Hotelier Maldives - Issue #59

Reverse Osmosis Water Maker

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Quality Assurance

ULTRO water makers are fast becoming the trusted water makers for use in vessels, rigs and onshore applications. Their functional designs with excellent piping configurations for ease of maintenance have been perfected over the years.

60 WELLNESS WELLNESS & WELLBEING AT WESTIN MALDIVES MIRIANDHOO RESORT

AND THE BEST FOOD & HOSPITALITY EVENT IN THE MALDIVES 40

66 SUPPLIER NEWS ILAA PVT LIMITED THE EXPONENTIAL SUCCESS OF A FAMILY BUSINESS

36 HAPPENINGS SIMDI CONCLUDES “MONIN DAY” CONDUCTED BY MONIN BEVERAGE EXPERT

37 HAPPENINGS FUSHIFARU MALDIVES CELEBRATES 5TH ANNIVERSARY

38 ISLAND HOTEL REVIEW SKY BEACH HOTEL, DHIFFUSHI - A CONTEMPORARY HIDEAWAY NESTLED IN TRANQUILITY

48 F&B MARIYAM RISMA, DEMI CHEF DE PARTIE, W MALDIVES, NORTH ARI ATOLL

52 F&B CHRISTIAN BAGASOL MAC, COMMIS I AT WESTIN MALDIVES MIRIANDHOO RESORT, BAA ATOLL

55 AIRLINES FLIGHTS TO MALDIVES INCREASE IN TIME FOR FESTIVE AND NEW YEAR

56 AIRLINES FLY BEOND - THE FIRST ALL PREMIUM AIRLINE IN THE WORLD

57 REVENUE MANAGEMENT PULSE HOTELS & RESORTS TO ADOPT G3 RMS REVENUE SOLUTIONS FROM IDEAS

62 HOTEL MANAGEMENT HOTEL BUDGET SEASON: ARE YOU READY FOR 2023?

68 SUPPLIERS YOU SHOULD KNOW FAR HORIZON AND GRUNDFOS REINFORCE PARTNERSHIP TO SERVE TOURISM INDUSTRY

70 SUPPLIER NEWS ASK HOLDINGS INTRODUCES EMERSON ENGINEERING TO MALDIVES

Top 10 Romantic Resorts in the Maldives

Dear Readers,

Welcome to issue 59 of Hotelier Maldives.

As the year comes to an end and we look forward to the festive season the mood is that of celebrations and the joy of giving.

As visitor numbers to the Maldives in 2022 have already surpassed that of pre-covid numbers, and interest from visitors are high, we feature a selection of the most romantic resorts in the Maldives. Hotelier Maldives contributing editor Donna Richardson has curated this feature with a selection of her favorite Top 10 Romantic Resorts in the Maldives. In alphabetical order they are Amilla Maldives Resort and Residencies, Baros Maldives, Fairmont Maldives, Sirru Fen Fushi, Gili Lankanfushi, HUvafen Fushi, Maldives, Joali Maldives, Six Senses Laamu, Soneva Jani, You & Me by Cocoon Maldives and W Maldives. We hope you will find a favorite amongst these top romantic resorts in the Maldives.

In this issue we also feature extensive coverage of the 16th edition of Hotel Asia. Returning after a two-year hiatus due to the covid-19 pandemic, the event took place from 9th to 12th October 2022 at Dharubaaruge, Male’. This year’s event saw 100 exhibitors, 175 exhibitor stands and 5 category sponsors. The International Culinary Challenge received 658 entries, 450 chefs of 14 nationalities representing 60 establishments.

In our regular segments we review Alila Kothaifaru Maldives. Located in the panoramic Raa Atoll, the 11.2 hectare island is seamlessly designed in harmony with nature, preserving the extraordinary natural beauty of the destination. With a total of 80 villas, the resort also is home to a treetop spa and restaurants that offer a range of global cuisine.

We also feature interviews with Novel Cameron, GM at Huvafen Fushi in the GM’s View segment, and Aishath Alaa Abdul Hannan in the Women in Hospitality segment. Our contributing editor Janet Smailes also profiles promising young Maldivian chef Ahmed Mazim, Chef de Partie at Four Seasons Landaa Giraavaru.

In commercial features we profile Ilaa Pvt Ltd., a family owned Maldivian business that has seen exponential success. The company recently celebrated their 31st year in business.

We also feature two product reviews; both by enterprising Maldivian businesses, ICETO by Cidee’s Kitchen and Kleventi, the luxury timepieces and accessories brand. If you would like to comment or publish an opinion article, please email them to mamduh@hoteliermaldives.com or info@perspective.mv

Wishing you all a very happy festive season and new year 2023!

Sincerely,

Adaaran Select Meedhupparu Hosts VIP Wedding for Czech Celebrities

Hotelier Maldives

Volume 10, Issue No: 59

EDITORIAL

Mohamed Mamduh, Managing Editor, mamduh@hoteliermaldives.com

Olivia Petersson, Editor olivia@hoteliermaldives.com

Naufal Naeem Editorial Advisor and Contributor

Meera Moosa Feature Writer

Janet Smailes

Contributing Writer

CONTRIBUTING WRITERS

Patrick Landman, Rawha Waheed, Janaan Munnim, Shuba Hussain, Shahudha

Mohamed, Meera Moosa, Donna Richardson

LAYOUT DESIGN

Ali Haisham Rasheed

PHOTOGRAPHY COURTESY OF THE FOLLOWING: Adaaran Select Meedhupparu, Pulse Hotels & Resorts, Avani+ Fares, Sun Siyam Resorts, Hotel Asia, Alila Kothaifaru Maldives, Amilla Maldives Resort & Residences, Universal Resorts, Fairmont Maldives Sirru Fen Fushi, JOALI Maldives, Six Senses Laamu, You & Me by Cocoon, W Maldives, ILAA Pvt Ltd, Accor Hotels, SIMDI Group, Fushifaru Maldives, Sky Beach Hotel, Trans Maldivian Airways, The Standard, Huruvalhi Maldives, Kuramathi Maldives, Park Hyatt Maldives Hadahaa, One&Only Reethi Rah, Dusit Thani Maldives, Westin Maldives Miriandhoo Resort, Velena International Airport, Fly BEOND, Soneva, ASK Holdings, Cidee’s Kitchen, Kleventi, Ma’aan Abdulla, Orca Media Group

CLIENT RELATIONS & ADVERTISEMENT SALES

Saamee Ahmed sales@hoteliermadlives.com, +960 724 6292

PUBLISHER PERSPECTIVE PVT LTD

Adaaran Select Meedhupparu hosted the wedding of Czech film producer Michaela Bastien and musician, actor, and singer, Alan Rudolf Bastein on 10th October 2022.

While Alan was dressed in a white linen shirt and matching pants, Michaela was seen looking lovely in a long white dress. Michaela and Alan’s two children, were also spotted wearing white, while the bridesmaid wore coral pink. They moved along the beach toward a ceremony location that was put up as a decorated enclave composed of interlaced palm leaves and vibrant tropical flowers. Visitors could be seen taking part in a celebration that featured some traditional Maldivian practices.

Many famous celebrities and public figures were in attendance including former first lady of Czech Republic and actress Dagmar Havlova (Veskrnova), Czech actor, guitarist, and presenter Jakub Pracher, his girlfriend and actress Sara Sandeva, actress Tereza Ramba, and actress Tereza Herz Pokorna. The ceremony was officiated by Yaanu, from the F&B Team in Meedhupparu Island in English and by Lucie Mohelnikova

in Czech. The destination wedding at the island was arranged by Other Way Holiday in partnership with, Maldivian DMC, Exciting Travel Holidays.

In 2012, Lucie Mohelnikova founded “Other Way Holiday” in the Czech Republic. This tour operator and travel company has a long history in the Maldives and focuses on creating unique vacations inside this beautiful island nation. Their experience includes planning itineraries that include stops in Doha, Qatar, or Dubai, United Arab

Emirates along with travels to the Maldives and Sri Lanka. Their primary customers are Czechs and Slovaks, while they occasionally also work with clients from Asia, the Middle East, and other parts of Europe. In addition to providing custom vacations for many regular people, Other Way Holiday also caters to numerous VIPs, sports, actors, singers, journalists, and TV crews.

Located in Raa atoll, Adaaran Select Meedhupparu is an award-winning resort situated

45 minutes scenic seaplane ride from Velena International Airport. The island of Meedhupparu is also home to Adaaran Prestige Water Villas, a five-star resort comprising of 20 luxury water villas. The resort also provides an outdoor swimming pool facility, signature spa treatments and 5 dining outlets. Each beach villa offers a terrace with sun loungers and private bathroom. A minibar at a surcharge and tea and coffee makers are also provided. Guests can learn diving at the water sports centre. Recreation facilities including a fitness room, beach volleyball and snorkelling are available. The buffet, for breakfast, lunch and dinner, is served at the resort’s main restaurant including Asian and Western cuisines while drinks are available at 4 bars.

Mohamed Mamduh Managing Editor

3rd Floor, Emerald Building, Orchid Magu, Male, Republic of Maldives, PO Box NO 20212 Mobile: +960 7246292, +9600 7999008

Email: info@hoteliermaldives.com www.hoteliermaldives.com

Meedhupparu Island is also among the most sought-after wedding destinations in the Maldives. Getting married on the Island means being surrounded by miles of endless azure ocean, a breathtaking background to the happily ever after.

Featured Image: Adnan Moosa, Managing Director, Hamdhiyya Abdul Gafoor, Director, ILAA Maldives

The Nautilus Foundation Launched to Support Growth and Development in the Maldives

In remembrance of Dr Ibrahim Umar Maniku, The Nautilus Maldives has announced the launch of The Nautilus Foundation – an independent public charity dedicated to providing opportunities for education, growth and development.

Established in partnership with companies created by Dr Maniku, the foundation aims to create scope for people of the Maldives to reach their full potential. It supports the growth of creative and brilliant minds with innovative strategies that promote social development and leave lasting impacts.

The Nautilus Foundation will provide several scholarships and grant programmes for those looking to excel in their fields. The foundation aims to expand economic opportunity, improve public health and inspire community engagement through fostering partnerships and building relationships.

The Nautilus Foundation will focus on sectors that add value to the economy such as medical, education, hospitality,

engineering, journalism and aviation sectors. In addition to providing financial assistance through scholarships and interest-free loans, the

foundation will also provide beneficiaries with mentoring. With the purpose of developing both the existing fields and new areas, the foundation

will aid support without any restriction based on gender, age or background. The guarantees are, in return, expected to add value to the economy by working within the Maldives, thus contributing to the development of the country.

The Nautilus Foundation honours the legacy of Dr Ibrahim Umar Maniku. In addition to being a leader and pioneer, he was a mentor, a teacher, a father figure to many in the country. A visionary with the confidence and resources, Dr Maniku devoted much of his life to creating better opportunities in the Maldives. This foundation will follow his footsteps, developing relationships with worldleading organisations, societal influencers and pioneering community groups who share the same vision for continuous development.

For more information about The Nautilus Foundation and their philanthropy, visit thenautilusfoundation.mv

Minor Hotels to Launch First Avani Branded Property in the Maldives

Minor Hotels’ Avani brand is set to make its debut in Maldives with the opening of Avani+ Fares Maldives Resort in early 2023. Located in the Baa Atoll UNESCO Biosphere Reserve, the resort will be Minor’s sixth property in the country.

Avani+ Fares will feature a variety of accommodation options from beach pool villas and four-bedroom beach pavilions to three-bedroom overwater villas. The resort will also feature a kids-only restaurant in addition to its seven restaurants, an AvaniFit gym and AvaniSpa. A mini farm on the island resort will offer organic produce and the catch of the day will be delivered by local fishermen.

Avani+ Fares will provide easy access to the world renowned Hanifaru Bay, home to what is regarded as the Indian Ocean’s best biodiversity and underwater ecosystem. While twelve individual dive sites lay off the beach at Fares, a 220-metre Avani house reef

with turtles and dolphins and nearby Fares reef and its 2.6 kilometre lagoon hosts an abundance of marine life.

“The arrival of Avani+ Fares in the Maldives meets a growing niche in demand for guests seeking alternatives to traditional luxury by providing a contemporary new offering, enabling a wider audience to experience one of the world’s most exclusive destinations. Avani+ Fares will continue to highlight Avani as a trailblazing hotel brand, filling a gap in the Maldivian hotel landscape and delivering exceptional products in a fresh and accessible manner,” said William Costley, Minor Hotels’ Senior Vice President of Operations for Asia.

Featured Image: Dr Ibrahim Umar Maniku

Featured Image: The Nautlus Maldives

Sun Siyam Olhuveli Unveils Third Island

Sun Siyam Olhuveli Maldives has opened its third island, on 1st of November 2022. TUI BLUE

OLHUVELI ROMANCE Island is a remarkable new addition to Olhuveli’s exciting and vast playground of experiences. The resort comes with 111 villas where guests are able to choose between romantic beach or water villas with private pool, dreamy round-shaped beds and impeccable views.

pools. Several sensational new restaurants have been added to the existing offering at Olhuveli, including a Teppanyaki, a Wine Cellar, The Bite – alfresco dining by the beach, The Cullinarium which serves exquisite Mediterranean cuisine in a unique overwater setting and Thea’s, the specialty coffee shop.

Zuley Manik, Executive Director at Sun Siyam said, “We are thrilled with the opening of Romance in collaboration with TUI Blue and this will undoubtedly be a beautiful addition to the ever growing collection that is Sun Siyam Resorts”.

Hassan Adil, General Manager at Olhuveli said, “With the opening of TUI Blue Olhuveli

Romance, the already enviable offerings at Olhuveli have been greatly enhanced and guests can be assured of our heartfelt hospitality and complete privacy at this beautiful adultsonly setting”.

Located in South Male’ Atoll and spread across three tropical islands, Sun Siyam Olhuveli Maldives is just a 45-minute speedboat ride from Velana (Male’) International Airport. This is the perfect island destination for families, couples, and groups of friends looking for utterly epic experiences. Olhuveli sets itself apart as an affordable luxury, four-star deluxe property with its 327 rooms and villas spread along the beautiful white sandy beaches or above the aqua blue lagoons.

Romance Island is connected to the existing two islands at Olhuveli by an interlinking bridge, and will be managed by the team at Olhuveli in partnership with TUI BLUE for Two, TUI’s couples only brand. Guests can choose between full-board and

all-inclusive packages and can benefit from an exciting number of new facilities and activities such as the Blue Spa, an upgraded water sports and recreation centre, an SSI certified dive center, a Blue Fit Gym and Fit Platform, as well as two infinity swimming

The Biggest and the Best Food & Hospitality Event in the Maldives - Hotel Asia Exhibition 2022

The 16th edition of Hotel Asia was hosted, after a two-year hiatus, to provide a much-anticipated arena for local and international suppliers to showcase their product ranges to key decision-makers and purchase executives.

All 175 exhibition stands were eagerly snapped up, leaving those who hesitated, sitting on the sidelines. This year’s event saw 100 exhibitors, 175 exhibitor stands, and 5 category sponsors. The International Culinary Challenge received 658 entries, 450 chefs of 14 nationalities, representing 60 establishments.

Suppliers were eager to have the opportunity to display their wares and make an impact on the visitors. This is evidenced by impressive display designs throughout the halls. The Faashanaa Hall was dominated by an eye-catching display from the main sponsor BBM, with well-known suppliers of fresh fruit and vegetables, flanking them.

More regular participants of Hotel Asia, were situated in their regular places, interspersed with newcomers, so that every spare inch is utilized with a plethora of supplies and services, covering all elements from food, cleaning chemicals, pest control, room amenities, linen, outdoor furniture, floor and wall coverings, technology suppliers, roofing, and much more, there was even a tank of fresh grouper!

The one regular that was not in residence this year is the prestigious Culinary Exhibition, which has moved to the FHTS kitchens in the Maldives National University. Having dedicated kitchen space is a huge boost for the competitors and the judges, as everything is under one roof and access to dedicated kitchen facilities, plus there is more space for the paraphernalia that every competitor must bring with them and plenty of places for the competitors to reconnect with friends and make new ones.

The competition has attracted a recordbreaking number of entries across the 20 categories. With over 80 entries for both the beef and seafood classes, it was a busy day for the hot cooking, whilst the pastry kitchen saw a seemingly endless array of tempting desserts. With over 650 entries,

the classes over the three days were equally busy, with several chefs competing in more than one category with the goal of attaining one of the Challenge Trophy’s.

Hotel Asia is organized by Maldives Exhibition & Conference Services (Pvt) Ltd and Bestbuy Maldives (Pvt.) Ltd., the main sponsors and partners of the exhibitioitn since its inception. This continues the long-standing collaboration between the organizations. The event this year is endorsed and supported by the Chefs Guild of Maldives apart from being a World Chefs endorsed event in the past.

Many foreign exhibitors see Hotel Asia as an opportunity to propel their hospitality products and services to the Maldives and other countries as top brands and suppliers who have excelled in the hospitality industry usually attend the exhibition. It is also known as a symposium were key players in the hotel industry worldwide interact and a platform that encourages new businesses and start-ups, especially in the Maldives. Furthermore, it’s also an arena for buyers to explore and source from recognized brands, and network directly with international manufacturers whilst discovering the latest developments and trends in the market.

The 17th edition of Hotel Asia Exhibition and The International Culinary Challenge was concluded on a successful note. For updates regarding 2023 edition, visit https://www.hotelasia-maldives.com/

Featured Image: Alan Palmer, Project Director, Hotel Asia Exhibition and The International Culinary Challenge

Featured Image: Hotel Asia Exhibition 2022

Featured Image: Hotel Asia Exhibition and Culinary Challenge 2022

Featured Image: Hotel Asia Exhibition 2022

Hotel Asia Exhibition 2022 in Photos

Featured Image: Product Display, Hotel Asia Exhibition 2022

Featured Image: Product Display, Hotel Asia Exhibition 2022

Featured Image: Product Display, Hotel Asia Exhibition 2022

Featured Image: Product Display, Hotel Asia Exhibition 2022

Featured Image:Product Display, Hotel Asia Exhibition 2022

Featured Image:Product Display, Hotel Asia Exhibition 2022

Featured Image:Product Display, Hotel Asia Exhibition 2022

Featured Image: Minister of Tourism Dr. Abdulla Mausoom at Hotel Asia Exhibition 2022

Featured Image:Product Display, Hotel Asia Exhibition 2022

Featured Image:Product Display, Hotel Asia Exhibition 2022

Featured Image: The International Culinary Challenge 2022

Featured Image: The International Culinary Challenge Awarding Ceremony

Featured Image: The International Culinary Challenge Awarding Ceremony

Featured Image: The International Culinary Challenge 2022

Featured Image: The International Culinary Challenge 2022

Featured Image: The International Culinary Challenge Awarding Ceremony

Featured Image: The International Culinary Challenge Awarding Ceremony

Featured Image: The International Culinary Challenge 2022

Featured Image: The International Culinary Challenge 2022

Featured Image: The International Culinary Challenge Awarding Ceremony

ITB Berlin 2023

Amsterdam, Netherlands

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 services 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.

This event is organized by Messe Berlin GmbH

The Young Hoteliers Summit (YHS) 2023

EHL Hospitality Business School

Lausanne, Switzerland

Who Are We?

The scope of hospitality is ever-evolving - how will this continue to challenge the industry in this coming decade? Mindsets and preferences are shifting faster than some can adapt.At the core of navigating this evolution, are the people who need to adopt a multi-generational perspective, in order to drive business transformation alongside these changing needs. YHS 2021 seeks to empower our attendees to face the industry’s challenges head-on, by inspiring a mindset that is constantly set on adapting and growing.

• 500 Hospitality Guest Attends

• 40 Industry Speakers

• 30+ Global Partners

This event is organized by YHS Global

International Hotel Technology Forum (IHTF) 2023

Mar 28 – 30, 2023

IBTM Asia Pacific

Brought to you by the most experienced name in MICE events, IBTM Asia Pacific provides a gateway to the Asia Pacific meetings, incentives, conferences and events market. Meet with a curated mix of industry suppliers and pre-qualified hosted buyers and be inspired by content that will help elevate your events.

Austria Center

Wien, Austria

Join us for the International Hotel Technology Forum in Vienna for 3 days of exclusive content, one-to-one business meetings, industry-led case studies and unprecedented networking.

Our unique event format attracts over 200 C-Suite executives who attend to discuss the most recent challenges and innovations in hotel technology. The event will bring together hoteliers, management companies, OTAs, and solution providers to discuss challenges and the future direction of the industry, as well as how technology is transforming the hotel industry by enhancing guest experience to increase revenue and operational efficiency.

WHAT TO EXPECT FOR 2023?

Join leading hotels in the region to discuss new trends and opportunities and learn the latest innovations and technological developments in hospitality to stay ahead of the game. Hear from Accor, Kempinski, Radisson, Best Western, Wyndham, Pestana, Nordic Choice Hotels, Melia Hotels, Real Hotels Group and many more.

Find the right solution providers to partner with to accelerate your project timeline and achieve the optimal result.

This event is organized by Arena International Events Group

IBTM Asia Pacific is the leading event for the meetings and events industry in the region bringing together a high calibre group of international, APAC regional and local meeting planners and exhibitors for two days of prescheduled one-to-one business meetings, education and networking. The event is under-pinned by IBTM’s sophisticated, industry-leading Hosted Buyer programme which creates personalised appointment diaries for Hosted Buyers and exhibitors to ensure that delegates only meet people with whom there’s a very good chance of doing business.

This event is organized by RX

Hotelschool The Hague Amsterdam

Marina Bay Sands Singapore Singapore, Singapore

Alila Kothaifaru Maldives

An Alluring New Addition to the Indian Ocean Archipelago

ACCOMMODATION

With an impressive 80 villas, each with a private pool, it’s a hard decision to choose between a beach and a water villa. The 36 overwater villas and 44 on the beach come with sunrise and sunset options for peaceful seclusion with breathtaking views. Featuring contemporary interiors in a palette of soothing colors with natural textures, these spacious hideaways come positioned to provide privacy and comfort in an understated, sophisticated style. Beach villas offer direct access to the beach whereas you could stay in the

The newest Hyatt property in the Maldives, Alila Kothaifaru is located North of Male in the panoramic Atoll of Raa, 45 minutes away from Velana International Airport.

The 11.2-hectare private island is seamlessly designed in harmony with the environment, preserving the extraordinary natural beauty of the destination while creating understated, sophisticated spaces for guests to unwind.

The resort’s contemporary minimalist architecture by Singapore-based Studiogoto comprises terraced pavilions, villas, and a treetop spa curated around the natural

landscape to imbue guests with the natural surroundings. The low-rise structures and contemporary interiors feature open-air spaces and a calming palette of island-inspired colors and textures, creating an idyllic setting for complete relaxation and connection with nature.

Bold architecture with clean lines contrasted with soft natural materials, cultural motifs and organic forms, as well as the balance between intimate and open-air spaces, result in spa-inspired environments that promote relaxation and draw on the restorative powers of nature. Light tones of timber and sand combine with black elements to create a calming yet contemporary palette.

water villas surrounded by the extraordinary natural beauty of the Indian Ocean with an opulent oasis.

All villas come with an array of amenities by Alila Living in signature scents, lavender, and lemongrass. Visitors can also expect sunscreen, face mist, tanning oil, lotion, mosquito repellent, and his & hers lip balm stocked during your stay! The lifestyle boutique

offers a wide selection of signature Alila Living amenities as well as a range of local and international island-inspired products. Visitors enjoy complimentary Wi-Fi connections, 43″ 4K TV with satellite channels and entertainment system, telephone, portable speaker, coffee machine and teamaking facilities.

is the place to indulge in sundowners, where you will find Asian-inspired creative cocktails and cocktails crafted by fine Japanese sakes and spirits. The Pibati by the beach is the perfect spot to drop by after a sunny day out for a quick bite paired with an icecold gelato!

WELLNESS & WELLBEING

The tranquil treetop spa, Spa Alila features four double treatment suites, all with a private bathroom, shower, and a floor-to-ceiling window offering views. Entwined with the lush surroundings, there

CULINARY REPERTOIRE

At the resort’s main restaurant Seasalt, you will find the fresh taste of the sea in coastal cuisine that blends Middle Eastern and Mediterranean influences and traditions in dishes that burst with ancient flavors, spices, and colors. After dinner, head over to the Mirus Bar, named after the local Dhivehi word for “chili”, where you will be served a refreshing selection of cocktails inspired by the region’s former Portuguese and Arabic spice trade routes and concocted with ingredients from the in-house herb garden.

At Umami, you will find a selection of Japanese specialties featuring a premium selection of organically grown vegetables, juicy Wagyu beef, and sustainably sourced fish and seafood. Yakitori Bar

is a wide selection of massage and full body beauty rituals that put a contemporary spin on ancient healing techniques and draw on the benefits of natural ingredients to deliver pure luxurious indulgence. Complimentary group wellness activities are also hosted in the treetop space among the leafy canopies.

TOP 10 ROMANTIC RESORTS IN THE MALDIVES

Imagine a beautiful tropical getaway where lovers lock eyes captivated by each other and the beauty surrounding them. Stunning white-sand beaches, palm fronds dancing in the breeze and turquoise lagoons with rainbow-coloured fish, dolphins and mantas. The extraordinary geography of the Maldives was designed for couples. The sky above spells romance with serene sunsets and night skies so clear you can trace the Milky Way. Draw inspiration from heavenly overwater villas with private plunge pools,

Amilla Maldives Resort and Residences

Celebrate cherished memories at Amilla, in the UNESCO World Biosphere of the Baa Atoll. Couples can gaze out across the lagoon from their bed and dangle their feet from the balcony into the lagoon in a passionate embrace, pausing to watch fish dart through their toes. A stay in the reef water pool villa is a magical experience and there is plenty of space as they span 220 square metres. Alternatively, the sunset water pool villas are perfect to admire the fiery evening sky. Amilla has a range of honeymoon packages that include Champagne, turndown, a love

letter paper making class, private yoga, the chance to plant a coconut tree as a declaration of their affections, candlelit dinners on the beach, and painting classes. Glamp on the beach with your special one in a bubble adjacent to Javvu spa with sauna and a plunge pool. For lovers staying in overwater villas, start the day with a floating breakfast that includes poached egg on sourdough toast, avocado, pork sausage, sautéed mushroom, bacon and rocket, homemade granola, honey, fruit and nuts and porridge infused with cinnamon. Explore your water paradise

be seduced by the secluded sandbanks and endless blue sea, spas for two, rose petals on the beds and candlelit dinners. Not only is this the perfect honeymoon destination, but a place to make a commitment. And while it is not possible for westerners to get ‘married’ here, many resorts have symbolic blessing ceremonies for couples to declare their devotion, while those already married can renew their vows. Love is in the air as Hotelier Maldives showcases the archipelago’s finest romantic resorts.

with your own dedicated dive butler and swim among coral reefs and discover the wonders of the Blue Hole. Back on the island, there are plenty of restaurants to enjoy dinner for two be it Japanese, Italian or South Indian. Alternatively, stay in an incredible tree top pool villa among the tropical canopy, 12 metres above the island. Couples can unwind at the spa and indulge in massages and ‘sensora’ treatments that use light as a therapy to melt away stress.

Baros Maldives

Baros Maldives has been an unceasing favourite of honeymooners since opening in 1973. Named the ‘Most Romantic Hotel in the World’ eight times in a row by the Travel Awards, it’s even official. The Baros Private Residence is a spacious 270 square metres carrying all the amenities needed by newlywedsto start their married life. There’s an expansive timber deck with a private pool and your own stretch of beach out front.. The bedroom and living area give you all the space you need to feel at home, while an expansive bathroom pampers you with luxurious amenities. Arrive to a welcome champagne bottle and breakfast in bed paired with a tropical fruit platter; and daily sunset canapés are delivered to your deck by a bespoke butler.

When you do want to step out and experience Maldives at its finest, a series of enchanting experiences await you. Embark on a sunset cruise on Nooma, Baros’ traditional dhoni, or escape to the sandbank for a castaway experience as your private Chef prepares a gourmet dinner for you. Baros also is home to a remote wooden deck set up above the lagoon, shaped like a grand piano, where

the waves ripple around you, setting the perfect ambience for a truly romantic dinner under the stars.For those who are seeking adventure, Baros has a world class house reef and top diving sites close-by. If you would rather master the art of doing nothing, Baros’ Palm Garden is the spot for you to enjoy the shaded beach, the sparkling lagoon and beyond. While the Serenity Spa is the perfect spot to laze your day away as the expert therapists perform signature massage rituals, The Lighthouse - one of the most iconic fine dining restaurants in Maldives - invites you to a classic dinner with the ocean views on the horizon.

Fairmont Maldives, Sirru Fen Fushi

In Shaviyani atoll, a blue lagoon encircled by the Indian Ocean’s turquoise tones, the mood is set for tenderness. The Fairmont Maldives, Sirru Fen Fushi has sunrise villas set within tropical foliage with a private pool right on the beach, so you can start the day exploring the 9km-long house reef. Each villa features a 14 square metre plunge pool, a private tropical garden, a relaxation sala, generous indoor and outdoor bathrooms with separate shower and twin vanities, a Bose sound system, and a California king-size bed. A villa host is available day and night. Its water-based equivalent rests above the gentle waves of the ocean. Key features that will appeal to those in love are the oversize copper bathtubs perfect for spending evenings intertwined in each other’s arms, en-suite indoor bathrooms, private relaxation decks for sunbathing and a plunge pool. Set sail on a luxury yacht for a private sunset dolphin cruise, with canapes and a selection of fine wines, before stopping off on a private island at Madi Point for a candlelit dinner for two under a starry Maldivian sky. Guests are greeted with a traditional bodu beru and bouquet of

roses and the beach is draped in fairy lights to set the mood for romance. Deep in the heart of the island’s interior jungle, experience a date night to remember with dinner followed by a movie under the stars in a private tented jungle villa. Surrounded by fragrant flora and dressed in safari-inspired interiors, dine on a lavish five-course tasting menu, with a selection of Champagne, fine wines, and spirits. Retreat to your luxury villa and conclude the night with a romantic in-villa set-up, with a pool dressed in rose petals. Couples can spoil themselves with a treatment for two in Willow Stream Spa.

Gili Lankanfushi

Experience romantic castaway moments at Giil Lankanfushi. Find 45 villas crafted in a traditional style, from natural materials with rooftop and over-water sundeck, open-air bathrooms, sumptuous daybeds, personal entertainment centre and spectacular ocean views. Guest hosts, known as ‘Mr Fridays’ take care of everything so guests can relax in true comfort. The Gili Lankanfushi Villa Suite sleeps two and has a king-size plus sofa bed, satellite television, minibar, refrigerator, ceiling fan, air conditioning, separate bath and shower and balcony. Honeymooners will be able to enjoy a dining experience under a canopy of with

dishes crafted by executive chef Hari Govindaraj accompanied by live music and beautiful decorations. Take the affair further with a gourmet dining experience in a secret location on the resort’s ‘dining for the senses’ which challenges guests to take part in a blindfolded private experience. Diners are picked up from their villa with their blindfolds on and taken by buggy to a secret table. Between each course, guests will need to put their senses to the ultimate test by guessing each dish. Alternatively, there is a wine tasting session in the underground wine cellar at the bottom of a flight of glass stairs, designed around a huge piece of

driftwood. Lovebirds can unwind together at the overwater Meera Spa and start the romantic journey together with a foot ritual followed by a couples massage and an aromatic bath for two. Lovers can sleep under the stars on the rooftop of their villas, toasting the occasion with sparkling wine and cocktails followed by breakfast in bed the next morning delivered by Mr Friday. Take a dolphin cruise aboard a luxury yacht and enjoy sparkling wine and canapes as you spot these playful creatures. Finish off with sunset cocktails on a floating wooden island while seeing a glorious Maldivian sunset over the glistening waters.

The Nautilus Maldives

Known for its uber-bespoke experiences, from intimate sandbank picnics at sundown to private film screenings on the beach under the stars as night falls, The Nautilus Maldives is one of the highly sought-after gems of Maldivian hospitality in Baa Atoll, a UNESCO Biosphere Reserve that always leaves a mark on those who visit the ultra-luxury bohemian private island resort. Through shared moments of togetherness, celebrate love against the backdrop of The Nautilus’s tropical beauty. Of the 26 spacious and cosy houses and

residences, couples can choose from exquisite Beach or Ocean Houses with separate living rooms, temperaturecontrolled infinity pools, and ample private spaces. Designed with immense privacy in mind, The Nautilus is a place of true freedom and richly customised space designed for indulgence in life’s richest pleasures. An island where romantic duos can enjoy the indulgence of liberation with free-spirited experiences or spontaneous gourmet journeys in one of the four stylish dining venues or anywhere on the island.

Huvafen Fushi, Maldives

At Huvafen Fushi in North Male’ atoll, discover 44 beach bungalows and pavilions or ‘suites at sea’. Choose from 3 different categories, comprising 130 square metre lagoon bungalows stretching across aqua waters or the ocean bungalows spanning 160 square metres, with a oversized Jet-tub and glass floor in the living area. With three-tier decks, including a dining area, sunbathing terrace, direct access to the house reef, and a private freshwater outdoor plunge pool in each unit, there are plenty of places to steal an intimate moment. Even more secluded are the twobedroom ocean pavilions – at 330 square metres - facing the immensity of the Indian Ocean. With a dedicated ‘Thakuru’ service for all bungalows, couples needn’t leave their abode.

Alternatively, cosy up beneath the jungle canopy in a 125 square metre beach bungalow featuring turquoise ocean views, a private courtyard, bath, waterfall shower and private plunge pool. One step up is the deluxe beach bungalow, at 160 square metres, with a spacious outdoor living area, courtyard and two plunge pools - one private and another overlooking the Indian Ocean. The Beach pavilions is a colossal 800 square metres with two

bedrooms. The generous spaces reveal a large living room, a master bedroom with glass floor, private spa treatment area in outdoor oasis, and an infinity pool. The resort has a range of restaurants: play footsie over breakfast at Celsius, for lunch - share a slice of pizza at Forno under a wistful canopy of the palms, before dressing up to the nines for a fine dining date at SALT, where modern Japanese cuisine with a flirtatious Latin twist can be enjoyed above the waves. Reserve a table for two on the rock, at the edge of the reef ot a private dining experience around a sunken tandoor with private chef or a seafood feast set in the waters of the infinity pool. At Vinum, a cavern of 5,000+ bottles and more than 450 labels awaits eight metres beneath the island. Sip designer cocktails at UMBar before visiting RAW for organic and wholesome food with uninterrupted ocean views. You and your beau can have opt for snorkelling/ scuba diving lessons, a dolphin cruise or just experience a couple’s treatment in the world’s only underwater treatment rooms at Huvafen Spa, before pandering to the joys of the fibre-optic lit infinity swimming pool and outdoor saltwater flotation pool.

Six Senses Laamu

As the only luxury resort in Laamu atoll, this offers the ultimate seclusion for lovebirds. Six Senses Laamu has 97 spacious overwater and beachfront villas. Duos looking for an adventure together can book diving courses, surfing excursions and water sports lessons or be accompanied by marine biologists for guided snorkels, daily presentations and turtle hatching experiences. Couples can experience ultimate privacy on a private picnic island, living their own true Robinson Crusoe experience and cosy up over a sunset cocktail or private barbeque on a sandbank just minutes away from the resort. Every evening at Six Senses Laamu

is a date night with so many dining outlets. Delicious dishes are created from produce grown in the island’s organic gardens and menus are enhanced by tropical vistas, from inspiring equatorial sunrises above the lagoon waters to seductive sunsets that dissolve into the evening sea. Set on the beach, the Six Senses Spa offers nine uniquely designed treatment nests for couple treatments. Highly skilled spa therapists use natural products to provide a comprehensive range of award-winning signature treatments plus rejuvenation and wellness specialities of the region, all of which are favourites for pairs to sample together. Honeymooners get an

arrival present, personalised bicycle tags, a honeymoon celebration cake and bottle of sparkling wine in a villa on arrival. They can also enjoy a complimentary couple’s massage or sunset dolphin cruise. Guests will remember their trip with a departure gift. Similar packages are also available for wedding anniversaries.

Soneva Jani

Enter a world of pure fantasy at this fivestar resort that was made for romantics. Soneva Jani, which means wisdom in Sanskrit, is unique because it has five islets surrounding it. This barefoot luxury resort is located on Medhufaru, the largest islet, where you can wander through the natural labyrinth or relax at one of the beach clubs. One of the world’s lowestdensity resorts, there are just 51 overwater and three island residences, each designed for the ultimate privacy, space and breathtaking ocean views. The most lavish of all is the incredible one-bedroom water reserve with a playful slide. This plush overwater villa has a vast living area and an outdoor bathroom with a shower sunken bathtub and as you lie on the bed with your beloved, open the retractable roof and reveal the starry skies above for a night you will never forget. Step out onto the deck and take a dip in the freshwater pool, down into the lagoon and take a swim with the vast marine life. This property spells intimacy all the way as the favourite of honeymooners. Start the day with a Champagne floating

breakfast in your private pool before spending social time at The Gathering. At three stories high, it is the heart of the resort, with dining venues, spa, gym, library and a boutique, with a soaring open-sided atrium, a labyrinth of stairs and connecting walkways and most of all a giant slide going from the second floor to the ocean. Indulge in a cosy dinner at So Starstruck, which has just four tables, all hooked up to a telescope underneath the stars. Get closer to the cosmos as you spot constellations with an expert astronomer. Soneva Jani hosts a range of celebrity chefs as part of its Soneva Stars programme to whip up a Michelin-star-grade meal. At So Guilty, indulge in delicious chocolates, bonbons, truffles, and pralines and at So Cool, you choose from a multitude of ice creams and sorbets. Newly-weds can also dine on the best sashimi while taking in a classic movie at Cinema Paradiso.

You & Me by Cocoon Maldives

With gigantic bathtubs to recline in together, couples photo sessions, a champagne bar, and infinity pools within overwater villas at a private island resort, the stage is set for love on this adultonly island. On this secluded, rustic and dreamy island you’re a world away from the stresses of everyday life and you and your partner can enjoy quality time. You and Me showcases 109 rooms, 99 of which overlook the endless ocean. The décor is natural wood furnishing of African design. With sunrise view rooms, there are 42 manta villas, spanning 55 metres, perched over the water, perfect for a quixotic escape. The Aqua Suite, at 65 square metres, features an overwater room with a bathtub facing the ocean, ideal for passionate moments. Tender moments take place over lunch at the underwater restaurant for a dinner date surrounded by the fish and coral as you tuck into five-star cuisine at H2O by Berton. This is the first underwater restaurant in the Maldives managed by a Michelin star chef and the food is so exquisite that the table is set for an amorous encounter. Duos

W Maldives

can retreat for a sensual pamper at the Elizabeth Arden Spa. Therapists offer a wide range of therapeutic treatments with two beds for a couples massage and a jacuzzi overlooking the aqua lagoon.

This heart-shaped island is the perfect luxury playground for lovers with the soundtrack set by the resort’s bespoke music curator. Each of the 77 retreats has beach access or is set over the water. Inside they have a BOSE sound system, 46-inch plasma screen television, spacious indoor and outdoor living areas, private plunge pool, outdoor tropical showers and day beds for limitless laps of luxury. The Spectacular Overwater Villa is an intimate one-bedroom ocean villa with a king-size bed, a hammock and a lagoon view. Lovers can spend their days dipping in the private plunge pool, hanging out on the deck or diving into one of the best house reefs in the Maldives. Underwater lights illuminate the aqua landscape beneath the living room’s glass floors, allowing you to watch what comes alive at night. During your stay feast on a romantic three-course private dinner at the coral terrace under the stars. Unwind with bubble baths for two and a bottle of Champagne or massages for two at AWAY spa. Honeymooners can get closer to each other as they set sail on a two-mast 80-foot yacht called ESCAPE for a dreamy private sunset cruise or dinner. ESCAPE has two luxury cabins with W’s signature bed, a lounge and a stunning deck ideal for sunset Champagne. The luxury yacht has a private chef and kitchen, Bose sound system and a television. The yacht can take couples to Gaathafushi private island, W Maldives’ very own castaway island for a romantic sunset or private dinner experience or even a proposal!

GM’s View: Noel Cameron, Huvafen Fushi Maldives

Noel Cameron joined Huvafen Fushi back to the position of General Manager, nine years after his first appointment. With an impressive track record in the hospitality industry, including leadership roles with some of the world’s most exclusive luxury hotels and hospitality brands, Noel brings exceptional creativity and expertise to the role under the management of Universal Resorts.

Hotelier Maldives spoke to Noel to learn more about his career, his work as the General Manager at Huvafen Fushi, and his advice to aspiring hoteliers.

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

Noel Cameron: I have always been a ‘people’ person, and love to create memorable experiences. I was born in Australia, with a passion for food and wine at the onset. Thus, hospitality was the perfect mix allowing me to work and reside. I just wanted to build beautiful things, and mostly travel for the rest of my life. With a lot of hard work and commitment, I kept discovering this beautiful industry and my curiosity for operations, marketing and finance grew, ultimately

pushing me towards senior managerial roles. This set my course for a journey on four continents and ten countries, starting with London, Mauritius, Seychelles, South Africa, Vietnam, onto Tanzania, in independent, boutique and branded luxury resorts, and leading it to Bali and Maldives. I suppose one could say that I have now made a career of living where others only dream of holidaying.

HM: What is it like to be the General Manager at Huvafen Fushi Maldives?

NC: There is something special about Huvafen Fushi! When arriving on the island, you are greeted by a smile from the heart. It’s a true, genuine warmth that is found in abundance here and quite rightly known to the world over for captivating the hearts of many. The experiences you get to create here are pure magic! Our guests have the chance to truly unwind, connect, and immerse in the island vibe. It is a true honor to be part of this ‘Dream Island’ –as it is aptly known in the local language. I have been lucky twice, to get the opportunity of turning experiences into memories for all our guests.

HM: You have been working with Universal Resorts for a long time now. Tell us more about your experience working with the group?

NC: It has been a dream to live in the Maldives, and what’s even better is to be doing it

with the pioneers of Tourism –Universal Resorts. In Q1 2023, I will complete 6 years with the company, and it continues to be an incredibly rewarding and enjoyable experience.

Universal Resorts are very well known for being the founders of Tourism 50 years ago and their contribution to the industry and core values for guests and team members is what sets them apart from our competitors. The rich culture and futuristic vision of the company are deeply woven into the DNA of the employees. To have a voice and collaboration with the leadership team is unique and very motivating and the future plans of the

Ocean, there is no feeling of prying eyes; our location is absolutely unique. Not many know that Huvafen Fushi is the first resort that opened in the ultra-luxury segment in the Maldives and since has acquired a very central place across the globe. Our location, a mere 30 minutes speedboat ride from the international airport, of course draws people more, especially to see one of the most beautiful reefs in the North Male Atoll. Huvafen connects guests to nature and the surrounding through a deep respect for natural systems and the health and well-being of the environment.

Another unique aspect is the worlds only underwater Spa, which is surrounded by abundant tropical fish and marine life, dancing over the clusters of coral. A private Spa experience in this unique underwater location or a dining experience in our underground wine cellar, Vinum are two examples of unforgettable experiences to be had whilst staying on Huvafen Fushi.

with various events, quests, games, and workshops. The period begins with Cocktail parties on Christmas Eve, plenty of celebratory events for all to enjoy, which seamlessly evolve into gala dinners on new year’s eve, with a delectable selection of holiday delicacies and continue into the next day with champagne brunch and gourmet snacks. Huvafen is all set to dazzle this festive season featuring a Masquerade theme for an upbeat and stylish celebration.

HM: Describe a day in your life as GM at Huvafen Fushi Maldives.

HM: What’s your advice for young hoteliers starting out?

company will ensure that new benchmarks are set while achieving numerous milestones. I am grateful to our visionary owners who continue to believe in me and I am extremely proud to be able to call the Maldives my home, with all credit, to Universal and will continue to create exceptional experiences, built on their legendary hospitality.

HM: What are the unique experiences available at Huvafen Fushi?

NC: For Huvafen Fushi guests, privacy is the priority. With only 44 bungalows and seven categories, nestled on a small jewel of an island in the Indian

We’ve also been very active in coral reef building, over 250 coral frames created to date. Numerous guests have been coming to the property since its opening 18 years ago, and we have new guests experiencing the ‘Dream Island’ for the first time every day. We will always be committed to maintaining what Huvafen Fushi is all about – providing a rhythm of sophisticated laid-back luxury with distinct Maldivian flair, and delivering the best service in the market while staying current and relevant.

HM: How is Huvafen Fushi preparing for the festive season?

NC: Christmas and New Year celebrations are unique in Huvafen Fushi. It is not among the white snow; instead, you get the soft white sand beaches washed by the turquoise waters of the Indian Ocean. We offer several opportunities for families to enjoy this year-end holiday

NC: For me, everything is a priority – the guest, our team, everything! Every day is about visibility and a proactive approach to our offering and guests’ experiences from our valued members of the team. We all live and work together, and the team is the absolute backbone, so I ensure that time is dedicated to their welfare, support, and training needs, on a daily basis. The best-laid plans can disappear in a heartbeat, so we must also be ready to improvise, adapt and overcome to ensure expectations are not just met but exceeded. The warmth of the team is extraordinary, and I love seeing the connection our guests make with our team, which contributes to a great day for us all at Huvafen.

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

NC: Being on an island, one of the biggest realizations you have is that you’re self-reliant. When you live and work in the same place, team spirit goes far beyond the office, it is needed as a community. And what is most rewarding is working side by side with a dedicated team of the best and brightest hospitality professionals to share all of the distinctive cultural and unique experiences that the property has to offer with our new and returning guests.

NC: My advice would be to take time to learn all aspects of the business, from the ground up as this is where the roots and strength of the organization lie. As and when you move up and assume other roles, you have the experience and knowledge to succeed and progress. Hospitality is about embracing change and being innovative, shaping people, individually and collectively, and the environment they work in. This can only be achieved if you are willing to listen, share knowledge, motivate and collaborate, be well-informed about the industry, and be humble. You also need to believe in people, in the power of being positive and having a vision.

HM: What hobbies do you enjoy when you are not working?

NC: On island, as and when the windows of opportunity arise, I dedicate time to personal wellness with a weekly style of training & stretching programs in place as well as my paddling routines. Luckily, our weekly team matches for the team are another addition to my workout and a highlight of my week. When I do go off the island, I love to follow my passion for road and mountain biking, and in Germany, there are fabulous places to do this. I mix it with my other love, Golf! The most important, however is re-engaging with the family when I am home and recharging via their energy.

HM: Your career in the hospitality space spans over 20 years – how do you think luxury travel has changed during this time?

NC: Luxury begins where necessity ends and lives in the details which lies in simplicity and perfection in delivery. Luxury tourism nowadays is more than just a nice hotel. These guests are yearning for longer trips, better service, and sustainable travel. Luxury travel is not limited to getting the highest category room, but about experiencing the distinctiveness of the destination. Huvafen fits perfectly for such travelers, delivering an intimate vacation in a naturally enchanting location with unique and diverse experiences and personalized service.

HM: What is your top tip for someone travelling to the Maldives?

NC: Come with an open mind! I personally find Maldives one of the most relaxing and beautiful places in the world, that I have had the privilege to visit. The natural beauty extends not just over the turquoise water and white sandy beaches, but to the magnificent beauty underwater. Sometimes in the fast-paced world we all live in, I see people are a little removed from the art of switching off and enjoying time together. After a few days at Huvafen this emerges as a natural characteristic that people genuinely embrace and enjoy. Sometimes it takes a place like Huvafen to discover this rewarding experience!

Ahmed Mazim, Chef de Partie, Four

Seasons Landaa Giraavaru

Hotel Asia International Culinary Competition Special

Wining accolades in any profession takes practice, time and dedication – ask any top athlete, sportsman, musician, artist etc. Culinary competitions are no different, although the participants are usually practicing in addition to their full-time role.

In a Hotel Asia International Culinary Chef of the Month Special, we feature Ahmed Mazim, who has had an incredible year of culinary achievements, winning the title of Best Maldivian Chef at the FHAM and recently clinching seven awards at the Hotel Asia International Culinary Competition, including the converted titles of “Best Maldivian Chef” AND “Most Outstanding Chef”.

Hotelier Maldives talks to Ahmed Mazim, to learn more about his culinary journey and gain a sneak peek into what is required to become an award-winning Chef.

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

Mazim: Even though my mum and grandmother are great cooks and gave me my first appreciation of delicious food, I never actually thought that I’d become a chef and went to Male to study IT. I didn’t even know how to cook, except simple dishes such as noodles. However, my brother was working as a Chef at Four Seasons Landaa Giraavaru, and when he came home to Addu for the holidays, he would cook meals for the family, and ask me to help him in the kitchen.

So, while helping him, I remember thinking that this cooking thing isn’t actually very difficult; just simple processes that we tend to think are very

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

My brother played an important part during my first few years as it was quite challenging to find my way through at the earliest stage of my culinary journey. I have also had lots of support from the senior chefs I’ve worked with who have all played a significant part in my development.

HM: What effect did the pandemic have on you and your career?

During the pandemic I was at my home, so I took my time to be with the family without stressing myself over things which i cannot control. But when I went back to work it was very different with new procedures, such as working with a mask on, which was something i never liked, although I was able to adjust.

HM: What first inspired you to compete in culinary competitions and can you share some of your past competition experiences?

Mazim: My first competition was 2015, I still remember Chef Yoosuf Abdul Gadir asking me if I was interested in participating in a competition. I was a bit scared and didn’t have much confidence, but he helped me get my dish ready for competition. I only got a merit award, but chef encouraged me, saying it was only the beginning, I now knew where I needed to improve and what to focus on to develop and get better. From that day, I told myself I would participate in every single competition until I achieved a gold medal.

Chef Shiv who was organizing the whole event from our organization, told me he would find cover for my shifts, and I should take part and make them proud. This meant I didn’t need to worry about the operation which gave me time to focus on my dishes.

HM: How much time did it take to select your dishes and get ready for Hotel Asia?

complicated. It sparked an interest in me and I asked him whether I could train to be a chef as well? He said of course and told me to apply for the Four Seasons apprenticeship programme, I did and joined Four Seasons Landaa Giraavaru as an intern in December 2014. That’s how it began.

HM: Where did you learn your skills?

Mazim: I joined with basically zero knowledge, so it was very difficult for me, to be honest. As an apprentice you spend time in all sections of the kitchen, so I got all the basics from the senior chefs and section heads. Also, Four Seasons bring speciality Chefs to train us and I learnt a lot from watching and practicing

I didn’t even know about the special awards and titles until 2016 when my brother got the award for Best Maldivian Chef. That inspired me even more, as I wanted to earn that title too, so I started putting in even more effort, and every time I improved, turning merit awards to Bronze Medals, Bronze Medals to Silver and finally Silver Medals to Gold Medals. Then in 2019 I was selected to represent the Maldives in a team event in China where we came third, winning a bronze in the Chinese Cuisine World Championship Team Challenge, I was the youngest of the team, so it was a great experience for me.

HM: What prompted you to enter both the FHAM and Hotel Asia this year?

Mazim: After competing in FHAM competition and winning Best Maldivian Chef, I wasn’t planning on competing in Hotel Asia as both competitions were very close together and I wanted to give other team members the chance, however

Mazim: It took me a day and half to decide which categories I would compete in, as my goal was to win Most Outstanding Chef, so there were certain categories I had to compete in. Planning the dish takes time, I always plan a dish on a piece of paper, then show it to my senior chefs, plate the dish afterwards, see if the flavours go together or not, work on the individual components of the dish until I’m satisfied with the results. It took me a week or two to build up one dish to my complete satisfaction. I was very lucky to have the best mentor to guide me through the whole journey, my Executive Chef Axel Godefroid.

HM: How did you manage to juggle your time to get ready for the competition and fulfil your normal daily duties?

Mazim: I was doing my regular shift plus spending extra hours on putting my dishes together. To me it never mattered if I had to work on my dishes on my day off, because I knew if I win, it will all be worth it. I am the kind of person that when I see something I want or like, I put my mind to it and work for it.

HM: Aside from the accolades, why do you participate in competitions?

Mazim: I love to participate in competitions, it gives me confidence, it excites me, sometimes to the point where it doesn’t let me sleep. I find myself doing better when i have a challenge. It also is a great way to learn, get ideas for plating dishes and meet people.

HM: Did you expect to win Most Outstanding Chef as well as the Best Maldivian Chef?

Mazim: As I’d won Best Maldivian Chef at FHAM Culinary competition, I wanted to be the Most Outstanding Chef at the Hotel Asia Culinary Challenge. I always had a clear picture of the target and what I needed to focus on. During the competition I had a dream of becoming the Best Maldivian chef as well as the Most Outstanding chef. I did share this goal with my brother and chef Axel, who encouraged me, plus the feedback I was getting from the judges gave me hope and motivated me to go further.

HM: It is the first year that the BBM Chairmans’ Trophy has been awarded, how do you feel to be its first recipient?

Mazim: I hadn’t realised that there was a trophy as well as my focus was on the title, however when I saw the BBM trophy during the ceremony it stood out and I really wanted to win it. Gaining it was a great achievement for me and something I feel very privileged to have won first.

HM: Can you give us an insight into what it takes to excel in competitions?

Mazim: I see lot of people get inspired to take part in culinary competition and

CAREERS BY JANET SMAILES

try to go further, which is something really good to see, but getting inspired is not enough to win the title, there is so much sacrifice and effort that goes along with it. You need to do your research, learn the flavours, the techniques and get the mise-en-place right! An award-winning dish is achieved by proper mise-enplace, beautiful presentation and most importantly taste, and how the flavours go together.

HM: Does competing help develop your culinary skills?

Mazim: Yes, it gives confidence, and helps me understand where I needed to improve. Then i take my time and focus on those areas, asking for help from my senior chefs who have that experience which helps me to develop my skills day by day.

HM: What 1 piece of advice would you give someone considering a competition?

Mazim: Aim high! Focus on winning regardless of your level, always aim higher. The moment you put your mind on winning, you will try harder, always note the mistakes you do and reach out to the right people to help you correct them.

HM: Apart from your Culinary awards this year what would you say has been the highlight of your career to date?

Mazim: I was given the opportunity to work at Four Seasons Beijing for six months which was one of the best experiences that I ever had. Learning the cuisine and the culture was something incredible.

HM: Where do you see yourself in 5 years’ time?

Mazim: I see myself growing within The Four Seasons and inspiring the next generation to excel in the industry.

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

Mazim: I believe anyone can become a good chef if they have an interest, passion and excitement to go through the journey. I started with zero skill, zero knowledge of food but with alot of passion and energy to do my best, so anything is possible with the right mindset. There are no short cuts,

start from the bottom, learn the basics, then focus on taste and flavours before presentation. And you must learn to make use of the opportunities that come your way and focus on building your career.

HM: Can you share one of your awardwinning dishes?

Mazim: Certainly – Whole Roasted Celeriac with Celeriac Veloute split in Parsley oil.

INGREDIENTS

• 1 Whole celeriac

• 1 nos white onion

• 2 stem thyme

• 1 leek

• 1 stem celery

• 80g butter

• 2 clove garlic

• 500ml whole milk

• 200g spinach

• 30g shimeji mushroom

• 20g crispy quinoa

• 200g parsley

• 200ml grape seed oil

METHOD

1. Aluminium wrap whole celeriac with sea salt thyme, garlic and roast the celeriac inside the oven at 150 degree for 3 hours.

2. W hen the celeriac is cooked cool it down to room temperature and peel off the skin, take a cylindrical steak

3. Cut the remaining celeriac in to small pieces,

4. Sauté onion, leeks, celery, in butter and thyme.

5. Add milk and simmer for 20 minutes.

6. Blend the celeriac to make a smooth soup consistency.

7. Toss the celeriac steak in butter and thyme to give a caramalized flavour

8. Sauté spinach and keep in the side, later to be used on the plate.

9. To make parsley oil, chop parsley and mix with grape seed oil, bring up to 60 degree

10. Using a thermomix blend the parsley together with the oil for 2 mins and strain using a chix cloth leaving only the green oil.

11. Remove the impurities before use.

TO FINISH THE PLATE

Pour celeriac velouté split with parley oil on the plate, after that place saute spinach below the celeriac steak, sauté mushroom and crispy quinoa on top of the celeriac.

SIMDI Concludes “MONIN DAY” conducted by MONIN Beverage Expert

are among the best products that I personally use in my bar. The products are not only meant for resorts, it can be used at, guest houses, café’s and even at your home. Today I learned a number of creative ways to incorporate MONIN in our menus” These events provide a platform that would help beverage professionals to gain knowledge about the

SIMDI Group concluded a special masterclass for cocktails, mocktails and a session on latest beverage trends.

‘MONIN Day 2022’ was conducted by Bahutan Binkanat, MONIN Beverage Expert. The event was held at Kurumba Maldives with over 100 invitees representing 80 resorts and representatives from premium local cafés. Further in attendance were Mishal Ibrahim Didi, Managing Director, Ibthisam

Ibrahim Mohamed Didi, Director, Yooshau Saeed, General Manager and Sanath Wasantha, Head of SIMDI Beverages, of SIMDI Group.

During the event, Batuhan introduced and demonstrated how to combine MONIN flavours with coffee and local flavours to curate tailored beverage menus. He further discussed the post Covid developments and trends in the global beverage sector. Originally from Turkey, Bahutan graduated with a degree in Tourism and Hospitality Management. Since

Fushifaru Maldives Celebrates 5th Anniversary

Fushifaru Maldives has celebrated five years of operation with “Fabulous #5” theme on 24th of October 2022. Since the opening in 2017, the resort has attained the reputation among the best authentic Maldivian boutique resorts in Maldives.

then, he has held multiple positions in well established companies including Four Seasons Hotels & Resorts, W Hotels, and Jumeirah.

Exclusively speaking to Hotelier Maldives, Bahutan said “Everyone working in the beverage sector but notably bar managers should keep up with the global trends and events. Given that Maldives is a very diverse tourist

market in 2009, and starting from just 10 flavours and 02 Purees the range available in the Maldives today has grown to 60+ flavours and 20+ purees.

Simdi Bev was developed in the 1980s with the aim of providing the hospitality industry with the best possible support service in the supply and distribution of alcoholic beverages. Today SIMDI is engaged in marketing and distributing the full range of alcoholic beverages to the resort market.

To commemorate the occasion, the resort offered a full week of celebrations starting with a series of sports activities held at its own private sandbank. The tournament was inaugurated by Mohammed Rasheed, 5 km national record holder in Maldives. The evening showcased the Maldivian culture and traditions from music and dance with the beat of Boduberu drums to an artistic exhibition of local delicacies from different islands of Maldives.

destination, the industry has to be aware of this in order to adapt and provide cutting edge services and goods”

Commenting on the event

Nisham Shareef, Head Bartender at Waldorf Astoria

Ithaafushi Maldives said “I would like to thank SIMDI and MONIN for arranging this event and I would like to convey my appreciation to Mr. Bahutan for sharing his expertise and the demonstrations with MONIN products. MONIN products

latest trends in the industry and in the international market.

MONIN specializes in premium syrups, gourmet sauces, fruit purees, recipe development, fruit smoothies, creative cocktails, gourmet coffee, sugar free syrups, and flavored beverages offering the best quality.

The French origin Maison founded in 1912 by George Monin in Bourges, France is still to date family owned. Today, with 100 years of experience, Monin has become the brand of choice of the gourmet flavor business with over 150 flavours available in 150 countries. SIMDI Bev introduced MONIN to the

With over 40 years of service, SIMDI Group is one of the leading hotel and resort suppliers in the Maldives; representing over 98 brands, and providing over 11,000 products and services. As one of the premium distributors in the Maldives, SIMDI holds exclusivity of a broad range of brands of FMCG products, wine and liquor, resort-ware, and IT products. Its core divisions in the Maldives include SIMDI Bev, SIMDI Resu, SIMDI Tech and SIMDI Cpd. Today, SIMDI is recognized as one of the most reputable trading companies in Maldives. With decades of experience in trading, marketing and distribution, SIMDI has positioned itself as one of the premium suppliers and distributors of world-renowned products to Maldives, Sri Lanka and Dubai.

The grand celebration kicked off in the afternoon of the anniversary day with a cocktail reception followed by a fashion show where guests playfully walked the runway. The best dressed couple was awarded an all-inclusive 5-night stay for a return visit. The worldrenowned violinist, Patrick Roberts then performed his exclusive solo piece at the bar as the sun set.

The gala dinner welcomed each guest with an extensive buffet with live cooking stations offering popular local and international dishes at Korakali restaurant. The anniversary event concluded with live music and a DJ along with surprise lucky draws. The celebration continued on with celebrity Chef Elvedin Odobasic delighting guests with gastronomic experiences offered in the resort, including the exclusive dinner at Raakani restaurant, and an interactive homemade pasta making class on Korakali beach.

Featured Image: Fushifaru Maldives team and guests, Fushifaru Maldives

Featured Image: Patrick Roberts, Fushifaru Maldives

Featured Image: Display of Maldivian delicacies, Fushifaru Maldives

Featured Image: Anniversary fashion show, Fushifaru Maldives

Featured Image: Anniversary trip to a private sandbank

Featured Image: Cake cutting ceremony, Fushifaru Maldives

BY SHAHUDHA MOHAMED

Sky Beach Hotel, Dhiffushi

A Contemporary Hideaway Nestled in Tranquility

Sky Beach Hotel is located on the Northern side of Dhiffushi, an island in central Kaafu Atoll where guests can witness the slow, idyllic, Maldivian lifestyle in all its authenticity. Rising above the green foliage and tin roofs of quaint residences, the sleek, contemporary hotel stands out in all its grandeur – an intimate haven for guests yearning for rejuvenation, or adventure.

The 4-star-hotel boasts 28 spaciously designed rooms, a rooftop terrace with an uninterrupted view of cerulean horizons, and the only swimming pool in Dhiffushi – an attraction that is equally

enjoyed by foreign guests as well as local families visiting from the city. Nestled at the heart of tranquility, this island hideaway is perfect for couples seeking a private retreat or families looking for fun.

Sky Beach Hotel features rooms in four different categories, catering to a variety of guests. Couples can choose to stay at either the Sky Rooms or Deluxe Rooms, designed with utmost privacy and comfort in mind. The latter of the two is more spacious with a private balcony overlooking the island, granting a view of the ocean in the distance.

The hotel also offers Family Rooms, with double and twin bedrooms adjoining each other, forming a collective space where guests can reconnect and unwind with their loved ones. The most luxurious stay option is the Suite; two separate rooms connected by a common living area, along with two washrooms and a balcony, ideal for families of large

groups of people looking for a well-rounded living space with a sophisticated touch.

Muted greys and earthy browns elevate the minimal aesthetic of the rooms, resulting in a high-toned finish. All the lodging options are equipped with A/C and hot and cold water, in addition to other amenities including

generous offerings of shampoo and shower gel, dental kits, shaving kits, combs, shower caps, cotton buds, and even sewing kits. Suite amenities include bathrobes as an additional luxury.

Each room also features a coffee station and a wellstocked mini-bar. Guests have the option to enjoy premium water, mineral water, or the refillable filtered water from Dhiffushi’s own water treatment plant. Laundry facilities are provided upon request and high-speed Wi-Fi is available throughout the hotel – the Wi-Fi code is provided to each guest upon check-in.

Other in-house amenities include a safe, locker, hair dryer and Smart-TV in every room. Although only a few channels are available, the staff will assist in setting up the guest’s preferred streaming service on TV, so they can relax and pick up their movies or series from where they left off.

Sky Beach Hotel also features an on-site dining option; the

Sky Blu restaurant located on the ground floor, across the striking, turquoise pool. Basking in the warm ambiance and the picturesque view, guests can enjoy either a la carte or buffet style options, from an inclusive menu that offers tastes from across the globe. The Sky Blu Restaurant can seat over 50 persons at a time, making it a great setting for group-dinners and celebrations.

On the rooftop, adjacent to the open-air terrace, is the Sky Lounge, offering a lovely spot

to cool off from the afternoon heat. Overlooking the island’s greenery and the ocean from three sides, guests can choose from a wide array of drinks to sip on as they lounge in the sun, enjoying the crisp breeze and the tranquil vibe of the island.

Sky Beach Hotel also conducts several activities for its guests including dolphin cruises at sunset, night fishing, snorkeling on the reef, and half-day trips to nearby sandbanks. Guests can choose to island hop within the atoll, or take a day-trip to Meeru Island Resort & Spa located right next to Dhiffushi.

For adventurous souls wanting to try watersports activities such as kite surfing, jet skiing, parasailing, or diving,

the resort facilitates and arranges activities with dive and water sports centers on the island, according to guest requirements.

Sky Beach Hotel offers guests the chance to experience the simplistic island lifestyle from the comfort of luxury –relaxing under tropical palms, enjoying crystal clear waters, and forgetting the rest of the world. Just a 45-minute speedboat ride from Male’ or Velana International Airport, Dhiffushi lies on the secluded edge of the archipelago as its easternmost inhabited island, promising serenity with each sunrise.

Aishath Alaa Abdul Hannan,

Deputy Manager, Corporate Strategy & Business Development, TMA

Aishath Alaa Abdul Hannan is the Deputy Manager, Corporate Strategy & Business Development at Trans Maldivian Airways. Alaa is a proponent of leading women in the Maldivian aviation industry. Alaa joined the aviation industry 9 years ago as a Reservation & Ticketing Assistant and after observing the airline’s operations, she decided to pursue her career in aviation. Prior to working in TMA, she was the Assistant Manager, Scheduling & Capacity at Villa Air. From its humble beginnings in 1993 with only two aircraft, Trans Maldivian Airways has grown rapidly over the years with over 500,000 passengers being transferred per annum. As of today, it is the largest seaplane fleet in the world.

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

HM: Give us a brief introduction of yourself

My name is Aishath Alaa Abdul Hannan; most commonly known as Alaa.

I have been working in the Aviation Industry for the past 9 years. Currently, I am the Deputy Manager, Corporate Strategy & Business Development at Trans Maldivian Airways. Leading the Sales & Marketing team in the company, my role is also to assist the Head of Corporate Strategy & Business Development. I have a strong sense of empathy, which I attribute to having a large extended family when I was growing up. It has taught me a lot about working with others and accepting various

viewpoints starting at a very young age.

HM: How did your career progress to your current role as Deputy Manager, Corporate Strategy & Business Development at Trans Maldivian Airways?

Initially, I joined the aviation industry because I was interested in traveling. I started my career as a Reservation & Ticketing Assistant. As a person who is keen to learn, I explored different areas of operation within the airline I joined. I had the chance to work in reservations, scheduling, dispatch, and on-day operations. Since it was a small organization, we were also the focal points for managing client relations and

ensuring service delivery.

Prior to joining my current role at TMA, I held the post, of Assistant Manager, Scheduling & Capacity in Villa Air.

HM: What is the most rewarding and challenging aspect of your job?

The most rewarding aspect is ending the day with content clients while working as a team. Our team here at TMA, is given the crucial responsibility of welcoming mutual guests of our partner resorts as one of the first contact points of a guest’s journey as well as the last goodbye of their dream vacation. Maintaining the same standard of service to over 80 resorts is often the most challenging aspect of our work.

HM: Could you share with us your experience working with Trans Maldivian Airways?

To join such a huge team and operation, having one of the major milestones in TMA history with the seaplane terminal move lined up, I was nervous at first but my HOD really helped me ease into my role and supported me to excel in the projects that we were assigned. The team here has been a true delight to work with.

A company with 30 years of experience, there is so much knowledge that is exchanged among the team members day in and out. The individuals here are truly experts in their respective fields. Even with so much experience, the most refreshing thing here at TMA is we never stop asking ourselves what we can do to be better at what we do. This comes from our C.E.O which we all follow throughout the company.

HM: What drew you into the aviation industry?

When I initially joined Villa Air, I wanted to work in an airline because I loved traveling. The thought of pursuing a career in aviation hit me when I saw the workings of an airline in action. That is when I decided that this is what I would like to do.

HM: Are there many opportunities for women at TMA?

Yes. We have so many areas in which we are currently seeing more and more females joining the workforce proving that the field is not restricted to gender. We have females as Safety Inspectors, Pilots, Crew Schedulers, Dispatchers, Load Controllers, Schedulers, Aircraft Technicians, and Human Resources Executives.

HM: What do you think helped you the most to make a career as a woman? What’s the biggest factor that has helped you be successful?

I believe that the thing that has helped me the most is the constant will to keep learning while always looking for ways to add value to the team. Patience and perseverance are key characteristics that will help both in your career and in life. Different people will view success in different ways, for me, true success is to be able to love what you do every single day.

HM: What do you like to do when you’re not working?

I like spending time with my loved ones. The majority of my time is dedicated to working, the time I spend with my family is what I look forward to the most when I am off work.

HM: What advice would you give to the next generation of female leaders?

Always believe in yourself. View every single challenge you face as another opportunity to learn. Focus on your path and patiently move towards your goal. The sky is the limit.

The Standard, Huruvalhi

Maldives Appoints Nihal Sevuk as Director of Revenue

Administration at the University of Suffolk in the UK, as well as various revenue management and leadership-focused certifications from Cornell University.

Park Hyatt Maldives Hadahaa Announces Key Appointments

operate, improve, and optimize culture and performance.

Standard International’s first island resort in the island nation, The Standard, Huruvalhi Maldives, has appointed Nihal Sevuk as its Director of Revenue.

Standard International’s first island resort in the island nation, The Standard,

Huruvalhi Maldives, has appointed Nihal Sevuk as its Director of Revenue.

With over 15 years of successful hospitality experience, Nihal earned her Bachelor’s Degree in Tourism Administration at Boğaziçi University in Turkey, followed by a Master’s in Business

Nihal began her career managing commercial teams at upscale hotels and resorts in the United Arab Emirates, working for international hospitality groups such as Rove Hotels, Wyndham, and Millenium. She moved to the Maldives in 2018 as Director of Revenue for Dusit Thani Maldives and then joined as Cluster Director of Revenue for Banyan Tree Hotels & Resorts.

At The Standard, Huruvalhi Maldives, she will oversee revenue management and distribution strategy to

“I am so excited to welcome Nihal to our property team as we continue to grow awareness of the resort in the market, both domestic and internationally,” says Jesper Soerensen, General Manager at The Standard, Huruvalhi Maldives.

“As a brand, we are not only exponentially widening our reach throughout the world, but we also want to embrace and cultivate our diverse approach to guests and hosts to elevate the experiences on both playing fields. Nihal brings with her a breadth of experience and, alongside our team, will help us continue to augment our overall experiences as we improve our practices to become a more sustainable and wellnessintegrated playground.”

Kuramathi Appoints Two Key Team Members

Kuramathi Maldives has appointed Anjali Masih as Director of Human Resources and Sara Scroglieri as the Resident Marine Biologist.

Hailing from India, Anjali has two decades of experience in several hospitality brands and owning companies in the United Arab Emirates. Prior to moving to Kuramathi, she was the Director of Human Resources & Training in The Chedi Al Bait, Sharjah. She began a career in the sevenstar luxury hotel Burj Al Arab in Dubai as part of its preopening team, then grew into a stint in the UAE.

Sara Scroglieri is an Italian national who holds a master’s

degree in Tropical Marine Biology from the University of Essex in 2020. She began her career in the Maldives with previous assignments in resort properties of Haa Dhalu Atoll and North Ari Atoll. She will lead snorkelling excursions, conduct informational lectures on conservation for adults and children, and wildlife research and monitoring, as well as running the Eco Centre and furthering environmental awareness and action.

Kuramathi stated that these new individuals will contribute their expertise to enhancing the guest experience in the resort.

Kuramathi is one of the first resorts to open in the Maldives and is part of Universal Resorts

of Universal Enterprises Private Ltd, a 100% Maldivian owned company, and the pioneers of tourism in the Maldives.

Park Hyatt Maldives Hadahaa has announced two new key appointments – Elizabeth Dass-Brown as the Cluster Director of Marketing Communications and Mouner Abou Alnour as the Assistant Director of E-Commerce.

Both of these appointments commenced their roles in August 2022, and are based in Bangkok Thailand. Elizabeth will be responsible for managing Park Hyatt Maldives Hadahaa and Park Hyatt Siem Reap, while Mouner is responsible for managing digital marketing activities for Park Hyatt Maldives Hadahaa,

Park Hyatt Siem Reap and Hyatt Regency Phuket.

Elizabeth, originally from Malaysia, has worked in various leadership roles at fivestar hotels and resorts spanning a hospitality career of more than 20 years. These include luxury properties under the E&O Brand, HPL Singapore, Minor Hotels, Marriot Hotels Luxury Collection, and most recently as Group Director of Marketing & Communications for SALA Hospitality Group.

Mouner is a Syrian-born digital marketer who attained a Bachelor’s Degree

One&Only Reethi Rah Appoints Andreas Porias As General Manager

One&Only

Reethi Rah has announced the appointment of Andreas Porias as its General Manager, effective 19 August 2022.

With over 20 years of hospitality experience, Andreas has held key operational roles in numerous properties in New York and the United Kingdom, including The Lanesborough Hotel, The Dorchester, and

in Information Technology Engineering from Damascus University, Syria, in 2010 and Professional Degree in Digital Marketing Hospitality & Pricing Strategy from Cornell University, United States, in 2018.

After his studies, he commenced his career as a Sales & Marketing Executive and was subsequently promoted to cluster role Digital Marketing for various hotels in Bangkok, Thailand including Compass Hospitality, The Westin and Sheraton hotels. Mouner is familiar with Hyatt Hotels, having previously handled Park Hyatt Siem Reap and the Regency in Phuket.

Located just 55 kilometers north of the equator, Park Hyatt Maldives Hadahaa is a quiet island retreat with 51 luxury villas, designed to offer guests a slow life experience.

The Gleneagles Hotel, where he was Hotel Manager. Andreas joined One&Only Reethi Rah in 2019 as the property’s Resort Manager.

With his involvement, the resort achieved the Gold certification for 3 consecutive years from EarthCheck, the scientific benchmarking advisory group for travel and tourism. In July the resort was also ranked fifth in the World’s Best Hotels by Travel + Leisure’s annual World’s Best Awards in 2022.

In his new position, as well as overseeing the resort’s entire operations, Andreas will ensure the award winning One&Only Reethi Rah continues to create unrivalled guest experiences and groundbreaking culinary

and wellness concepts, while maintaining its status as a well-loved, industry-leading destination.

Stating that he was delighted and honoured to be entrusted with the responsibility of leading the resort, Andreas said, “. . It is with excitement that our dedicated team and I look forward to continuing the legacy of curating spectacular experiences that our guests truly love and want to return to.”

One&Only Reethi Rah is an ultra-luxury, all-villa resort located on one of the largest private islands in the North Malé Atoll.

Sheraton Maldives Full Moon Resort & Spa Appoints Kate Sheridan as Resort Marine Biologist

Sheraton Maldives

Full Moon Resort & Spa has appointed marine biologist Kate Sheridan, representative of Reefscapers, a coral propagation organization partner, as the development lead of “Adopt a Coral” marine conservation Programme.

Kate Sheridan studied Geography BSc in the UK, and moved to South Africa to study for her MSc in Conservation Biology at the University of Cape Town. For her thesis she investigated water user’s perceptions of shark management and shark risk, and methods of shark safety management which benefit people and sharks. She later published her study in the journal, Marine Policy.

Originally from the UK, Kate has spent a lot of time in South Africa, working with a wide variety of wildlife from sharks to hyenas to rhinos. She is passionate about science communication, co-hosting a wildlife and conservation podcast called The Biome Podcast and running her ownconservation blog and works as a freelance content creator.

Having spent 6 months working in the Maldives with Reefscapers focusing on marine communications, she is thrilled to become the resident marine biologist at Sheraton Maldives Full Moon Resort & Spa. She now manages the coral propagation programme at the resort, restoring the reef, monitoring coral growth and running other marine conservation activities at the resort.

Adopt a Coral at Sheraton Maldives Full Moon Resort & Spa invites guests to participate in a coral-fragment plantation activity to restore reef habitats and produce new coral colonies. The resort has teamed up with Reefscapers, a coral propagation organization appointed by the Maldivian government as custodians of the coral colonies in the

The Nautilus Maldives Makes Key Leadership Appointments

The Nautilus welcomes Ahmed Faris as the new Executive Assistant Manager, and Nizam Hassan as the Director of Food and Beverage to their leadership team. Both Ahmed and Nizam are Maldivian hospitality professionals with a combined experience of more than three decades.

in both Asia and Africa, and he aims to work with an undivided enthusiasm to inspire his team and uplift them on a daily basis.

GulhiFalhu lagoon, which was to be destroyed as part of a reclamation project.

The coral translocation was led by experts and now offers a hands-on experience to participants, while also providing an alternative business to the 250 inhabitants whose sole previous source of employment was fishing.

Jacques Leizerovici Appointed General Manager at Dusit Thani Maldives

d’hôtel and Front Office Manager at Novotel Fleur d’ Epée, gained experience across hotel operations including sales, marketing, revenue management, and distribution. Leizerovici served as Regional Director of Sales & Marketing for Accor’s Sofitel, Novotel, Mercure, and Ibis brands in the French Caribbean, and played a key role in several pre opening projects.

Dusit Thani Maldives has appointed Jacques Leizerovici as the new General Manager.

Leizerovici, a dual FrenchCanadian citizen, brings more than 30 years of experience

working in senior management positions for renowned hotel brands under the Accor group across South America, Malaysia, and Canada.

Since starting his career in 1984 at Le Meridien Montreal, followed by a stint as Maitre

Alongside opening several hotels in Sabah, Malaysia, he served as Director of Corporate Affairs at the Yayasan Sabah International Convention Centre. Most recently, he held the position of General Manager of Pullman Vung Tau and Convention Center, an Executive Director of Dutaland Group, and

President of the CCIFM (Chamber of Commerce and Industry French Malaysia).

Regarding the appointment, Prateek Kumar, Senior Vice President – Operations, Dusit International, said: “Jacques’s appointment is another key milestone in the journey of Dusit Thani Maldives. His energy, enthusiasm and international experience are great assets which we value enormously. His expertise will no doubt play a significant role in the continued success of Dusit Thani Maldives, as he oversees day-today operations, maintains exceptional guest services, drives financial performance through strategic partnerships, and, most importantly, provides our guests with memories to treasure.”

Prior to his assignment as Executive Assistant Manager, Ahmed worked as the Front Office Manager and Director of Rooms for brands such as Marriott International and Banyan Tree Hotels & Resorts.

Ahmed has also previously contributed to opening resorts

Nizam Hassan has been part of the Pulse Hotels and Resorts group from 2015-2017 as a F&B Manager at Kandima Maldives. Nizam started his career in hospitality 17 years ago as an apprentice at Four Seasons Hotel & Resorts, and he has since worked with big names such as One & Only, TAJ, Anantara and several more.

Nizam brings a wealth of service and culinary expertise to the Nautilus and he believes that his attention to detail in his work is a great asset that keeps his team motivated to attain maximum results.

Andre Miethig, General Manager of The Nautilus, stated that “to bring The Nautilus to the next level, it was crucial to ensure that the leading forces of the island were absolute professionals with solid experience. Hence, the decision to bring these exceptional Maldivian gentlemen and their years of

experience to The Nautilus.”

The Nautilus is part of the hospitality group Pulse Hotels & Resorts, which was established in 2015. The luxury resort is located in the Baa atoll and it offers 26 beach and ocean houses and residences for guests to enjoy.

Alila Kothaifaru Maldives Appoints New Resort Manager Jamal Ahmed and Director of Human Resources Riffath Fareed

Prior to his appointment as Director of Human Resources, he was a part of the Hyatt Hotels and Resorts family and he was managing the Human Resources department for the opening of Alila Villas Hadahaa, which was rebranded as Park Hyatt Hadahaa Maldives.

Alila Kothaifaru Maldives has appointed their new Resort Manager, Jamal Ahmed and Director of Human Resources, Riffath Fareed into their team.

Having previously worked across a broad range of operational roles with

international luxury hotel brands such as W Maldives and Soneva Gili Maldives, Jamal Ahmed brings over 25 years of industry expertise into his new role as Resort Manager at Alila Kothaifaru Maldives.

Jamal will be in charge of several areas from the guest accommodations, housekeeping, spa and

recreation, to the guest services department, and he aims to work with an earnest ambition to maintain the authenticity of the Maldivian hospitality industry.

In the same vein, Riffath Fareed is also an experienced HR and hospitality specialist with nearly 17 years of experience under his belt.

Riffath will be helming the human resources and talent development functions of the resort in his new role and he takes pride in his strong interpersonal skills as an excellent team player.

Nestled in the scenic Raa Atoll, Alila Kothaifaru Maldives has 44 beachfront villas and 26 overwater villas, and it offers easy access to the famous Hanifaru Bay UNESCO World Biosphere Reserve which is the largest feeding and breeding hotspot in the world for manta rays and whale sharks.

Kandima Maldives Welcomes New Director of Sales

Marko Muthig, Executive Chef Anil Kumar

public relations and reservations, and has built a large network in the industry. He showcases strong interpersonal skills in building and maintaining connections with business partners, and demonstrates his commitment through attention to detail in the development of new projects.

Island Resorts Group, Palm Island Resort, St. Vincent & Grenadines.

With his expertise in developing manpower skills, implementing strategies, exceptional communication, interpersonal skills and affinity for languages, Anil has the natural ability to create an enthusiastic and productive working environment.

Kandima Maldives has announced two new executive hires joining the Krew – Marko Muthig as the Director of Sales and Anil Kumar as Executive Chef.

Marko Muthig has over two decades of experience in the international hospitality field.

Most recently he served as the Regional Director of Sales at ROBINSON Club. Marko has served in several roles in leading sales, marketing,

Anil Kumar Yadav has over 20 years of global culinary experience from luxury hotels, all- inclusive resorts and leading cruise liners across the world. He has worked under the execution of Celebrity Chef James Martin of BBC food, UK, and most recently served as the Consultant Executive Chef for a short-term project at Elite

Sun Siyam Iru Veli Appoints Ali Adam as General Manager, Victor Zanotti as Executive Chef

Sun Siyam Iru Veli, Maldives, has welcomed new additions to its management team by appointing Ali Adam as the new General Manager, and Victor Zanotti as Executive Chef.

Ali Adam has worked with well-known brands and resorts in the Maldives, including Dhigufaru, Vilamendhoo, Mirihi, and Vakarufalhi Island Resorts. He also held the position as Roaming General Manager for Crown & Champa Resorts overlooking the likes of Komandoo, Kuredu, Meeru, Veligandu, and Vilamendu Island Resorts.

Ali brings in more than 24 years of experience within the tourism & hospitality industries. In his new role he

will manage all dayto-day operational matters and ensure consistent delivery of the exceptional and unique guest experiences based on Iru Veli’s and Sun Siyam Resorts brand ethos of “making memories together.”

Executive Chef Victor Zanotti left Italy as Head Chef at the celebrated Elisir restaurant and made his debut in the Maldives as the Italian Specialty Chef at Vakkaru Maldives. He then moved to Cocoon Maldives as Executive Chef, before being headhunted by Raffles Maldives where he was appointed the Italian Specialty Chef, in addition to Head Chef.

Chef Victor will head and manage all kitchen operations while meticulously crafting signature menus, sourcing top-quality produce, creating mouthwatering recipes, supervising food production, developing and implementing

the highest kitchen standards, while making sure green and sustainable practices are followed in his kitchens.

Mariyam Risma, Demi Chef de Partie, W Maldives, North Ari Atoll

Growing up on AA Thoddoo, Risma loved the atmosphere created through food at large community gatherings and dreamt of being able to recreate the ambience when she was older.

Leaving school at 16 she worked in local shops and restaurants but felt unfulfilled, so when her brother suggested she apply for the apprenticeship program at Four Seasons, she seized the opportunity, opening a door to an industry that has fulfilled both her love of travel and passion for cooking.

Hotelier Maldives spoke to Risma about her journey and her aspirations for the future.

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

Risma: I have always loved the idea of cooking. As a child my mother and grandmother would join with the neighbours to make food for big celebrations, which I wanted to do too, so I always watched The Rahathafaaph cooking show for inspiration. It was good fortune that my brother was working as a dive master at Four Seasons. He told me about their apprenticeship program, explaining all the things I could learn and the opportunities it would create, so I applied. I was accepted and joined the program in Kuda Huraa in 2013 when I was just 17, which started me on my journey.

HM: Where did you learn your skills?

Risma: While doing the apprenticeship program I learn all the basic core skills, from pastry to garde manger to hot kitchen. After the apprenticeship I spent a year as a steward before moving back into the cold kitchen. Since than I been introduced to a lot of ingredients from around the world and been learning how to best use them.

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

Risma: The two who stand out are Chef Farhan who I worked with at the start and has always been guiding me and filling my mind with lots of knowledge. He is still my mentor and the person I ask whenever I am in doubt on anything. The other is Executive Chef Junious Dickerson who was a big influence, constantly inspiring me and giving me confidence.

When I returned from the Seychelles, he sent me a heart touching message telling me that the sky was my limit. I believe that with every new person you work with you will always learn something.

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

Risma: The most enjoyable thing about working in the kitchen is that every day I get to meet new people from around the world and make them happy through what I cook. Especially now as

W Maldives allows me to cook more local food for the guests to give them a great traditional food adventure.

HM: Did the pandemic affect your career path?

Risma: I think the pandemic was bit rewarding for me, since I got chance to stay home and explore more about the local cuisine. I tested out some recipes using different flavours, like lime in chocolate biscuit pudding, I also made notes on different locally cooked dishes. When I got back to work I started doing more of a fusion version of each food. I always love adding a bit of local flavour when I create a dish.

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

Risma: Creativity, commitment, and patience. Accept that as a

chef not everything you make will always be perfect and not all guest comments will be positive. Chefs need to have ability to accept constructive criticism on the food they make and learn from it. Teamwork and team mentality is most important. One team, one goal.

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

Risma: My overseas experience. I was very lucky to get a chance to work for a year at Four Season Seychelles. I learnt so much about their country, culture, and food, plus I made so many great friends. Being in the Seychelles gave me the opportunity to visit South Africa and explore both Johannesburg and Cape Town. Another highlight was participating twice in FHAM competition which was a really good learning experience for me.

HM: What did your family think about you leaving the Maldives to work?

Risma: At first, they were uncertain as I would be out of the country for a long time with people I didn’t know, however my father has always encouraged me to work hard and travel. This was a great opportunity for me and they understood it would be positive for my career, so although they were apprehensive, they supported me. My brother helped assure them that as it was Four Seasons I would be in good hands.

HM: As a female what challenges have you faced on your career path to date?

Risma: Ironically, I didn’t know when I first entered the industry that it was so male dominated! I was surprised that there was only 1 other female in the kitchen at Kuda Huraa. In contrast there were far more females in the kitchens in the Seychelles. Men here seem to think females are too fragile to work in the kitchen so every time when I do something I have to work twice as hard as men to stand out and prove my worth. Over time I learnt that everything is possible if you are determined to do it. Attitudes of Chefs towards females

a wonderful and supportive husband, who understands my passion for my career.

HM: What do you do to relax?

Risma: Reading, for fun and to relax so I spend most of my free time with my books, especially thrillers. I also love watching crime documentaries.

HM: Where do you see yourself in 5 years’ time?

vary considerably, however if you have a strong supportive Executive Chef then you don’t get discriminated against as their attitude affects the rest of the team. Men can also get jealous when a female is promoted above them, however I have learnt to stand my ground and prove my worth.

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

Risma: I think it’s mostly about healthy eating. In this modern world people are more concerned about their health so we are all including more and more greens into our daily diet.

HM: Tell us a unique / interesting fact about you.

Risma: I have a secret love of pastry and even done a specialization in it, but I have never worked in pastry yet, so I love experimenting with sweets when I’m at home. Anyone that knows me or has seen me working in the kitchen, knows that i am a loud ball of energy, very different from the unhealthy, nervous and shy girl that started as an apprentice and kept fainting in the heat of the hot kitchen. Now I work the hot kitchen and love it. I am also extremely lucky to married to

Risma: Running a restaurant of my own on my island. I want to share the recipes and skills i am learning with the younger generations that want to get into this industry. My island is known for watermelons; however, people only use them in very limited ways so I want to expand their knowledge, and introduce them to other ingredients.

HM: What 1 piece of advice would you give aspiring chefs? (Females in particular)

Risma: The word chef doesn’t define Male or Female. As

a female you must be very determined and give a bit extra when required, to stand out, as hard work will get you the respect you deserve. Sometimes it can be quiet daunting with so many men around, don’t be shy! You have worked hard and earned your place in the hotel and restaurant industry, so you should make sure everyone knows it. Women need to support one another, own who we are, and constantly show the world what incredible things we’re capable of doing.

HM: What is your favourite ingredient to work with?

Risma: Coconut. It can be used as a sweet, a snack, or as a spicy dish. Each part of the coconut has a unique flavour and can be used in a lot of different ways.

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

Risma: Certainly, its SMOKED LOBSTER RAVIOLI

Mariyam Risma’s Smoked Lobster Ravioli

PASTA

• 450 gram flour

• 450 egg yolk

• 50 gram semolina

• 50 gram olive oil

• 10 gram squid ink (for squid ink dough)

• 10 gram Pandon reduction ( for pandon dough)

Method

1. Place the flour on a clean work surface and make a nest.

2. Add the egg yolk, olive oil semolina and squid ink ( for squid ink dough) and pandon ( for pandon dough)

3. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.

4. Knead the dough for 8 to 10 minutes. (At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth)

FOR FILLING

• Smoke lobster fine chop 200 gram

• Coconut grated 30 gram

• Sour mango dice 20 gram

• Curry leaf 3 gram

• Mascarpone cheese 30 gram

• Parmesan cheese 50 gram

• Salt tt

• Black pepper 2 gram

Method

1. In a mixing bowl combine all the ingredients well. Leave in the chiller until the dough is ready.

FOR TOMATO SAUCE

• Onion 300 gram

• Garlic 20 gram

• Ginger 10 gram

• Curry leaf 50 gram

• Pandon sick 2

• Maldivian chilli (optional) 2 slice

• Tomato paste 100 gram

• Fresh tomato 100 gram

• Oregano 10 gram

• Salt tt

• Coconut milk 40 gram.

Method

1. Sauté onion, garlic, ginger, curry leaf, pandon leaf and

Maldivian Chili until the onion sweat out or until the onion turns golden brown colour.

2. Add the fr tomato paste.

3. Add a little bit of water.

4. Cook un sourness in the

5. Finish the sauce with oregano and

6. After blending add the coconut milk and keep the sauce aside.

TUILE

• Lobster 180 gram

• Cream 50 ml

• Lemon zest 1/2 of lemon

• White pepper pinch

• Salt pinch

• Egg white 2 nb

Method

1. Mix all the ingr blender and pass through a fine sieve.

2. Take a designed tuile mat of your choice, place the mix on the mat,

Garnish

Shaved Parmesan

Fried curry leaf

Mascarpone cheese

Edible flower

Christian Bagasol Mac, Commis I at Westin Maldives

Miriandhoo Resort, Baa Atoll

Growing up in the wet market area of Manila in the Philippines, Mac was surrounded by fresh food from an early age, however he initially wanted an adventurous career such as a pilot or fireman, before being drawn to the culinary profession.

A reconnection with an old school friend opened the door to a kitchen position in the Maldives, an opportunity he seized, joining the culinary team at the Westin Miriandhoo Resort, where he is honing his skills and discovering how to incorporate the flavours of the Maldives with his Asian roots.

Hotelier Maldives spoke to Mac about his journey and his aspirations for the future.

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

Mac: I grew up surrounded by fresh meat, fish, and vegetable vendors in a wet market in Caloocan, where my family had a stall selling fresh eggs and Chinese style noodles. My father was from Taiwan and a chef, my mother was Filipino, between them, they would create amazing meals for the family, friends, and neighbours. I was always struck by how they really cared what the food looked and tasted like.

Everyone always enjoyed these meals and were impressed. I realised learning to be a pilot was expensive, so after I left school, I decided I wanted to give people the same impressions through food that I’d seen my parents do when I was a kid, as a result I went to study Culinary Arts at Lyceum of the Philippines University, and my journey began.

HM: Where did you learn your skills?

Mac: Until I did my studies, I didn’t realise how much I’d learnt from my parents and being in the wet market. There was fresh food and lots of live animals, so I learnt how to recognise fresh products, how to butcher meat and cut fish. My dad influenced me the most, showing me Chinese techniques such as how to make white chicken, the use of Kutchay (Chinese Chives) and some unusual ingredients: century egg, sesame oil and alcohol, (as a boy I couldn’t understand why he used alcohol in noodles and beer in mussels, then when I was studying, I understood that they enhanced the flavours). He also taught me the value of ingredients and how to utilize them without any fancy equipment.

Whilst studying we had to find places where we could do our 1000 hours of practical, so I worked in lots of different places. Curiosity and desire

are keys to growing, so I always asked questions and had a notebook to get as much knowledge as I could. I squeezed in as much learning as possible working in butchery, cold, hot, wok, western and Japanese sections, so I can take pieces from all the puzzles to make my own. This is where I got to understand that food is an art, created by a constant search for harmony between 2 to 3

more eagerness to choose this career. I loved watching them on YouTube. They showed me that Chefs are people with genuine and strong character, who never accept a “No” as an answer and endure hardship like it’s a pleasure.

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

Mac: I enjoy the complexity of western cuisine and find the French terms and techniques intriguing. However, the most rewarding for me is seeing the faces of the people you’ve served smiling and saying they truly enjoyed what you made. The visuals are awesome, this is what keeps me ecstatic.

HM: Did the pandemic affect your career path?

Mac: Yes, I had an opportunity to work for Viking River Cruises and had completed all the induction processes, but the borders started to close so it was put on hold. I thought it would all be over in 3 months like Sars, so I started making food and selling made to order bento boxes online. Then I took a job in an Amazon Call Centre. I worked hard and it really improved my Englishspeaking capabilities, but I missed the kitchen so after 6 months I took a job in a local hotel.

HM: What enticed you to the Maldives and your current property?

required to become a good chef?

Mac: Attitude & Discipline. Discipline is needed in a kitchen to keep it running, just like the army, but you need to be resourceful too and find ways to get things done. The best teacher is failure, to be a great chef you need the attitude that makes you try again and never give up. Thomas Edison made the lightbulb 10,000 times before finally succeeding.

HM: What do you consider are the greatest challenges to working in a kitchen, especially in a foreign country?

Mac: Challenges are everywhere, getting up early for breakfast shift, not having the right ingredients and having to adapt on the spot. When I first arrived in the Maldives, I was culture shocked. There were a lot of different nationalities in our kitchen, but at the end of the day, we wear the same jacket, and you learn from each other. The more different you are, the smarter you can become. In a kitchen, everyone thinks the same which is nice.

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

Hei, cook with fire, a technique to make the food taste like it is charred. It’s unique and takes practice to get right.

HM: Tell us a unique / interesting fact about you

Mac: I always have my phone by my side to write down ideas for food as that is how I build up my knowledge. Also, when I was at elementary school, I saved up to buy a guitar and taught myself how to play it, I used to play with my friend, the same friend who is the chef here! I also know how to write and speak basic Chinese and am a bit techy so I can do things like coding

HM: How do you spend your free time?

must sacrifice time and energy. Failure is a good teacher, so learn from all your mistakes. Be like coal, thrive under pressure and be ready to shine bright like a diamond. All of us are a coal at some point of our lives.

HM: What is your favourite ingredient to work with?

simple ingredients. As a Chef, I truly believe we are all an artist by heart, the plate is the canvas for me

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

Mac: My parents, especially my father as he taught me so much, but I would say Chef Gordon Ramsay and Chef Marco Pierre White gave me

Mac: My childhood friend from Elementary school was the one who got me the opportunity. We had lost contact and only reconnected after a gap of 20 years. I learnt he was also a chef and working in the Maldives, which is a very prestigious place to work for Fhilipino’s, so I asked him if there were any opportunities. Luckily for me he was part of the pre-opening team at the Westin and got me a chance to interview and I came here last year.

HM: What do you consider are the key attributes / skills

Mac: Taking part in an interschool culinary challenge in the Philippines 7 years ago. I didn’t win but it made me eager to learn more and improve my skills. Also, being featured in this magazine for one of the things I love the most – cooking, is a good experience.

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

Mac: Asian cuisine. Most Maldivians like spicy food and especially seafood - Asian flavours have almost the same profile. We have a lot of Asians at the resort so we can use Maldivian flavours to create fusion with Asian and Japanese dishes. Maldivian chilli can be used in Chinese dishes and wok techniques like Wok

Mac: Playing games, basketball, and the guitar, (but most probably doing laundry or cleaning up the room). I always want to be productive and explore new things, you only live once!

HM: What are your goals for the future?

Mac: My goal is to become a Michelin stared chef and a head chef given the right opportunities. I also want to compete in one of the culinary competitions here next year as it wasn’t possible this time.

HM: What 1 piece of advice would you give aspiring chefs?

Mac: Never give up on your dreams, find a great mentor. Explore YouTube for recipes, and always take down notes, I always have my notebook with me. Remember, being a Chef is not a walk in the park, you

Mac: Egg. It is one of the most taken for granted ingredients, but if you respect it, you can make a lot of dishes, some simple, some quite complicated such Quiche, Frittata, Béarnaise, Mayonnaise, Egg floss, Cured Egg yolk, Merengue, Souffle. Etc.

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

Mac: Yes, Fish Mosaic with ensalada sauce. This Dish was inspired by the Filipino food called Kilawin, I made this dish 7 years ago during a competition and it looked hideous, now I have had the chance to refine and recreate the dish adding the Japanese and Western influences I have gained over the past 7 years, plus a lot of trial and errors. It is a dish which combines the three cultures that I think represent me, I’m proud to say that this is my personal signature dish.

Christian Bagasol Mac’s Fish Mosaic in Ensalada sauce with Passion Fruit Caviar

FISH MOSAIC

• Hamachi, Wahoo, Salmon

• 20 g Charcoal powder

• 1 pc Nori

Method

Cut the fish in manageable size then coat with the charcoal powder and roll, and then set aside.

ENSALADA SAUCE

• 30g Aji Amarillo

• 5g Onion

• 5g Garlic

• 10g Tomato

• 5g Ginger

• 10g Passion Fruit Puree

• 10g Vinegar

• Salt and pepper to taste

Method Blend everything.

PASSION FRUIT CAVIAR

• 1/3 cup Passion Fruit juice

• ¼ teaspoon Agar Agar

• ½ cup Olive oil

Method

1. Chill the olive oil

2. Mix the agar and passion fruit juice in a saucepan and simmer for 3-5 mins until the agar is dissolved. Then let it cool down.

3. Take squeeze bottle and fill it up with the mixture. Then drop tiny droplets into the cold oil to form a sphere.

4. Rinse with water to remove excess oil.

5. Plate.

Flights to Maldives Increase in Time for Festive and New Year

With the year coming to an end, various offers and discounts are available on flight tickets, hotels and more for holidaymakers to make the most of. In time for the winter break, there has been an increase in direct flights to the Maldives. From Russia’s Azur Air to Austrian Airlines, direct flights will cater to a large number of travelers looking to enjoy their vacation in the islands this season.

Russia’s charter airline, Azur Air commenced flights on 28th October 2022 on Boeing 767-300, operating seven days a week to the Maldives. In addition to that, Aeroflot also operates direct flights to the Maldives.

From Paris Charles de Gaulle Airport to Velana International Airport, Air France commenced direct flights on 1st November 2022, operating three flights each week. Having first started flights to the Maldives in 2017, the airline operates direct flights during the holiday season.

Kuwait Airways has also started its direct flights on 31st October 2022 and will operate

two flights weekly from Kuwait to Maldives on its Airbus A320neo. While British Airways will be operating daily flights to the Maldives, Kazakhstan’s Air Astana has increased its flights to the destination as well.

Austrian Airlines will be operating three flights weekly from Vienna, Austria to Velana International Airport. In addition to this, German’s Condo Airline and Sri Lanka’s Fitsair will be flying to the Maldives three times a week.

A selection of Singapore Airlines’ flights will also operate to the Maldives during November and December by Airbus A350 which includes

regional business class seats. Additionally, LOT Polish Airlines have also resumed charter flights to the Maldives. The airline will operate once a week until late December from Warso Chopin Airport in Poland to Velana International Airport.

AIRLINES BY MEERA MOOSA

SIMDI Group to Launch an All Premium Airline

SIMDI Group and ARABESQUE has launched the world’s first all premium luxury airline for leisure travel. The airline will fly nonstop from the Maldives to up to 60 destinations around the globe, including in Europe, Asia, Africa, and even Australia. The airline will fly Airbus A321 NEOs with just 68 fully flat business class seats, in a 2-2 configuration designed with spacious interiors and premium comfort seats.

The Maldives celebrates the 50th year of tourism this year. To mark this significant and historic landmark, SIMDI and ARABESQUE are embarking on doing their part to open a whole new world of luxury, opportunity, and class to the Hospitality and Travel industry in the country & the world as a whole.

Pulse Hotels & Resorts to Adopt G3 RMS Revenue Solutions from IDeaS

For the past 25 years, SIMDI group has been bridging gaps in the commercial, travel & hospitality industry by providing world-class, high-quality products and services to the Maldives.

ARABESQUE is a UAE based Investment company founded by experienced aviation professionals, all of whom have held top management

positions at top-tier airlines such as Lufthansa, Qatar, and more.

“We are proud to launch the world’s first luxury leisure airline here in the Maldives. We are working closely with the authorities to launch the airline the soonest and to many new destinations. The management of the airlines

destinations around the world”, says Mishal Ibrahim Mohamed Didi, Managing Director of SIMDI Group.

“We are very excited that BEOND, as a new airline, chose to be based in the Maldives. As a Maldives bases carrier, the airline will provide more direct flights to and from Maldives, making travel to the Maldives even easier and more accessible. The BEOND team has shared a vision which we are excited to be a part of” commented Economic Minister Fayyaz.

would like to convey the deepest gratitude and thanks to the government of Maldives and the relevant authorities for the support we have received so far.”, says Tero Taskila, CEO of the airline.

“Now, with the first allpremium class airline from the Maldives, we are looking to grow to up to 60 nonstop

The new luxury airline will offer its guests the most desirable destinations while providing a highly tailored, uncompromising travel experience. SIMDI Group and ARABESQUE bring affordable luxury travel with an ultimate private jet-like experience and the utmost comfort for direct long-haul flights.

Pulse Hotels & Resorts has partnered with IDeaS and adopted G3 RMS across three of its properties in Maldives.

G3 RMS is known for its seamless interface with multiple PMS platforms, central management and forecasting capabilities. Pulse Hotels & Resorts have previously faced challenges in implementing a centralized approach to revenue management. With IDeaS’ G3 RMS, the resort can gain competitive advantage and drive market share through optimal pricing and accurate forecasting. This will support

in managing operational resources, reducing occupancy gaps and maximizing stakeholder benefits.

“We conducted a thorough evaluation of various RMS vendors. Through this process, we were able to verify each system’s capabilities to address our needs. Not only did IDeaS demonstrate the ability to help us mitigate the challenges we face, but the amount of information and functionality the platform provides to a revenue manager through forecasting and price predictions exceeded our expectations,” said Althaf Mohamed Ali, chief operating officer, Pulse Hotels & Resorts.

Some of the key features that were considered while selecting the G3 RMS were the distribution rates beyond 365 days, segment-wide forecasting and its ability to incorporate competitor data into the forecasts. IDeaS investigator allows properties to determine the most optimal forecasts and pricing decisions. The visualization of different datasets and price points can yield different results, allowing revenue managers to learn from the RMS.

Diversified portfolios like Pulse Hotels & Resorts often use multiple PMS vendors. IDeaS integrates with leading PMS vendors to ensure operations

can be centrally managed, monitored, and implemented across the portfolio.

“Centrally managing revenue management and streamlining operational resources is key to ensuring today’s hoteliers stay ahead of the competition.

IDeaS is proud to partner with Pulse Hotels & Resorts to ensure each of their conceptually unique properties and products gain the best yield based on their individual current market conditions,” said Jurgen Ortelee, APAC managing director, IDeaS.

- Soneva Art and Glass From Trash to Treasure

If we take a closer look at the waste-management process of countries, there is no lack of stories from around the world about how our overproduction and overconsumption habits are taking a toll on our planet. To tackle this, communities and businesses alike are increasingly leaning towards the practice of repurposing or upcycling items, and the luxury resort Soneva Fushi here in the Maldives is setting the new standard with their first of its kind, hot glass studio.

From trash to treasure, the Soneva Art and Glass studio breathes new life into used glass materials in their effort to go green by using a hands-on approach in waste-management. The studio that launched in 2015, invites guests and artists to repurpose glass materials by transforming them into new, unique creations that can be taken home.

What is Upcycling?

The term ‘upcycling’ was first coined in 1994 by German engineer Reiner Pilz, as a process where “old products are given more value, not less” -but it is by no means a new concept to the art world. The act of repurposing old materials to create art can be traced back to early history and more recently even Pablo Picasso’s creations such as his world-famous sculpture

“Cabeza de Toro” which was made with the handles and saddles of a bike. Several artists have since followed suit and Soneva Fushi is now another avenue that is embracing the sustainable concept.

It is estimated that more than five tonnes of glass waste are produced by resorts in the Baa Atoll alone, where the studio

is located, per month, and they repurpose this glass from the Soneva resorts and other neighboring resorts to create the art pieces. These stunning yet functional creations by the studio such as custom-made plates, bowls, and glasses can be seen displayed throughout the restaurants and villas at Soneva Fushi and even their sister resort, Soneva Jani.

At the studio, guests can learn how to create different pieces

of artwork with the assistance of their skilled team of glass specialists through three different classes: glass blowing, paperweight and sand casting. They will be guided through all the fundamentals of the glass making process and will also be taught how to create a personalized sand-cast artwork which can be designed and decorated to their own preference.

Featured Artist Program

Every year, the resort also holds a ‘Featured Artist Program’ where they invite between 3-5 artists from around the world, to collaborate with the resort’s glass team to create unique pieces of artwork that will be exhibited in the Soneva Gallery. Artists such as Maestro Lino Tagliapietra,

Flavie Audi, Tobias Møh, and Maria Koshenkova among many others have graced the studio to date where guests have been given the rare opportunity to witness these world-renowned artists first handedly at work.

The most recent resident artist welcomed at the resort was the British artist and designer, Stuart Haygarth who is best known for his unique take on upcycled artistry which employs commonplace items of everyday life, discarded objects and detritus. Guests can also look forward to a new rotating programme of visiting artists in the upcoming year and in the meantime, they can purchase the items created by the studio and enjoy the courses that enticingly turn glass into new currency.

Soneva Art and Glass

SUSTAINABILITY BY SHUBA HUSSAIN

WELLNESS & WELLBEING AT WESTIN MALDIVES MIRIANDHOO RESORT

The global pandemic sparked an awareness of the importance of health and wellbeing which in turn provided a catalyst for tourism providers to look deeper into their wellness offerings and introduce elements that were more than “just” the traditional therapeutic Spa.

A hotel brand that is already ahead of the pack is The Westin Hotels & Resorts, part of the international chain of Marriott International. Their signature branded wellbeing concept is centred around six wellness pillars which are Sleep Well, Eat Well, Move More, Feel Well, Work Well and Play Well.

The concept provides a holistic sense of wellbeing around the clock, an approach that is firmly entrenched in the guest experience created at The Westin Maldives Miriandhoo bringing a different concept to the Maldivian Archipelago.

Known for its crystal clear waters, white sandy beaches and abundance of marine life, it is usually tranquillity, indulgence and relaxation that entices travellers, as opposed to a healthier and more activity based holiday. Throughout the guests stay, the Westin Maldives Miriandhoo

effortlessly combines elements of relaxation and indulgence with wellness, healthy eating and movement, to leave them refreshed and rejuvenated in mind and body.

Breakfast in the Island Kitchen provides a perfect opportunity to fill your body with nutritious foods that satiate taste buds and boost metabolism. Awaken your taste buds with carefully crafted shots from the Juice Bar, before heading to the expansive buffet where you can select from a range of healthy seeds, nuts and fruits or an equally delicious range of fresh breads, pastries, and cold platters. Choose from matcha muffins and made

to order delights such as spirulina pancakes, chai and berry smoothies and poached eggs with avocado.

The island juice master has created a delicious combination of fresh juices, smoothies, shakes and shots, designed to energise, boost, cleanse or detox the system. Select a from green juices, freshly brewed coffee or aromatic teas that include health busting favourites such as Marsala Chai, Green Tea, Oolong and Earl Grey. Whichever you choose, you will be relaxed and energised to make the most of your day.

Guests are motivated to stay active with an extensive collection of signature Move Well activities to enhance the more expected water based activities. The Resorts AQUA Centre offers PADI dive courses, snorkel excursions, and water sports such as

kayaking. An easy to access house reef and large main pool, provides plenty of options for those with a love of water.

For those who prefer more land-based options, there is the 24/7 WestinWORKOUT® Fitness Studio where guests have access to state-of-theart equipment including a selection of TRX functional training equipment. Those who want to stretch their legs away from the confines of a treadmill, can participate in the “Run Westin” program, when members of the management team guide guests around the sand paths, beach and wooden decks for early morning runs against the beauty of a Maldivian sunrise.

All rooms embrace the “Sleep Well” pillar, with the iconic Westin Heavenly bed, a unique design to revitalise the body and mind with deep restorative sleep. Guests receive a Sleep Well menu that features twelve recommendations for a restful night, which includes use of a Sleep Well Lavender Balm, taking a Heavenly Bath, and complimented by a curated selection of sleep-enhancing superfoods to repair and rejuvenate the body.

Feel Well is embodied at the Heavenly Spa creating the perfect haven of calm and

Wi-Fi connectivity can be found throughout the resort, allowing guests to work anywhere. There are even two dedicated computer stations in the library area for those who didn’t pack their laptop!

serenity to engage all the seven senses, allowing you to replenish both the mind and body. Soothing body treatments are complemented by restorative yoga and meditation sessions for a personal sensory experience. Sauna and steam rooms are available in the Fitness Studio, and the resort has several seating areas allowing plenty of options for relaxation by gazing across the endless expanse of blue whilst listening to the restorative lap of the sea.

With a heightened demand for remote working, guests can benefit from a Work Well

space. All rooms boast a large functional desk area which can be cleverly partitioned off to provide a quiet and private workspace. Excellent

Play Well – Both adults and children are well catered for. The multi-purpose recreation court provides space for tennis, football, basketball and curated activities. A large outside chess set borders the well-equipped kids club. Designed like a fish the area provides a pool and a variety of supervised activities for children between the ages of 4 and 12. All children get activity packs on arrival to keep them engaged throughout their stay. For the less active, or those who want a break from the heat, there is an airy indoor games area with pool table, table football, board games, and books.

The emergence of Wellness based resorts in the Maldives was highlighted during the recent GM forum, where industry experts shared their views on the importance of developing more purpose driven activities that focus on mindset, wellbeing, and therapies, as well as the luxury, relaxed idyllic setting. The Westin Maldives Miriandhoo Resort offers a perfect location to experience the best of both.

BY PATRICK LANDMAN

Hotel Budget Season: Are you Ready for 2023?

A hotel budget is a plan that explains how revenue will be generated and spent each month for the upcoming year to reach the goals and objectives. It also helps hotels to make sure there’s enough money every month to pay the bills and reserve money for other expenses such as investments.

A hotel budget is a plan that explains how revenue will be generated and spent each month for the upcoming year to reach the goals and objectives. It also helps hotels make sure there’s enough money every month to pay the bills and reserve money for other expenses such as investments.

In other words, the budget shows you how much money you´re going to make and can be seen as a roadmap of how next year will look like in terms of performance.

Typically, the hotel budget season starts towards the end of August with presentations to management starting the following month. However, with trends ever evolving and Covid-19 impacting booking behaviour, it is important to take factors such as booking windows, cancellations trends, increasing room rates, and inflation into account. All of these factors can heavily influence the accuracy of your hotel budget plan. In practical terms, taking an agile approach and adjusting your budget later this budget season can be beneficial for any hotel.

Does your Hotel Budget have to be Adjusted throughout the Year?

The budget generally doesn´t change, this is where the hotel forecast comes into play where you start comparing your budget vs. your forecast.

Should Every Hotel Create a Budget Plan?

The answer is simple: YES Simply running a hotel on intuition doesn’t cut it anymore.

Whether your hotel is a boutique property with 15 rooms, or a 400 key large scale urban hotel, it is essential to have sophisticated planning and reporting in place to maximise results.

So, Why are Budgets so Important for Hotels?The hotel industry is a highly competitive industry. To compete, hotels need to be accurate with their budgeting to ensure financial results are aligned with the business objectives, and that their teams are organised and prepared to reach those goals.

Without giving your team the much needed goals, there´s no

clear direction making it nearly impossible for them to know if they’re on the right track to reach the goals by the end of the year.

It’s A Team Effort: So Get Them Evolved!

So who should be involved in the budget-making process?

Understanding how each department contributes to the performance of the hotel is essential.

So, why not include all department heads in the process?

• Marketing

• Sales

• HR

• Front of House

- Front Office Manager

- Rooms Director / Head of Operations

- Other departments: Spa, F&B, outlet managers, Golf, Housekeeping etc.

• Hotel Manager / GM

• Finance Team

• Revenue Managers Where Many Hotels Go Wrong: The Budget Pitfall

It seems that not everyone

month, we noticed that several months had targets at revenue levels below last year. Upon probing the reasoning behind this, we were explained that some tour operators had informed them they were expecting 10% fewer bookings from a particular country. No one ever raised the thought to initiate partnerships with other distribution channels to offset this possible decrease in demand. Capturing more market share, or penetrating new markets was just not in their mindset.

consider the following points for improving accuracy and maximizing accuracy:

• Provide context around the numbers, not just enumerate – Telling the story of how revenue will be generated in the coming year, and which factors contribute to bringing in business will help your team to understand and contribute to the plan, benefiting the quality of the end result.

Perform displacement calculations on all segments, channels, and accounts to uncover hidden revenue potential. Incorporate channel distribution costs like travel agent commission, agency fees, and marketing investments, payroll for sales, marketing, and reservation, to determine the true net value of each segment.

Here are some questions you should include in your budgeting process:

- Mobile Website

- Mobile Search Engine Marketing SEM / PPC

- Social media marketing / Travel 2.0

- Online reputation management

- Blog output and maintenance

- Video

- Backlink building

- Analytics / ROI tracking

- Webmaster tasks

- External hotel marketing agency

goes into as much detail when making their budget. I have to share with you a funny story about budgeting with you. So we are working with many different hoteliers, and in this case, it pertains to the management of a resort. Hotels in vacation markets for many have been influenced (indoctrinated) by tour operators on how to manage their property. As a result, budgets are made per person rather than per room, meaning that the total revenue objectives become ‘flexible’ if the measurement of results does not incorporate enough factors.

In this particular case, the hotel’s management was under the impression the hotel was performing on target as the correct average rate per person was achieved. Unfortunately, the average occupancy per person per room was actually 20% lower than normal, which made it impossible to reach the total revenue target, because the average room rate was totally off.

Hold on, it gets even funnier. When we were working through the budget for each

Sorry, I just had to get this rant off my chest. But unfortunately, it is very typical for our industry. Especially in resort hotel markets, tour operators have for too long influenced hoteliers on how to run their business. Hoteliers need to get more strategic insight and understanding of the financial side of the business. Moreover, they have to become more creative in methods and revenue strategies to increase the performance of their property.

Lack of Hotel Budget Sophistication

An industry colleague I respect highly called me last week, asking if I knew of any online tool which helps hoteliers develop a professional plan of approach. Not just a standard one, like most hotels, punch out, listing a few trade fairs and showing a % increase per segment. No, he was looking for a system that really guides you through every detail and forces you to look at all aspects that need to be incorporated. And he is right; marketing plans in general are too superficial. It is time they are taken to a more professional level, and become complete. Hotels are multi-million dollar or euro businesses and they demand an expert strategic and structural approach.

Step by Step Guide to Creating a Hotel Budget Plan

First, let’s talk about some ground rules before jumping into the specifications of budgeting. Make sure to

• Multi-scenario – as we all know and have seen lately, trends can shift rapidly. Therefore, taking a proactive and agile approach is important to better navigate market fluctuations.

• Don’t overcomplicate – keep explanations and other overcomplicated jargon out of the reports. Again, simplifying allows for clear communication and will make it easier to get your team on board.

How to Get Started: Create a Breakdown per Hotel Department

Now we have cleared some ground rules, we can take a look at some of the elements you need to incorporate in the plan for next year.

Taking into consideration the continuing growth of online sales and the quick adoption of mobile technology by consumers, we have put together some questions that will need your attention in the upcoming year:

Key Considerations per Hotel Department Revenue Management

The basis of the target or budget lies in a detailed demand calendar. Get a clear overview of what drove revenues each day. Map the events, conferences, expositions, trade fairs, concerts, holidays, vacations, long weekends, etc to the following year. You will start seeing a clear shift already.

Marketing

• How much revenue do we expect our hotel website to produce next year?

• W hat growth are we expecting from the current year?

• W hat is the balance between print and internet marketing?

• Are we shifting the budget from offline to online?

• W hat is our plan to attract more traffic to our website?

• W hat will we do to increase the conversion of our hotel website?

• W hat new online marketing initiatives will we launch next year?

• How will we collect more emails, mobile phone numbers, and Facebook connections to be able to directly engage with our guests?

• How will we attract our different client target markets and niche guest segments?

• How will we measure the effect and ROI of all our marketing actions?

• W hat will we focus on, how much financial and human resources will you dedicate;

- Website Redesign or Optimization

- Links from local and travel directories

- Search engine marketing SEM / PPC

- Search engine optimization / SEO

- Banner advertising

- Advertising on Meta-Search, Review Websites, and Travel Forums / Communities

- Interactive campaigns/ promotions (contests, games, quizzes, sweepstakes)

- Email marketing

Revenue Management & Distribution

• Have you identified new local or international sales channels your hotel needs to be on?

• W hat are your key segments, niche segments, and feeder markets?

• Are there any travel agency channels or forums out there that can help you attract these customer target markets?

• How will you manage to keep a healthy balance between direct and indirect (thirdparty) sales online?

• W hat is your approach to protecting your hotel from brand hijacking by OTA?

• Are your FIT and wholesalers respecting the contract?

• How will you prevent wholesalers from distributing and publishing package rates as room-only deals on online travel agency websites?

• How will you control your cost of distribution?

• Will we use rate parity as a strategy to drive business through more cost-effective distribution channels?

• Will we guard against cannibalization by costly distribution channels like Flash, Group, and Lastminute sales websites?

• Will we let ourselves be caught up in website trends and hypes which only lead to an erosion of the hotel’s net rate?

Rooms Division

Just to give a few examples, here are some expenses to include:

Rooms/Housekeeping

• Minibar

• Cost of guest amenities

• Staff cost to clean rooms

• Cleaning products

• Complimentary/turndown gifts

Team

• Uniforms (cost per uniform, laundry, reparations, tailoring fees)

• Training

Front Desk

• Printing costs

• Software & hardware tools

• Complimentary services (welcome drink etc.)

• Guest Relocation

Public Areas

• Cleaning supplies (public areas & rooms)

• Decorations

• Maintenance

Miscellaneous Income

• Resort Fees

• Package Breakage

• Commissions

• Business Interruption Insurance

• Foreign Currency Exchange

• Unused or Forfeited Gift Certificates

• Interest Income

Budgeting Approach: Is there a Best Way to Budget for Expenses?

Mainly, there are three ways to approach budgeting for hotels, and we´ve dived deeper into which key metrics are involved in our article about USALI (Uniform System of Accounts for the Lodging Industry), which is the standard system that any hotelier should familiarise themselves with.

In this article, we´ll briefly take you through the common methods used in hotel asset management and the hotel finance world, namely:

1. Expense budgeting approach: Last Year with X% Increase

Let’s start with the most simple approach. This way of creating budgets can be easily performed by taking this year´s figures and adding a fixed percentage to each category, for example, to account for inflation or required revenue

growth, and is a method to use if your costs are more predictable and have the tendency to be similar year over year (YOY).

Pros

• Simple, easy, and no complex calculations are required which reduces the chances of errors

• Saves time for your hotel

• Consistency – it can help to increase consistency of the budget over the years

Cons

• Discourages management to proactively look into savings and expenses

• External factors and unforeseen changes aren’t taken into account

• This mig ht lead to unnecessary spending –some departments might not need a budget increase, leading to managers having the perceived freedom to spend more towards their budget even though no changes were required.

2. Zero-based budgeting

As the name suggests, the Zero-Based Budgeting approach starts with a zero starting point, and is a great way to identify essential expenses and eliminate unnecessary expenses.

Without referring to last year’s numbers, this method requires managers to create and justify each budget item and category, pushing the team to review what´s most vital to running your hotel business.

Pros

• Accountability of managers – making them accountable for costs and overinflated budgets

• Works well for getting rid of unnecessary expenses

• A budget approach that minimises negative impact on operations in the efforts to control cost

Cons

• Time and resource consuming

• Possibility of short-term thinking to be rewarded

over long-term thinking

– initiatives that require a longer time to develop, for example, a brand awareness marketing campaign, requiring funds to ramp up impact, might be left with lower budget allocations in the short run as it is considered a long-term investment even though they´re needed to achieve the short term goals.

3. Cost per room occupied (CPOR)

This method is not recommended as it doesn’t show you what key necessities are needed across each category.

The calculation for this budget approach is based on dividing each expense category by the number of rooms sold.

Pros

• Quick and simple calculations to get an overview of expenses

Cons

• Only generic conclusions can be drawn with this approach, as it lacks granular insight into each category

Get your Data on Time: Setting Deadlines for your Team

As we all know, there are a million things on a hotelier’s mind. For this reason, setting clear deadlines for when deliverables should be handed in from each department is crucial both for getting the final budget ready in time, but also helping to alleviate some

of the workload from your team by giving them proper planning.

Furthermore, provide your team with guidance during the budgeting season. In case deliverables are not of expected quality when deadlines are reached, our hotel consultants always recommended to set team meetings to discuss earlier drafts of the budget per department to avoid any delays or inaccuracies of data when closing in on the final deadline.

Final Word

As you can see many things have to be considered and included in your hotel budget plan. We need to look at these aspects of the business, and many more, as they influence your financial results.

Most importantly, the budget is not only about the numbers, it needs to be combined with an action plan. The steps and investments that need to be taken to achieve the budgeted financial result. Without such a strategic roadmap, the numbers are merely some numbers put on paper … It’s the plan behind it that will make it stick and turn it into an achievable budget.

ILAA Pvt Limited The Exponential Success of a Family Business

With a candid company ethos: “To be the leader in providing effective engineering solutions, quality products and excellent services to achieve total customer satisfaction in the region,” ILAA Pvt Limited has bolstered their reputation for three decades by representing quality workmanship in the engineering sector of the Maldives.

Founded in 1991, ILAA Pvt Limited is celebrating their 31st anniversary this year as a successful familyowned business striving to continue their legacy of excellence. Hotelier Maldives sat down with three members of their staff; Ibrahim Riyaz, Senior Sales Executive, Mariyam Adam, Senior Parts Sales Executive, and Ismail Waheed, Technical Cordinator, to understand their success as an independent business built from the ground upwards.

biggest driving force behind why I have been working in the business for 16 years now.” replied Mariyam Adam.

Reaching Milestones

Products and Services

ILAA Pvt Limited has been collaborating with different brands such as the TeamTec of Norway since its formation, and more recently they have acquired the Second Level Distributor for Caterpillar generators and marine engines in the territory of Maldives to provide world renowned quality products for clean power generation, solid and liquid waste management, and electric vehicles.

ILAA is one of the most reputable suppliers of incinerators in the Maldives and they are also notably the leading supplier of compactors and locally assembled glass crushers at the resorts of the country. These products are a crucial element of the waste management and recycling process of the resorts and the company proudly stated that at present, 95% of the resorts in the country currently use their products.

While their biggest clientele are resorts, ILAA also boasts an impressive client base of several of the biggest company names in the country such as Malé Water and Sewerage Company (MWSC), State Electric Company Limited (STELCO), Fenaka Corporation Limited, Maldives National Defence Force (MNDF), among many others.

In addition to supplying and delivering these equipment and its parts, their trained technicians also provide unlimited after-sale services such as repair and maintenance services for their customers upon installation of their products.

Cultivating a FamilyOriented Work Culture

From humble beginnings, the company kickstarted with only three employees and they have now successfully expanded their company to include nearly 30 staff members.

All three members of the staff that were interviewed had been working at the company for several years, and when asked what has kept them motivated to remain in the business for so long, they all accredited the longevity to the strong work culture and support that they had received from the company’s management.

“This is a very secure and stable place to build a career. It is more like a family than a workplace and our managing directors, Adnan Moosa and Hamdhiyya Abdul Qafoor, treat everyone equally at the office with a lot of unwavering support and care towards one another. That has been the

They also added that the company strongly focuses on employee benefits by providing accommodations, health and life insurance, bonuses, and even yearly increments for their employees. They stated that this emphasis on cultivating a family-oriented work culture is precisely what they owed their success as a business to.

As an engineering firm, they also noted that they highly valued and prioritized offering ‘Continuous Employee Training’ opportunities to ensure that the skills of their employees are up to date with the latest advancements in technology and equipment.

“I have participated in a 6-month CATERPILLAR training in Singapore and all of our technicians also regularly participate in similar training programs for several months at a time.” added Ismail Waheed.

“Prior to the pandemic, we used to send all our employees to different training sessions on a yearly basis, including those that work in administration and sales. If any of our employees wish to acquire more knowledge or expand their skill sets in the field, we do our best to accommodate their needs.”

The company has also received several accolades for their services throughout the years including the ‘Gold 100’ from the years between 2016 – 2021, ‘Ranlaari Award’ by Maldives Inland Revenue Authority in 2016, ‘Highest Overall Sales Growth Award’ by TOTAL Lubricants in 2018, and the ‘No 1 Rank in Territory – Year 2021’ by Sany Heavy Industry India Private Limited.

Nonetheless, as a company whose biggest clientele are resorts, the pandemic greatly altered the flow of services that they had fine-tuned to excellence with years of hard work. Due to the restrictions, their technicians were unable to visit the resorts and offer customer services, therefore, much like most firms during the pandemic, all their operations had to come to a screeching halt.

However, they have remained resilient in the face of adversity and they are presently in the process of reverting back to more normal business operations in order to do to remain true to their company mission and do what they do best -by being the one of the leader’s in offering engineering solutions and quality products in the region.

FAR HORIZON AND GRUNDFOS REINFORCE PARTNERSHIP TO SERVE TOURISM INDUSTRY

Since 1995, Far Horizon Pvt Ltd has provided commercial goods and services to the travel and tourism sector of the Maldives. Since 2007, the firm has expanded and gained exclusive rights to supply and maintain Grundfos pumps and water solutions in the Maldives. To manage resorts at maximum efficiency and to reduce operational expenses, Far Horizon with the collaboration of Grundfos has supplied and serviced industrial pumps for over 90% of the resorts in the Maldives.

Grundfos has been a global leader in advanced pump solutions and a trendsetter in water technology since 1945. The company contributes to global sustainability by pioneering technologies that improve the quality of life for people and care for the planet. Grundfos is one of the first companies to release a brand-new generation of pumps with a state-of-the-art piping system that guarantees the optimal utilization of power and energy. A startling 10% of the energy is used worldwide by pumps and about 10% to 15% of all operational expenses in commercial buildings are related to energy prices. Grundfos is dedicated to keeping at the forefront of technological development, introducing truly innovative solutions for the benefit of its customers. Grundfos pumps offer complete connection and integrated system intelligence. The pump control is made simpler by their capacity to connect with your smartphone and any building monitoring system may completely incorporate them as part of the communication package. Grundfos’

E-pumps with integrated frequency converters are designed with total control, customer convenience, and environmental sustainability in mind. When it comes to managing the wastewater flow in commercial buildings like hotels, shopping malls, hospitals, etc. Grundfos has a wide range of wastewater pumps even to handle solid waste through grinder pumps.

A little extra makes the difference and contributes towards a sustainable world. A pump audit is an ideal way to find out whether the pump system is operating efficiently. It is an optimal way to reduce carbon emissions and save money through a thorough analysis of installations. The report can give you an accurate idea of how much energy your facility requires and what can be done to reduce overall energy use. The audit will show where daily processes are wasting energy and how those processes can be changed. Grundfos Pump Audit can identify significant cost savings in hotel and resort operational expenses.

Far Horizon and Grundfos are introducing annual maintenance services. The customized service contract gives you direct access to a wealth of expertise from the Grundfos professionals or its trusted partner network, providing you with several benefits and an indepth understanding of the system’s performance and potential upgrades.

Far Horizon & Grundfos have come together to keep your pumps reliable to serve the tourism industry in the best way. For more information visit www.farhorizon.asia or get in touch with us at sales.grundfos@farhorizon.com.mv

ASK Holdings Introduces Emerson Engineering to Maldives

ASK Holdings has introduced Emerson Engineering to their portfolio, showcasing an array of services at their stand at Hotel Asia this year.

A complete electrical solution for all power and energy requirements, across a broad spectrum of industries, Emerson Engineering brings next level electrical engineering technology to the Maldives, encompassing sectors such as renewable energy, waste management and infrastructure projects.

Emerson Engineering’s team of electrical engineers provide innovative and cuttingedge engineering solutions to domestic, commercial and industrial properties. From complete wiring and transformer installations, to solar inverter systems, distribution boards and surge arrestors, to smart home energy solutions and fire equipment, all products are from world recognised brands. The company’s dedicated energy at consultants craft sustainable energy solutions, which are then installed using reliable and quality equipment from partners such as Schneider Electrical, Hensel, Emas, Bals Eleiktrotechnik and Siemens.

ICETO BY CIDEE’S KITCHEN – A Premium Frozen Dessert Brand from the Maldives

There is a new ice cream in town for you to satisfy your sweet tooth! Cidee’s Kitchen has introduced the first premium gelato crafted in the Maldives, Iceto.

Iceto gelato is currently available in their signature flavour of Coconut and Bondi. The rich and creamy Coconut and Bondi Gelato is made with two types of homemade bondi (traditional Maldivian coconut candy). No artificial flavors are used. Natural ingredients are carefully handpicked for the finest flavor.

Variations of Bondi are made across the island nation, mainly in the south. One of the most favoured versions of this treat is the Addu Bondi, also known as ‘Addu Bendi’ from Addu atoll. The sweet treats are traditionally made with scraped coconut and dhiyaahakuru (palm sugar) jasmine water, and wrapped in dried banana leaves.

The Coconut and Bondi Gelato is smooth and creamy with an inviting aroma. The distinctive bondi flavour is enriched by the light coconut aftertaste. The flavours in the tub lend itself well to easily be paired

with a dessert, or added to a milkshake to boost the flavour. There are sprinkled flecks of bondi throughout that give the Gelato a charming rich appearance. Meticulously created branding and packaging for these gelato tubs are designed by local artist Immi Saleem. The illustration on the tub features the ocean and coconuts on a white sandy beach, conveying a Maldivian story and paying homage to the natural beauty of the Maldives. This entire illustration serves as the key branding visual as it is wrapped around the ice cream tub but customers can also expect new and elevated artworks with the launch of new flavours. With this style choice, the neutral colour toned palette complements the overall design.

In the upcoming months, the team is set to add more traditional and nostalgia packed flavours with Cidee’s modern twist to the list of options. The premium gelato is currently available for purchase at Whim shops in Male’, Hulhumale and Dhiffushi, Silk Souvenir Shop in Huraa, Scoops N’ Snacks in Maafushi, and at Blood Orange restaurant in Male’ by Cidee’s Kitchen.

Aishath Ibrahim, often known as “Cidee,” first created Cidee’s Kitchen as a personal Instagram page where she posted images of her endless homemade dishes to express her passion for food. In 2017, Cidee’s Kitchen launched its Facebook page with a recipe vlog project in collaboration with Eat.mv, showcasing recipes to the online audience,

in time for Ramadan. Later in the year, Cidee and her spouse, Ahmed Ehab incorporated Cidees Kitchen Pvt Ltd as a registered business in Maldives. Cidee believes learning is a continuous process and has taken multiple culinary trainings online and abroad.

After being formally established, Cidee’s Kitchen began designing and baking personalized cakes for customers in addition to supplying cakes she baked herself to restaurant outlets in Male’, the capital of the Maldives. With increasing customer and social media support, Cidee’s Kitchen opened Blood Orange, the team’s first restaurant, in 2018. Blood Orange is a fusion restaurant that combines flavours from Asia, Europe, and the Maldives. Following the positive reception for Blood Orange, the team built a second location in 2020 Magukolhu Hotaa, a neighbourhood cafe serving genuine locally sourced food from the Maldives. After her successful culinary endeavours, Cidee revealed her most current offering, Iceto which is rapidly gaining popularity in the ice cream and gelato market.

As an introductory offer Cidee’s Kithcen will be giving away 10 Coconut and Bondi Gelato sample tubs to selective potential clients on a first come first serve basis. To book your tub, email iceto@cideeskitchen.com or contact +960 7784604 (mobile or WhatsApp)

KLEVENTI - Luxury Timepieces And Accessories For All

Established in 2018, founder Ibrahim Zimam wished to provide the Maldivian market with radiant highquality accessories at an affordable price.

Zimam’s concept for Kleventi is innovative as never before has a local brand designed beautiful demi-fine jewelry and divine fragrances. Kleventi prioritizes craftsmanship, quality and a feeling of luxury in all their products.

Kleventi is synonymous with the brand’s elegant watches. Over the years, Kleventi has released five successful

series. The Empress collection includes classic and elegant timepieces that will never go out of style. For a more minimalist style, the Classic Petite collection features a metal mesh band with a square face. This watch pairs perfectly with a delicate bracelet or Keventi cuff. The Victorian collection is esteemed for the variety of gorgeous face colors, including White Pearl, Chocolate Sunray and Rose Gold Sunray. A Kleventi timepiece elevates any ensemble.

Kleventi watches are made to last. Expect a Kleventi watch to shimmer years beyond its 24 month warranty. Each watch is PVD plated and is water resistant up to 3 ATM or 5 ATM. Kleventi watches are made to be worn daily without

compromising elegance. Following the success of Kleventi timepieces, the brand offered a wider array of jewelry. Kleventi released a padlock and minimalist rope chain necklace available in silver, rose gold and 18k gold plated. These necklaces are popular gifts between friends and lovers.

In 2021, the brand expanded its jewelry line, releasing the signature Kleventi cuff designed to add sophistication to any outfit. The following year, after tremendous support for the cuff design, Kleventi launched the Chiodo cuff. The Chiodo is lustrous yet easy to wear. It is available in a rose gold or platinum finish and is adorned with the Kleventi insignia.

To keep your Kleventi pieces shimmering for years, Ibrahim Zimam recommends carefully cleaning the jewelry with mild soap. Avoid submergence in saline water to preserve the pieces’ brilliant colors.

In 2021, Kleventi debuted a fragrance line. A feminine perfume, Forbidden EDP promises to transport her to a time of sweet indulgence.

The jasmine and amberwood scent appeals to all senses. The masculine perfume, 7th Sense EDP assures it’ll turn heads with its initial strong sweet and smoky aroma that mellows to a fruity citrus scent throughout the day.

Kleventi customers are invited to join Kleventi Rewards, an exciting membership to earn rewards with every purchase. Kleventi Rewards is an allaccess pass to exclusive prizes and bonuses. Register on the Kleventi website to receive 100 points that can be exchanged for exclusive goodies. Fans should also keep their eye out for Keventi Plus, a recently launched second corporate brand promising to introduce more innovative and exciting products.

Speed,

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