The Islandchief, Travel Tabloid 20 | March Issue 2018 by The islandchief

VOL 20 | MARCH 2018 | www.islandchief.com

A Gastronomic Journey with Chef Lucas Leonardi Varin -PAGE: 12

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

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ISLAND PRESS

ALDO CADAU

ASSIGNED AS GILI LANKANFUSHI’S NEW EXECUTIVE CHEF

he Maldives’ original luxury Ecoresort, Gili Lankanfushi, has announced its appointment of Aldo Cadau as the island’s new Executive Chef.

in some of the world’s finest restaurants from Hotel Cervo, Restaurant La Mola, Baia-Blu and Aqua in his homeland, and subsequently trained at Four Seasons Hotel Milan, Italy. From Italy, he went further afield to Japan, Chef Aldo tags the Gili Lankanfushi team in the UK and Russia, followed by his first two an exciting phase of the island’s gastronomic years in the Maldives at Four Seasons Hotel journey, as he initiates new developments in Landaa Giraavaru Maldives. the resort’s restaurants, news of which will be announced in spring 2018. From his first stint in the Maldives, he travelled the Middle East for two years, Chef Aldo will oversee operations of the working at the Four Seasons Hotel Doha, Main Restaurant and Gili Lankanfushi’s Qatar and assisting with the opening of the other dining destinations, By The Sea - a Four Seasons Hotel in Saint Petersburg and Japanese fine-dining restaurant specialising Qasr Al Sarab Resort by Anantara in Abu in exquisite sushi, Fini Foni - a poolside ice Dhabi. Prior to joining Gili Lankanfushi, cream parlour and the Overwater Bar, in Chef Aldo was Executive Chef at Jumeirah addition to destination dining experiences Dhevanafushi, also in the Maldives. and in-room villa dining. Bringing a wealth of international influences “Having worked with Aldo previously, and impeccable standards of service to Gili I am very excited for him to bring his Lankanfushi, Chef Aldo looks forward to wonderful culinary-talent and culture to introducing sand oven cooking techniques the island. He has an intrinsic respect for to the island, the first of its kind in the food and ingredients while being a natural Maldives, inspired by the subterranean creative, always delivering memorable cooking techniques he learnt in the Middle dining experiences for his guests.” Says East. Chef Aldo will also continue to develop David Stepetic, General Manager of Gili Gili Lankanfushi’s impressive Organic Lankanfushi Vegetable Garden, one of the largest in the Maldives, to expand the raw, vegan and “We look forward to working with him to vegetarian options available for guests. grow Gili Lankanfushi’s reputation as one of the Maldives finest gourmet destinations.” Located in the North Malé Atoll, Gili Lankanfushi opened in 2000 as the original In addition to running the resort’s over-water resort, Soneva Gili. In 2012, restaurants, Chef Aldo will be in charge the island was acquired by HPL (Hotel of the island’s imaginative evening dining Properties Limited), a Singapore-based experiences, including Passage through India company investing in hotels, lifestyle and and Mediterranean Spice Souk, as well as the properties around the world. Gili Tasting Journey, a unique experiential introduction to the Gili Wine & Dine Voted number one hotel in the world by offering. TripAdvisor in 2015, Gili Lankanfushi is an easy 20-minute speedboat transfer Hailing from Sardinia, Chef Aldo’s culinary from Malé international airport. Set in the passion started in his mother’s kitchen, middle of its own lagoon, guests enjoy a helping her make fresh pasta, pastries and barefoot existence with 360-degree views bread. His father reared pigs and sheep and of the Indian Ocean. Gili Lankanfushi’s taught him how to make prosciutto sausages 45 overwater villas, including the vast and and cheese, instilling the importance of secluded Private Reserve, offer unrivalled food’s provenance from a very early age. privacy. Inspired by his upbringing, Chef Aldo continued his culinary journey and trained at the Hotel Institute in Arzachena, Italy. From there, he quickly moved up the ranks

Rates at Gili Lankanfushi start at $1,440 per night on a room-only basis, based on double occupancy.

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ISLAND PRESS

LUX* SOUTH ARI ATOLL

CONTRIBUTES TO MALDIVIAN THALASSEMIA FUND THROUGH THE TREE OF WISHES

n activity held twice weekly, the Tree of Wishes is inspired by Japan’s ancient Tanabata festival wishing trees, where guest will be given an auspicious red ribbon to write their wish before tying it around the branches of a banyan tree. This also creates an opportunity for guests to contribute by placing a voluntary donation at a dedicated area near the tree where all offerings received will be given to the identified charity organisation.

a great honour and it is a cause for which we feel very passionately about. Our guests participation through sharing their wishes and their support of the Maldivian culture and people has made this donation possible and we remain committed to making sure our local friends and family here are able to celebrate life.” said Jonas Amstad, General Manager of LUX* South Ari Atoll.

With the aim of improving the services provided to patients suffering from this Every guest whom participates in this event, hematological disorder, the resort and the automatically becomes part of the annual Maldivian Thalassemia team have signed an Tree of Wishes Lucky Draw where one agreement allowing both parties to interact on a greater scale generating ways to foster ribbon will be picked at random and the cooperation among medical institutions. The lucky owner of the selected ribbon will win charity support offered by the resort enables a complimentary holiday to any property within LUX* Resorts and Hotels portfolio. the Maldivian Thalassemia Fund to cater for more patients with dedicated initiatives “Being able to support our Maldivian friends to promote blood donation throughout the country. and local communities in this beautiful destination through our Tree of Wishes is

THE SMALL MALDIVES ISLAND CO. LAUNCHES UNPARALLELED BENEFITS PROGRAM

Maldives Aficionado is a benefits program that was founded on the idea of giving travellers a true insider’s guide and a hassle-free vacation that supersedes all expectations. “We attract travellers who like to connect emotionally through local specialists and have an experience far from generic” says CEO and Curator, Mark Heir.

visit is then rewarded with unmatched benefits, bringing The loyal members are rewarded with upgraded to life holiday fantasies and ticking all travel bucket lists. experiences, complimentary offers, special packages on a number of services, and value added home away from home benefits. From weekly sunset cruises, VIP A tailor-made itinerary filled with activities that truly reflects the Maldivian culture and traditions is ensured invites to all TSMIC events, discounts on diving and by an experienced team dedicated to each visitor. From excursions, to free treats like spa treatments, internet uniquely Maldivian activities such as island hopping to packages and seaplane transfers, the program is second to none. breathtaking private islands, bait fishing, luxury speed boat transfers and over the top 135-meter yacht rentals, to exclusive 1OAK events, rejuvenating spa time, there is The Maldives Aficionado is the true gateway to paradise. no request too grand for Maldives Aficionado. A ticket to a once in a lifetime experience that can be relieved and upgraded with each visit to TSMIC’s breathtaking resorts. “We want our loyal guests to feel Being an “Aficionado” definitely has its perks. The TSMIC Ambassador title is awarded to members who special and valued, and what better way to do that than participate in this referral program with redeemable spoil them even more with the Maldives Aficionado benefits accumulated through a 3-tier point system benefits program”, Mark Hehir, CEO & Curator, TSMIC. classification:

The membership program unlocks the ultimate VIP experience through an exclusive concierge service guided by experts who know the island by heart. Each

• • •

he Small Maldives Island Co. (TSMIC) strives to give each island castaway a dream vacation in each of the three exquisite resorts: Huvafen Fushi, Amilla Fushi and Finolhu. With the launch of Maldives Aficionado, a special concierge service and benefits programme built on loyalty and passion for luxury travel; the ultimate Maldivian experience will never be the same.

Coral (29 points) Plankton (30-50 points) Manta (51+ points)

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TOGETHER, WE BRING YOU MORE OF THE WORLD

AMERICA HOUSTON LOS ANGELES NEW YORK (JFK) SAN FRANCISCO

Singapore Airlines (SQ)

SilkAir (MI)

EUROPE AMSTERDAM BARCELONA COPENHAGEN DÜSSELDORF FRANKFURT ISTANBUL LONDON MANCHESTER MILAN MOSCOW MUNICH PARIS ROME STOCKHOLM ZURICH

WEST ASIA & AFRICA AHMEDABAD BENGALURU CAPE TOWN CHENNAI COIMBATORE COLOMBO DHAKA DUBAI HYDERABAD JOHANNESBURG KATHMANDU KOCHI KOLKATA MALÉ (MALDIVES) MUMBAI NEW DELHI THIRUVANANTHAPURAM VISAKHAPATNAM

Singapore Airlines and SilkAir

SOUTHEAST ASIA BALIKPAPAN BANDAR SERI BEGAWAN BANDUNG BANGKOK (SUVARNABHUMI) CEBU CHIANG MAI DA NANG DAVAO DENPASAR (BALI) HANOI HO CHI MINH CITY JAKARTA KOH SAMUI KOTA KINABALU KUALA LUMPUR LOMBOK LUANG PRABANG MAKASSAR MANADO MANDALAY MANILA MEDAN PENANG PHNOM PENH PHUKET SEMARANG SIEM REAP SINGAPORE SURABAYA VIENTIANE YANGON YOGYAKARTA

NORTH ASIA BEIJING CHANGSHA CHENGDU CHONGQING FUKUOKA FUZHOU GUANGZHOU HIROSHIMA* HONG KONG KUNMING NAGOYA OSAKA SEOUL SHANGHAI SHENZHEN TAIPEI TOKYO WUHAN XIAMEN SOUTHWEST PACIFIC ADELAIDE AUCKLAND BRISBANE CAIRNS CANBERRA CHRISTCHURCH DARWIN MELBOURNE PERTH SYDNEY WELLINGTON

26th & 27th July 2018, Taj Samudra, Colombo, Sri Lanka

Tourism, Trade, Talents & Tastes More info: +960 7980088 mail: manager@highriseint.com

www.highriseint.com

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AVIATION NEWS

SILKAIR

MOUNTS MORE FLIGHTS FROM MALDIVES

ilkAir will be operating four additional weekly flights to the Maldives from 27 March 2018. Together with Singapore Airlines, there will be a total of 18 weekly flights to Maldives.

SilkAir launched its inaugural flight to Maldives in October 2015, starting with a four times weekly frequency, before increasing to daily flights from October 2016. With the upcoming additional flights in March, SilkAir will be operating 11 times weekly to Maldives, reinforcing its strong confidence in inbound travel to Maldives. With 18 weekly flights, passengers will now have more opportunities to connect to over 130 destinations in the combined Singapore Airlines, SilkAir and Scoot network. These additional flights will provide more options for a seamless connection to several destinations, including Adelaide, Perth, Wellington, Canberra, Shanghai and Tokyo. Adil Moosa, Managing Director of Maldives Airport Company Limited, welcomed the additional flights, saying it will offer an excellent increase in connectivity for international visitors to Maldives and to the many well-known resorts which Maldives is famous for. Velana International Airport (VIA) is currently going through an investment of over USD 1 billion to transform VIA into a world class airport and we are looking for future growth of airline business in the coming years.

Details of flight numbers and schedules for services between Singapore and Male are as follows (timings listed are local):

“To hear that this level of frequency is going to become part of their year-round schedule from 27th March is very good news. The SilkAir service has grown in strength since it commenced in October 2015 with four return flights per week. It attracts Chinese, South East Asians, Japanese and Australian passengers, which account for almost 40 per cent of all international visitors to Maldives”

Singapore (SIN) to Male (MLE) Flights Flight Days of Operation Departure Arrival Operated by MI482 Daily

Services from 27 March 2018

SIN 1005 MLE 1150 SilkAir MI484 Tue Wed Thu Sat SIN 1100 MLE 1235 SilkAir SQ452 Daily SIN 2045 MLE 2210 Singapore Airlines Male (MLE) to Singapore (SIN) Flights Flight Days of Operation

SilkAir’s Chief Executive, Mr Foo Chai Woo, said: “The Maldives is a popular travel destination offering great beauty both above and below the water, with its stunning white sand beaches and equally beautiful underwater world. We are glad to be able to join the Singapore Airlines Group network to bring travellers from around the Departure Arrival Operated by MI481 Daily MLE 1250 SIN 2040 SilkAir MI483 world to this picturesque island destination. We are confident that passenger traﬃc to Tue Wed Thu Sat MLE 1335 SIN 2140 SilkAir SQ451 Daily MLE 2325 SIN 0710 +1 Maldives will continue to grow steadily with the additional flights.” Singapore Airlines

QATAR AIRWAYS’

LATEST PROMOTION INVITES PASSENGERS TO ENJOY BREATHTAKING EXPERIENCES AND BENEFIT FROM EXTRAORDINARY OFFERS

ilkAir will be operating four additional weekly flights to the Maldives from 27 March 2018. Together with Singapore Airlines, there will be a total of 18 weekly flights to Maldives.

Details of flight numbers and schedules for services between Singapore and Male are as follows (timings listed are local): Services from 27 March 2018 Singapore (SIN) to Male (MLE) Flights Flight Days of Operation Departure Arrival Operated by MI482 Daily SIN 1005 MLE 1150 SilkAir MI484 Tue Wed Thu Sat SIN 1100 MLE 1235 SilkAir SQ452 Daily SIN 2045 MLE 2210 Singapore Airlines Male (MLE) to Singapore (SIN) Flights Flight Days of Operation

SilkAir’s Chief Executive, Mr Foo Chai Woo, said: “The Maldives is a popular travel destination offering great beauty both above and below the water, with its stunning white sand beaches and equally beautiful underwater world. We are glad to be able to join the Singapore Airlines Group network to bring travellers from around the world to this picturesque island destination. We are confident that passenger traﬃc to Departure Arrival Operated by MI481 Daily MLE 1250 SIN 2040 SilkAir MI483 Tue Wed Thu Sat MLE 1335 SIN 2140 SilkAir SQ451 Daily MLE 2325 SIN 0710 +1 Maldives will continue to grow steadily with the additional flights.” Singapore Airlines

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Emma Hack

A Rare Bird of Creativity and Design

The island chief was honoured to meet with the world renowned artist, Ms. Emma Hacks on her recent visit to Huvafen Fushi where she was showcasing her amazing talents live to guests and visitors. As we dwelled deep into conversation we asked her some questions regarding here career, technique and inspirations to which she answered with the same grace and ﬂair from which she produces her art.

Tell us a little bit about how you got inspired you to become an artist?

had to come up with this new idea and this new way of creating. Maybe more on the skin then on the canvas. And people used to think I was crazy. But now its good, people love it. And I found out later, that there were people doing the same thing around that time but they weren’t aware of me and I wasn’t aware of them. So it’s very interesting.

To me it’s funny because people always ask me when did you become an artist, because for me I think you are always an artist. Every child is an artist. You know, as a child we always sit, play and create things. I think there is a point where people sometimes stop being an artist. But luckily I just What sort of career would you kept on going. I have always been have pursued if you didn’t become an artist and I have always strived an artist? to be one. I would have been a fashion I kind of started body painting designer because I always loved when there was no one in Australia design or maybe a florist because doing it and there was no internet. I love flowers. But I think being a It was 28 years ago. So for me I florist may not work for me because

9 I don’t like to stay in the same place all the time, I get bored very easily. So I always like to travel and this inspires me more. Even after a trip like this to Maldives, I will be like oh, so many more ideas.

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on how they will be reacting to your art here in Huvafen Fushi?

I have done live body art all around the world and all the time people are so amazed, they love to interact with me when I am When you are body painting, what sort of creating and ask a lot of questions about you messages do you try to convey out of it? know how it feels like and about what else I can paint and things like that. I expect the My work is very much about nature, the guests to be quite open and coming over to environment and looking after it as it is me to talk and hopefully even participate very important to me. I live in the country with me. I have been watching people you of Adelaide in south Australia. So in the know, watching their personalities and there country I am always surrounded by birds is a couple here who would probably jump and animals. We have koalas in our trees. I at the chance. have a big kangaroo that comes up in to our backyard all the time. It is very much about How do you feel about this experience, looking after the nature and not taking it showcasing your talents here in one of the over. most iconic resorts in the Maldives? What kind of themes are you going to apply to your future paintings?

I think this place is amazing. As you know I love nature so to amaze audiences in this beautiful place is very relaxing, doesn’t I don’t know. Sometimes I have many ideas feel like I am working. For me it is such a but I wait for the right time and movement pleasure to work here and I thank Huvafen to do things. I create an art form not simply Fushi for having me. It’s very inspiring to be as a decoration but with a meaning so there here and hopefully I will get to come back will always be a theme for my paintings and again. there is always an idea of what I want to say. Emma hack is an Adelaide-based artist working in the unique medium of body What sorts of day to day challenges do you paint installation and photography. face in your career? Exhibiting extensively throughout Australia since 1999, Emma’s astounding If I have a good model, then it’s okay but artworks have since captured the attention sometimes I feel like maybe they don’t look of collectors and art lovers worldwide. after themselves or they don’t eat enough and then they faint *chuckles* Well that’s Best known for her Wallpaper series not very good. But I haven’t had this happen (2005-2010)-in which she painstakingly to me for many years now so that’s been a camouflaged the human form by hand relief. painting her models into the remarkable designs of the late Florence Broadhurst. A normal artist would usually draw for over Emma Hack’s diverse artwork collections a few hours and then they can stop and then draw inspiration from the unique they can paint a bit more the next day or Australian flora and fauna, as well as the following day. It might take 3 months Oriental influences. for them to create a painting or even up to a year, but the hardest thing for me is that I Emma has received great acclaim for her have to create it all in one sitting. Meaning I refined body paint camouflage technique; have to create within 15 hours and that’s the through a combination of painting on amount of time I usually spend on an outlet. canvas, body painting and studio-based So it’s never really completely finished in my photography, her work evokes a rich array mind. of visual narrative and magical realism. Tell us little bit about the art collection that you have recently launched?

Huvafen Fushi is a luxurious resort located in the North Malé Atoll in the Maldives. It features lavish overwater The most recent one that I have launched and beach bungalows with private pools, is called the Flight of Fancy. Flight of fancy 6 dining outlets, a spa, an infinity pool is a saying where the unbelievable is true. I and a yoga pavilion for guests seeking like camouflaging the model that I paint on ultimate relaxation. to the background so you cannot see them while holding the natural birds. And the backgrounds are also all made from natural Huvafen Fushi is a 30-minute speedboat foliage, we have the flowers and the Palms ride from Male International Airport. and then the model painted. An alternative seaplane journey takes 15 minutes. What were your expectations of the guests

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A Gastronomic Journey

with Chef Lucas Leonardi Varin As the island chiefs journeys across Maldives takes a stop at Amilla Fushi, one of the most chic and happening resorts in the Maldives located just 30 minutes from Malé International Airport or a 15-minute flight to Dharavandhoo Domestic Airport in Baa Atoll. Amilla Fushi which means ‘My Island Home,’ effortlessly conjures a luxurious ‘homecoming’ feeling for first timers and old friends alike. The luxury resort is located in the UNESCO Biosphere Reserve of Baa Atoll, one of the 26 natural atolls in the Indian Ocean and offers guests a choice of island homes that hover over crystal clear waters, nestle amongst lush tree tops or hug the shores of pristine white sand. Soaking up on the beautiful scenery and the scrumptious food the island chief chanced upon the opportunity to have a brilliant conversation with Chef Lucas Leonardi Varin, the Executive Chef at the resort. As we discuss his humble origins into the gourmet world, we learn a lot about him and the philosophies for food at work in Amilla Fushi.

How did you first get inspired to become a chef?

job but I choose this. Tell us about an accomplishment that you are extremely proud of in your career.

Katy Perry, I couldn’t believe it.

There are more than 10 different The inspiration comes from my mother. restaurants and bars in this resort. As the She is not a professional but she cooks Executive Chef, I have the opportunity very well and she can cook different to be creative for the various outlets that kinds of food from different countries. In France, I worked in a few Michelin have individual identities. From our I grew up with distinctive flavours at starred restaurants, so this is a big thing signature restaurant Feeling Koi to WOK, home. Eating food from France, Italy, for me. When I arrived in France, the first The Fish & Chip Shop, Borolo Grill and Brazil, Japan and so many other countries thing I realised was how big a challenge Emperor Beach Club, I get to showcase which were all cooked by my mother’s it is for every chef to get a chance to work my talent to the fullest. I can play and two hands. This experience was one that in a Michelin starred restaurant as such, enjoy with ingredients and our offerings, deeply inspired me to become a chef. I this was a big accomplishment for me. as I love what I do. (chuckles) don’t have any limits. Even as a little boy I was encouraged to try any kind of food When you work in a Michelin starred How many people work under you? and was introduced to new tastes always. restaurant, they give you three days to How do you inspire and mentor them? And this opened my mind to try different prove if you are good enough to work things and to explore various styles of at this level, I worked until I became a At the moment, I have more than 60 team cooking. sous chef as I proved to them how skilled members who work under me which also I was. After that I discovered my first includes our canteen team. We have a big Was there any other profession that you position as Chef de Cuisine in St Barths team for the canteen, as we cook for more wanted to pursue before you started in the Caribbean. than 400 islanders for breakfast, lunch your journey into the culinary world? and dinner daily. Then I was involved in the re-opening Before I started working in the kitchen, of a five star hotel in St Barths in the It is a big challenge to keep all the for more than six years I worked as a Caribbean and it was very successful. islanders happy. I manage a diverse team project manager. I made projections to We achieved more than 60% of revenue of more than 12 different nationalities in build hangars and houses using computer compared to the year before. The guests’ the kitchen. This is always a big challenge software like auto cad. I was doing well feedback was amazing and the hotel saw because how I approach and manage the but I knew that this was not my passion some of its best years at that time. I am team also depends on where they come so at the same time, I started working really proud that I was a chef of that hotel from. I cannot use the same management in the weekends for chefs and met some and one of the key players in the restyle with everybody. Like I have some trainees and some barmen. Meeting these opening that took it to new heights. islanders who are from France and people made me realise that this was the they have worked in Michelin starred career I wanted to pursue. How did you feel upon being hired as an restaurants. So I cannot execute the same Executive Chef in Amilla Fushi? management style I deploy with someone I went to a university of gastronomy for from Thailand for example. two years in Brazil. Once I finished that, I felt very excited upon receiving the I moved to France and then started my opportunity because Amilla Fushi is I have worked in Thailand before I work in this profession. I had a profession popular amongst many celebrities. Every started working here at Amilla Fushi, so I before I became a chef. But I am more of year we see new celebrities staying with know the difference in temperaments, in a pro in what I do now because this is my us and when someone told me we had character and this is something anyone passion. I could have worked for another guests like Orlando Bloom and who manages a team would know as well.

I have worked in more than five different countries so I have the experience to work with team members from different countries, nationalities and culture. What I always say to everybody is that I believe in everybody. Anyone can do a task or job, they just have to believe in themselves, on what they can do. Whenever anyone truly believes this, it creates a bit of magic in themselves. How do you go about developing a menu? What do you consider when creating a new menu? Many things come to my mind, because I have to cater to so many outlets (chuckles). First, you have to think about the concept of the restaurant, geography of the guests, where they are coming from and also about the sourcing the ingredients, guest’s feedback and to ensure the quality of the product. It is like you visualize first and then make it happen. Here in Maldives everybody thinks it’s a challenge and it’s challenging to find the right ingredients but it’s actually not that hard. We can order from anywhere, all around the world so all you have to do is look for a balance between the quality, the timing and the cost. How do you try to meet the rising demands for varieties of food from tourists who visit the resort? In this resort, it’s quite easy for me because the resort provides different

options in different outlets so the guests are never bored. They have more than eight different cuisines of restaurants. The guests can enjoy something new every day in our restaurants. We also create something new, something different for our guests every now and then which Is very good for us and very interesting for the guests. We have some pop-ups during the year like we have a Japanese chef coming here, we have also Gordon Ramsay’s team with Bread Street Kitchen restaurant; so that keeps our offering to the guests fresh as well, with visiting chefs. And we are looking at working with more cultural and talented chefs in the world. It’s always interesting for the team to keep learning as they are be a part of our creativity for the guests. We keep the interaction between the guests and the team open, which is very important to best explain our dishes. As I have mentioned before I have islanders in the kitchen from more than 12 different nationalities. So we make sure if the guests come here to eat Indian food, the Indian chef is the one who prepares it. If the guest wants Sri Lankan or a Maldivian dish, the Sri Lankan or the Maldivian chef will prepare it and so on and on. This is exciting for us and when we explain it to the guests they get excited too because they know that they are tasting the food of any country of their choice made by the hands of the chef that belongs to that country. With food trends changing so rapidly these days, how do you keep up with what’s going on in the gourmet world?

In today’s world, it is quiet easy with the internet to stay updated but I also am in touch with the other chefs in the world. We always share ideas and make adjustments. And they come from different countries and know different ingredients, techniques and flavours and as we all believe that working in the kitchen is all about exchanging and sharing the knowledge and experience we have so we do that. We try and follow the trends here in the middle of the sea but we also keep in mind what is going on around the world as our guests are coming from all over the world. When you are a chef you will always try to create something new while you’ll also try to create your own trend. I try to bring everyone in my team to be part of the menus when it is created. It is not like I make the menus and tell them to do everything my way. We work together as a team and create menus in a way that they can also share their ideas and give feedback. So in the end, when the dishes are prepared, it has touch of everyone in my team.

it is cooked and served to the guests, is our best, is THE BEST! First, we try everything before serving it and if everyone likes it, it’s ready to be served. The sourcing of the ingredients is also a big part of quality control. We have different suppliers so we try different products and techniques while experimenting on how we can use the ingredients properly and prevent wastage. This is a big thing. It’s not like that the guests order, we cook and serve. No, there are many tasks behind it. This is also an important part but at the end we always try everything before being put in the menu and if we like it, its there to stay. What do you think of the Maldivian Cuisine? Is there any dish that you like or know how to prepare? Currently I don’t know how to prepare step-by-step a Maldivian dish but to be honest the Maldivian cuisine is very interesting. It includes a lot of spice and is bursting with flavours. I really like the Maldivian breakfast dish which includes tuna, some shallots and spices.

What do you do to ensure the quality of food going out to customers? Being able to work in so many different countries, I try my best to provide the I work very closely with the chefs. I guests with the local cuisines of the believe in them and I make sure that they country that I work in as a part of my are comfortable enough to share with me local experience. So we try to serve them if the dish being prepared will be better with at least one Maldivian dish for if they make it like one way or the other. breakfast, lunch or dinner. Only one man cannot manage everything, the team work in the kitchen is important We also have a Maldivian buffet night to ensure the quality of our food and with live entertainment, to make it a brand. We have open communication in complete Maldivian experience. the team so we are able to work together and assure the quality of the food before

How does it feel to work in Maldives Compared to other countries? Most of the time people think we are here on holiday! (chuckles) The location is amazing. The facility of the resort is unique compared to the world. But the work here is challenging especially since guests are visiting Amilla Fushi from all around the world. We sometimes have guests from more than 20 different nationalities at the same time in this resort. So the challenge is to achieve and exceed their expectations. My multinational team also includes locals, I like it; working with them is great. They are friendly, open minded and the life style that they have, is always so relaxed. They know why they are here. Overall, it’s a different experience and working here is just great. What do you do in your free time? During my free time, I go to the beach with my wife and my son. They are living here with me. I also try to visit the other islands to experience something different and explore the Maldives a bit more. And also the sea is amazing here, I also go snorkeling in the ocean, it is a truly unique experience here in Maldives, especially Amilla Fushi as it is known for its Blue Hole and the UNESCO Biosphere Reserve. It’s never a dull day in Baa Atoll.

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CURRENT NEWS

AL SHAALI MARINE LAUNCHES LUXURY SPEED BOAT, MAGELLAN 45

l Shaali Marine has launched their newest luxury speed boat, Magellan 45.

cruises even across choppy waves. In addition to being a guest transfer vessel the Magellan 45 can be used for various excursions such as fishing trips, island hopping and dolphins watching.

The new speedboat was introduced the Maldivian market last Thursday by Mohamed Shareef, Operations Manager of Al Shaali Marine ,followed by a short cruise around Al Shaali Marine Maldives Pvt Ltd. ( As Marine Maldives) is a joint venture between Male, with the participation all the local and international media representatives. Al Shaali Marine Dubai and Coastline Investments Pvt Ltd, Maldives.The main branch of AS Marine in UAE was established in 1979 and is considered to be pioneer The Magellan 45 is a luxury speed boat introduced to the Maldivian market as a high of fibber glass boats and yacht manufacturer in the Middle East. end intra resort and guest pick up boat. Featuring a modern design, the Magellan 45 is fully air-conditioned and boasts of luxury seatings sets for guests to seep into the Al Shaali Marine Maldives has been serving Maldives for more than a decade with very best of high-end comfort. the interior ceiling of the boat is beautifully designed it’s top quality fibreglass boats ranging from 8, 17 footer Dingy 21, 24, 34, 36, 37 with blue led light panels to ease guests and to create a comfortable ambience for footer different types of speed boats and 50 footer different types of dhonis while also travel. providing other services such as boat design and manufacturing, haulage, repair, and refurbishment, semi and fully customise solutions, fabricating and welding works, The Magellan 45 which is capable of seating 12 passengers runs on three outboard engine services and rebuilding and completing boat fit-out. motors and designed with Maldivian waters in mind making it perfect for smooth

CENTARA SIGNS AGREEMENT WITH TREEPAY FOR MOBILE PAYMENT SOLUTION as well as attracting more Chinese to our hotels in Thailand and elsewhere.” Says Centara’s CEO Thirayuth Chirathivat. “One way we do this is by improving our service infrastructure. Being able to accept mobile payments is an important component.We look forward to making our destinations more welcoming and convenient for our Chinese guests, and supporting the expansion of Chinese tourism in this region and the world.” According to Centara Hotels & Resorts, this system will begin with Wechat Pay. Chinese tourists are an important market for Centara and mobile payments using apps like WeChat are extremely popular with Chinese consumers. “TreePay will be providing China Payment services to Centara Hotels and Resorts, starting with Wechat Pay mobile payments.” Says CEO of TreePay (Thailand) Ltd.,Suvicha Nalita.

We aim to become an Omni channel payment facilitator providing a single connection for all payment channels and types. Besides our expertise in payment platforms, we also strive to differentiate ourselves in this competitive market.”

entara Hotels & Resorts, Thailand’s leading hotel operator has signed an agreement with TreePay Co., Ltd., a specialised payment facilitator, to develop Centara chose TreePay, a collaboration between CAT Telecom, SKT, and NHN a system to allow Chinese customers to use their mobile phones to pay for KCP, to help it serve its Chinese guests more conveniently. Okura Co., Ltd. will be accommodations and services at Centara properties. the project consultant.The TreePay solution will first be introduced at Centara’s hotels and resorts in Thailand within 2018, then rolled out to the company’s other Centara aims to double its number of properties and become a familiar name for properties. travellers throughout Asia, the Indian Ocean and Middle East. The company bases its confidence on a successful formula of Thai hospitality, excellent food, a variety of formats, and family-friendly hotels, in great destinations. It is also investing in technology to serve customers more eﬃciently through multilingual websites, on their devices, and with high-tech services at Centara hotels. “Our goal to double in size over the next five years will be achieved by serving growing markets better. Our strategies include opening new properties in China

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HRS

EXPANDS INTO THE MALDIVIAN MARKET

RS (Hospitality and Retail Systems) have expanded their presence in the Asia Pacific region by opening an oﬃce in the Maldives.

This idyllic archipelago is ranked amongst the most attractive travel destinations in the world and welcomed over 1.39 million visitors in 2017. The chain of 26 atolls that make up the Republic of Maldives provides a great natural resource for tourism, and the rapidly expanding sub group of ‘eco-tourism’. “As an Oracle Hospitality Platinum Partner we will focus on providing top level IT services to support Maldivian hoteliers and meet their specific needs,” said Joanne Vaughan, founder and CEO of the HRS group of companies. Hospitality & Retail Systems (HRS) is an international company and market leader in IT for the hospitality and retail sectors. For over 28 years HRS have provided innovative management solutions for hotels, restaurants, retail chains, stadiums, spas and fitness clubs. The HRS service portfolio includes pre-project analysis, hardware and software supply, strategic business consulting, solutions implementation & integration, staff training & consulting, 24/7 technical support, together with a wide range of professional customer services.

MATATO

TO HOST A LEADERSHIP PROGRAM EXCLUSIVE FOR WOMEN

ATATO has announced an exclusive program for women in leadership roles and for those who intend to build career in management.

This program is hosted as a part of MATATO initiative for 2018, to empower women in service sectors, especially in tourism related industry. Organised by MATAO, in partnership with McQuire Rens and Jones Sri Lanka, this program will be conducted in Mal’e on 22 March 2018 at Champa Central Hotel. Registration for this program is open till 28 February 2018. Themed as ‘Leadership and Management Skills for Women’ the program will explore the opportunities for women to develop her strength as leaders and management staff, while exploring the areas of assertive communication, dealing with diversity and workplace challenges. MATATO will be inviting Ms. Senela Jayasuriya-Abeyneike, founder of Women Empowered to conduct this one day program. Senela Jayasuriya-Abeyneike is a Transformation Specialist, leadership trainer and an executive coach and has held many positions in leadership and strategy both in corporate sector as well as in the service and advocacy domain. Through her longtime dream Women Empowered, she offers specially designed leadership grooming courses and services for women of all ages, in order to facilitate women to rise to board position and positions of influence, where they can make a bigger and more meaningful impact for self, the business and the society. Her expertise are in Business, Marketing & Brand Communications, Strategy, Presentation & Public Speaking, Personal Branding &Personality Development, Executive Coaching and Customer Service. Maldives Association of Travel Agents and Tour Operators (MATATO) is a non-profit organisation that has been working 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, whistle-blower programs, representation and much more.

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In five lip-smacking ki flavours fl

• Veggie Twist • Peppy Tomato • Chinese • Classic Masala • Italian Research shows that diets high in fibre help in weight management. Oats are a high fibre wholegrain breakfast and hence a smarter option than refined cereals. Saffola encourages you to exercise regularly, follow a healthy lifestyle and consume a diet low in saturated fat, cholesterol and sodium to keep your body fit. *As per study dated July 2016. Creative Representation.

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78 is a beautiful beach front property located in Hulhumale Island. H78 provides 24-hour front desk operations and the property is fully equipped with free Wifi access.

The hotel has its own transportation and facilities and can pick up guests from the airport. Complete with marble bathrooms and modern décor with a wooden wallpaper finishes all of the 15 bedrooms at H78 aim to inspire and provide guests with comfort and relaxation. Each air-conditioned room at h78 comes with a flat-screen TV, comfortable chairs and a beautiful tinted glass balcony. The marble bathrooms are spacious and feature a shower, private bathroom and comes with free toiletries. slippers, bathrobes and toothbrushes. The rooms also provide a large spa-cious area in the wardrobe to store your luggage and dry cleaning services are also available.

H78 A STYLISH

BEACH FRONT PROPERTY AT HULHUMALE

At h78 snacks, food and drink are never a few steps away with its own multi cuisine restaurant “catch 78” located on the ground floor. The Menu is not only vegetarian friendly but the wonderful chefs and waiters are always prepared to cater to any dishes that guests could possibly think to munch on. Catch78 beautifully extends to an outdoor dining area set up right on the beach where guests can en-joy the beauty of the sun rise and sunsets while having their meals. The multinational team at h78 al-ways go out of their way to make guests feel as comfortable and at home as possible. At h78 barbecue facilities and a wide variety of excursions and activities can be arranged via the re-ception. Excursions and activities range from fishing trips, gym access, tours, snorkelling cycling , div-ing and much more. Given its prime location H78 lets guests have an adventure of their own and to really soak in on the local culture at their own pace while having the opportunity to explore the raw beauty of what The Maldives islands have to offer. “We believe that a stay in our hotel should not just be a stay but an Experience. So join us for a fabu-lous dinner or just for a drink at our rooftop restaurant with stunning views of the ocean for a tranquil and relaxing experience.” Reeds a statement by H78 Furthermore being strategically located near the airport doubles as a plus point given the only bar in the area is also readily accessible via the bus or through the hotels transportation to Hulhulhe island Hotel. The hotels accommodation in its elegance and individuality offer you the ultimate in comfort and re-laxation in Hulhumale’ making it Ideal not only for a quick transit but for business and leisure as well.

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Bodufolhudhoo A Turquoise Dream

Photo Credits: www.facebook.com/pg/Dynamyst We set off on a two-hour speedboat journey across the waters from Malé with Some look in the shorelines of the Caribbean stops at the Airport, Rasdhoo, Ukulhas and Velidhu Island Resort before docking at Bodufolhudhoo, a small, secluded island nestled in the tranquil heart of Alif Alif Sea. Some search the eastern coast of Central Atoll, surrounded by crystal-clear, calm waters, with the deep-orange sun on the horizon, – the only thing between me and the edge of the world. It was the beginning America. Others are convinced they’ll find it in of my trip into the ultimate weekend adventure. South Thailand. Some believe it’s off the coast of East Africa. Or perhaps the Philippines – could Overview it be hiding in the Philippines? Me, I’ve focused For those who want to escape the hustle and bustle of the work week, and unplug technology and the daily dashing about, this island couldn’t be more perfect to my search on that cerulean-and-elusive tropical from relax and reconnect with nature. Bodufolhudhoo boasts five guesthouses, three food outlets, a large children’s playground to keep the little ones entertained during their paradise hidden in Alif Alif Atoll between the eventful days and of course the sun, sea and sand to enjoy. islands of Mathiveri and Ukulhas, where coconut While this is all to be expected from any resort or inhabited island in the Maldives, palms recede a half-moon of white sand at its Bodufolhudhoo is breaking with tradition by targeting families and groups of friends, rather than just honeymooners, with its chilled-out vibe and outdoor southern end… dining experiences. Perhaps the most impressive part of the island, though, is its

friendly people, who are constantly there to help with any requirement or concern. The islands’ natives care a lot about their beaches and its pristine environment. Bodufolhudhoo is also the first island in the country to ban plastic bags in favor of fabric versions, resulting it to be one of the most cleanest islands in the region. Although the first guesthouse opened for business three years ago, the islands’ residents are very keen to develop their island as a major tourist hotspot in the future.

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Accommodation Holiday Village Retreat is a four-bedroom guesthouse and only 5 minutes from the beach. Each room features a balcony with a garden view and a seating area, and boasts traditional Maldivian design elements and local handcrafted details. Every room also has an en-suite bathroom with shower and bath amenities, as well as cable television and a minibar. From there you can request a turn-down service. The guesthouse also has a shared lounge, a garden filled with a wild assortment of tropical foliage plants, a 24-hour front desk and free WiFi access. The rooms are slightly smaller but it is the perfect cozy size to contentedly snuggle after a long day’s wandering at the beach. For the best of both worlds, there are two hammocks hanging between palm trees at the garden that provides a place for guests to unwind and tune in to the soothing rhythms of the waves crashing on the nearby beach.

pear below the horizon. y” while watching the sun disap Sip an exquisite rukuraa “todd

What to do

Holiday Village Retreat.

Food and drink The focus is on regional dishes, including locally sourced seafood, there are treats from barbecued lobster that’s sure to impress to a to-die-for grilled fish incorporating Maldivian influences. Even the fussiest of eaters would be satisfied here; the chefs at the kitchen are more than willing to accommodate your needs. Breakfast is served all day with options such “roshi” and “mashuni” or french toast with honey to fuel you for the day’s activities.

The dinne

national cuisine. Maldivian dishes as well as inter r buffet consists of traditional

The island also offers three culinary choices: Two restaurants and a small tea shop apart from in-house dining at the Holiday Village Retreat guesthouse. The two restaurants offer a fine choice of local and international cuisine for breakfast, lunch and evening meals as well as snacks, smoothies, shakes, frappes, and mocktails. The tea shop offers a range of Hedhikaa “short-eats” and local delicacies with tea, coffee, and cool drinks. While Maldives is a Muslim country that limits the consumption of alcohol, it is banned on all inhabited islands and are only permitted for tourists in resort islands and liveaboards. However, a floating bar is located just 5 minutes from a speedboat nearby the island providing alcoholic beverages, and are also available for consumption in the nearby resorts, Nika, Velidhu and Gangehi. While the beachfront is only a stones throw away from the guesthouse, should the heat gets too much, you can retreat into the shade for a mocktail or fresh juice and borrow from the bookshelf.

Turn your catch of the day into

the delicious taste of the day.

Apart from relaxing and soaking in the beauty of this serene island, you can take part in one of the many activities at Bodufolhudhoo, such as snorkeling, scuba diving, fishing, picnic island excursions, resort trips, dolphins, manta rays and whale watching. The island’s geographical location is responsible for its spectacular marine life, bordered by an exotic house reef, providing home for hundreds of species of multi-colored fish. The guesthouse offers daily snorkeling trips led by experienced divers that will make the most nervous swimmers feel comfortable, the island also has its own dive center for hardcore dive enthusiasts. For adventureseekers, customized motorboat trips can also be arranged to venture the neighboring inhabited and uninhabited picnic islands or to visit the nearby “finolhu” sandbank. There’s also a yoga pavilion offering spectacular views of the Indian Ocean and breathtaking sunsets. So, whether you are 10, 40 or 70, seeking pain relief or relaxation, there really is something for everyone and if you don’t feel quite Zen enough, try sunset fishing and cook whatever you catch on the grill.

’s most beautiful creatures. Come eye to eye with the ocean

You really can’t help but unwind in this untouched piece of Maldivian paradise. The island’s slow pace will have you forgetting emails and phone calls in no time. Your first point of contact is your Guest Experience Manager at Holiday Village Retreat who will bring out your inner child and will soon become the smiling face you look forward to seeing each day, and the unspoiled views are quite possibly the best of any island in Alif Alif atoll. Bodufolhudhoo is paradise found.

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