C E L E B R AT I N G
Email : news@islandchief.com | Hotline : +960 9994534
VOL 24 | JULY 2018 | www.islandchief.com
DINING with
the Stars
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AVIATION PRESS
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New Domestic Airline Manta Air Set to Launch in October A brand new domestic airline called “Manta Air” is set to launch in the Maldives “The process involves a lot of procedures. We have now requested for a in October, with both domestic flights and seaplane operations. feasibility report from the parties,” said the official. Manta Air is to be introduced under the newly formed Manta Aviation. The Manta Air which will begin its initial operations to Dhaalu Atoll. Manta Air is company is set to commence operations with a fleet of three ATR 72 airliners a venture by Reollo Investments, which runs the recently opened Kandima and four seaplanes which will reach Maldives in September. Maldives resort and Dhaalu Airport. Permits have been applied to the government to start operating a new domestic Currently, only the state-run Island Aviation Services and local tycoon Qasim airline in the Maldives as a foreign investment project. Ibrahim’s Villa Air operate domestic flights across the Maldives. Seaplane services are operated by Island Aviation and Trans Maldivian Airways (TMA). A senior state official informed that documents had been submitted to the state to operate an airline in the Maldives, which is a project funded jointly by a Maldivian and a foreign investor. Permits will be granted to the respective parties very soon.
Travellers Name Singapore Airlines the Best Airline in the World
Singapore Airlines has been named this year’s ‘Best Airline in the World’ in the TripAdvisor Travellers’ Choice Awards for Airlines 2018. The Airline has also been recognised in seven other categories of the awards by the international travel planning and booking site. “We are honoured to be this year’s recipient of the Best Airline in the World title in the prestigious TripAdvisor Travellers’ Choice Awards for Airlines 2018. The award is a validation of the hard work and dedication of our thousands of staff all around the world, who focus their attention every day on ensuring that Singapore Airlines remains competitive on a global level,” said Singapore Airlines’ CEO, Mr Goh Choon Phong. “Our business model is based on three main pillars – product leadership, service excellence and network connectivity. We are continuing to invest heavily in all three areas to ensure we have industry-leading offerings that meet and exceed our customers’ expectations, both on the ground and in the air.” In addition to the “Best Airline in the World’ title, SIA is the recipient of the following seven award categories this year: • Best Airline – Asia • Best International First Class – World Winners of the Travellers’ Choice Awards for Airlines 2018 were selected based • Best Economy Class – World on reviews by global travellers focusing on outstanding service, quality and • Best International First Class – Asia value. TripAdvisor uses an algorithm that takes into account the quantity and • Best Economy Class – Asia quality of airline reviews and ratings over a 12-month period to determine the • Travellers’ Choice Business Class – Asia award recipients. • Travellers’ Choice Premium Economy Class – Asia
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ISLAND PRESS
Park Hyatt Maldives Hadahaa Appoints New Executive and Sous Chef
Park Hyatt Maldives Hadahaa has announced the assignation of Juan Pablo Park Hyatt Maldives Hadahaa is a 5- star luxury hotel in the Maldives situated Iametti as Executive Chef and Luca Piergiovanni as Sous Chef. on a pristine island 400 kilometres south of Malé and 56 kilometres north of the Equator in the North Huvadhoo Atoll, one of the largest and deepest atolls in the Chef Pablo brings 26 years of culinary experience to Park Hyatt Maldives world. Hadahaa and was previously the Chef de Cuisine at Grand Hyatt Amman. Hailing from Switzerland, his gastronomic journey started strongly, with wins at culinary The resort consists of 50 Maldivian villas, all luxuriously designed and furnished competitions such as Jeunes Restaurateur’s d’Europe Suisse as best student- to ensure guest comfort and privacy while maintaining environmental sensitivity. cook in Switzerland, ExpoGourmand’s annual Young Tournament Chef, Master Nestled within the natural vegetation and only a few steps from the turquoise Tournament, Pasta Category, and Master Tournament, Gran Finale. waters of the Indian Ocean are 16 Park Villas and 20 Park Pool villas, with a further 14 Park Water Villas all enjoying direct access to the coral-filled waters Throughout his career, his passion for cooking has brought him to positions with below and breathtaking panoramic sunset views. several renowned hotels and restaurant brands such as Ristorante Grotto Della Salute, Switzerland, Blue Bay Reef Oasis Resort and Spa, Egypt, Grand Hyatt The luxury resort offers a range of exclusive activities including scuba diving Dubai Andiamo Italian Restaurant and Hyatt Regency Santiago, Chile. and Snorkelling around the island’s magnificent house reef and in and around the atoll at the PADI Five-Star Dive Centre, a Maldivian-inspired Vidhun Spa with Meanwhile, Italian Chef Luca joins Park Hyatt Maldives Hadahaa from ZUMA five private couples treatment villas as well as authentic Maldivian experiences Restaurant in Rome where he was the Sous Chef. His culinary career began as an through our unique tailor-made excursions. intern at La Pergola, Hilton, Rome Cavalieri and then progressed to Castello Di Fighine and Gusto, both by Heinz Beck Restaurant. Park Hyatt Maldives Hadahaa is home to two restaurants, including the resort’s signature restaurant, The Island Grill, which serves regionally inspired dishes. To further develop his skills and techniques, his culinary passion allowed him The contemporary poolside Bar and the unique Dhoni both highlight the to expand his experience at a variety of different restaurants all over the world, understated luxury of the Park Hyatt brand. such as Therasia Resort, Palazzo Dama and Sayonara Restaurant.
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More than a mill...
Flours, flakes, cereals as well as bread mixes, improvers and pastry products www.schapfenmuehle.de
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SchapfenMühle A Guarantee of Quality For More Than 550 Years
SchapfenMühle is one of the oldest bakery ingredients milling houses in Germany. During the course of time, it has developed into an enterprise with worldwide operations and services. The “SchapfenMühle” brand is rooted in a tradition-conscious family business with a history dating back to the year 1452. Close customer relations, reliability and a quality-conscious approach are values the medium-sized family business has upheld since the very beginning. “Upholding traditional values - mastering new technologies without forgetting the roots of our trade. These are common values that unite us all.” Ever since its foundation in 1452, SchapfenMühle has been a reliable partner to the baking trade in the Germany. As an international provider with a broad range of innovative products, they have been consistent in sending technical advisers out into the field to provide their clients with on-site support. The SchapfenMühle Bakery products range from their specials Spelt Products, Complete Mixes, Concentrates, Improver, Pastries, Organic Products, Toppings and CeralGrain. It is also an international provider with a broad range of innovative products, with a wide-ranging service portfolio. The company also provides bakers with support and ideas for applications that go far beyond the product itself and the bakers from Maldives will be receiving just that. Lily international is the sole distributor of SchapfenMühle bakery ingredients in the Maldives. With a wide-ranging service portfolio, SchapfenMühle provides bakers with support and ideas for applications that go far beyond the product itself. A large number of bakers, pastries and chefs in the Maldives have been given the opportunity by Lily international to undergo training sessions at SchapfenMühle institute in Germany year on year. This opportunity by Lily International is offered to culinary experts from all across the Maldives every year and is regarded as a way of giving back to the industry and aiding in developing the bakery and pastry sector of the culinary industry in the Maldives. Lily International popularly known as Lily F&B Suppliers is a subsidiary company of the “Lily Group” established 35 years ago and is a significant player in the wholesale, Retail, foodservice, shipping, tourism and many other sectors. Lily International works with companies in over 40 countries around the world. Some of the major international brands represented by Lily International includes, Fonterra, Nestle’, Evian, San Pellegrino, Perrier, Diversey and many more.
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CURRENT NEWS
Gili Lankanfushi Celebrates World Oceans Day With Eco-Friendly Initiatives
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and had the chance to explore the dedicated wet lab to learn about the research which was undertaken by the marine biology team in partnership with visiting scientists, including Crown of Thorn’s starfish eradication, Manta Ray and Turtle identification, and restoration of the region’s vital seagrass habitat. All participants received a small gift from the team to thank them for their support and remind them of the importance of protecting our oceans. Guests and hosts alike were ushered along a candlelit path to the island’s outdoor Jungle Cinema as dusk approached for a screening of An Inconvenient Sequel: Truth to Power, the inspirational sequel to Al Gore’s game-changing 2006 documentary about climate change. Sustainability is at the heart of the island year-round, with Gili Lankanfushi achieving silver certification from sustainable tourism advisory body EarthCheck in 2017. Beyond marine conservation, the island has a strict no-plastic policy, fully-functioning Eco Centre to recycle glass, plastic and aluminium and compost food waste, sustainable sourcing of products across the island, sustainability tours for local community schools and Sustainable Living Training for all staff. Guests are always encouraged to get involved through visiting Gili Veshi and the Luxury Maldivian eco-resort, Gili Lankanfushi celebrated the World Oceans Day organic garden, participating in reef clean dives, removing any waste they bring on 8 June 2018 with a series of sustainable initiatives for guests and staff to to the island and leaving only footprints behind. encourage healthy oceans, free of plastic pollution. Located in the North Malé Atoll, Gili Lankanfushi opened in 2000 as the first The celebrations kicked off at the resort’s dedicated marine biology shack and over-water resort, Soneva Gili. In 2012, the island was acquired by HPL (Hotel central hub for all conservation issues, Gili Veshi, meaning Gili Environment in Properties Limited), a Singapore-based company investing in hotels, lifestyle the Dhivehi language. This year guests had the opportunity to contribute directly and properties around the world. Voted number one hotel in the world by to the island’s innovative Coral Lines project — which aims to protect and TripAdvisor in 2015, Gili Lankanfushi is an easy 20-minute speedboat transfer replenish the house reef, maintain biodiversity and mitigate episodic bleaching from Velana International Airport. through the long-term growth of coral along midwater lines. Set in the middle of its lagoon, guests enjoy a barefoot existence with In addition to the creation of a brand new coralline, guests also learned about 360-degree views of the Indian Ocean. Gili Lankanfushi’s 45 overwater villas, the delicate process through which corals are transplanted to the house reef, including the vast and secluded Private Reserve, offer unrivalled privacy.
Komandoo Island Resort & Spa Unveils Three Spa Indulgence Packages
Komandoo Island Resort & Spa has unveiled three flexible spa indulgence Located on crystal clear waters of the Komandoo Island, this stunning resort is packages which are available at discounted rates valid only for bookings through surrounded by lush tropical gardens. Featuring a refreshing and breathtaking Komandoo Gifts, the resort’s online gift registry. view, Komandoo Island Resort & Spa is a perfect location for a romantic hideaway. These spa indulgences are tailored to all the needs of guests in mind so that they can revel in treatments of their choice throughout the holiday at the resort. A fascinating place of stay, this picturesque island features spacious and pleasant Guests can also include the unique spa packages onto their wish list for an villas that possess all modern facilities required for a great stay. Whether its air upcoming celebration or give them as a gift to their loved ones while holidaying conditioning, a terrace overlooking the pristine beach, or a sensuous massage at Komandoo. from the spa, this island has it all. A resort dedicated to give guests a relaxing stay, its luxurious and sophisticated villas and facilities make Komandoo Island The Three Spa Indulgence Packages include: Resort & Spa an exquisite place of stay. Bronze Guests can experience peace and serenity with the Bronze Spa Indulgence Package that consists of 120 minutes of treatment time to be used towards their choice of spa treatments at Duniye Spa at Komandoo. Silver With Silver Indulgence Package Duniye Spa therapists will pamper guest during their choice of spa treatments for 180 minutes of treatment time that can be used during your holiday at Komandoo. Gold Guests can revel in 300 minutes of spa indulgences that will leave their body and mind refreshed and revived at Duniye Spa, Komandoo’s haven of beauty and well-being during their holiday at Komandoo. These packages can be used for the duration of one stay and are to be used per person. It does not include couples indulgences.
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New Resort OBLU SELECT at Sangli Set to Open on July
NEW OPENINGS
A brand new resort, OBLU SELECT at Sangeli Situated in the North-Western tip of and massages using a range of natural and organic products. With six double Male` Atoll, Maldives will open its door to guests on July 1, 2018. treatment rooms, yoga pavilion, steam & sauna facilities. Operated by the famous Indian Ocean hospitality brand Atmosphere Hotels & Resorts, OBLU SELECT is being positioned as a Four-Star DELUXE resort. OBLU SELECT at Sangeli which can be reached by a 50-minute speedboat ride from Male International Airport offers the discerning traveller an all-encompassing hassle-free Beach holiday experience in the Maldives.
Furthermore, leisure, recreation & fitness Resort facilities at OBLU Select at Sangeli include a fully-fledged gymnasium with regular fitness activities throughout the week. Two main pools, one of which is a strictly adults only pool.
Atmosphere Hotels & Resorts continues to surge ahead as a respected and well established Indian Ocean hospitality chain since its inception, just two years The resort has a variety of ‘contemporary designed’ stand-alone villas and suites, back. a selection of restaurants & services, amidst some of the most exotic dive and snorkelling locations in the entire Male` Atoll. Jointly promoted by the famous resort development organisation in the Maldives – EON Resorts and reputed Maldivian Hospitality Entrepreneurs, Atmosphere Unique features include spacious Stand-Alone Beach & Water villas Hotels & Resorts continues to increase its portfolio with some exceptional accompanying an upgraded All-Inclusive plan, THE SERENITY Plan™, with resort products that cater to specific demands of the high-end traveller and are inclusions of Fine Dining experiences at two speciality restaurants, JUST GRILL & commercially viable. SIMPLY VEG as well as In-Villa Mini Bar replenishments. The single most critical core value that the hospitality brand cherishes is the Adding to that, the Elena spa & wellness Situated on Sangeli’s ‘mini-island’ joy of giving. This is apparent in every unique offering that is delivered to the offers specially crafted and comprehensive wellness experiences, therapies discerning guests, in every product within the portfolio.
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Dining with the Stars
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Planhotel Hospitality Group, a Swiss Hotel Chain operating All Inclusive Beach Resorts in the Indian Ocean, extended its partnership with the JRE, an association that brings together talented young individuals, all of whom share a passion for their profession and a philosophy based on preparation skills on tradition and local products. For those seeking an unconventional dining experience outside a city restaurant, any idyllic beach will suit the perfect setting for a romantic rendezvous. Whether one’s beloved desires are an out of the ordinary moment beneath a canopy of stars on a warm balmy night, the real protagonists and stars are the chefs, the ones that spoil you with a gastronomic adventure designed to turn the unimaginable into the unforgettable…
Following the widespread success from its past editions, the fourth gourmet edition, “Dining With the Stars” concluded with a plethora of unforgettable culinary performances combining forty-two star chefs of JRE over a period of fourteen weeks from January to April, in the most exclusive kitchens of the group’s Diamonds Hotels & Resorts at Diamonds Athuruga and Diamonds Thudufushi in the Maldives, which stand amid the pristine splendor of twin islands in South Ari Atoll, seeming to rise from the crystal waters of the Indian Ocean, with dazzling white coral sand beaches and luxuriant tropical vegetation, sheltered by a reef that is home to an infinite number of marine species, and the Diamonds Star of the East, one of the island of Zanzibar’s most exclusive resorts, surrounded by the
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sumptuous fragrances and colors of African spices. This year guests’ palates were awakened not only by Italian chefs, and members of the JRE from all over Europe committed in creating the unique event, in demonstrating and sharing their skillful culinary art at the enchanting tropical location. During the twelfth week of the event from 19 – 25 March, the Island Chief team had the pleasure to meet guest star chef Daniel Lehmann at the setting of the magnificent Over Water Restaurant at Diamonds Thudufushi. Chef Daniel makes it a top priority to process local products while maintaining high standards in quality, and he sources his meat and fish exclusively from the locals while combining with international specialties. During the gala dinner, an exclusive five-course gourmet, the chef demonstrated his own cooking style in collaboration with Giacomo Gaspari, the executive chef at Athuruga and Thudufushi. Chef Gaspari is specialized in Ayurvedic cooking and his culinary philosophy emphasizes dishes inspired by natural cooking and extremely high quality ingredients, resulting a fusion of Mediterranean cuisine,
Eastern techniques and food science. The five-course gourmet dinner began with the first course appetizer of Tuna poke with pomelo, gin and coriander crunch. Second course was a Strawberry gazpacho, red prawns and basil oil, and the third course features a Seared sea bass fish with carrots. The evening’s fourth course entrée was Mezzemaniche pasta “Patificio dei Campi” egg yolk foam, apple and parsley. The fifth was a Roasted South African angus beef with trio of cauliflower taste green pepper sauce. And the evening was topped off with JRE’s chocolate creation. All the guests were pampered with JRE’s “designer” dishes that truly defined a unique sensory experience. “Dining with the Stars is an initiative inspired by the Planhotel philosophy, which seeks to transform every holiday into a memorable series of emotions and experiences”, says Sara Rosso, President and CEO of the Planhotel Hospitality Group. We’re pleased and honoured to continue our collaboration with JRE’s young talent, and to see them grow year by year”.
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Chef Daniel Lehmann
With the goal of offering spectacular culinary experiences to its guests, Planhotel Hospitality Group has created “Dining with the Stars” at its Diamonds Resorts, a 3-month event in association with JRE, Europe’s largest association of the best and youngest European haute cuisine chefs. JRE is open to passionate chefs under the age of 42, owners of their own restaurants, and distinguished by several national guides. During a visit to Diamonds Resort Thudufushi, The islandchief had the great pleasure of meeting with one of the JRE members from Switzerland, Daniel Lehmann. Along with his wife Nicole, Daniel is the managing director of Hotel Moosegg in Emmenmatt, Switzerland, and is as successful on the international scene as he is on Swiss soil. The resume of the 40-year-old is already flowing with numerous awards, highlighting his culinary achievements and distinct team spirit. Chef Daniel believes in using regional and national products combined with international specialties. The Swiss culinary artist creates his own modern country cuisine. For him, it is primordial to cook with local products of the highest quality, hence why the meat and fish he uses come exclusively from the local region. Chef Daniel strives to incorporate tasteful local products to international delights. During The islandchief’s interview with Chef Daniel, he told us about his days as a teenager and his dream of becoming a chef one day, his passion for mixing traditional and modern ways of cooking, and the impact of JRE on his culinary journey. Read on…
Chef Daniel, can you tell us a little about yourself? Of course. My name is Daniel and I have a hotel-restaurant near Bern, Switzerland, called Moosegg. We have 20 hotel rooms with a 60-seat à-la-carte restaurant, with 80 other functioning places. We are proud members of JRE since 2012. I am glad to be a part of this huge family that is spread over 15 countries. How does being a part of JRE influence your daily work? For me, sometimes it does not influence my work at all, other times it does a lot. It does not influence my work in the sense that for me, JRE is like a family, a community, where you obtain knowledge, share your craft and, for us, it is important that this philosophy is communicated to our guests. It is an added bonus to our work. Then, it also has an impact sometimes, such as providing opportunities, like being here in the Maldives right now. When did you first know that you wanted to be a chef? I have wanted to be a chef ever since I was a kid. I grew up in the restaurants. I started helping in the kitchen at home when I was six or seven years old. At the age of 14 or so, I was catering for parties and before I knew it, I was in the business. My parents always told me great, go ahead, but they also told me that I had to learn something more than just cooking. So I went to the farm to see how vegetables were grown and harvested. That is when I knew I was interested in becoming a chef. How do you best describe your cooking style? That is a tough question. First of all, I like to take care of the products that I am using and the quality of the ingredients. I try to use different kinds of fruits and vegetables, and especially the fish found here in the Maldives. I try to mix the traditional and modern ways of cooking, that’s the best way to describe my style. What is your top recommendation for guests who visit this island?
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They should just come and try something new. Last night we were lucky, as the guests really liked the dishes that we prepared during the Gala Dinner. Similarly, there is going to be a small dinner on the beach on Saturday and we hope that we will fulfill their wants once again with our new creations. What is your favorite ingredient? Here in the Maldives, it has to be fish. Back at home, it depends on the time of year. I love to cook fruits and vegetables as well as fish. In Switzerland, they use fish from the lakes, not from the ocean. The fishes in Switzerland are completely different from the ones we get here on the island. What is the one dish, according to you, that every chef should know how to cook? That is a pretty good question. Well, I feel that when a chef knows how to make the perfect omelet, he is good to go. I learned that a few years ago. What are your views on gastronomy? It is hard. Switzerland is very different from some other countries. What I see nowadays is that in Europe mostly, people are not going out because they are hungry. They go out to celebrate. People should also realize the value of the right kind of food. It is tough for us; we work on days when other people have holidays because that is the most probable day when people will go out to eat. So you have to be flexible and that right now, in Europe, is very hard. It is tough to find good people in the front staff or at the back. So that is why I feel that it is a tough job right now. The good part is that people are more concerned about food now than they were years ago. They are interested in what is a good product and what it means to be cooking and eating a good product. For that, people are also willing to pay more. As the quality increases, the price goes higher. People like to know where the product is from and the source behind it. What does the future hold for gastronomy according to you? I feel that the farmers closer to the vicinity of the regions that are popular for their cuisines have taken their job up pretty seriously. They have started helping in sourcing ingredients and that is the change that I am seeing currently. More than meat and milk, farming has now shifted to vegetable farming as well. The guests like that. They just need to understand that the process is very demanding and thus, to support everyone’s stage, the end product becomes expensive. The guests just need to understand the reason behind it. What is next for you? We invested a lot of money in the last three to four years in our restaurant. The building is over 100 years old, and now we have made it absolutely new and renovated it completely. There are a few other projects that are currently in process. Also, JRE is currently keeping me involved. All of us are from different countries, but do the same job. To come together and learn something from each other is a different experience all together. I just want the guests to have a good time, learn a little about their food and enjoy the cuisine that we have to offer.
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Chef Giacomo Gaspari
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The Islandchief had the pleasure of sitting with Executive Chef Giacomo Gaspari from two of the most beautiful luxury resorts in the Maldives: Diamonds Thudufushi and Diamonds Athuruga Beach and Water Villas. Known for their purified, authentic experience and peaceful surroundings, Diamonds Resorts are a dream destination for leisure and luxury. Chef Giacomo has been creating and experiencing with different kinds of cuisine for over a decade at Diamonds Resorts and continues to offer a class-apart experience to his guests every single day. This year again, Chef Giacomo took part in “Dining with the Stars”, an initiative from Planhotel Hospitality Group for all Diamonds Resorts (Maldives and Africa) in partnership with JRE. The 4th edition of this 3-month event was yet again a success, creating memorable culinary experiences for guests with Chefs from all over Europe. When sojourning at Diamonds Resorts, guests have the chance to experience a wide range of international cuisine. The resorts indeed comprise five different dining options to appeal to all tastes and provide guests with the opportunity to explore various culinary styles. Everything from a sumptuous buffet and modern European flavours tossed with Asian spices to authentic Maldivian cuisine, Japanese live cooking, and seafood delicacies on a beach setting are available at the resorts. The islandchief had the chance to experience this luxurious setting at Diamonds Thudufushi, one of Planhotel Hospitality Group’s properties in the Maldives, which promises a stay with breathtaking views and hospitality to make you feel at home away from home. In a candid interview with Executive Chef Giacomo, The islandchief got an insight of the chef’s favorite ingredients and the importance to cater to every guest’s needs and wants, to ensure the perfect culinary experience.
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You are from Italy. What was your motivation to leave your country and What is the first thing that comes to your mind while preparing a new dish or become a chef in the Maldives? Was it to popularize Mediterranean cuisine or creating a new menu? a fusion of it? To give people’s bodies what they need. I always keep in mind the climate in The first time that I came to the Maldives was in 1986 and it was my first trip which we are, focusing on creating light dishes, rich in potassium, as the body to this part of the world. It was a very nice experience. I witnessed the real needs it more when sweating. One’s body becomes weaker in the heat, so it is essence of the Maldives and I had a fantastic time. After that, I moved out of important to have a dish that is rich in potassium, salt, vitamins and proteins. Italy and travelled around 26 countries to get some international experience and Most of our guests have travelled a long way to arrive here, so it is important for then decided to settle here, in the Maldives. I first came in 2004 and stayed until us to provide light, but very nutritious meals for them. 2007. Then, I came back in 2011 and have been here ever since. I have grown with the people of the island. As the years passed by, I also witnessed the island Chef, do you feel that we can promote the Maldives as a culinary destination? change and improve along with me. Being here has given me the opportunity to learn the local cuisine and incorporate it in my culinary style and creations. I Yes, I do, and I have spoken to a few other chefs who also feel that it could be would not say that I came here to popularize Mediterranean cuisine, but more to possible. As a resort, we are trying to promote it as much as possible with, for experience with how both cuisines can come together to create something truly instance, initiatives like “Dining with the Stars”. However, we feel that it would unique and offer this experience to our guests. ease the process if there were more schools to teach the art of cuisine and more people who would get involved in that field locally. How do you come up with different dishes every single day? What is the motivation behind it? What is your secret? What do you think of the younger generation of chefs? During the course of my career, I have studied Ayurveda and strived to become an expert in Ayurvedic cuisine. Ayurveda is an Indian healing medicine based on an elemental system from three doshas that constitute a person. From these doshas, you can know what is best for a person to eat. Therefore, my motivation comes from attempting to deliver the best food that every different body needs to receive in order to stay healthy. Ayurveda also forces me to be creative and combine different ingredients to come up with the best option for every person, every day, as each body requires something different. In the context of working here at Diamonds Resorts, the environment also makes me adapt my cuisine to what guests need, as their body needs different proportions of nutrients in a tropical setting than they do at home. It is therefore another element that eases the creative process of coming up with so many different dishes. You must have a lot of kitchen memories. Can you talk about your best one? Every day there are new kitchen memories made, it is hard to choose one. However, I have had the honor of cooking for Sir Elton John and Phil Collins in Nottingham, Naomi Campbell and Claudia Schiffer at the Seven Stars Galleria in Milano, to prepare meals for Ayrton Senna during a whole week, to prepare his body for the Grand Prix 1991, and to cook for Lady Diana Spencer for the opening of the Diplomat Residence in Bahrain in 1986. It is impressive, looking back, to have the opportunity to meet and cook for these people and I am grateful for these memories. Nowadays on our islands Thudufushi and Athuruga, we have many famous repeat guests from the show business, sports and entertainment world, global company bosses, etc. with whom I have a very nice relationship and can always talk “food and wine” with. What does Diamonds Resorts provide in terms of gastronomy? Diamonds Resorts provide international cuisine, combined with local dishes. It has now become easier to have access to quality local produce, so we try to incorporate them in the meal options offered to our guests, to offer that local authenticity at the highest quality level. What are the food trends or the ingredients that you focus on mostly? I would have to say tuna fish and lobster here in the Maldives. I also like to incorporate coconuts and bananas as they are full of nutrients needed in a tropical climate. Do you have any difficulty sourcing the ingredients needed for your cuisine in the Maldives? With the help of technology and support from foreign companies, it has become easier to find all the ingredients directly in Male. If I need a special ingredient for a recipe, I can usually get it within one week, which was not possible when I first came here in 1986. The development of the Maldives is truly impressive and it is now easy to find almost everything guests request.
The next generation of chefs wants to grow too fast. The process takes time, like in any other field. You have to go through all the stages one by one to become a reputed chef. It is not possible to do all the best things as soon as you start and young chefs should not strive to rise too fast, as they will not be able to go far in this industry that way. My philosophy is that if you do not have a past, you cannot have a future. Therefore, building up your past is crucial if you want to succeed in life. What does good food mean to you? Good food for me means ingredients that are closer to their natural state. Something that tastes good is pleasant, but you should also get energy from the food you are eating. Tasty food does not do any good if it does not bring what your body needs. According to you, a chef should a) be friendly with the guests or b) should know more about the ingredients? With the type of cuisine I specialized in, it is very important for me to know the guests. I need to know what they like and dislike and then decide what the best option is for them. Friendliness helps the process, of course. Then, it is also important to know your ingredients as well, once you know what people need, as you need to have the knowledge of which ingredients are going to provide the necessary nutrients. Most guests do not have that kind of knowledge; this is the chef’s job. Can you tell us what “Dining with the Stars” is all about? “Dining with the Stars” is a 3-month event occurring in all Diamonds Resorts (Maldives and Africa) in partnership with JRE. Every week between January and March, a different JRE Chef comes to each resort and takes part in four events: a cooking show, a gala dinner, a cooking lesson, and a four-hands dinner with me. I work in collaboration with these chefs to help them incorporate the Maldivian local ingredients into their creations. The fusion of each chef’s unique cuisine with the Maldivian produce is truly fascinating and is the base idea of this great initiative. For our guests, it is a memorable experience to have a renowned chef creating a new dish in a tropical setting.
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PROFILE
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Aishath Zulfishan
The First Indigenous Spa Manager in the Maldives Protected secret formula with beneficial effects: Guests can enjoy traditional Maldivian healing methods at the luxury resort Huvafen Fushi. Aishath Zulfishan, the first native spa manager of the dream island, has already been treated with local medical plants by her grandmother as a child. Deeply rooted in the Maldivian culture and with the knowledge transmitted by a Hakeema, as Maldivian healers are called, today she is successfully treating her guests with local plants, tree roots and oils. The origins of traditional Maldivian health science go far back: Based on the various healing methods of the many tribes of Africa, India, Sri Lanka, Persia and Arabia, who have contributed to the present Maldivian colonization, a wide knowledge about curative powers of roots, herbs, leaves and woods have developed. Due to the lack of other opportunities these skills were largely preserved on these islands. Thus, the traditional Maldivian healing medicine, called Dhivehi Beys, is passed on from generation to generation, which also preserves the knowledge, culture, tradition and skills of the natives. DHIMAALIS is the name given to Zulfishan’s traditional spa treatment which is based on a secret recipe of ancient traditions. The name originates from the local healing medicine, meaning well-being and sensuality. The treatment starts with a gentle body scrub of sand and Maldivian herbs. The scrub is cleaned with salt water from the lagoon, and leaves the skin purified, awakening new life spirits.
circulation. Aishath’s interaction of ancient knowledge and modern techniques relieves discomfort such as muscle tension, migraine, joint pain, water retention The traditionally applied massage of the new Spa Manager sets the energy flow and nerve tension. No one less than the globally recognized spa superstar Beata back into motion, activating the self-healing powers and stimulating the blood Aleksandrowicz has recently given the massage its seal of approval.
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EVENT & AWARDS
SATA 2018 Evaluations with an All Women Expert Panel A panel of multi national experts chosen by South Asian Travel Awards for 2018 Evaluation : Edition will be evaluating the nominees from 19th June till 8th of July in 6 major Each property / service has been invited to come and do a presentation about the categories they have nominated for South Asian Travel Awards, where as the cities Male’ , Colombo, Bangalore, New Delhi, Kathmandu and Paro. expert panel will be voting and scoring based on the outcome and what’s being The Jury for 3rd Annual SATA Awards is composed of 3 high-profile individuals presented. and is divided in based on the number of nominees from major destination who have enrolled. They are chosen on the basis of their entrepreneurial experience, their achievements and their commitment to supporting and knowledge about the tourism and service industry. They play a key role in reviewing the nominees and selecting the finalists during the Awards competition. The jury members then give feedback through an online system designed for evaluation process with individual login. Expert Panel : Mrs. Amal Goonetilleke, Sri Lanka Mrs. Rinku Madan, India Mrs. Hinna Khalid, Maldives Mrs. Amal Goonetilleke
Leading Hospitality brands in Maldives, India, Sri Lanka, Nepal and Bhutan at SATA are competing for the prestigious title of South Asia’s best. SATA has over 500 nominees for 2018 Edition and the evaluations are scheduled to take place in Male’ at Mookai Hotel, Ramada Colombo, The Chancery Pavilion Bangalore, Udmans Resort by Ferns & Petals New Delhi, Hotel Mulberry Kathmandu and in Hotel Zhiwaling Paro. After having successfully delivered the 2016 Edition at Mount Lavinia Hotel in Sri Lanka and the 2017 at Equator Village Resort in Southern Most Atoll of Maldives. The Grand Finale of SATA 2018 will be held in the business capital of India, “Mumbai” from 14th - 15th September celebrating the best of South Asian Hospitality.
Over 3 decades of experience in the field of Tourism and hospitality, specialized in Sales and Marketing for hotels and resorts. Presently a Marketing Consultant to hospitality companies with local and International affiliations. She is well versed with multiple disciplines of Sales and Marketing across global markets and segments such as Corporate, MICE, Leisure, Revenue Management etc. and creating sales and marketing solutions for star class hotels to top end luxury boutique resorts.
of Sri Lanka, was a Board Member of the Sri Lanka Promotions Bureau, held the position of Vice President of Colombo City Hotels Association and Chairperson – PATA Sri Lanka Chapter.
Rinku Madan, recently completed her studies in Global Journalism at the Harvard University, with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute to certify in the arena of Food Writing. Having worked with luminaries like Alan Richman and Andrew Fischer, she is amongst the very few certified food writers in India with global experience in the subject.
Star Members Only Restaurant. This was followed by her stint as the Editor of ‘Times Nightlife Guide’, She further honed her journalism skills’ through weekly columns at The Economic Times and The Sunday Times, also leading business and general dailies in the Times Group fold and the BBC Good Food Guide. She was also a producer at the CNN International Bureau, New Delhi for a brief period.
In recognition of her contribution to the industry she was the recipient of the “Zonta Woman of Achievement Award for Tourism” in 2009 and in 2015 was the recipient of “Women in Management - Tourism Gold Award”. Graduated from the University of Kelaniyaafter reading for a Bachelor She is recognized and respected as one of the leaders in the of Arts degree in English, French and Mass Communication. sales and marketing hospitality space in the country. She held the position of Vice President – The Hotels Association Mrs. Rinku Madan
She has also recently studied ‘Sparkling wine making’ with one of India’s leading Winery. Her penchant for understanding food and other finer aspects of life commenced more than a decade ago, as the Chef at a 7 Mrs. Hinna Khalid
Hinna Khalid, a Professional consultant, Researcher, Lecturer and writer who has contributed immensely in Educating and empowering people. She did her Masters in Arts in Applied Social Research, at University of West of England- UK, Post Graduate Diploma in Social Science Research Methods in University of Bristol, Post Graduate Diploma in PHC Management at MahidolUniversity.
Her experience of writing feature articles in food, restaurants, cuisines, luxury properties enhanced her skills and pursue “Luxury” as a focus area, not only as a writer but also a Food Stylist and Consultant in the field of Food and Beverage. She has made contributions in many trainings and represented in many panels. Notably as a Jury member; in Maldives National Awards, awarded by the government and jury for UNDP activities in the Maldives. She has made contributions to policy dialogues and advisory functions, in Ministry of Gender, Ministry if Home affairs, Male City council and in President Office Heading the Vice President Secretariat. She was the focal person for the commonwealth and the Project coordinator for decentralization and regionalization projects. She is also the focal point for CASADE FP7 EU Projects.
She has experience in the central government for more than 25 years, working at policy level, overlooking & managing institutions. Her experience in work also includes collaboration and working with UNDP, WHO, ROSA, UNICEF, IMF and World Bank representatives and other stake holders and different partners. She is now a Doctoral Student of Philosophy at Management and Science University, Malaysia (MSU).
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DINING with
the Stars 4th Edition
THANK YOU, FOR YOUR SUPPORT DURING THESE WONDERFUL
2
YEARS.