might only work against you.

Finally, when it comes to influencers, always make sure to ask for analytics before signing a contract. You want to know their followers’ demographics, to avoid bad surprises, and ensure they align with your potential customers.

Featured image: The Nautilus Maldives

4. Reputation management

When Google ranks a website, it measures what is called “E-A-T” (Expertise, Authority, and Trust), and reviews play a critical role in measuring the latter. Review signals are an important ranking factor, and it’s also proven that responding to reviews helps with your SEO. So, even without mentioning all the benefits of correct reputation management (such as a better understanding of your property strengths and weaknesses, problem-solving, etc.), increasing the volume of your reviews is also a terrific search engine optimization booster. And remember, even though most reviews are published on Google, Booking.com, Expedia, and TripAdvisor, you should also monitor other platforms. So, make sure to claim your hotel listing on as many booking, maps, and review sites as possible, and always keep them up-todate.

5. CRM – a Vital Part of your Marketing Plan

If there’s one software you should never overlook in your marketing arsenal, that’s CRM. On top of the benefits of marketing automation, collecting your guests’ data can help you provide a more tailored experience that will, in return, also increase loyalty, guest retention, sales, and profit.

6. Advertisement

With an assortment of countless advertising solutions out there, you should make sure to pick the one that fits your strategy. Here are our suggestions:

Social media, pretargeting, and native advertising are great ways to increase brand awareness and put your hotel on your potential guests’ radar; Retargeting and branded ads are, on the other hand, the ideal tools to get high ROI with a modest budget;

According to several studies, 5-15 of hotel total online revenue is now generated via metasearch engines. With an array

of different bidding approaches (payper-click, pay-per-stay, hybrid, etc.), this is becoming one of the most (if not the most) effective advertising strategies for hotels of any size and type (see more hotel metasearch advertisement tips); OTA advertising is an underused, yet very effective, advertising platform, especially to increase top-funnel visibility. Booking. com is currently beta-testing native advertising, too, even though the program is only open to selected hotels in the US, but you may want to keep an eye on the evolution of the beta test.

Continued

Featured image: Lily Beach Resort & Spa

Featured image: The Westin Maldives Miriandhoo Resort

7. Content Marketing

First of all, let’s debunk a myth: content marketing is not (only) what you publish on your blog. Quite the contrary! Videos, newsletters, and social posts are all part of CM. Keep your target audience in mind when creating content, and focus on the channels where your (potential) guests interact. For example, if your blog page generates <1% traffic, you may want to concentrate on other, more visible, platforms.

And, if you’re suffering from writer’s block, it’s worth trying AI content and image generator tools, such as copy.ai, MidJourney, or Craiyon. As (currently) AI-generated content goes against Google’s webmaster guidelines, these systems should only be used for outlining content, but the “human touch” is still extremely important. A typing assistant, however, can greatly help review spelling, grammar, punctuation, clarity, engagement, and delivery mistakes.

8. SEO

Is SEO dead? We’ve heard this since the mid-2000s, but this is far from the truth.

SEO has changed, sure, but for the better! As search engine algorithms rely more and more on AI and machine learning, they are changing faster than ever before. It means that all those black-hat tactics used in the late ’90s are not only useless today, but also detrimental. For example, as we write this piece, Google’s “helpful content update” is rolling out. The update devalues content created for search engines and rewards “human” content.

Finally, if you’re looking to expand your visibility in non-Google-centric countries, such as Russia or Asia, make sure to monitor how your website ranks on search engines such as Yandex or Baidu. And don’t forget “off-site” optimization! Auditing your OTA profiles at least three-four times a year is mandatory to ensure your listings are constantly fully optimized.

9. Hyper-target

First, we had mass marketing; then, we had niche marketing. Today, you should focus on “ad personam” marketing. With all the data hotels can collect on their guests, prospects, and potential customers, properties can create marketing personas and segment their audience by location, segmentation, demographic, and so forth.

Make sure to differentiate your message if you’re talking to, for example, value seekers or luxury travelers, business or leisure, repeating and loyal guests, etc. You can also send diverse messages during different times of the day: a last-second overnight special offer can work wonders at 6:00 PM, but it won’t be as effective at noon.

Featured image: The Ritz-Carlton Maldives, Fari Islands

10. Diversify and Experiment

Putting all your eggs in one basket is never a good idea. Don’t be scared of trying different approaches and multi-test. What used to work yesterday may not work tomorrow, and -in marketing- there’s no such thing as a one-size-fits-all approach.

11. Understand the effectiveness of each marketing activity

Make sure to define clear KPIs and track your results. Effective marketing is a moving target, and, over the years, you will have to adapt, fine-tune, and, why not? Even make some U-turn. Recent GDPR concerns around Google Analytics privacy compliance could negatively affect how accurate marketing activities tracking will be in the future, but -at least for now- the deeper you can analyze, the better.

12. Review your distribution

That’s the one million dollar question: What is a good distribution mix? Unfortunately, there’s no straightforward answer to that. Some properties might want to increase their awareness by using OTA’s billboard effects, while others may want to focus on reducing cost-peracquisition and increasing their direct revenue.

According to Expedia, 2/3 of travelers that end up booking directly visited an OTA before doing so. So make sure to optimize your OTAs’ listings (are your photos up-todate? Have you listed all of your property and room amenities, points of interest,

fees, policies, and settings?). OTAs are not only an integral part of a healthy distribution mix but a very effective topfunnel/brand awareness strategy too.

13. Train your staff to sell better

Chances are you’re aware of your booking engine’s conversion rate, but what about your reservation department? Telephone and face-to-face are critical channels for hotels, even though, especially after the rise of online bookings, some hoteliers started considering them just operational services rather than commercial ones. Sure, you can implement that new automatic up/cross-selling tool. Still, your human staff can go a long way to redirect guests to your direct channels, upsell and increase your overall ancillary revenue. Continuous training is, therefore, crucial.

14. Communication with the team and stakeholders

Psychologist Geert Hofstede theorized the notion of the “power-distance index” (PDI). In short, the index measures the extent to which subordinates accept or challenge the authority of the people in charge. Hofstede’s PDI is lower in organizations where executives work closely with subordinates and higher in places with a strong hierarchy. It is proven that companies where candid communication between departments tend to have better results in profitability, production, and staff well-being. So make sure to keep an open flow with your staff, as they’re your most precious asset.

15. Set the right objectives to succeed

Marketing executive Sergio Zyman once stated that if you cannot track it, then it’s not marketing. We live by this rule, and so should you. Setting realistic short/ mid/long-term goals and KPIs and tracking them is the key to any successful marketing strategy. And don’t forget that your objectives are not written in stone: business-wise, your KPIs can (and will) change depending on where your hotel is just starting out, in operation, or under renovation.

Ahmed Jihad, Butler, St. Regis Maldives Vommuli Resort

Ahmed Jihad’s 25-year long journey in the hospitality industry started as most journeys do – with a life changing spark of interest. As a young boy living in an island on the south, he was fascinated by the stories he heard from the resort workers from his neighbourhood. They would return to the island on their off days and vacations, and talk of the different life they lived on the job, about the foreign visitors, the buzzing excitement.

Impressed by these tales, Jihad set out to carve a spot for himself in the industry before he had even reached adulthood, fresh-faced, with very little idea of the demands and responsibilities he would soon have to face.

One Step at a Time

When he began his first job as an Island Cleaner, Bar Waiter and Line Colleague at Dhigu Finolhu in 1997, Jihad had to take a huge step out of his comfort zone, which filled him with doubt. The work, the setting, the environment, the work culture and the clients were so different from what he had come to expect from ‘regular’

jobs, and he wondered if he was cut out for the industry.

However, seeing his friends and colleagues remain steadfast in their careers solidified Jihad’s determination, and he decided to do his best to pave his way forward.

“I thought that if they could do it, then I could too”, he said.

After filling the positions of Waiter and Line Colleague at Dhigu Finolhu, Taj Coral Reef, Paradise Island Resort, Banyan Tree Vabbinfaru, and Vilamendhoo Island Resort respectively, Jihad shifted his career focus into becoming a butler in 2004, during the time he spent on the preopening team of Huvafen Fushi Maldives.

“Back then, I didn’t really know what a butler was – the service hadn’t really been introduced to the Maldives. At Huvafen Fushi, when I was working in the F&B section, I had my first opportunity to witness what butlers do”, he explained.

Now as a Butler at the St. Regis Maldives Vommuli Resort, Jihad is proud to serve at a resort operated by a well-established international brand, especially since it is the first and only resort by the company in the Maldives.

“St. Regis is over a hundred years old, so this company has a lot of history and legacy that most people do not know about. I find it very inspirational, and I really enjoy sharing that knowledge with my guests during their time at the resort,” he said, when asked about his favourite part of the job.

Quarter of a Century

“If I’m being very honest, I don’t even feel like I’ve spent 25 years in resorts”, his voice is tinted with disbelief, humour and a hint of pride, “but when it hits me that I have been doing this for a long time, mostly when my children remind me, I feel that I have been able to make a contribution to the tourism industry of the Maldives.”

In addition to serving in the hospitality field for a quarter of a century, Jihad said that his biggest achievement was having the opportunity and the experience of working at some of the most luxurious resorts in the Maldives.

Counting the most memorable moments in his career, Jihad highlighted the times when guests have asked for him specifically. “Some clients have called to confirm whether I would be available and said they would visit only if I was. There are many of those instances, and that is always very memorable.”

As an experienced butler, Jihad has served a multitude of guests, including topluxury clients such as politicians, royalties, and celebrities from different nationalities.

He has also taken care of many guests who visit the Maldives repeatedly, and ensured their stays were flawless every time.

Over the years, Jihad has also been a close witness to the boom of tourism in the archipelago, having seen the latter half

of the industry develop into what it is today.

“There have been so many changes to the industry. The most notable one is the large number of luxury brands and resorts we see today. Compared to earlier, every new product popping up in the industry is luxurious and high-profile. So many services that didn’t exist before has been introduced and are being implemented.”

“I genuinely believe that the Maldives has the world’s number one hospitality industry right now”, he said with firm conviction.

A Brighter Future

As the industry continues to thrive and grow, Jihad encouraged young people to join the workforce and make use of the abundance of opportunities available today.

“There are a lot of locals working in managerial positions in resorts – that was a very rare occurrence in the past, but now it has become common. Compared to when I first started working, there are a lot more opportunities for those starting out in this industry.

When educated youth step into this field, they have a lot of opportunities to grow and take different paths.”

According to Jihad, the advice he would give to aspiring hoteliers and those interested in the tourism industry was also the biggest lesson he learned during his 25 years of service.

“You may thing that this is a difficult job, or something you aren’t really cut out for, but try not to think that way and face it with courage. If you do that, you will succeed. You may fail today, and you may even fail tomorrow, but do not hold on to that failure. Do not carry the weight of your mistakes around. Just let it go, and keep moving forward.”

LANALA Eco-Swimwear Meets Maldivian Beauty

Built upon Hussen Abdulla and his family’s shared understanding of the dire need for environmentallyfriendly products, LANALA is a pioneering swimwear brand founded on a praiseworthy pursuit. The brand’s aim is to create eco-conscious swimwear with recycled materials, and consequently draw attention to the increasing issue of plastic-pollution in our oceans.

The local brand’s swimwear and accessories are stitched with recycled fabric, and come wrapped in recycled paper or packed in sustainable fabric pouches embellished by their designs. From product to packaging, LANALA pays utmost attention to uphold their ecofriendly foundation through practical and pollution-free solutions.

The swimwear itself is cut from a high-quality recycled fabric provided by REPREVE, a leading international brand of recycled performance fibre. REPREVE is currently responsible for 33 million recycled bottles, and counting. Their fabric is used by several high-profile brands ranging from Ford, The North Face, and Guess to Under Armour, Quiksilver, and Roxy. In addition to being recycled, the fabric is light on the skin, provides UV 50 protection, stretches for maximum flexibility, and dries easily. It’s also effective against the sting of a sneaky jellyfish! LANALA is now gearing up to release a new ladies’ swimwear collection cut from CARVICO ocean plastics, made in Italy out of ghost nets and other types of ocean plastics.

LANALA makes it a point to remind the client of the purpose of the swimwear brand and inform them of the individual impact made through purchasing sustainable

products. “We inform the customer how many PET bottles are in that outfit and they love that because then they can tell their kids, ‘oh, you see, twelve PET bottles are now not getting out to pollute the ocean or landfills’,” states Hussen.

This eco-conscious and practical product is made even better by the variety of bright colours and distinct patterns to choose from. The brand harmoniously couples together illustrated designs inspired by two main muses that can easily evoke memories in a local’s heart and interest in a foreigner’s – the isles’ teeming aquatic life and its rich culture.

The final result is proof of the love and care that Hussen and his family have for their cause and the reason behind it –protecting and conserving our seas, the very thing our livelihood and memories are built upon. The knowledge they’ve acquired through their experience as divers is showcased through their designs and the practicality of their products when tested in the water. Having an immense appreciation for the gifts of the ocean strengthens this family’s drive to make an impact on the reduction of marine pollution, as they endorse an eco-conscious lifestyle through LANALA for the existing and future generations. Such an ideology seems nothing less than essential to the survival of marine life in Maldives.

Alongside their efforts to counter microplastic pollution in style, LANALA offers affordability and variety as well. The product range is curated for all shapes and sizes, including modest options, promoting body positivity, comfort and confidence through every purchase. LANALA views the availability of stylish Hijab swimwear as essential, along with modest versions of existing items or wrap-around skirts to be purchased locally. Additionally, a variety of designs come with twin pairs to be shared between mother and daughter, a popular choice amongst the customers and one that stems from the family-oriented ideas of the brand.

LANALA’s lovely touch of representation is further encouraged through the illustration of designs submitted by local artists and the option to purchase customised items of your own design. Customised rash guards and swimwear come with patterns, colours, logos, hangtags and other details of your own preference to be manufactured for a minimum of 100 pieces.

This customization service is particularly popular amongst resorts, since they can adapt LANALA’s product to fit

their brand. Branded rash guards can be worn by resort staff as uniforms, or be sold as stylish souvenirs for tourists who are eager to take some memories of their vacation back home. Resorts and dive operations like The Ritz-Carlton Maldives, Fari Islands and Carpe Diem Maldives, among many others, currently use LANALA’s customised rash guards as uniforms, and sell them to guests at very profitable margins.

“We repeatedly buy rash guards from LANALA because we appreciate their customization service, good quality and price”, said Mohamed Zinah, Base Leader at The Standard Huruvalhi Maldives, a luxury resort located in Raa Atoll.

A day at the beach is not complete without some fun accessories and LANALA agrees. This entails a collection of high-quality body chains made of stainless steel plated in gold, anklets of similar astounding designs, colourful headbands that can be fashioned as a scrunchy, and beach hats that can alternatively be styled with outfits off the beach. LANALA adopts a flexible approach to produce items to the customer’s satisfaction and shows adaptability in the game of fashion meets sustainability. So, we can expect to see an ever-growing list of items in every category.

Each of LANALA’s items are meticulously designed with unique aspects; some swimwear can be styled in more ways than one, providing fluidity for any occasion. The inclusive swimwear has garnered a myriad of positive feedback, with clients themselves submitting their own modelling of the products which can be found @lanalaswim on Instagram. Although the business predominantly exists online, LANALA products are available for purchase through Authentic Maldives outlets and Sea Gear outlets. More information about the brand can be found on www.lanalaswim.com, and inquiries can be made through info@lanalaswim.com.

With LANALA, Hussen and family have made their mark as sustainable meets stylish through this local brand, inspiring many to advocate an eco-conscious lifestyle and allowing people to make their individual contribution to preserve the oceans of Maldives, one swimwear at a time. And this is just the beginning.

SPRING HOME BRAND OF SPRING ROLL PASTRY

Spring Home is the world leading brand of spring roll pastry, and known for its extensive range of frozen convenience food products such as roti paratha, Indian samosa, glutinous rice balls and cocktail prawn, just to name a few. And it’s all available in catering sizes. Its award winning frozen spring roll pastry makes it so easy to make à la carte fresh spring rolls. They are thicker than rice paper and much easier to use and fold. The result is perfect, big spring rolls with that thick, crispy crust!

Spring Home’s restaurant grade Dim Sum (small-bite snacks/tapas) promises the deliverance of quality and consistency. Wonton is a type of Asian Dumpling. Squarish in shape, these wonton skins can be steamed, boiled or deep fried with your desired fillings for a savoury dish and appetizer. The ever popular classic Asian finger foods that come packed with flavours. Manufactured using Spring Roll Pastry, these delicious crispy snacks are bound to leave you yearning for more with every bite. Experience a taste of luxury and convenience like no other with Spring Home products!

Paratha is an unleavened flatbread that is of South Asian origin. Traditionally accompanied with curry, these delicious flaky and crispy breads are highly versatile and can be used to prepare a wide variety of interesting dishes. Chappati forms part of the unleavened flat bread family and is a widely consumed staple in South Asia. This satisfying flat bread that comes with no margarine content.

The pioneering market leader, International Food Solution (IFS) is the exclusive distributor of Spring Home products in the Maldives. The extensive range of Spring Home is available for wholesale, retail and in catering sizes as well. IFS deals with a wide range of leading global FMCG brands – both in Food and Non-Food categories. IFS currently supplies to over 130 resorts in addition to the local market, with the inclusion of guesthouses and local islands.