The Islandchief, Travel Tabloid 25 | August Issue 2018

VOL 25 | AUGUST 2018 | www.islandchief.com

CHEF DE CUISINE FOR FEELING KOI

Email : news@islandchief.com | Hotline : +960 9994534

CHEF JAMEEL

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August 2018 | www.theislandchief.com

AVIATION PRESS

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Maldivian Seaplanes Celebrates Four Years of Being in Service The national flagship carrier of Maldives, Maldivian has recently celebrated four years of service on 05th July 2018.

The Maldivian Seaplane operations started with a fleet of 2 seaplanes and have increased up to 11 aircrafts till date. Annually, the Maldivian Seaplanes transfer 14,000 tourists to 13 different destinations in the Maldives.

National Airline Maldivian managed by Island Aviation Services Ltd (IAS) stated they had received massive support from the management, customers and partners for the past four years.

Island Aviation Services Limited established in 2000 is wholly owned by the Government of Maldives and is based in the capital Male’. The company’s brand, Maldivian is the national airline of the country, where they operate inter-island services within the county as well as international services to India, Bangladesh Thailand and China from its central hub at Velana International Airport.

The company is thoroughly committed to providing the highest possible levels of service to its main airlines and passengers by use of automation, modernisation and with a trained and motivated team of staff that form an integral part of the business.

Oman Air Flights Returns to the Maldives this October Oman Air, the national carrier of the Sultanate of Oman, will resume its service Muscat, the metropolitan capital of Oman before escaping to the beautiful between Muscat and Malé in the Maldives this October. shores of the Maldives.”

Flights to the Maldives with Oman Air will recommence for the 2018-19 winter Oman Air’s fleet and the network has continued to grow. This expansion has season from October 28, 2018. The service will be operated by the new Boeing been aided by continued investment in Oman Air’s award-winning onboard 737 aircraft. experience, exemplified by the MAX aircraft. The new MAX will be equipped with 12 new Business Class seats with large 17-inch touchscreen monitors and all the Oman Air flights from Muscat to the Maldives will operate on Sunday, Monday, amenities needed for a frequent flyer such as individual power and USB points.

Wednesday, Thursday, Friday and Saturday and the flight from the Maldives to By the end of 2018, Oman Air will have taken delivery of five new MAX aircraft Muscat will operate on Sunday, Tuesday, Thursday and Saturday. and three 7879-s. By 2022, Oman Air’s total fleet size is expected to be around 70.

“We are delighted to be resuming our Maldives route and look forward to welcoming our valued Oman Air guests on board our latest Boeing 737 aircraft.” The relaunch of the Maldives service resumes at an exciting time, as Oman Air Says Eng. Abdulaziz Al Raisi, CEO of Oman Air. recently started their flights to Istanbul in June with operations scheduled to Casablanca in July and Moscow in October. Oman Air continues to be recognised “We thoroughly encourage our friends from Europe and the rest of our for its award-winning onboard experience; winning an array of industry awards network, flying to the Maldives to stop over and explore Oman en route. Our to add to its growing collection. new Maldives service offers holidaymakers the perfect opportunity to explore

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August 2018 | www.theislandchief.com

LUX* Super Chef 2018 Concludes

LUX* South Ari Atoll has hosted the second edition of LUX* Super Chef competition to select team which will be representing the resort at the upcoming Hotel Asia International Culinary Challenge.

Ten chefs contested in the Hot-Cold Kitchen category while two participated in the Pastry Kitchen category. During the competition, contestants were given necessary ingredients and three and a half hours to plan, prepare and cook their two courses, with each asked to produce four plates per course; two for blind judging, one for the show table and one for the chef’s judging.

In addition to two chefs in the kitchen who analysed cooking techniques, hygiene and workflow on the spot, an eight-member judging panel was presented with the final dishes for blind judging based on taste, texture and presentation.

Chef Krishna Prasad Pandey, whose dish also fetched the special Jury’s Award, was crowned the champion. Chef Dinesh M. Gunarathna M. Mudiyanselage secured the second spot as well as the Most Creative Award conferred by the jury, while Chef Welmore Rolex Menguillo finished third.

In addition to the chance to represent LUX* South Ari Atoll at the Hotel Asia International Culinary Challenge in September, the winners were also presented with cash prizes from the resort’s management as well as gifts such as tablets and smartphones from suppliers.

This year’s edition of the Hotel Asia exhibition is scheduled to be held from September 10-12 with the culinary challenge taking place from September 9-12 at the main Dharubaaruge convention centre in capital Male’ City.

The culinary challenge has established itself as the premier culinary event in the Maldives, attracting chefs from local and international resorts whose work and creativity are evaluated by experts, including celebrated chefs from the world over.

ISLAND PRESS

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ISLAND PRESS

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Niyama Private Islands Now Accessible Via Private Jets

Niyama Private Islands have become accessible via private jet for the first time. Set across two spacious private islands, appropriately named Play and Chill, The news follows the opening of Dhaalu Airport in November, which is a mere connected only by a single wooden bridge across the Indian Ocean, Niyama ten minutes by speedboat from the hotel.

Private Islands is a truly special Maldivian resort in the south-western atoll of Dhaalu.

Niyama is the only resort in the Dhaalu Atoll region to offer this luxury service, which is set to further cement the resort’s reputation as one of the leading The twin islands take barefoot luxury to an exotic new level with their distinctive, luxury hotels in the world. Combining unrivalled privacy with exceptional edgy feel and an extraordinary range of activities which allow the stylish, hospitality, Niyama Private Islands is the luxury Maldivian choice for discerning aspirational traveller to expand on the traditional Maldivian itinerary. travellers.

Guests are now able to soar over sparkling atolls in the comfort of their own private jet, breeze through the VIP lounge at Dhaalu Airport before speeding across the turquoise waters of the Indian Ocean to a jetty reserved exclusively for travellers arriving via jet.

For those wanting to continue their quest for complete solitude, Niyama offers a quintet of overwater pool villas - known as The Crescent – which fan out over the ocean in stunning isolation.

The epitome of luxury and considered one of the most exclusive villas in the Maldives, The Crescent accommodates 22 people and comes complete with private infinity pools, indoor and outdoor bathrooms, direct access to the crystalline waters of the Indian Ocean as well as private chefs and butlers guaranteed to provide heartfelt personalised service.

There are five two-bedroom over-water Studios which enjoy their own private stretch of beach away from the main resort. The Studios are available for hire individually, or for large families and groups, they can be hired collectively.

RAW: Revitalizing Addictive Wellness at Huvafen Fushi, Maldives

Setting trends since its first inception, the discreetly luxurious Huvafen Fushi Eastern and Western massage traditions meet; as well as exclusive world class awakens guests’ senses with pure, unrefined cuisine at new wellness restaurant progressive procedures from renowned facialist to the stars Teresa Tarmey.

RAW: Revitalising Addictive Wellness. Hovering over an ethereal realm of water, above the world’s first underwater spa, PEARL, the innovative dining venue captivates with unadulterated fresh flavours. Salads, detox juices and other natural fare – stripped to their elemental essence.

Savouring food as nature intended. Guests can embark on an internal cleanse with nourishing morsels to restore inner balance and bring natural healing.

RAW’s curated menu features a range of nutritious plant-based, protein-rich foods including the signature ‘Avocado Carpaccio’ with a miso orange dressing, pomegranate and mushroom salsa; as well as organic cold-pressed fresh juices and smoothies such as ‘High C Vigor’, blending apple juice, cucumber, spinach and wheatgrass powder; or ‘Peelers Parlour’ with recovery protein, coconut, pineapple, mango and Maldivian banana - but not forgetting the occasional glass of wine and fizz.

Located above the resort’s legendary Huvafen Spa wellness connoisseurs are also invited to embrace the seductive calm of the world beneath the surface.

Immersing themselves in a collection of rituals and treatments for a deeper healing experience. The famed underwater treatment area, PEARL, soothes with celebrated treatments from Beata Aleksandrowicz’s PURE Massage, where

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August 2018 | www.theislandchief.com NEW OPENINGS

New Romantic Resort Exclusively for Adults To Open in Secluded Corner of Maldives this December

Here’s a secret: an achingly elegant, rustic-chic resort opens in a secluded corner Alessandro Azzola (Alex). “You’re far away from everything else, surrounded by of the Maldives this December. nature, on an island designed to foster intimate connections.”

You & Me has 111 villas, 97 of which are overwater, and six superb dining outlets The new resort oozes romance, with drop-dead gorgeous villas and free flow scattered around the island, each highlighting the resort’s unique views, flavours Champagne, not to mention an intimate fine dining designer restaurant, H2O by and features. The resort will feature five restaurants including Japanese fine LAGO, fully submerged underwater at the bottom of the lagoon. dining and Italian restaurant serving authentic Italian dishes in an elegant and rustic environment.

To preserve the cosy and intimate atmosphere, only guests over [16] years are allowed. Its name? You&Me by Cocoon.

Guests can take advantage of the ‘dine around’ concept: where those on Half Board Plus, Full Board Plus, and All-inclusive packages can eat lunch and dinner Nestled in a remote corner of Raa atoll in northern Maldives, the island is a 45 at any à la carte restaurant, not to mention enjoy free-flow French champagne. minute, scenic seaplane ride from Velana International Airport, or a 20 minute You & Me opens on 1 December 2018. hop on a speedboat from Ifuru domestic airport.

So, when you pack your bags this winter, you know where to head. You now “We’ve created a resort with romance in mind,” says managing director know our secret.

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NEW OPENINGS

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Faarufushi Maldives Set to Open in December 2018 Faarufushi Maldives, the latest addition to the portfolio of leading local resort including water sports and gym overlooking the beach and ocean. Athiri’s operator Universal Resorts, is set to open on 15 December 2018 with 80 centrepiece is the collection of dining options serving tapas, teppanyaki & more, spacious villas that offer a striking realisation of contemporary design amidst a under one roof. naturally stunning seascape.

Nika Spa blends in with the blissful vegetation of the island with six treatment “There’s much to see in the Raa Atoll. Onshore, at sea and underwater. Exploring rooms, each representing a tree canopy and a garden compound with a hydro and discovering dolphins, visiting other islands, sailing into the sunset is pool surrounded by outdoor salas and relaxation pavilions. only a small part of the comprehensive programme,” Revealed the resort in a statement.

The Faarufushi reef has great overhangs and swim-throughs, which will allow guests to discover the abundant marine life that lies within its very own lively “Nearly every experience at the resort is infused with an element of sea view reef. This spectacular reef will be the ideal experience for divers and snorkelers and a design that blends in with nature. Preserving the natural vegetation alike. and beauty of the resort has been meticulously thought through during the design and conception of the resort by the owners and developers, Faarufushi Offering a combination of all the things travellers want from a luxury Maldivian Management Pvt. Ltd.” resort, the brand new resort is set on the private island of Faarufushi in a remote part in the northern Raa atoll and is just a scenic 50-minute journey by seaplane Faarufushi is an island owned and developed by Faarufushi Investment Pvt Ltd or a flight via Ifuru Domestic Airport from the main Velana International Airport. and managed by Universal Resorts Management Pvt Ltd. 10 Beach Bungalows and 37 Beach Retreats with Pool are cocooned around the island in addition to the 39 sleek Ocean Retreat with Pool stilted over the azure lagoon of Faarufushi. The three Ocean Suite with Pool & the Island Residence with Pool offers the ultimate sanctuary with an expansive infinity pool overlooking at its very own stretch of the Indian Ocean.

Indulgent dining choices will be offered in a modern and most unpretentious environment with a full view of the horizon while focusing on the highest quality of ingredients in three restaurants and two bars. Iru is the all-day dining restaurant located next to Sangu Bar, overlooking the infinity pool of the resort, presenting extensive views of the sea.

The crescent-shaped overwater signature restaurant, Eclipse offers an immersive gourmet experience and a non-obstructed panoramic view. At the reef’s edge is Boli, with seating open to the sky, providing a guaranteed sunset view throughout the year, complemented with the most excellent wines, carefully crafted cocktails and music.

Athiri is a casual beachside gathering bringing several island facilities together,

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VOL 25 |

August 2018 | www.theislandchief.com CURRENT NEWS

The Maldives to Take Part in OTM Indian Ocean & Africa 2018 The Maldives has taken part in Online Travel Mart (OTM) Indian Ocean & Africa 2018 which was held from 16th to 22nd July 2018.

This online fair was held at the Profi.Travel portal for the third time. Online Fairs is an innovative marketing tool developed by Profi. Travel in 2014 to replace traditional travel exhibitions. Compared to traditional fairs, online fairs can be more cost effective and can help to reach a broader audience.

Over 390 Travel and Trade professionals from Russia took part in the Maldives session, which was started with an informative presentation about the destination followed by answering the queries from the Russian Travel Trade.

OTM has proved to be a useful platform to promote the destination to the Travel and Trade. Other than the Maldives, Sri Lanka, Tanzania, Africa, Mauritius and Seychelles took part in the Indian Ocean and Africa category of the fair.

Russia is an important market to the destination, 61,931 tourist arrivals were recorded in Russia in 2017, which is an increase of 33.1% compared to 2016.

From January to May 2018, 34,751 tourist arrivals were recorded from the market which is an increase of 27% compared to the same period of last year.

SATA Concludes Evaluations of Nominees for 2018 Highrise has announced that the panel evaluations of SATA 2018 nominees have The regional recognition brand , SATA is currently endorsed by the Federation concluded. of Chambers of Commerce & Industry in Sri Lanka (FCCISL), Colombo Chamber of Commerce (CCC), Maldives Marketing & PR Corporation (MMPRC), The evaluation process is where all the nominees have to give a presentation Confederation of Accredited Tour Operators (India), Association of Travel Agents of the property for nominated categories in front of a panel of judges which (ATA) Maldives, Association of Travel & Tour Operators India ( ATTOI), Association consists of senior representatives from destinations and experts from the of Professional’s in Tourism (APT, India), Kerala Hotel General Managers Club industry who have immense knowledge of the hospitality sector.

(KHGMC), Nepal Tourism Board (NTB), Liveaboard Association of Maldives (LAM), India Association of Tour Operators (IATO) and Hotel & Restaurant Association of SATA is the most prestigious award for travel and tourism stakeholders in the Bhutan (HRAB) South Asia region. The brand is the first of its kind with affiliations from regional associations ensuring the process to be done within a smooth and having a Highrise was formed in 2007 as a graphic design and event management transparent procedure. company and quickly expanded into a full-fledged marketing firm operating from Male’, Maldives & Colombo, Sri Lanka. Highrise offers comprehensive solutions According to Highrise, the organisers of the event, the third edition of the and holistic approaches to challenges, which have made a significant difference award, SATA 2018, is scheduled to be held in Mumbai, India on 14th and 15th to many well-established organisations.

September. This year’s awards consist of 36 categories in 10 segments.

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CURRENT NEWS

Singha Estate Appoints Best Dives for Crossroads Project Best Dives Pvt Ltd has been appointed by Singha Estate to provide a wide-range of water activities and excursions for the Crossroads project. This includes SCUBA diving, motorized and non-motorized watersports activities and various excursions that will showcase the natural beauty of the Maldives both above and underwater, as well as the unique Maldivian culture.

Today, Best Dives Pvt Ltd is one of the leading and fastest growing Dive and Watersports companies in the Maldives.

Eric van Melis, General Manager of Best Dives Pvt. Ltd. said, “When we first heard of the Crossroads project, we thought that this is going to be a remarkable project and the first of its kind in the Maldives and naturally, the first thing that In addition Best Dives Pvt Ltd will appoint a dedicated Marine Biologist to comes to mind is we need to be a part of this.” spearhead the coral regeneration project that will be implemented in the integrated resort. The Marine Biologist will also play an integral role in the Thiti Thongbenjamas, Chief Operating Officer of Crossroads said “Singha Estate Maldives Discovery Centre on the island by educating both guests and resort and Best Dives have shared values and believe in redefining the Maldives’ staff on marine life conservation and implementing BEST PRACTICE to preserve tourism experience. We believe that we will be able to achieve something that our natural environment. could transform the tourism industry in the Maldives. Once the Crossroads project opens its door to guests, it will attract a new generation of travelers and Best Dives Pvt Ltd has more than a decade of experience in providing diving, new market segment that will bring in an exciting business opportunity for all of watersports, excursion and luxury yacht charter in the Maldives. We operate us here in the Maldives.” in several resorts both in the high-end luxury segment and mid-range resorts without compromising on quality and service excellence.

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August 2018 | www.theislandchief.com EXCLUSIVE

Trent Munday

Senior Vice President of Mandara Spa

What’s the current state of the hotel spa business in Maldives?

ankles, Achilles, calves and knees. For many people, the muscles they use when snorkeling in the Maldives are not used much in the normal lives back home.

I travel extensively over the course of a year and visit hotels and spas in multiple Providing a special treatment specifically for those muscle groups seems like countries. What is really interesting to me is that the more I travel the more I an obvious example of catering to a Need. To this day, I’ve never seen such a find that all spa markets pretty much share the same issues. While many spa treatment on a Spa Menu in the Maldives. managers will tell you their biggest issues are finding good staff, the biggest problem I see is a lack of clients. By most any metric you want to measure - What about Wellness?

Capture Rate, Spa Occupancy %, Therapist Utilisation, etc., - most spas in most markets are operating at sub-optimal levels. Maldives is no different.

Wellness is something many people talk about today but when you ask them how they define wellness, they don’t have a clear understanding. And that’s Why is it like this? ok. Many believe that in order to provide Wellness in a spa they require lots of expert and expensive practitioners and equipment. I disagree. In fact, I believe People forget that the hotel spa model is less than 25 years old. Before 1995 the the Wellness Transition Market represents a significant opportunity for many idea of a spa in a hotel or resort was novel. Fast forward to today and spas are spas in the Maldives. More and more of the visitors coming to the Maldives ubiquitous. It’s hard to find any 4-star or 5-star hotel, anywhere in the world, are aware of Wellness. They know enough to know that they should be living that does not have a spa. The problem is, that in those 25 years, not much has more well lives. They just need a bit of help to set them on the right path. The changed. We are still offering the same types of treatments and services as we resort spa could be an ideal place for that Wellness journey to begin. The spas did way back then. The market has evolved, hotels have evolved, spas have very that do this should focus on evidence based wellness. There are lots of weird much remained the same. and wonderful spa and wellness treatments out there these days. But to ensure that guests stay engaged in Wellness, they will want to see the results. If they So, does that mean that hotel spas are dying? Are they going away? can’t see immediate results they will at least want to see the evidence that what they’re doing has some real, tangible benefits.

When it comes to the hotel spa business, I’m in the Glass Half Empty camp. For most people, they see this as a negative. For me, I see it as a massive positive. Where can people find out more?

Why? Because in the empty, lies the opportunity. The great news is that spa are ‘baked in’ to the system. Hotel owners feel they need a spa, guests expect to see The Global Wellness Institute website is great place to go for more information a spa, ratings agencies require hotels to have a spa, travel agents also require around Wellness. The Institute has a number of Initiative around various that the hotels the feature have spa facilities. The entire industry seems to elements of Wellness. They also have a section on Wellness Evidence. The vast expect and require a spa. Yet, for the most part, the guest don’t use them. So, majority of this information is available for free. we have awareness, which is half the battle. All we really need to do is tweak our services and offering in a way that makes us more relevant to our hotel guests.

I also have a weekly Blog, a weekly podcast and a daily video blog & podcast where I share my own opinions, insights and ideas.

What do spas need to do to be relevant again?

The first thing to understand is that just as hotels and resorts are different, so too should their spas be different. In many ways, we have taken a one size fits all approach to hotel spas. We’ve taken a concept from the grand old days of the large resort spas and just squeezed it a little bit and put it into a city hotel or smaller resorts (like here in the Maldives). And it’s not just about the facilities. It’s really about the services and the offering. The key to becoming relevant again is focusing on Needs, not Wants. For too long, spas have been a nice to have. That works fine for a while, but eventually any long-term business needs to offer more. We found a great example at our Tomorrow Spa Meet Up in Male recently. One resort spa shared how their most requested service is to help guests with sunburn. A lovely, long, pampering massage is nice. But it’s still a Want. Easing the pain of a person’s sunburn is a real Need. What about a Snorkeller’s Massage? A special treatment that focuses on the feet,

Chef De Cuisine for Feeling Koi

Chef Jameel

Feeling Koi, a unique Japanese Izakaya style restaurant at Huvafen Fushi, Maldives was created by the CEO and Curator of The Small Maldives Island Co - Mr. Mark Hehir. Feeling Koi offers guests authentic modern Japanese dining presented in a playful, Latin-influenced style. Shared dishes are prepared using the finest quality ingredients and features exquisite yet straightforward presentation with a Latin twist with an informal and laid-back Izakaya-style dining to the Indian Ocean archipelago.

Working in this elegant restaurant which was nominated for the World Luxury Restaurant Awards in the past, has been a dream come true for the Head Chef of Feeling Koi – Jameel. A passionate, hardworking and joyful culinary enthusiastic, who devoted a significant part of his life in becoming a sensational chef.

Tell us a little bit about yourself.

by myself, to go from ordinary to extraordinary. Thus began my search for something even more remarkable and unique.

I was born and brought up in South Male’ Atoll Tha.Madifushi island. Later, I did my Upper Grade education in K. Bodu Huraa Island for five years. Meanwhile, I used to help Four Seasons Kuda Huraa on special occasions such as Christmas and New Year. Hence, this is how and where my hotel career took shape. I enjoy preparing Japanese cuisine since 2006 and will continue with this cuisine which I am most passionate about, in the future as well.

How did you find your passion for cooking?

I became passionate about cooking while I used to help Four Seasons Kuda Huraa on their themed nights. Initially, I not only supported them in cooking, but also with setting up, stewarding, cleaning, etc. I love setting up the buffet table with various types of cuisines, it all looks very creative. Moreover, understanding the actions and works of different chefs encouraged me to be one amongst them.

In one of our visits to Huvafen Fushi, the luxurious resort located in the North Malé Atoll; Island Chief got to meet Chef Jameel who spoke about his daily tasks, motivations and enthusiasm for cooking.

In the end, I got an offer from Huvafen Fushi to change the concept of the Salt restaurant to a Japanese idea “Feeling Koi’ and this sounded very exciting. When I first started working, I knew that developing up a kitchen from its baby stage is very challenging. However, with a positive state of mind, I took up this challenge and I am pleased with how it has shaped so far. My team and I are still trying to make our kitchen even more impressive with our teamwork, it is an ongoing process.

What is your day to day tasks and responsibilities?

When it comes to my daily tasks, I personally get involved in the day-today promotions of Feeling Koi for our esteem guests. I work closely with our Thakurus team and our front of the house team for the restaurant experiences.

We ensure that we have the main ingredients and work on a list of products that are needed to be ordered, ahead of service. In the absence of the Executive Sous Deep inside, I have always wanted to wear the distinctive uniform that chefs Chef, I take care of his responsibilities as well. wear and believed that I could be a good chef too in the future. After some time, I got the opportunity to join the Four Seasons Kuda Huraa Hotel Management What are the challenges of being a chef? And what keeps you motivated to Training Programme (Apprentice) of one year, and as soon as I completed that, I work in the hospitality industry? started to work in the kitchen. Initially, I worked in the Italian kitchen and later, transformed to my favourite - Japanese cuisine. For me, the kitchen is not only The key challenge in restaurant trade is recruiting the right minded team who a place where you cook, it is also a place where you learn a lot more about share your drive and passion. Fortunately, I am blessed as my team is very active, different cultures and various types of cuisines. adaptable and experienced. We have a group of 5 chefs and I am pleased with the team I have. However I am pushing to Improve quality of the food day by Tell us the story of how you ended up working in Huvafen Fushi? day.

Well, that’s a very interesting story. I spent 12 years in One and Only Reethi Rah Observing how the other chefs work and learning new things about their varied resort and also three years in Four Seasons, three different properties. I have cuisines, helps me to improve day by day, gives me the motivation to work in this worked in One &Only Nobu in Cape Town, South Africa and did my training in industry and deliver with passion.

Four Seasons Houston Texas, USA. But all this time I felt I should do something

From where do you source your ingredients for Feeling Koi and how often do However, after some time, I realised that this is an area from where I could you change the menu? professionally grow and develop myself, and that is how I found my interest in this industry. In the first year, I worked as a Bell Assistant to gain experience and We started from the root, we met various suppliers and identified the ones who grow from there to a higher position. we can work with. For Japanese products, we have 4-5 suppliers from Singapore, Malaysia and Japan. We always plan the list of ingredients 14 days ahead of Later, I accepted a job offer from the Restaurant Manager there, to work in the F time since most of the products are brought from abroad. 99% of the times it is & B department. Prior to that, I did my training in the restaurant while working feasible to get the products we want. as the Bell Assistant. It took me 1.5 months to learn more about the service and the menu.

When we started, we have had a minimal menu and after three months; we added more varieties to it. I have been here for seven months, where we have The realisation of how vast this department is and how much I could learn changed the menu twice. Typically, we change the menu once a year. and improve my knowledge, compelled me to continue the work and build my passion. I love Japanese cuisine. Thus, the Restaurant Manager believed in my What would you recommend as the best dish from your menu? potential and hired me to work in the restaurant.

If you are looking for sushi and sashimi, I will recommend you “new style How did you end up here in Huvafen Fushi?

Sashimi”. The best thing about this is that people who do not like eating entirely raw can also relish this. I would also like to recommend Nigiri and Japanese toro, I always wanted to gain more knowledge, grow professionally and be successful which is hard to get and is the belly portion of bluefin tuna. in what I do. Likewise, I have been seeking new opportunities where I could explore almost anything.

My favorite Hot dish from the menu is, “Japanese Wagyu Beef on hot rock” where we import the beef from Japan and it is very rare in Maldives. The best Previously, I worked for four years in One and Only as a Waiter, and then, I got part of the products we use is that we not only bring them, but we store them in the opportunity to work as an Assistant Restaurant Manager at Velaa Private the right temperature as it should be. Therefore, we bought Supper Freezer from Island. Following which, I got the job offer to work in Huvafen Fushi and I Japan that is (-)80.c. If you freeze and defrost from this freezer, the food tastes accepted it. This is the opportunity of a life time, working in the most iconic good and is fresh. resort; sharing the same desires and passions to delivery unique experience, so it is really a dream come true.

Do the guests get a chance to see their food being prepared?

What are the responsibilities you undertake as the Manager of Feeling Koi? Yes! In Feeling Koi, we have an open kitchen, so the guests will be able to see what we prepare and while we prepare the dishes. The most exciting thing about My responsibility is to train the team and observe the day-to-day tasks of this this kitchen is the “live lobster cage”, where the guests can look at how we pick, restaurant ensuring the guests have a memorable experience. I work closely with cut and prepare the lobster to eat.

Chef Jameel and his team ensuring we deliver consistent paramount quality of experience.

Tell us what makes Feeling Koi unique compared to other restaurants.

What is the best part of this restaurant?

The idea of “Feeling Koi” came from Mr. Mark Hehir, where he wanted to make a restaurant that gives something innovative, sometimes naughty and almost The best part of Feeling Koi is the most extensive collection of sake which is teases you with its playful combination and setting. In English, Coy means shy, Japanese rice wine in the whole of Maldives. Dare I claim the whole of South understand and hidden and in Japanese, it can be taken as fish and love.

Asia and uniquely, we have two first ever sake Sommeliers in Maldives which is internationally certified by International Sake Sommelier Association. This Mr. Hehir wanted to make a unique tapas-style restaurant unlike most of the is in according to our knowledge as they are the first in the whole South Asia restaurants that have starters, main course and desserts. Here, the servings are regions. This makes the restaurant and our concept unique. Moreover, here our petite to make it easier to indulge 4 or 5 different types of flavours. guests explore in the modern Japanese cuisine and we are one of the two Krug Champagne Ambassador restaurant in the Maldives. So we have great USPs that Feeling Koi has recently been nominated for World Luxury Restaurant Award. make Feeling Koi unique.

How do you feel about this?

Have you noticed a certain nationality that is popular with Feeling Koi? I am delighted about it. I feel very proud to work here. Firstly, Feeling Koi has two different branches; in Amilla Fushi and Huvafen Fushi. We have a similar We have seasonal guests, like Chinese, Japanese, and Europeans and so on; and menu, and there are some signature dishes for which we share the same recipe. all of them love to dine in Feeling Koi during their stay.

Now, we are working as a team to make more dishes. Japanese cuisines are not How many staff are working with you? as simple as it seems to be. We have Japanese consultants who visit and help us in prepare the recipes.

There are five service members reporting into me and Chef Jameel is in charge of the Kitchen team.

What is your advice to the youngsters who enter this field?

The kitchen is not a comfortable place to work. It is tough. In my first three months, I spent my time in peeling garlic, potato and onion, which tired me.

However, later I realised that I have been learning and improving day by day. So that being the case, my advice is to keep working, learning and never give up.

Always focus on what you are doing and target to reach the extraordinary. Be passionate, patient and always ask questions. That is most important thing to do when learning and it is the best way to explore new ideas.

As the Island chief was speaking with Chef Jameel, we were joined by Ahmed Ali, the Operation Manager of Feeling Koi. The Island chief made use of this golden opportunity to get to know more about him and the restaurant.

Tell us how you first ventured into the hospitality industry of the Maldives?

I joined hospitality industry in the year 2009 when one of my friends suggested me to go to a job fair which was held in Male’, where I got a job from One and Only Reethi Rah Resort. Initially, I did not have much of interest in this field.

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For bookings or information contact: info@bes

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Luxury Yacht Charter Latest arrival: Luxury Yacht Seven Seas Brand: Dominator 64S Length: 65 feet Cabins: 3

stdivesmaldives.com

August 2018 | www.theislandchief.com

VOL 25 |

August 2018 | www.theislandchief.com

EVENT & AWARDS

Maldives Showcase Successfully Concluded The first edition of Maldives Showcase which was held by Highrise and Maldives Association of Travel Agents and Tour Operators (MATATO) at Taj Samudra Hotel, Colombo, Sri Lanka has successfully come to an end.

Officials from 40 Maldivian companies, including resorts, guesthouses and travel agents as well as local arts, crafts, food and souvenir brands took part in the two-day event which was officially inaugurated by Mr. Trevor Rajaratnam, President of Travel Agents Association of Sri Lanka (TAASL).

Furthermore, the Travel industry of Sri Lanka was also invited to the event and participants witnessed Maldivian cultural performances such as Boduberu acts.

Free holiday packages to the Maldives will also be offered to lucky draw winners amongst visitors.

According to Highrise, the Maldives Showcase will be held annually showcasing the businesses and individuals from various industries of the Maldives ranging from Maldivian hospitality, trade, arts and crafts, talents and taste.

Maldives Association of Travel Agents and Tour Operators (MATATO) is a nonprofit organisation that has been working for the last ten years to foster and promotes SMEs of local travel agents.

The association has engaged themselves in various activities over the years from advocacy, training, and workshops, travel trade fairs in many parts of the world, media FAM trips, government lobbying, recognition programs such as Awards, travel conferences and forums, publications, destination marketing, whistleblower programs, representation and many more.

Highrise was formed in 2007 as a graphic design and event management company and quickly expanded into a full-fledged marketing firm operating from Male’, Maldives & Colombo, Sri Lanka. Highrise offers comprehensive solutions and holistic approaches to challenges, which have made a significant difference to many well-established organisations.

In addition to hosting The Maldives Showcase, Highrise has successfully initiated and organised successful local and international events such as Maldives Living Expo, Maldives F&B Show, Vacations Expo, Print & Advertising Service Show, South Asian Travel Awards (SATA), Sounds of Maldives to name a few.

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August 2018 | www.theislandchief.com

A TEA LIKE NO OTHER It’s all about quality and timeless tradition.

Dhilshad Sideek CEO at Governor’s Estate

IT BEGINS WITH A LEAF experienced and highly skilled pickers. Then that leaf begins a traditional 5 stage and sorting. Then that little leaf becomes Governor’s Estate, a company that prides itself in producing only the very best Ceylon tea.

“It’s all about quality and timeless tradition” explains Dhilshad Sideek, CEO at Governor’s Estate. “It takes skill and hundreds of combined years of knowledge to produce tea of this high quality. It is a delicate

DISCOVER A NEW SENSATION Governor’s Estate Master Choice range, an exclusive superior quality loose leaf range.

Relax and enjoy the Governor’s Estate English Breakfast or Earl Grey tea.

The traditional blend of English Breakfast Pure Ceylon black tea makes a golden brew with a robust flavour, whist the Earl Grey is delicately blended with fragrant bergamot rind and cornflower petals, a sophisticated black tea alternative to English Breakfast.

AUTHORIZED DISTRIBUTOR

Enjoy the crisp taste of pure Sencha green tea perfectly matched with of exotic Soursop.

Favoured popular worldwide for its powerful medicinal qualities, Soursop is a incredible island super-fruit. The flavour has been described as a combination of Strawberry and Pineapple, with sour citrus notes and an underlying creaminess reminiscent of Coconut or Banana.

Energise your spirit with the warm and Beats Rooibos red tea.

This delightfully unique blend combines the flavours of African spices with the warmth of cinnamon. The colours of this brew is reminiscent of sunsets over the Sierra, where you can almost hear the African beat. Designed for the most discerning of palates.

VOL 25 | UPCOMING EVENT

August 2018 | www.theislandchief.com

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Three Michelin Starred Masterchef Kenji Gyoten Returns to Soneva Fushi in August

Soneva, the world-leading luxury resort operator, is set to welcome back Japan’s Soneva Fushi will welcome two more Michelin-starred chefs in August as part youngest three Michelin starred Chef Kenji Gyoten to Soneva Fushi from August of the Festival of Colour. The three-starred Chef Christian Le Squer from France 18 to 29 2018 as part of Soneva’s Festival of Colour. defines himself as a creator of flavours and composer of tastes, shaping and assembling ingredients to enhance them and obtain the most exacting flavours Guests at Soneva Fushi will get the chance to skip the young sushi master’s six- with perfect coherence. month-long waiting list at his restaurant, Sushi Gyoten, in Fukuoka and dine with him for lunch or dinner during his two-week residency at the luxury Maldives Chef Kiko Moya, from Spain, has two Michelin stars. He offers gourmet travellers resort. Chef Kenji will also be heading up So Hands On, Out of the Blue’s sushi dishes full of delicacy, skill and traditional flavours. His dishes comprise of counter that seats a mere five diners at a time and will be serving lunches and aromas and textures of game, handmade sausages, mushrooms, and fish such dinners to guests. as sea bass, cod or tuna. Both chefs will be cooking at Out of the Blue’s Once Upon a Table. Christian will be at Soneva Fushi from August 11-25 and Kiko from Chef Kenji was born in 1982 in the Yamaguchi Prefecture and was influenced by August 25 – September 1. his grandfather, a sushi chef, into becoming a sushi chef himself. After working underneath his mentors in Tokyo, the chef opened Sushi Gyoten in Fukuoka at Soneva launched its first ever year-long campaign known as a Festival of Colour the age of 26 and has received three Michelin stars in three consecutive years in February to celebrate the diverse array of guest activities and experiences since 2014. on offer this year. Soneva has confirmed a massive line-up of visiting experts, including chefs, authors, wine producers, world-champion free-divers, Chef Kenji is known for using the hontegaeshi (hand flip) technique of Endomae astronomers, artists, wellness practitioners, tennis coaches and more at all nigiri to prepare his bite-sized sushi – a technique that is rarely seen these resorts. Soneva’s Festival of Colour runs from February 2018 – February 2019. days. At Sushi Gyoten the chef uses rice that has been sourced from a region in Kyushu, where there are extreme temperature differences between night Soneva Fushi is located on the island of Kunfunadhoo in Baa Atoll, one of the and day for its unique flavour. He sources his seafood both locally and from the largest islands in the Maldives. The resort can be reached by a scenic 30-minute renowned Tsukiji fish market in Tokyo to ensure he only serves the very best. seaplane flight direct from Velana International Airport or a 20-minute domestic flight to Dharavandhoo followed by a 12-minute speedboat ride.

Some of our Popular Brands

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August 2018 | www.theislandchief.com

CELEBRATIONS

Kurumba Maldives Celebrates Maldives Independence Day Every year on 26th of July, Maldives celebrates its Independence Day with a series of festivities held throughout the country. Visitors to the Maldives in July, are promised a day filled with dazzlement be it in the capital city of -Male’ or in any other resort islands.

leaves, Maldivian Flag Face Painting and Write a Name in Dhivehi language on a coconut shell. At night, a spectacular Maldivian-inspired theme buffet at Vihamanaa restaurant offered a dazzling array of delicacies for the food lovers to experience Maldivian cuisine.

Kurumba Maldives was no different celebrating the Maldives Independence Day The day was filled with excitement and concluded with a Maldivian fashion show, with a host of Maldivian art & craft activities which guests were than eager to Boduberu performance, a mix of Bandiyaa Jehun with Dhandi Jehun dance and take part in.

DJ performance at Kandu Bar, marking a successful event on the occasion of the 53rd celebration of Maldives Independence Day. The vibrant shades of Maldivian flags and traditional costumes together with the beats of “boduberu” drums created an appealing picture of colours and sounds, Kurumba Maldives is set on a tropical island in the North Male’ Atoll, giving guests a rare glimpse of the true culture of Maldives. conveniently situated a brief 10 minute speedboat ride from the Velana International Airport. Dotted with coconut trees that are the island’s namesake, Guests of all ages were given a wonderful opportunity to learn more about some Kurumba was the first private island resort in the Maldives. local arts & crafts through activities such as Rose Making Classes with coconut

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August 2018 | www.theislandchief.com

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August 2018 | www.theislandchief.com

REVIEW

Barefoot Indulgence

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What is it that makes for a luxurious getaway? Immaculate beaches? Tick.

Jaw-dropping tropical sunsets? Tick. Scrumptious food? Tick. Divine overwater bungalows? Tick. Turquoise Waters, Maldives has all of these — but this is quintessential Maldivian with some exceptionally quirky elements.

As our sea plane drops from a cloudless, powder-blue sky, we look down over a castaway’s dream; a green oasis fringed with pristine sand, lapped by gleaming white modern cuboids with private pools contrasting with the stunning aqua blues of the Indian Ocean. The water landing was immensely thrilling, with water spraying far and wide as we taxied in. We were greeted by several staff members offering us welcome drinks and cold towel to freshen up with, and Gondo, our “katheeb” (literally “island chief”, but it means butler here) took away our luggage to the check-in desk. To ensure longer days, later sunsets, and extra time for even more idling about, the island has its own time, two hours ahead of the capital Malé.

Amilla Fushi already scores top on the Escapism checklist. Spanning 15 acres of lush vegetation and a breathtaking shoreline with 67 contemporary-style villas called houses — lagoon house, tree house, beach house, ocean lagoon house, ocean reef house and beach residence — have been given the wow-factor

by Australian architect Kelvin Ho, who has taken his inspiration for Amilla’s aesthetic. Distinctive decorative and artistic touches are everywhere, all blunt geometry and flat roofs with little to no use of palm-thatched roofing much expected at Maldivian resorts. Natural materials and textures are combined to ensure that the stunning surroundings and the crystal blue waters of Baa Atoll remained the star of the show.

A short introduction of the island, and it’s the hearty lunch hour by the tropical shores at the Emperor Beach Club, the epicenter of the island where culinary, recreation and entertainment intersects. A marketplace for fresh fruits, vegetables, cold meats, deli produce and bakery items; also serving as a beach club with a BBQ area, live DJ and a café with light snacks. The wine shop and cellar door is a delightful treasure trove, boasting over 8,000 bottles from around the globe, offering vintage reds, rare finds and cheese tastings to share over a spectacular meal. The mains were the Tasmanian salmon and the roasted seabass fillet served with sweet & sour roasted peppers & salmoriglio sauce — there were Nutella cheese cake with cherry sorbet and classic tiramisu followed by salted caramel.

The sooner we were done fulfilling our gastronomic desires, our katheeb took us on his electric buggy car for a detailed tour of the island. I’ve never stayed in a treehouse, but I followed my katheeb and climbed a flight of timber stairs onto a two-bedroom apartment suspended 12-meters in the air, it charmed me from its impressive engineering perspective: 220 square meters plus a large private pool and the vast amount of indoor and outdoor space timber deck at palm-tree height, floating in a sea of greenery. Javvu Spa was another win, Javvu means ‘’atmosphere’’, and it taps into the trend for more all-encompassing spa facilities: the airy reception area is right on the beach around an enormous banyan tree.

There’s an over water yoga pavilion, ten wooden double treatment pods with sauna and steam rooms, a plunge pool with indoor and outdoor shower areas.

Whether for massage, meditation or exercise, this tranquil island sanctuary soothes with five-star products and treatments that cleanse, calm and beautify.

But wait, there’s unlimited water-sports, everything from snorkels to kayaking, kite-surfing, windsurfing, wake-boarding, stand-up-paddle-boarding to Sea Bobs (a type of underwater scooter). And you don’t have to venture out on a boat to see the marine-life; the island is located in the Baa Atoll UNESCO biosphere reserve, close to Hanifaru Bay, and has its own mini ‘Blue Hole’. The resort’s kids’ club is as huge as a village school – featuring palm tree swings, finger-painting and beach activities – teens can play billiards and Xbox games, while childcare and baby-sitting services are offered complimentary.

Merely a stone’s throw from the ocean, our enormous ocean reef house is only accessible by arterial piers that branched out over the translucent waters, built to blend into its surroundings with a good balance between sleekly modern and cozy. The pale-timbered lounge and the bedroom inspired nautical stripes, abstract patterns and honey-colored woods without veering towards kitsch.

The open-plan bathroom is equipped with dinosaur egg-sized tubs, indoor and outdoor monsoon showers, the electric sockets do not require adapters, the amount of lighting and the space to laze and loll proved to be the epitome of intelligent luxury; glass doors open up into the deck overlooking the ocean beyond, yet more amply cushioned sitting areas with slatted screens beside an oblong plunge pool. Progress across timber steps and down a stairways into the ocean for the ultimate in en-suite dips. The water is so translucent and

23 inviting that it’s the perfect place to snorkel; either get your PADI certification from the resort’s dive center if you’re a novice; or refresh your diving skills if you’re a seasoned subterranean explorer. The nearby coral reefs descend into a seemingly infinite array of vibrant corals — there is a steady stream of evocatively named, extravagantly colored fish — black-tipped reef sharks and parrotfish — or watch giant manta rays glide past and schools of silvery mackerel dart in harmony into the air as if flying through imaginary hoops.

I chose to surrender my phone to my katheeb and spend the afternoon in blissful serenity, flitting from pool to ocean, tea to caffeine (pod machines supplied for both, as part of a generous in-room fit-out that also included luxuries such as myriad snacks and full-sized Aesop toiletries). The only sounds were birdsong and waves gently lapping against the stilts of the ocean reef house. And no neighbors in sight; it’s as though the island is mine and mine alone. We arrived on the island just in time to celebrate the International Pizza Day at Joe’s Pizza, a circular pizza counter overlooking the pool and lagoon. Chef Lucas tossed clumps of raw dough onto a wooden pan and into the stone oven, he continued baking several pans of pizzas in his swift rhythm as we watched, and serves each with his sunshine smile, reciting its ingredients — “mushroom & thyme duxelles, roasted peppers, grilled radicchio, wildrocket, gorgonzola”. We polished off two full trays and regretted nothing, I could have done much better on an emptier stomach. A quick glance behind us revealed the sun disappearing into the Indian Ocean at the end of the day, illuminating the sky with awe-inspiring shades of red, orange, yellow and pink. The resort is a selfie central too, with no shortage of photogenic backdrops against which to posture. The much-used hash tag of

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August 2018 | www.theislandchief.com REVIEW

“my island home” refers to the translation of Amilla Fushi from Dhivehi.

Dining at Amilla Fushi is equally impressive, with a plethora of experiences for the most demanding gourmands, from beach barbecues, intimate dining with your feet in the powder-fine sand, under a never ending sky of twinkling stars, to a cooking lesson at the hands of the resort’s master chefs. Whichever you choose, don’t miss Feeling Koi, the resort’s signature overwater restaurant offering authentic Japanese cuisine with a Latin twist. The restaurant complex Baazaar located by the main pool and uniting five eateries: the Italian Barolo Grill; Asian fusion WOK; Fish and Chips restaurant; and the Fresh breakfast area.

Gnocchi with gorgonzola & fresh walnut? seabass or barramundi? Potato cake or mullwara beef rib eye? Big bowls of soupy noodles to an exquisite chocolate confection, rounded off with a drink in the equally elegant Baazaar Bar, where the resort’s resident GIN DOCTOR seek remedies for sober patients and does so much more than just writing prescriptions.

To swim or not to swim? To cruise or not to cruise? Decisions, decisions. How would we ever cope? After a day’s lounging by the pool and sea-side, I chose to get a little more active with an early morning gym session. If you’re with family or friends, a game of tennis will enliven supper debates over who’s the closest thing to Nadal.

Sadly, my stay at Amilla Fushi came to an end. We boarded the sea plane and as its propellers whir to life, we waved and exchanged goodbyes with the resort staff until we disappeared from sight. It still feels like an endless daydream.