Hotelier Maldives - Issue #53

BUGGY BATTERIES

6VOLT & 8VOLT

DEEP CYCLE

Provide Provide

One-Stop One-Stop Logistic Logistic Solution Solution Sea Freight Air Freight Sea Freight Customs Air FreightBrokerage Warehousing Customs Brokerage Project Cargo Handling Warehousing Atoll Container Express Service Project Cargo Handling Reefer LogisticsExpress Service Service Atoll Container Consolidation Reefer Logistics Service Consolidation

CONTENTS

14

COVER STORY

THE TOUCHLESS REVOLUTION

20 30 THE GM’S VIEW

INTERVIEW WITH BRAD CALDER, GENERAL MANAGER, HURAWALHI AND KUDADOO

7

NEWS & EVENTS

9

GM FORUM

10

EVENT CALENDAR

42

PEOPLE

68

BUYER’S GUIDE

78

LISTINGS

44 F&B

MEET NAVIN SINGH, EXECUTIVE CHEF OF MOVENPICK RESORT KUREDHIVARU MALDIVES

12

4

www.hotelier.mv

THE TALE OF VELIGANDU

33 WOMEN IN HOSPITALITY

ANURADHA ABEYWICKRAMASINGE CORPORATE PURCHASING MANAGER COCOON MALDIVES AND YOU AND ME BY COCOON

TOURISM INDICATORS

ASIA PACIFIC HOTEL TRANSACTIONS TOTAL USD3.7 BILLION IN 1H 2021: JLL

52 F&B EXCLUSIVE: JUDE

PERERA, SOMMELIER, HUVAFEN FUSHI

64 REMOVING BARRIERS HOTEL MANAGMENT

BETWEEN HOTEL TECHNOLOGY, MARKETING AND OPERATIONS

72

HOTEL REVIEW

PRODUCT REVIEW

VILUNÜ: BESPOKE MALDIVIAN SCENTS

66 CONSERVATION

MEETING RAFFLES MALDIVES MARINE BIOLOGIST ON WORLD OCEAN DAY

36

28 CAREERS

EXCLUSIVE

ROSHAN RADHAY, LUX* MALDIVES’ ‘MAGICIAN OF MARKETING’

58

MEET AHMED ‘HANDHU’ RASHEED: JW MARRIOTT’S NEW DIRECTOR OF GUEST SERVICES

48 F&B

THE WONDROUS WINE CELLARS OF THE MALDIVES

DESIGN

MEET ISABELLE MIAJA THE MALDIVES HOTEL DESIGN GURU

55

F&B

74

PRODUCT REVIEW

62

AIRLINES

75

PRODUCT REVIEW

76

SUPPLIERS YOU SHOULD KNOW

EXCLUSIVE: ARUNKUMAR TAMILSELVAN, SOMMELIER, ANANTARA KIHAVAH MALDIVES VILLAS INTRODUCING THE WORLD’S MOST MAGNESIUM-RICH MINERAL WATER - ROI SINGAPORE AIRLINES GROUP COMMITS TO NET ZERO CARBON EMISSIONS BY 2050 MARAZ INTRODUCING HEALTHY AND ORGANIC DRINKS FROM GREENSTONE, AUSTRALIA

69 SUPPLIER NEWS

MAKING TIPPING ABROAD EASY ADVERTISER’S INDEX Sea Gear Asia Forwarding Fluid Wood Products Seara Sports Systems Deli United AS Marine Reollo Enterprises Manta Air

2 3 19 41 57 62 79 80

VILLA HAKATHA FUELING THE FUTURE

ISSUE 53 HOTELIER MALDIVES

5

EDITORIAL

Towards a Touchless Guest Journey Hotelier Maldives Volume 8, Issue No: 53 EDITORIAL Mohamed Mamduh, Managing Editor, mamduh@hoteliermaldives.com Naufal Naeem, Editorial Advisor and Contributor Donna Richardson, Contributing Editor Naza Nazeem, Content Marketing Executive CONTRIBUTING WRITERS Aminath Zahir, Noah Davis, Laura Williams, Mohamed Shafraz Hafiz

Dear Readers, Welcome to issue 53 of Hotelier Maldives.

Contactless tech pre-dates the COVID-19 pandemic. However, the crises accelerated the adoption of new technologies in the hospitality and travel industry.

In our cover story for this issue, contributing editor Naufal Naeem ‘re-imagines’ the old ways by looking at the changes that the COVID-19 pandemic has necessitated in how we interact with each other. For hoteliers and the hospitality industry in general, ensuring a safe guest journey and establishing trust and safety with our guests is paramount.

As the tourism and travel industry regain momentum after reopening borders, we see that total arrivals for the year has surpassed the half million mark and if there are no further surges of COVID-19 cases, we can look at a hopeful ending for the year.

In our regular segments we feature Brad Calder, GM at Hurawalhi and Kudadoo Maldives in the GM’s view segment, ‘Handhu’ Rasheed in Careers, Anuradha Abeywickramasinghe in Women in Hospitality and Roshan Radhay in an exclusive interview.

We also have a very special resort review featuring Veligandu Island Resort in this issue and a feature looking at the ‘Wondrous Wine Cellars’ in the Maldives resorts.

In product reviews and supplier news we have reviewed beverages newly introduced to the market and interview Andrei Starchenko who recently developed an App that helps you to tip staff without cash.

If you would like to comment or publish an opinion article, please email them to mamduh@hoteliermaldives.com or info@perspective.mv

LAYOUT DESIGN & COVER ARTWORK Ali Riyaz PHOTOGRAPHS COURTESY OF THE FOLLOWING: Velana International Airport, S Hotels and Resorts Public Company Limited, Taj Exotica Resort & Spa, Veligandu Island Resort & Spa, LUX* South Ari Atoll, LUX* North Male Atoll, Hurawalhi Island Resort, Kuredu Resort Maldives, Raffles Maldives Meradhoo, Gili Lankanfushi,Conrad Maldives Rangali Island, Intercontinental Maldives Maamunagau, JW Marriott Maldives Resort 7 Spa, Huvafen Fushi, Anantara Kihavah Maldives Villas, Pullman Maldives Maamutaa, OZEN

by Atmosphere Resort, Villa Hakatha, Vilunü, Freepik.

CLIENT RELATIONS & ADVERTISEMENT SALES sales@hoteliermaldives.com, +960 7910858 MEDIA AND PUBLIC RELATIONS Naza Nazeem naza@hoteliermaldives.com

Sincerely,

Mohamed Mamduh Managing Editor

6

www.hotelier.mv

PUBLISHER PERSPECTIVE PVT LTD 4th Floor, M. Kaneeru Villa, Orchid Magu Male, Republic of Maldives, PO Box No 20212 Mobile: +960 7246292, +960 7999008 Email: info@hoteliermaldives.com www.hoteliermaldives.com

NEWS & EVENTS

Mumbai International Airport Begins Direct Flights to Maldives Chhatrapati Shivaji Maharaj International Airport (CSMIA), Mumbai, has commenced weekly passenger flight operations between Mumbai and Malè , effective from 15 July.

As reported in Defence Aviation Post, there will be four direct flights twice a week; two flights are operated by IndiGo and two

by GoFirst, formerly known as GoAir. India is a major source market for Maldives tourism industry, with 90,216 tourist arrivals this year until 14 July 2021. There were a total of 62,960 tourist arrivals from India at the end of 2020. During the same year, India created an air bubble arrangement with Maldives, the first one in South Asia. It

allowed Indian and Maldivian carriers to operate flights between the two countries. In 2020, over 371 flights carried 46,735 passengers between Mumbai and Malè .

In May 2021, Maldives implemented a temporary suspension of entry for tourists originating from South Asian countries, including India.

This restriction was lifted on 15 July 2021 and is expected to improve arrival numbers from the market. Visitors are required to offer a negative PCR result before arrival and two doses of a Covid-19 vaccine two weeks before the travel date in order to avoid mandatory travel quarantine.

Ground-breaking Agreement Signed to Introduce Accor’s SO/ Hotels & Resorts to the Maldives

S Hotels and Resorts Public Company Limited, the flagship hospitality arm of Thailand’s Singha Estate PCL, has signed a hotel management agreement to introduce SO/ Hotels & Resorts to the Maldives. The project will be owned by an equal joint venture with Wai Eco World Developer Pte. Ltd. (WEWD), a leading business and real estate conglomerate.

Opening in 2023, SO/ Maldives will take centre stage on the third island of CROSSROADS Maldives in South Male Atoll.

The property will feature eighty breath-taking beachfront and over-water villas, all adorned with designer interiors and an audacious twist. Just 15 minutes

by speedboat from Velana International Airport, this eclectic resort will bring a fresh sense of avant-garde style and sophistication to the Maldives, while also reflecting the local spirit of this captivating destination.

Highly creative and fashion-led, each SO/ Hotel is an avantgarde masterpiece imaginatively inspired by an iconic, signature designer. Only found in socially vibrant destinations such as Berlin, Bangkok, St Petersburg and Singapore, it is one of the fastest-growing brands in Accor’s lifestyle portfolio. SO/ Hotels & Resorts are designed for savvy travellers who have a passion for fashion and like to

keep their finger on the pulse.

brand’s first Maldivian property.

Guests will be able to unwind on SO/ Maldives’ private island or take advantage of fantastic facilities at The Marina @ CROSSROADS, an 800-metre lifestyle area and beach walk where visitors can discover cool cafés, refined restaurants, a chic beach club, upmarket boutiques, a spa, the Marine Discovery Centre and a 30-berth yacht marina. SO/ Maldives will become the third resort at CROSSROADS Maldives, joining SAii Lagoon Maldives, an original and inspiring retreat for millennially-minded travellers, and Hard Rock Hotel Maldives, the iconic music-themed

“With its signature sense of style and commitment to creating unique guest journeys, SO/ is the ideal fit for our third island. It will stand out from the crowd, complement our two other industry-leading brands and complete our collection of luxury and lifestyle resorts, further raising the bar for hospitality in the Maldives,” said Dirk De Cuyper, chief executive officer of S Hotels & Resorts, a proven track record of developing exceptional lifestyle resorts, including CROSSROADS Maldives.

ISSUE 53 HOTELIER MALDIVES

7

NEWS & EVENTS

Deal Activity in the Travel and Tourism Sector Increased by 39.6 Per Cent in June 2021: GlobalData A total of seventy-four deals (comprising mergers and acquisitions, private equity, and venture financing deals) were announced in the global travel and tourism sector during June, according to GlobalData, a leading data and analytics company. GlobalData reveals that this is an increase of 39.6 per cent compared to the fifty-three deals announced in May. Aurojyoti Bose, Lead Analyst at GlobalData, comments: “Deal activity in the travel & tourism sector showed signs of recovery in June, following a decline during the past few months. The growth in deal activity for a sector that has been hit badly due to lockdown and travel restrictions amid the

COVID-19 pandemic, could be a positive sign for the coming months.”

All the deal types (under coverage) also witnessed growth in deal volume in June compared to the previous month. While merger and acquisitions deal volume increased by 26.5 per cent, the number of private equity and venture financing deals increased by 9.1 per cent and 137.5 per cent, respectively.

Deal activity also showcased improvement in key markets including the US, the UK, China, Germany and Spain, while India witnessed decline in deal activity.

Taj Named as Strongest Hotel Brand in the World Taj, which has two properties in the Maldives, has been voted the world’s strongest hotel brand according to the Brand Finance Hotels 50 2021 report. Taj Exotica Resort & Spa, Emboodhu Finolhu island and Taj Coral Reef in North Male welcomed the news.

Puneet Chhatwal, Managing Director and Chief Executive Officer, Indian Hotels Company, said, “This is a proud moment for the Indian hospitality industry on the global stage.

Taj being rated as the World’s Strongest Hotel Brand is a testament to the unwavering trust our guests have consistently placed in us and the warmth and sincere care our employees have embodied day-after-day. We will continue our endeavor to elevate the world class experiences of luxury hospitality and deliver the magic of Tajness to all our stakeholders.”

GM of Taj Exotica Resort & Spa, Samrat Datta and GM of Taj Coral Reef Samir Khanna, echoed the same feelings and celebrated the success with their respective teams The accolade was awarded by world’s leading brand valuation

8

www.hotelier.mv

consultancy, London-based Brand Finance assesses the relative strength of brands by considering factors such as corporate reputation, customer familiarity, marketing investment and staff satisfaction.

After taking these criteria into account, they tabulate a brand strength index (BSI) score out of 100. Taj scored a BSI of 89.3, corresponding to a AAA brand strength rating and making it the world’s strongest hotel brand. The report also

shortlisted Taj as one of the fifty most valuable hotel brands in the world.

A spokesperson for Brand Finance said: “Renowned for its world-class customer service, the luxury hotel chain scores very well in our Global Brand Equity Monitor for consideration, familiarity, recommendation, and reputation especially across its home market of India.”

This is one of the greatest

achievements of any Indian brand on the world stage. It testifies to the timelessness of Taj and to the leadership of Indian Hotels Company Limited (IHCL). Since taking the reins of IHCL in 2017, CEO Puneet Chhatwal implemented the brand’s five-year plan to spur growth and strengthen market leadership, and he was instrumental in adopting the R.E.S.E.T 2020 strategy to overcome the challenges posed by the pandemic.

GM FORUM

HOTELIER MALDIVES GM FORUM 2021

OPEN FOR SPONSORSHIPS The fifth edition of the Hotelier Maldives GM Forum is open for sponsorship.

Scheduled to take place on 23rd September 2021 at Crossroads Maldives, the event will feature keynote speeches, presentations and panel discussions on a range of topics including hotel technology, market forecasts and human resources management.

Maldives minister of tourism Dr Abdulla Mausoom is confirmed to give a keynote at the Forum.

Sponsorships for GM Forum 2021 are available in the following categories; Title Sponsor, Platinum Sponsor, Gold Sponsor, Silver Sponsor, and Bespoke Partnerships.

Early bird offers are available until 25 July 2021 in all categories. To become a sponsor of GM Forum 2021 or make an inquiry, you may call hotlines (+960) 7910858 or (+960) 7999008 or email sales@ hoteliermaldives.com Inaugurated in 2016, the Hotelier Maldives GM Forum is the only dedicated event for resort and hotel general managers in the

Maldives. The Forum acts as a platform for general managers to get together and discuss issues faced by the industry.

It features keynote speeches and panel discussions allowing the GMs to hear from their peers and global experts on various key topics decided by an advisory panel consisting of industry insiders. It is also the ideal platform for hotel suppliers and service providers to reach out directly to resort and hotel operators and network with general managers, owners and developers.

ISSUE 53 HOTELIER MALDIVES

9

EVENT CALENDER

4TH HOSPITALITYINSIDE THINK TANK (HITT) INTERNATIONAL HOTEL INVESTMENT FORUM (IHIF) 2021 September 1 - 3, 2021 InterContinental Berlin Berlin, Germany Following a period of volatility, security and solidarity are natural and instinctive responses. Hospitality will always be a human-powered industry; a community of welcoming, warm and generous individuals who, collectively, come together to create a network that provides comfort for intrepid explorers, sanctuary for travellers and escapism for adventurers. This is delivered amidst stunning architecture, delicious food, relaxing surroundings, sustainable operations and by a team ready to serve, entertain and delight. All this is as it has always been and will be in the future. But there are questions that need asking, discussions to be had, debates to be tabled and lessons to be learnt. The platform for all this will be, as it has always been, the International Hospitality Investment Forum (IHIF). IHIF is the global voice of authority in hospitality investment, development and operations. The meeting place for dynamic, forward-thinking and progressive leaders. Join us at IHIF 2021.

International Hotel Investment Forum (IHIF) 2021 is organized by Questex

September 13 - 14, 2021 Munich Munich, Germany The 4th HospitalityInside Think Tank (HITT), which will take place in Munich in September, can now be booked. The programme is available online. The title: “Sustainability & Digitalisation: The Change Drivers.” Behind it all: the power package of the future, also for hospitality companies. In these difficult times, it offers a real positive perspective.

The HospitalityInside Think Tank (HITT) has never been so comprehensive, international and top-class. This year, the Think Tank will also present itself in hybrid form for the first time. Put simply, the HITT 2021 forms a bridge from sustainable and connected hotel buildings to a digitalised hotel operation.

It will confront classic concepts with the demands of the new “sustainable natives” and new lifestyle paths and look at mixeduse developments and technology opportunities at high speed.

Day 1 identifies the general picture. Day 2 breaks things down and focuses in on concrete day to day situations.

4th HospitalityInside Think Tank (HITT) is organized by HospitalityInside CONTACT MICHAEL WILLEMS Phone: +49 821 885 880 20

CONTACT Emily Newman Communications and Content Manager Phone: +44 (0)7771 686202

ARABIAN & AFRICAN HOSPITALITY INVESTMENT CONFERENCE (AHIC) September 20 - 22, 2021 Madinat Jumeirah Dubai, United Arab Emirates

HIHOTELS BY HOSPITALITY INTERNATIONAL CONVENTION 2021 - GROWING THROUGH PARTNERSHIP September 14 - 15, 2021 Golden Nugget Atlantic City Hotel, Casino & Marina Atlantic City - NJ, United States Franchisees of hihotels by Hospitality International are invited for two days of Education, a Vendor Trade Show and Fun! hihotels by Hospitality International Convention 2021 - Growing Through Partnership is organized by Hospitality International Inc CONTACT Bridget Lohnes Creative Services Manager Phone: 770-270-9266

10

www.hotelier.mv

ONCE AGAIN, WE HAVE MADE IT THROUGH AS AN INDUSTRY AND REACHED A NEW FRONTIER. YET THERE IS A BIG JOURNEY AHEAD OF US, AND AS AN AFRICAN PROVERB SUGGESTS - IF YOU WANT TO GO FAR, GO TOGETHER. To navigate this new era shaped by the Great Reset, we are bringing together the active and close-knit communities of the Arabian Hospitality Investment Conference (AHIC), Saudi Arabia Hospitality Investment Conference (SHIC), Africa Hotel Investment Forum (AHIF) and the Global Restaurant Investment Forum (GRIF).

Under the new banner of the Arabian & African Hospitality Investment Conference (AHIC), these communities will bring a larger group of investors, and leading stakeholders, creating a robust buyer and seller platform with more opportunities under one roof. With their presence, we can have the much-needed conversations to rise from this pandemic together, enhancing the value of market insights, networking, time spent, and the potential of partnerships and opportunities.

Arabian & African Hospitality Investment Conference (AHIC) is organized by Bench Digital

Skift Global Forum 2021 - the flagship global conference on the business of travel - is back in person. It will take place as a threeday hybrid conference at the iconic TWA Hotel next to JFK in New York City, with both online and in-person speakers and attendees.

Now in its eighth year, Skift Global Forum 2021 is where industry leaders and executives will come together to discuss travel’s great comeback, making this Forum the most consequential in its history.

Join us in 2021 as we together reignite the global travel industry’s return!

ANNUAL HOTEL CONFERENCE (THE AHC) September 27 - 28, 2021 Hilton Manchester Deansgate Manchester, United Kingdom Imagine a professional environment that allowed you to be the very best version of yourself with access to new trends, sharing of best practise, suggestions for improvement, understanding of future challenges and solutions to past ones. An environment that was supportive but creative, productive but innovative and meaningful but energising. We invite you to join us at The AHC and Unlock The Potential for two days during this dynamic conference and thriving exhibition. Absorb an acclaimed programme of world-class keynote speakers, engaging presentations by industry leaders and interactive workshops, debates and panel discussions where senior figures in their field share valuable insight. Participate in the many and varied networking opportunities throughout the conference carefully created to ensure you benefit from reacquainting with existing contacts whilst forming new relationships for the development of your business.

Hoteliers, owners, operators and managers as well as investors, developers, designers, architects, consultants, tourism leaders and regional tourist boards will gather for two days of unrivalled practical knowledge designed to add real value to their business operations.

Don’t miss our exclusive hotelier rate: We are offering an exclusive hotelier rate to hotel owners of up to ten self-operated UK-based properties only either under their own brand or under a franchise or consortium agreement (not operating any hotels on behalf of third-party owners). This exclusive rate offers more than a 60% discount on the standard delegate price. Please contact rscahill@questex.com with details of your properties to request this Exclusive Hotelier Rate.

Annual Hotel Conference (The AHC) is organized by Questex CONTACT Emily Newman Communications and Content Manager Phone: +44 (0)7771 686202 Email: enewman@questex.com

THEMES • Reigniting Travel’s New Economy: Travel has a renewed purpose and importance as the world reopens. It won’t be taken for granted again. How will the industry seize new economic opportunities, and also rebuild with a broader responsibility in mind?

• A World On The Move: For many, how we live and work has dramatically changed through the pandemic, and there are still even bigger shifts in mobility and who has access to travel ahead. How can travel plan ahead to be a geopolitical force for good?

• Regional Tourism is Here to Stay: Travel has found new strength in its own backyard. But will destinations and hotels preserve this local focus and open arms as the International jetset return.

• Hospitality’s Uncertain Rebound: As leisure travel sees a strong return, hotels are facing a tale of multiple cities, with some brands and regions faring very well, and other still closed. How long can this last given the lack of group, business, and urban travel?

• Aviation’s Imminent Inflection Point: As government aid comes to an end, how will airlines evolve with the delayed and sluggish return of business travel and international routes? Is the real test still ahead?

• Overcoming Travel’s Recency Bias: Travel’s bounce back seems to be moving far faster than people imagined. What lessons can we learn from this return and how travel can adapt to counter future hurdles?

• A Return to Experience: After an extended period of living life online, how will the consumers and the industry return to a focus on experiences, local, and the senses, along with balancing heightened expectations of convenience?

• Unlearning Travel’s Old Habits: Will the industry go back to the old status quo and forget lessons of the pandemic? How can travel look beyond attracting travelers at any cost, and instead find a better way to rebuild?

Skift Global Forum 2021 is organized by skift Inc.

ISSUE 53 HOTELIER MALDIVES

11

TOURISM INDICATORS

BY JLL

ASIA PACIFIC HOTEL TRANSACTIONS TOTAL USD3.7 BILLION IN 1H 2021: JLL Across the region, sixtyone hotel sales have been recorded since January 2021 as investment volumes decline by 3.7 per cent yearon-year Asia Pacific hotel investment remained flat in the first half of 2021 with USD3.7 billion in sales, a decline of 3.7 per cent year-onyear, according to a news release issued by JLL on 5th June 2021. In total, 61 hotel investment deals were transacted in the first half of the year across nine countries and representing over 10,000 rooms.

According to investment data tracked and analyzed by JLL (NYSE: JLL), hotel transaction volumes in the first half of 2021 stand approximately eighteen percent below the same period in 2019, which was the peak of the investment market in Asia Pacific. However, the completion of several major transactions continues to demonstrate the resilience of the sector and growing confidence of investors in the hospitality market despite the current challenging operating environment and travel restrictions.

12

www.hotelier.mv

“Confidence in the Asia Pacific hospitality sector’s recovery remains high and investor sentiment continues to view the industry through a longer-term lens. Volumes have held up well within the backdrop of government lockdowns and travel curbs, with the hotel sector’s resilience remaining an evergreen theme throughout the pandemic,” says Mike Batchelor, CEO, Asia Pacific, JLL Hotels & Hospitality Group.

Investment in the Asia region totaled USD3.53 billion, accounting for approximately ninety-four per cent of the overall volume. China, Japan and South Korea represented the three most active markets in the Asia Pacific, collectively accounting for eighty-six per cent of sales.

China led regional deal volume at USD 1.3 billion of transactions, up fifty-four per cent year-on-year, with conversions of serviced apartments for strata sale and sale of older hotels for conversion to alternative use a key theme. Traditionally the region’s most active market, Japan had a slower start to the year with volumes down fortyseven per cent to USD 1.1 billion however major sales by Japanese corporates that are underway or planned for the second half of the year will boost transaction volumes.

Activity in Australia also rebounded strongly in the first half of 2021 driven by the closing of AccorInvest Portfolio for circa USD134 million, advised by JLL. Overall volume of USD215 million in deals closed represented a 312 per cent year-onyear increase in investments with scalable and core opportunities continuing to attract strong investor interest and in turn holding up pricing.

Additionally, a two-tier market is at play across the region and, other than a handful of gateway markets where buyer demand is holding up pricing, due to the ongoing impact of the Covid-19 pandemic on global travel and hospitality, investors continue to adjust their risk expectations across most markets and are largely targeting opportunistic value-add plays, according to JLL. “In our interactions, it is clear there remains a gap in pricing across most of the key markets. However, for the most part, the region’s hotel owners are not under any stress owing to relatively low gearing, strong lender relationships and, depending on jurisdiction, broader government support,” says Nihat Ercan, Senior Managing Director, Head of Investment Sales, Asia Pacific, JLL Hotels & Hospitality Group.

Longer-term confidence in the sector remains high as buyers remain on the hunt for opportunities across the region.

Record amounts of capital are being raised for investment into the real estate sector. with an assortment of buyers from private equity players to high net worth investors and corporates are vying for positions on sales. According to JLL analysis, Australia and Japan top the list for offshore capital, while domestic investor demand is driving activity in China and South Korea.

Additionally, leisure markets are seeing a resurgence of investor interest on the back of expectations for expedited recovery in view of the pent-up leisure demand.

Maldives, Phuket, Koh Samui and Bali are all set to see sales concluding during the second half of the year with Maldives expected to be the region’s most active leisure investment market in 2021.

While investors remain wary of some of the shorter-term challenges facing the Asia Pacific hotel industry, highlighted by delays in vaccine rollouts and the impact of new strains and outbreaks, JLL’s full year outlook points to increased investment activity in the second half.

“We anticipate a sharper business cycle rebound, which will drive hotel investment momentum across the Asia Pacific region.

The strong finish to the second half of the year will likely be driven by a pipeline of major sales that have exchanged and which are due for completion in Australia, Thailand, Japan and China. With this backdrop, our full year forecast for the region remains in line with our forecast of USD 7 billion at the start of 2021, representing an approximately twenty per cent increase in year-on-year transaction volume,” says Ercan.

ISSUE 53 HOTELIER MALDIVES

13

HOTEL REVIEW

BY AMINATH Z AHIR

THE TALE OF

VELIGA 14

www.hotelier.mv

Within a luxurious blue kingdom, one can find one of the most authentic resorts in the Maldives. Veligandu Island Resort and spa, in the North Ari atoll is one of the Maldives’ founding resorts that retains its original charm as it entices honeymooners today.

The secluded haven of Veligandu island resort and spa is a property of the Crown & Champa resorts collection – the leading

resort group in the Maldives. Now visiting guests can connect with Veligandu’s past through a collection of old photographs that provides an insight into the resort’s humble beginnings. ‘The Tale of Veligandu’, is a compilation of timehonoured photographs that plunges readers into the charm, history, and transformation of one of the Maldives’ pioneering resorts.

Announcing ‘The Tale of Veligandu’, Fathuhulla Ibrahim, general manager, said, “We are one of the long-established resorts in the country, and we have created it for our guests to connect with our fascinating past. It is brimming with vivid photography and an inspiring archive of images over the years, showcasing some of the most captivating and heartwarming moments of Veligandu history. We cherish these moments in our hearts; these moments are our life.”

Fathuhulla is a Maldivian national with more than 25 years’ experience in the hospitality industry. As a general manager for 10 years, he loves working hospitality industry. Believing the key to success is honestly, loyalty and hard work, he counts himself

lucky to have excellent team working with him, who he considers the biggest asset on this beautiful island.

Opening on December 24, 1984, Veligandu was named after the Dhivehi word for ‘sandbank’.

Known as the secluded island, the resort began with only with 17 standard rooms made from coral bricks with no air conditioners, one small restaurant, one bar, two dhonis, one jetty, and with less than 50 team members. One of the resort’s owners is one of the first architects in the Maldives.

He and his Maldivian partners designed and developed the island. Back then there was one small reception, restaurant, bar and kitchen. Transfers are done by small speed boats.

From 1984 to 1990 there was an Italian Club Francorosso that

ANDU ISSUE 53 HOTELIER MALDIVES

15

HOTEL REVIEW

opened for nine months of the year and closed for three. In 1991 they introduced Star Tour Sweden and from 1993 onwards, German, UK and Swiss markets started visiting. From 1998, the first 10 water bungalows were built at north end followed by another 12 rooms in 2001 along with a spa and gym. On May 1, 2007, the resort closed for major renovation and reopened on December 23, the same year with 74 villas in three categories, a swimming pool, new bar, kitchen, restaurant, spa and several other facilities.

Another 11 rooms were added in 2013 with new pavilion bar and staff accommodation at the owner’s island – This brought the total up to 91 villas across five different categories – with 11 beach villas, 10 water villas, 16 jacuzzi beach villas, 34 jacuzzi

16

www.hotelier.mv

Today, Veligandu has distinguished itself as one of the leading resorts in the country, voted amongst the top resorts for romance in Asia and the Maldives. With 91 tastefully appointed accommodations, including over-the-water and beach villas, an impressive array of entertainment, facilities, and activities, as well as the warm Maldivian hospitality the resort is renowned for, guests are guaranteed a truly authentic and memorable holiday experience in this secluded paradise.

and diving site. Service is high and always friendly in line with the barefoot concept and easygoing lifestyle. All 91 villas are designed for guests’ comfort offering simple island living yet bringing emotion of home and sense of tranquillity.

They offer authentic and unique experiences to invite guests into a world of Maldivian beauty and culture. Currently Veligandu is number 10 of 439 hotels in the Maldives on TripAdvisor. Furthermore, they have received a 5.9/6 score in HolidayCheck, 9.4/10 Score in Agoda, 4.8/5 score in Expedia and a 9.6/10 score on Booking. com

Veligandu is perfect for nature lovers as its coral reef is noted as an outstanding snorkelling

Visitors can switch off and get away from it all on this authentic and charming

water villas and 20 sunset jacuzzi water villas.

island oozing with Maldivian charm. As one of the last niche products in the Maldives, the resort has a boutique feel yet is unpretentious. The resort champions sustainable tourism with beautiful beaches wrapped around the island, great accommodation, and an excellent house reef. All this luxury is affordable and consistently balanced with high quality food and beverage options, giving it a five star feel.

Veligandu enjoys a significant number of continuous repeated guests who love the views and Zenlike peaceful, positive energy of the resort. Guests can enjoy uninterrupted views, with an average annual room occupancy of 90 per cent even during the pandemic.

Due to Covid-19 the resort closed operations for five months re-opening on September 2020. Currently, the resort has 210 employees of which 65 per cent are locals and 35 per cent are expatriates.

Fathuhulla explains: “Our focus is to give more opportunity and train locals, especially young generation. So that they can lead this industry in the future.

Furthermore, 65 per cent of the management team members are locals.

This resort has an air of relaxed romance, making it ideal for couples. Approximately 95 per cent of the resort’s customers are honeymooners or couples who choose the island for its laid-back atmosphere. For those who would like to be

ISSUE 53 HOTELIER MALDIVES

17

HOTEL REVIEW

more active there are ample water sports opportunities.

The island is surrounded by a beautiful house reef around the island, access from your villa or the main jetty or at the end of the sandbank. It is renowned for its turtles, reef shark and many colourful fishes. Talk to divers who have been to Rasdhoo area before and you’ll soon find out that this atoll is quite a sensational diving location full of spectacular dive spots including Hammerhead Point, also known as Big Blue.

Although it’s a relatively small atoll, there are still some 19 dive sites on offer, ranging from easy going reef dives that are suitable for beginners to more challenging dive sites to

18

www.hotelier.mv

tempt experienced divers. Since there are only two resorts in this atoll, our divers are largely spoiled with uncrowded diving conditions.

Veligandu offers some of the best restaurant and bars in the Maldives, with a scrumptious selection of cuisine and drinks form around the world. The Dhonveli restaurant serves ‘all you can eat’ buffet style meals for breakfast, lunch and dinner, in a traditional open-air, sand floor, thatch roof dining room.

Madivaru offers ‘optional’ al fresco feasts and experiential beach dining with carefully selected à la carte cuisine, featuring fresh grilled seafood and prime beef. The resort also

offers a snack menu at the Bar, pool and in-villa-dining. With a variety of venues, each with a unique twist on beachside hospitality, Veligandu has something for every taste and occasion, make the most of your vacation and try them all. Staff go above and beyond to provide customer service and the food is high quality and has a wide variety. The chef greets guests with a smile and conjures up the most delicious food. From arrival to departure guests feel at home on the island.

For pure relaxation, Duniye Spa, provides a tropical spa experience, focused on wholeness, simplicity, purity and quality. The therapist’s

healing energy combines with Asian massage techniques and chemical-free, pure organic products to create a natural, holistic and personalized approach to caring for each guest’s health, beauty and wellbeing. Then there are fishing excursions, a love boat cruise, yoga, snorkelling, diving, water sports, the gym and volleyball entertainment options.

Veligandu Island Resort and Spa, North Ari atoll known as Rasdhoo atoll is 50 km from the airport - about 20 minutes seaplane ride away from Velana airport or 70 minutes speedboat ride.

ISSUE 53 HOTELIER MALDIVES

19

SPECIAL FEATURE

BY NAUFAL NAEEM

THE TOUCHLESS REVOLUTION

20

www.hotelier.mv

A SOCIAL EVOLUTION We are currently witnessing social evolution in real time. Forced upon us by a microscopic entity, it is changing the way we live, work and interact with our peers and loved ones. These are fundamental changes that are shaking up the social structure, and behavior that we have become so used to in our everyday lives. Ultimately, we are facing an event that is challenging and testing the fundamentals of our primal adaptation, as a species that is highly social.

Our war with Pestilence is far from over.

Bringing forth massive upheavals culturally, socially and even politically, the aftermath of this event will linger on for many years to come. Just like the bubonic plague to the Spanish Flu, pandemics of this scale are colossal catalysts in activating paradigm shifts in our society as a whole. Such transformative events have unfortunately become a human reality. These are events we as a species undergo periodically.

Perhaps it can also be seen as crucial moments in time that reminds us of our vulnerability and responsibility to the world we live in and to the global society in its entirety. The importance of global co-operation in achieving a safer tomorrow as one global community is now a definite

necessity in this war.

With the coming of the virus, the pandemic has made the sense of touch a threat to our wellbeing. A natural sense that comes to us unconsciously has now become immobilized. It’s a sense that really plays a huge role in the expression of our emotions.

The receptors on our skin immediately sets off an emotional response with each and every physical touch. Whether it’s a warm hug when we meet a friend or a handshake with your colleague at the office, physical interaction is being replaced with physical distance between each other, which now signals care and respect towards the other.

ISSUE 53 HOTELIER MALDIVES

21

SPECIAL FEATURE

A TIME TO RE-IMAGINE THE OLD WAYS As the tourism industry slowly restarts across the globe, one of the heaviest concerns on the minds of hoteliers is how we are going to adapt to the new reality. How do we align our strategies in the new consumer landscape? How do we adapt our products and services to meet the new requirements?

The biggest challenge now is building trust and confidence in our travelers. This is what really sways them, not the price.

In order to do this, we first need to set the foundations on which we can build the rest. In a world where touch is a threat, a “contactless” guest journey is what needs to be pursued in the

new reality. From the stage of booking to post stay, technology and digitization needs to be brought to the forefront in enabling a completely touchless guest journey in hospitality.

Let’s take a look at the fourstep approach proposed by McKinsey & Company to help businesses to move towards greater contactless operations.

This way, instead of looking at one particular business in hospitality, we can take a more holistic approach in understanding what you could do with your business today, tomorrow and beyond.

IDEA – A FOUR STEP APPROACH TO RISK MANAGEMENT FOR BUSINESS OPERATIONS IDENTIFY INTERACTIONS

Identify types of in-person interactions in your value chain within these three buckets: • employee to employee • employee to customer • customer to customer

DIAGNOSE & PRIORITIZE RISKS

Define risks associated with each interaction type, then prioritize risks based on factors such as intensity and frequency

DEVELOP & EXECUTE SOLUTION

Understand which types of interventions will be most effective for your business and begin executing solutions

ADAPT & SUSTAIN

Work across the organization to continually adjust solutions to meet the needs of the evolving global situation

Source: McKinsey & Company

This four-step approach helps businesses to identify where interactions take place in their operations, the intensity and frequency along with the level of risk they impose to both their employees and customers. Finally, by understanding these touch points, businesses can assess what are the practical solutions that they can deploy to effectively minimize the risk factor. Last but not least, businesses will need to be on the ball and be adaptive to the continuously evolving situation and adjust their deployed solutions to enhance their customer experience alongside addressing the safety for both their clients and employees.

22

www.hotelier.mv

HOTELS & RESORTS When it comes to hotels and other accommodation providers, there are numerous points at which technology can be deployed to reduce direct contact between guests and employees alongside reduction or removal of barriers that will require physical interactions to move through. Let’s take a look at the entire guest journey experience to determine where we can deploy relevant solutions.

PRE-STAY At this stage, guests are looking for the right hotel experience through research, reviews and consultation with travel specialists.

PRE-STAY • Virtual walk throughs of the property • Introduction to the hotel’s mobile application

CHECK-IN PROCESS This usually involves numerous touch points which needs to be addressed, from meet and greet at the airport by the hotel’s staff to the guest’s physical movement through the hotel premises for the checkin process.

CHECK-IN PROCESS • Automated doors – for touchless entry to the premises • Biometric authentication for guest identification • Automated check-in through hotel’s mobile application • Facilitating contactless payment options

ISSUE 53 HOTELIER MALDIVES

23

SPECIAL FEATURE

STAY & MOVING AROUND This is what shapes the entire experience.

Therefore, it would be important for businesses to ensure that whatever protocols that are in play enable a frictionless guest experience throughout their stay.

STAY & MOVING AROUND • Gesture activated elevators with proximity sensors • Digital concierge system • QR code menus at restaurants and bars with possible experience enhancements through Augmented Reality plug-ins • Food and beverage items to be ordered through the mobile application • Using technology to monitor capacity utilization in restaurants to enforce new maximum occupancy restrictions and aligning with social distancing requirements • Mobile app-controlled room functionality: ·· Lights ·· Temperature ·· Curtains & blinds ·· Room access (As a digital Key) ·· TV and audio devices • Digitization of all in-room collaterals: ·· Spa menu ·· Room service menu and ordering ·· Services details

CHECK-OUT PROCESS Enabling a seamless process for check-out will assist in creating a much more favorable impression in the minds of your guests. Apart from the convenience and cutting down the service time, it also reduces the need for a large front desk team to service your guests.

CHECK-OUT PROCESS • Digital only check-out option through mobile device or in-room TV • Folio access through mobile application with the possibility of disputing charges through application • Contactless payment options

24

www.hotelier.mv

AIRPORTS & AIRLINES For airports and the entire aviation industry, touchless technology will be crucial to enabling and enhancing their overall operations while at the same time ensuring the safety and security of passengers and staff alike. Ranging from contactless check-in to automated security processes and touchless health screenings, companies are deploying a wide range of tactics to reduce interaction between passengers and staff to curb the spread of the virus.

CHECK-IN PROCESS Deploying technology that can automate processes can significantly improve operational efficiency and passenger experience.

From self-service kiosks to biometric face recognition technology, some of the pain points in the entire passenger journey are slowly becoming a thing of yesterday.

MOVING AROUND THE TERMINALS From wayfinding to queue management, there are numerous strategies that managements are deploying to their operations. Often unseen and subtle, these optimizations however add value to the entire experience while at the same time ensuring the safety and security of both passengers and airport staff.

CHECK-IN PROCESS • Biometric and facial scanning • Vital signs screening • Self-service bag drops • Self-check-in kiosks with proximity sensors • Contactless payment options for extras • CT scanners allowing advanced screening of passengers and bags including in-bag liquids and electronics

MOVING AROUND THE TERMINALS • Crowd control technology, monitoring traffic density and passenger social distancing in terminal spaces • Digital wayfinding applications and location services • Touchless PPE vending machines • Contactless duty-free shopping experiences with automated self-payment and checkout processes integrating cashless payment • Virtual shopping walls, allowing purchases to be shipped to your hotel or home • Baggage notifications prompted to individual passengers through mobile application to avoid gathering of crowds near luggage belts

ISSUE 53 HOTELIER MALDIVES

25

SPECIAL FEATURE

AIRCRAFT BOARDING While minimizing queues and staff to passenger interactions, the boarding process is seen as one of the riskier touch points in the entire journey when considering virus transmission.

AIRCRAFT BOARDING • Smart queuing mechanisms with boarding sequences prompted to individual passenger’s mobile devices • Biometric boarding procedures allowing a smooth and quick boarding process

IN-FLIGHT EXPERIENCE Numerous airlines are already deploying technology that enables passengers to take full control of the onboard services and entertainment systems through their personal electronic devices reducing passenger to surface contact to help reduce the risk of inflight infections.

IN-FLIGHT EXPERIENCE • QR code connectivity between personal mobile devices and inflight entertainment systems enabling zero touch access to inflight content and entertainment • Cashless inflight purchases • Digital lavatory queue management systems • Digital in-flight collaterals Biometrics and mobile applications have a crucial role to play in allowing us to make a seamless transition towards a touchless guest experience throughout the entire customer journey. Many of the functions and processes that are involved in the entire chain can be integrated and enabled through these two components.

26

www.hotelier.mv

KEEPING IT “HUMAN”

When it comes to staying ahead of your competitors, those who will come on top will be those who are innovative enough to incorporate solutions that are touchless yet does not compromise or neglect the human element that is ever so cherished in the hospitality industry.

Although touchless technology had become something familiar to us over the past decade or so, it has never been in a position such as it is today. Businesses and communities as a whole are being forced to embrace the digital revolution and bring fundamental changes to their entire modus operandi obliging to new policies and regulations. Touchless technology looks to be in the forefront of this movement, as every touch point in the entire customer journey are now being re-calibrated with intelligent, hands-free solutions, as we find ourselves in a world where human touch and proximity are now the biggest threat to our safety and security. Not only will these technological solutions make our travel experiences safer, but it

can also help us personalize and enhance guest experiences alongside bringing on serious improvements to cost efficiencies across all operations, ultimately creating greater value for the business itself.

When it comes to staying ahead of your competitors, those who will come on top will be those who are innovative enough to incorporate solutions that are touchless yet does not compromise or neglect the human element that is ever so cherished in the hospitality industry. This will be a year of trial and error, of learnings and new opportunities. It is a time where we need to become even more human-centric than ever before in order to make a meaningful and sustainable transition into this brave new world.

ISSUE 53 HOTELIER MALDIVES

27

CAREERS

BY AMINATH Z AHIR

MEET AHMED ‘HANDHU’ RASHEED: JW MARRIOTT’S NEW DIRECTOR OF GUEST SERVICES Ahmed Rasheed,

How did you come to work in resorts?

known as Handhu, has

I knew my family could not afford the cost of higher studies, so I decided to join a resort. It was more like a testing ground. Developing my skills for the future opportunities. I began my resort career as reservation agent at the same time was assisting front office as receptionist. After about two year I moved to Housekeeping as housekeeping supervisor and filled all housekeeping positions before taking my current role.

recently been promoted to Director of Guest Services at JW Marriott Maldives. In these post-Covid times, he has been embracing the challenges that the pandemic has brought and dealing with managing staff and services offered by the resort. Hotelier Maldives caught up with him to find out his thoughts about his new appointment.

28

www.hotelier.mv

Tell me how you feel to be promoted to Director of Guests Services?

It feels great but its big step up in responsibility.

You have more than a decade experience in housekeeping operations and was previously executive housekeeper, why did you decide to diversify into all Guest Services? Are you embracing that challenge?

I like to be challenged. Guest service is something I am passionate about, meeting people from different cultures and background is something I enjoy a lot.

How is your role different to your executive housekeeper now that you must deal with customers too?

As an executive housekeeper I was solely dealing with customers only for housekeeping needs or services, what is different now is this includes each and every service offered by resort.

What does a typical day in the life of your role entail?

Overseeing daily works of my team, helping them out of any obstacle faced. Ensuring all special requests are delivered, following up on any glitches reported and planning for the next day.

What makes guests happy and how do you define good customer service?

Meeting the expectation, in terms of service and product is what makes a guest happy. Good customer service means meeting and exceeding their expectations, interacting in a positive friendly way showing them that they are important to us.

Are guests more concerned about the effects of covid-19 and how do you assure them?

Post Covid-19 a high percent of guests are much more focused on sanitation than before. Several measures have been taken to assure a clean and hygienic environment is provided for guests stay.

These information are shared with guests during all the stages of guest journey, apart from that all our associates trained on “Marriott Commitment to Clean” which not only focuses on sanitation and hygiene but also how we communicate these measures to our guests.

How do you approach hiring staff and more importantly how do you develop your people?

When hiring for my team, I look for right attitude as I believe learning and developing of skills is possible for any individual with right attitude and mind set.

Do you ever encounter any culturerelated challenges and how do you deal with them?

Yes, I believe it is one of the most common challenges faced by all but what’s important is how we deal with it. For me, I have a good relationship with my team, I am open to discuss any concern and the trust they have on me helps me, makes it easy for me to overcome any such challenge. We might not be able to eliminate this fully but open discussions and having trust of your team would be a vital thing when you face such a challenge.

How would past co-workers or classmates describe you?

Most describe me as an optimist. I have maintained good bond with many of my past co-worker, teachers and classmates.

What is your process for de-escalating a customer argument?

I believe the most important part is to listen and understand the concern. We often tend to listen to reply but not to understand. Once a clear understating of concern is obtained, overcoming any situation will be easier.

What measures has the resort taken to ensure that they are responsive to combating the spread of covid-19 now that people?

As a resort under Marriott International flagship, we do have additional set guidelines by Marriott International apart from Health Protection Agency of Maldives and Ministry of Tourism. Before the beginning of operation each member of JW Marriott Maldives has been trained on these guidelines and were briefed on their role as an individual and a team.

What motivates you in your career?

like eventually you will find your passion and the success journey that you would enjoy.

Success and this journey to succeed, has shaped me to who I am today.

How does it feel to be part of the JW Marriott family?

What advice would you give to those starting out in their career and perhaps aspiring to become a director one day?

Being part of JW Marriott Family was a dream come true, to work for and to be part of Marriott International was always a focus of my career. The people first culture we adopt, the support and inspiration you get from your superior at JW Marriott is incomparable.

If you are certain about what you want in your life it’s easy to start the journey, but being uncertain should not hold you back.

Start something that you think you might

What is your motto in life?

Focus on the progress not the result. The effort and hard work you go through is more important than what is achieved in the end.

Where do you see yourself in five-yearstime?

Five years will see productive learning and developing my skills and being part of such esteemed company, I can see myself growing to a resort manager.

ISSUE 53 HOTELIER MALDIVES

29

THE GM’S VIEW

BY DONNA RICHARDSON

Interview with Brad Calder, General Manager, Hurawalhi and Kudadoo As the cluster general manager of Hurawalhi and Kudadoo, two of the most exclusive resorts in the Maldives, Brad Calder is counted as one of the most experienced men in his business here in the archipelago.

Before his arrival in the Maldives, Calder worked at one of London’s most exclusive private members clubs, and at five-star hotels in New Zealand, Bali and Fiji. He is now seven years into his tenure in the Maldives and brings a wealth of knowledge in resort management to the Crown and Champa resorts.

Calder prides himself on keeping guests happy on both islands. Whether that is below the waves at restaurant 5:8 allowing them to savour the most incredible fine dining among the fishes at Hurawalhi or making anything happen, anytime, anywhere over at Kudadoo. Many of his luxury clientele choose to stay in these resorts for their beauty, exclusivity, and their service. Among those guests include Mötley Crüe drummer Tommy Lee, model Naomi Campbell, Liverpool footballer Mohamed Salah, billionaire businessman Jack Ma and many more.

Hotelier Maldives spoke to Calder about means to be a good general manager, his leadership style, working in the finest hotels in the world, working in the Maldives, the pandemic, his passion for diving and much more.

30

www.hotelier.mv

HM: As the role of a general manager largely involves leading and directing people, do you adhere to a certain management style or philosophy?

BC: My team are aware of our goals and my expectations, but it is also important to show them how to achieve these, not just point them in a direct to head. I believe in giving my team the necessary tools and knowledge required to do the best job and giving them the trust to do their job.

HM: You’ve worked in the Maldivian tourism sector for quite a long time, what are the main changes within the sector that you’ve observed over the years and are there any changes you anticipate for the near future?

BC: I consider myself very privileged to work in the Maldives for over seven years and it has allowed me the time to explore and dive most of the atolls. At present, we are very consumed by the pandemic and navigating our way through this difficult time. I believe the government and resort owners have done an admirable job in reopening the Maldives especially if you consider the current state of other major tourist destinations.

However, we should not forget the pre-pandemic challenges, which remain unresolved. The development of new resorts in the last five years led to a dramatic increase in bed capacity but the increase in arrivals did not grow at the same pace to fill these resorts, especially in the summer months of May to September.

As we come out of the pandemic competing tourist destinations with higher annual tourist arrivals will be fighting for the same tourist dollar. On a long-term basis, we need a significant increase in investment in destination marketing to open more direct flights from European and Chinese cities. To support the increase of flights we will need the second runway at Velana International Airport plus the new terminal with increased baggage handling capabilities and of course for the new seaplane terminal to be operational.

Until this is achieved, we will have excess inventory of bed nights in the Maldives.

From sand bank picnic for billionaire businessman Jack Ma and 34 people to arranging as a surprise the Maldives best Boru Beru band for the drummer Tommy Lee of Mötley Crüe, these are the challenging and creative aspects of our job that we love so much.

HPL is the largest owner of Four Seasons properties in the world. But in all, working with the many different cultures over five countries has taught me the most about managing people.

I will jump in for a quick snorkel around our amazing house reef. I have also taken up padel tennis which being a game of doubles is very sociable and great for guest interactions.

HM: What does cluster managing the two resorts entail?

HM: What qualities make a good general manager?

BC: To work in the Maldives, it is best to keep yourself busy so managing two resorts is challenging enough to keep me motivated. Nevertheless, of course you cannot be involved in the same level of detail in every aspect of the operation daily so I have had to become more strategic and put even more trust in my team to deliver my vision to the detail I would normally apply. I still do drill down in detail on all aspects to ensure my vision is maintained but this is done on a rotational basis so I can manage my time effectively.

BC: A general manager must be people focused, caring for your guests and your team, understanding their needs, delivering on, and exceeding their expectations. As general managers, our role is diverse, and I like to explain it as we are knowledgeable in many different aspects of a resort however, we rely on those who are in experts in their field.

HM: What is your most memorable island moment?

BC: My most memorable island moment is opening Kudadoo Private Island. After a lot of preparation, planning and training it was great to see it all come to life.

HM: How has your experience prepared you to work in the Maldives?

HM: Do you have any advice for hoteliers joining the industry?

BC: Working in a private members club in London for over four years taught me the sophistication of European service and service expectations. Working in Fiji taught me the real challenges of remote island operations where supply lines are challenging compared to the Maldives and the team members do not have the same drive that the Maldivians do. Working for HPL Bali and the Maldives probably taught me the most about corporate resorts as the systems and procedures are very Four Seasons centric, since the owner of

BC: Love what you do and make sure you are willing to share your knowledge to help your team members grow.

HM: What hobbies do you enjoy when you are not at work?

BC: I am a very keen diver; it is my meditation where I am undisturbed in the silence of the ocean. The beauty of the underwater world amazes me every day. So hence, if I cannot find the time to go diving,

HM: You have worked in hotels around the world each must have their own merits, what do you love the Maldives most and do you see yourself staying here?

BC: What I love about the Maldives is the passion that those who work in the industry have for attentive service and the drive they display, giving their full effort each day.

HM: What does Hurawalhi with its luxe underwater restaurant and Kudadoo with its anything, anytime anywhere policy offer to the luxury traveller?

How do you consistently deliver on that promise?

BC: Hurawalhi’s 5.8 Undersea Restaurant provides an amazing experience with the underwater world, but it is also renowned for is cuisine, service and wine. We are always trying to push the boundaries and deliver new and unique experiences to our guests and we have become a market disruptor with the introduction of our ISSUE 53 HOTELIER MALDIVES

31

THE GM’S VIEW

I consider myself very privileged to work in the Maldives for over seven years and it has allowed me the time to explore and dive most of the atolls.

Anything Anytime, Anywhere experience at Kudadoo Maldives which is the first truly luxury all-inclusive offering. There are many trying to replicate this now but from what I have observed they haven’t been as brave to commit to full complement of the Kudadoo offering. As far as delivering consistently on our promise I believe that if you have the necessary resources anything is possible, and our ownership is supportive in providing this.

HM: What are some of the wildest demands of your clientele and what sort of luxury experiences are available?

BC: From sand bank picnic for billionaire businessman Jack Ma and 34 people to arranging as a surprise the Maldives best Boru Beru band for the drummer Tommy Lee of Mötley Crüe, these are the challenging and creative aspects of our job that we love so much. However, the wildest demand would have to go to a very high-profile guest who wanted his pool water chilled, which was nothing that a few buckets of ice could not fix.

HM: What challenges have both resorts faced during the pandemic?

BC: The biggest single challenge has been losing some team members who you have invested so much time in training through either forced reductions according to business levels or the employee’s personal choice not to want to work in pandemic conditions. However, as business levels and the pandemic conditions are stabilising, we can recruit these team members once again.

HM: What steps does one need to get to become a general manager?

BC: A lot of general manager’s come from one specific field of expertise - be it rooms division, food and beverage, sales and marketing or even revenue management

32

www.hotelier.mv

now days. Because of the diversity of our roles, I believe it is beneficial to spend the time during your career to learn every aspect of resort operation be it through cross training or job placement.

HM: What culinary experiences are available on the island particularly with the underwater restaurant and the offerings at Kudadoo?

BC: Hurawalhi has a host of culinary options from the decadent Canneli Buffet, Asian Street food and Teppanyaki at Kashibo, J.F.K serving vegan and gourmet junk food, an extensive in villa a ’la carte menu, the chefs table where a lucky 10 guests will sample our executive chef, Edouard Deplus’s latest creations and of course fine dining at the 5.8 Undersea restaurant. Kudadoo however has only one restaurant but competes with those that have 8-11 at their property by offering an array of menus and a bespoke private chef service. I am always amazed at the variety and level of cuisine that the Kudadoo culinary team produces.

HM: What staff development opportunities are there available on your resorts?

BC: I am strong believer in developing people and proud to say that my two Maldivian resort managers and three of my department heads have been on a development journey with me to reach the positions they are now. A big thank you goes to our training and development team for all their enthusiasm in supporting this. We are continually selecting staff for further development and our departmental trainers do a great job in preparing our team.

HM: The resort has 4,234m of solar panels, what is your approach to sustainability?

BC: Other than its people, the asset of the Maldives is its natural beauty from its clear waters to powdery sand and lush vegetation. My philosophy is that if we do not choose a sustainable lifestyle on the islands of the Maldives we will not survive, so we must preserve these assets. I have been working over the years to analyse all aspects of our life on the island and how we make them more sustainable.

Prior to Covid we had removed all single use plastics, we continue to compost all our food waste and utilise tat in our organic garden to grow our own produce.

It is not only important to recycle your waste responsibly but to see how you can reduce this waste from coming onto the island in the first place. Our villas are made of sustainable materials and have smart technology, which regulate the environment for maximum energy efficiency. We offer a range of “healing ocean” amenities in our villas and our Spa, which are entirely organic, safe for our reefs, and even come in refillable recycled glass bottles. With green technology developing I have trialled electric boat engines, conducted feasibility studies on wind and tidal power generation but solar does seem to be the best option for the Maldives and now battery technology is becoming more affordable we can store the power to be used 24 hours a day as we have done in Kudadoo.

HM: What new developments are on the horizon in your resorts?

BC: With Hurawalhi now four years mature and Kudadoo two years old, we are dreaming up the next evolutions for each resort. I am unable to share with you now these early dreams, but you can count on them being something special as we have done time and time before.

WOMEN IN HOSPITALITY

BY DONNA RICHARDSON

Anuradha Abeywickramasinge is the corporate purchasing manager for Cocoon Maldives and You and Me by Cocoon. Hailing from Sri Lanka, she has been in the industry for 20 years, bringing passion to her profession along with her significant international background working for the hospitality industry in Asia and Africa. She has held various positions in sales and marketing, Finance and Administration and climbed up to the post of manager of Boutique Hotels.

She is responsible for the procurement of goods and services for both Cocoon Maldives and You and Me by Cocoon. These resorts are in Lhaviyani atoll and Raa Atoll and blend the best of Italian design with the Maldives’ stunning natural beauty, all set against the backdrop of the azure Indian Ocean. We speak to Anuradha about working at this resort and what it means to be a purchasing manager.

Anuradha Abeywickramasinge CORPORATE PURCHASING MANAGER COCOON MALDIVES AND YOU AND ME BY COCOON HM: Why did you decide to become a purchasing manager?

I have worked in different positions in the hospitality industry over a long and diverse caree and due to my experience, I was called to join the group at the time when Cocoon was busy and You&Me was under construction. This scenario necessitated a solid structure in the procurement section, and I am currently occupying the position of corporate purchasing manager for the group.

HM: Tell me about your passion for your role?

I always invest myself fully in the job that I do. I believe that it is a way to achieve

maximum result and find personal satisfaction at the end of the day. This job requires full attention, dedication and continued focus. It is a neverending process, like a circle.

It is also about taking right decision at right moment. I would say that I feel satisfied and comfortable in this process.

Unexpected difficulties may arise at any moment and that’s the nature of this job. I am passionate about sourcing, analysing and selecting the right product at the right price delivering them to the operations in a timely manner.

HM: What does your role entail?

My role is to purchase everything needed for both

resorts. As a corporate purchasing manager, I am responsible for ensuring that we purchase the goods and services that will best help the resorts achieve their goals.

Cocoon and You & Me are both five- star luxury resorts with a capacity of 265 Guest rooms. At a time, both together can host more than 600 guests, and over 550 staff. So, we handle every single requirement of the two resorts to keep them running smoothly. My main objective is to find the right product, select the correct supplier considering many factors such as price, brand, quality, freshness, shelf-life, country of origin and long-term availability.

We deal with many local and international suppliers. It is important to build up trust and

maintain the right business relationship with each supplier and discover new profitable ones and initiate business and organization partnerships.

Good communication, attention, continuous follow up and sharpness are essential qualities when dealing with international merchants.

Staying alert about day-today happenings and changes in the local and international markets is a necessity. As private islands depend mainly on importation of goods, we get easily affected by any issues that may arise in the region, such as extreme weather conditions, shipping line and airline delays, economic, social or political unrest in any country that we deal with. It is a matter of finding solutions ISSUE 53 HOTELIER MALDIVES

33

WOMEN IN HOSPITALITY somehow and moving forward.

In difficult times, we must be able to choose the best available options and minimize the losses. This job has a lot of logistics to manage in our dealings with authorities and various institutions. I have two purchasing assistants and a supply Boat team who are absolutely hard working and reliable team players. So, my team and I, we look after every single need of our two beautiful properties and support them in the best possible way.

HM: What kind of things do you purchase in your role?

My role is to ensure that the resorts do not miss anything for their operations. So, I approve the ordering of necessary goods and services and finalize the purchase details of orders and deliveries. Food and beverage items represent an important part of the weekly purchasing load. Then, it comes to all the other items which support the operation such as guests room amenities, linen, cutlery, crockery, glassware, cleaning material, uniforms, medicines and so many other general items. Most importantly fuel, chemical, machineries, tools and engineering spare parts.

The operation in Maldives is more complex than that of other countries. Here each island should independently produce water and electricity and manage their garbage disposal and run their own sewerage treatment plant. So the purchasing organisation and structure must be strong and steady as it is its responsibility to provide all requirements to keep this process going on without fail. We operate and manage our own fully equipped supply boat (Dhoni) to collect and deliver all the products to each resort. In addition to local purchases from Male’, we collect air shipments which arrive from Sri Lanka and Dubai to be delivered to the resorts weekly. We also import from China, India, Malaysia, Singapore, Thailand, Indonesia, Australia and south Africa. We buy Guests room linen, cutlery, crockery and glassware from Italy. Cocoon Maldives has designed furniture from Lago brand – Italy. We maintain all those banded items without any change, as they relate to Cocoon.

34

www.hotelier.mv

HM: Tell me about what it is like to be a purchasing manager?

You need to love what you do, be meticulously organised, maintain professional relationship, know your company’s policy and strategies, keep yourself updated and finally to be ethical. The workload is huge, and you are always connected to the work, whether you are at your workplace or not. An issue can come up anytime at the port, airport or in a warehouse of another country.

So, it is possible to receive an unexpected telephone call any moment for information and decision. Purchasing is the gate through which money goes out of the company. This job is like being a “gate- keeper”. This is one of the most responsible jobs directly related to the profitability of the company.

Being on the alert permanently, applying correct methods, being practical and taking the right step at the right time can ensure that all the money going out through our channel is justified. Also we must be firm and fair to all the partners whom we work with. It is the path to long term success and existence. Transparency is one of the top requirements in every single action and transaction.

HM: Tell me about where you are from in Sri Lanka and where you have worked?

I am from Matara which a major city in the south of Sri Lanka, 160 Km from Colombo the capital. That is the town where I spent my childhood and where I was schooling. My parents live in Galle which is the capital of south Sri Lanka. I started my career at Dickwella resort, which is a beautiful beach resort on the coast of deep down south in Sri Lanka. I Joined as a trainee in the front office. I pursued my studies while working there. That was for me the best university where I acquired a wealth of knowledge. I ended up being the manager of the resort after undergoing “on the job training” in the different departments and working hard with determination and dedication.

Then I got the opportunity in 2012 to travel to Tanzania and join Gold Zanzibar Beach House & Spa, a beautiful five-star luxury resort in the authentic

island of Zanzibar. The opportunity of working in the African continent is a valuable experience and remains a highlight in my career. I spent three years in Zanzibar as the owner’s representative, finance and administration controller.

I returned to Sri Lanka in 2015, to manage a Luxury boutique hotel, Eraeliya villas and gardens for three years.

That was another amazing experience.

In 2018, my road took me to a dream destination, the Maldives.

HM: How has your career shaped you?

My career made me who I am because this is the only one that I have ever embraced since I left college. Working in hospitality, especially as a front liner for many years, makes one, a citizen of the world, an ambassador interacting with so many nationalities and getting to know and understand the various cultures, the likes, the ways of being and the languages. Guests’ expectations are high and we have no right to disappoint them. I regularly do my auto-analysis to improve any weaknesses.

We must deliver the goods and be professional. My career has shaped my personality and gives me confidence, develops my sense of responsibility and professional conscience and leadership. It drives away shyness. I try to be as faultless as possible in my work, even in my life. I do not take things for granted. My career gave me opportunity to travel overseas to work and to discover other parts of the world. I have lived with different cultures, and I have built up a lot of contacts with different nationalities. I would say that it is especially important to see the world and work with different nationalities. Then we learn how to accept everyone as who they are and respect differences. If I had chosen another career, it might have entailed a different livelihood.

I do not know how better or worse it would have been, but I am glad of all the opportunities and experiences that I have had by being in the hospitality industry. I am grateful to life and destiny.

HM: How did you come to be in

the Maldives?

As I mentioned earlier, I was proposed by my previous employer to join Cocoon Maldives’ team in the Capacity of corporate purchasing manager in 2018. Maldives is a destination I have heard a lot of but never been to. I thought it was the right time and opportunity to discover this part of the continent. The destination is unique, the job is exciting and challenging, the company is ideal to work for, so that’s how I landed here.

HM: What do you love most about the resort you work at?

Though I work for both resorts, our corporate office is located in Cocoon, So I spend most of my time at Cocoon. Cocoon is the first resort of our group in Maldives. I feel Cocoon as a very lucky place and it has a soul. I like its luxurious vegetation, white beach and turquoise water. The villas are contemporary and set up harmoniously in the natural beauty of the Island. When you walk along the pathways, it is like walking in a botanical garden, very peaceful, shady and perfect temperature.

Cocoon is designed by Daniel Lago famous Italian designer and has won gold awards for “first and leading designer resort” in south-east Asia for consecutive years. It has a great ambiance; the work environment is favourable and the multitude nationalities of staff coming from 18 different countries create an exceptional ambiance in the resort.

HM: As a woman in hospitality, what challenges and opportunities have you faced?

The hospitality industry has a lot of opportunities for men and women, but only a small percentage of women take up the opportunities. I must admit that I personally did not have to face any fundamental challenges as a woman in hospitality industry. Instead, I felt that it was a chance for the hotel management to add and include a potentially talented young woman in the team.

However, generally balancing work and family can be a challenge at times for women.

The demand for long hours can also be a challenge. Staying at the work place, away from the

but interesting and rewarding.

The sensitiveness and the charm of women can be an added value.

HM: What changes have you seen in the industry and the resort itself during the time you have worked at Cocoon?

I see it as one of the fastest growing industry. The competition is high and, in my opinion, more in Maldives than in Sri Lanka. The industry keeps evolving and we need to be always up to date to grow and succeed with it. We can’t afford to be left behind. Cocoon is only five years old and yet it has acquired a good image in the local and international markets.

HM: What hobbies do you enjoy when you are not at work?

I like reading. It has been my passion since I was a kid. I am fond of playing chess and I watch selected movies on Netflix. I follow interesting YouTube channels on various subjects in the world. It is amazing how technology has given us the possibility to acquire knowledge in whatever the field we select.

In addition to that I like to travel. I have visited about 12 countries so far and many others are in my wish- list. I enjoy cycling too. family is not common among south Asian women. The busy work requires a lot of time and it, kind of, pushes you away from common lifestyle. As most leaders and managers are men, sometimes I feel that women need to make an extra effort to make their voice heard. I believe women must be given more opportunities and encouraged to enter this sector and women must be ready and willing to take up the opportunities.

Other reason is that still south Asian culture doesn’t not generally recognise working in hospitality industry as an ideal profession for ladies. Even in my case, I must honestly admit that though my parents and close family have accepted that I wok in a hotel. I can feel that deep inside them, they do not valorise my choice and my career in spite of the status and benefits that this job provides.

They would rather see me in another field other than in a hotel that would have made

them proud. If we consider the women percentage working in hospitality in Maldives it is an exceedingly small. Then again if we consider the percentage of Women in management level it is even smaller. It is not that females cannot handle those positions; it is just because most of them are not yet daring to go for such bold choices.

HM: Are there many purchasing managers who are women in your field to look up to and should there be more?

I am not aware of other female purchasing managers.

There might be but I have not come across so far. However, there are some inspiring businesswomen and female managers that I am in contact with, in different sectors and in different countries. Yes, I really believe that more women should choose this field though it is quite challenging, time consuming, stressful at times

HM: What steps did you take to become a purchasing manager and why did you choose the Maldives to work?

I was not necessarily aiming at becoming a purchasing manager. In fact, I was trained and prepared to lead some departments in the hotel like rooms division, sales and marketing, finance and administration. So, when the offer came to manage the corporate purchasing department at Cocoon, I saw it as an opportunity to exercise my knowledge and experience in an interesting and an important sector of the Resort. In fact, I did my advance level in biology. I have been always good at mathematics, my favourite subject. I studied business management. It is by pure hazard I found myself in this industry at a very tender age and I came to love it and develop a real passion for it. I

am grateful to the professional managers who coached me and guided me the way up the ladder. It did take a long time, hard work and personal investment though. Maldives is not far from my home country, and I wanted to experience the specificities and particularities of that destination in terms of logistic and management.

HM: What has been your biggest challenge along the way?

I think that like many other purchasing managers, the biggest challenge was to supply the resorts during the Pandemic in 2020 when the frontiers were closed, and cargos were not flying to Maldives.

HM: What advice would you give to people entering the industry?

No matter you are a man or woman, the hotel industry has a lot of prospects. If you are passionate about welcoming guests and providing care and services, then go for it. There are lots of opportunities. You can also join the heart of the house for administrative jobs and maintenance. Whatever your choice, you must be dedicated to your work and always demonstrate a correct attitude and always show respect. Working in a hotel is about liking to be with people irrespective of gender, age, culture, nationality, be it guests or colleagues; it’s about giving the best of yourself. Hard work pays. Perseverance will make you find your way up. There are some sacrifices that you should be ready to accept, like being away from family and friends, missing the parties in the city and the everyday chilling out with your buddies. It is a demanding but rewarding job.

You can study while working.

You can grow up step by step.

It is a wide-open door to the world. It is a way to see the world and be open minded.

It is important to work in different countries in different environments. It lifts your values.

ISSUE 53 HOTELIER MALDIVES

35

EXCLUSIVE

BY LAURA WILLIAMS

Exclusive: Roshan Radhay, LUX* Maldives’ ‘Magician of Marketing’ HM: What are the main changes you have seen in the sector can you predict any changes for the near future?

Primarily known for its ‘personal touch’, the hospitality industry is now evolving into a preferred contactless experience.

The technological amplification, strongly favouring the need to adapt, has paved way for newer developments and solutions that are being adopted universally — making concepts like digital check-in/check-out, online menus, cashless payments, in-room dining, somewhat of a norm already.

HM: What qualities make a good marketing professional?

Marketing works as the central nervous system, supporting and connecting all elements of the business towards a common goal. It has moved way beyond traditional branding and advertising — marketers must now look at crosspromotional strategies and opportunities to build great customer experiences and engage them for long-term relationships.

Consumers are no longer a passive participant waiting for the brand to tell their story. Instead, they’re going out and about doing their own research. So, you have to offer them something more than just information. People value honest experiences, they value the genuine beliefs the brand stands for, and they value that you care. And, as easy as it may sound, communicating it is anything but a cakewalk, and that’s where the magic of

36

www.hotelier.mv

marketing begins.

HM: Do you adhere to a certain management style or philosophy?

At LUX* South Ari Atoll, our mission is to help people celebrate life by delivering consistently on the promise of a different kind of luxury; hospitality that is lighter, brighter. Making each moment matter; we’ve created simple, fresh and sensory experiences to indulge our guests throughout their stay with us. From freshly roasted and ethically sourced coffee, retro-style ice cream parlours with sugar free options and tailor-made health and spa sessions to the magical tree of wishes, junk art galleries and impromptu film screenings under the stars, each experience is carefully crafted to help our guests celebrate life by turning the ordinary into extraordinary.

Health and safety protocols have also been a paramount change with increased sanitisation around the resorts – they have become immensely critical as guests now rate this as the one of the top priorities for when they search for stay options.

Additionally, a clear focus on health and wellbeing will also be at the forefront of the change, allowing people on the move to make healthier life choices.

LUX* South Ari Atoll Resort and Villas has been designing healing and therapeutic experiences that align mind, body and spirit with experts from the field. While, Healing Powers of the Sea is our recent Collectable Experience, Eat, Sleep, Repeat enhances and heightens sight, hearing, smell, taste, touch as well as the elusive sixth sense and Digital Detox helps our guests to unwind, unplug, relax, reflect, get outdoors, and reconnect – not with their smartphone – but with their loved ones or their inner-self for that matter.

HM: What are your key priorities at LUX*?

We live by the motto of ‘helping people celebrate life’. With hospitality embedded deeply in our DNA, we promote a work

culture that’s continually innovative and different from the competition. Mindful of the impact our actions have on the environment, we have initiated many eco-friendly practices at LUX* South Ari Atoll, so our guests can enjoy a pampered vacation, while contributing towards the cause of sustainability. Crowned the eco-friendliest luxury resort in the Maldives 2019 and awarded the Condé Nast Traveler’s 2020 Readers’ Choice Award, we aim to lead the way with eco-tourism and marine conservation initiatives in our region.

HM: LUX* is quite an iconic resort and architecturally aesthetic, what makes it unique and how do you market it?

From using dives to educate travellers on the delicate marine eco-system, implementing the world’s largest floating solar system in the Maldives to minimise our carbon emissions, initiating beach and reef cleaning activities to collect marine waste, creating underwater gardens with coral plantation, bottling our own drinking water, introducing edible straws and biodegradable cups, growing as much organic and healthy produce as possible, we are adapting all forms of sustainability in an effort to eventually achieve our zerowaste goal.

We believe in serving with passion and entertaining with creativity. Each of our properties celebrates the spirit, nature, and culture of the locale they are set in. The brand offers a concept that can be adapted to resorts and hotels across the world.

When LUX* was launched in 2011, the thought was to create a luxury hospitality brand that challenges the status quo, that rewrites the rules, that stands out in the crowd. We built a spirited and lighthearted brand, one that is *lighter, brighter. The asterisk serves as a reminder to be true to ourselves.

HM: What are you passionate about when it comes to work?

In many companies, mission and values are rarely looked at. But at LUX*, they are lived out daily. We look beyond standard

procedures to interact with guests to find out what they truly value. At the heart of everything we do are three creative principles: banish thoughtless patterns, be simple, fresh and sensory, and make the ordinary extraordinary.

HM: How do you handle difficult and challenging situations?

Difficult and challenging situations are a part and parcel of the industry we belong to, but each challenge is an opportunity to do better, by being better. When we face challenges and adversity, we learn to adapt, to be creative, while keeping a positive mindset to control our reaction towards external factors. This resilience is what keeps us going, no matter what! One can’t ignore the global challenge we are facing together as an industry, but it’s our love and passion towards what we do that keeps the hope afloat. And of course, going forward, innovation and invention will lead the way for a safer, greener, healthier tomorrow.

HM: What are your most

ISSUE 53 HOTELIER MALDIVES

37

EXCLUSIVE

memorable Maldives moments?

It wouldn’t be entirely incorrect to say that from the moment I landed in this paradise, each moment has been special and memorable. But if I have pick, then it will be island-hopping and picnics on local islands.

HM: What hobbies do you enjoy when you are not at work?

This year has been unlike any other, especially in terms of my constant travel throughout the year. But this pause has given me the opportunity to reconnect with myself and indulge the two things I truly love – fitness and scrumptious delicacies. I am a big foodie!

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

Be honest. Be creative. Be brave. Be you.

Love the job that you do and be passionate about what you do. There is a niche market for every product. Don’t set you mind to always beat your competitors and become number one. Make it about outsmarting yourself and make sure you are your competition. This applies to everything that you do daily at work or in

38

www.hotelier.mv

your life. Then, the joy will come, not from comparison but, from advancement and you will grow up the ladder.

HM: What does LUX* offer? How do you consistently deliver on your promise? Upon fine-tuning the internal quality standards, the concept of LUX* Shining Hospitality Standards (LSHS) was developed, which serves as LUX*’s brand operational standards. It represents a shift from benchmarking against competitors to delivering service that is distinctively LUX*.

At LUX* South Ari Atoll, we pay personal attention to each of our guest’s individual needs — it is the little things that make a big difference. Every guest is looking for something unique in terms of experiences, privacy, F&B, activities, celebrations, romance, family time, and so on. By being genuine with our guest interactions right from the time of check-in, we understand their specific requirements during the stay to ensure that we deliver upon our promise of helping them celebrate life, every time.

mindful and modern kids club experience.

It’s a space where our little travellers can be curious, climb, jump, run and be loud.

Holidays are a good time to learn new things, meet new friends and gain a little independence!

Furthermore, our new feature, Keen on Green is our commitment to sourcing smarter and supporting local farmers who grow sustainable vegetables, fruits and herbs to create delicious plant-based and vegetarian dishes. In our kitchens, we let the produce shine through, and connect our guests to the people and stories behind each ingredient. It makes for a meaningful, joyful and positively impactful dining experience.

HM: What luxury experiences are available at LUX*?

HM: Are there any exciting upcoming events we should know about?

LUX* South Ari Atoll offers one-of-a-kind collection of Collectable Travel Experiences that have changed the way people holiday.

They are for the dreamers, the go-getters, the eternally-curious. They are an open invitation to engage meaningfully with the people, the culture and the surroundings of the destination you are in.

Something’s always brewing at LUX*!

Come November, we will be sharing some exciting announcements around PLAY — a

You can decide on your experience by destination: Maldives, Mauritius, Reunion Island and China – allowing you to

immerse into the most unique facets of each destination from our website. Based on six different themes there’s something for everyone — whether you are a nature lover, foodie, culture-adept, adventurer, wellness-seeker or looking to spend quality family time.

HM: What challenges have your resorts faced during the pandemic?

The summer of 2020 impacted the world like never before! The unpredictable travel bans, border closures and quarantine measures, owing to the new mutations, have created operational challenges that we are still getting to terms with.

Many of our colleagues are still unable to travel back to island, however, with the worldwide vaccination drive, we are quite hopeful that things will change for good.

focuses on grooming and developing future talents to grow and be ready to step into higher positions, when the time comes.

Right from general training, that ensures that our team members are equipped to deal with operations and guest issues to focusing on building an uplifting service culture to deliver service that is truly world class. From training the staff to perform their jobs efficiently in different departments with technical training to developing leadership specific programs we nurture the talent pool at every step across the departments, in all our locations.

Take me through each of your Maldives’ LUX* properties? What has been the guiding force for each?

Redefining luxury in the tranquility of Maldives are our two resorts — LUX* South Ari Atoll and LUX* North Male Atoll.

The eco-friendly LUX* South Ari Atoll is located on the paradisiacal island of Dhidhoofinolhu, (a short 25 minuteseaplane ride away from Male International Airport) where pristine white sandy beaches meet shallow, crystal-clear waters.

HM: What staff development opportunities are available on your resorts and what new developments are on the horizon for LUX*?

Our strong learning culture and fullytrained team members have contributed significantly to LUX*’s success. We have a dedicated training and development initiative — LUX* Shining Service — that

ISSUE 53 HOTELIER MALDIVES

39

EXCLUSIVE

This family-friendly resort, with 2 infinity pools and 193 villas in eight different categories, is brimming with wildlife, so a friendly encounter with manta rays, sea turtles, dolphins and even whale sharks is highly likely. With eight unique villa categories, the resort cater to solo travelers, families with their little ones, couples, large groups, with ease.

Its’ 8 restaurants and 5 bars take you on a delectable culinary journey with South Asian flavours to modern Japanese delicacies, from an Italian love story to Oriental flavours, from inventive international cuisine to a seafood paradise.

You will be spoilt for choice. Cafe LUX* serves round-the-clock goodness, while “ICI” shares homemade ice creams with sugar free options.

LUX* South Ari Atoll offers seven Collectable Experiences: Best Kept Secret Spots, Digital Detox, The Maldives Bucket List, Couple Goals in Maldives, Office With a View of the Lagoon, Learn how to Sail in

the Maldives and Eat, Sleep, Repeat.

The penthouse paradise —LUX* North Male Atoll (speedboat distance from Male)— offers contemporary immaculate-white 67 double-storey villas, each decked with a private rooftop and an iconic pale-blue swimming pool. The magnificent house reef with spectacular diving caves is perfect for underwater enthusiasts and snorkellers.

It’s often said that a culture is most clearly defined by its cuisine – and here you can learn some fresh and flavoursome culinary skills from our award winning chefs. Enjoy the culinary heights of Peru and Japan, with a live sushi and ceviche bar at Inti or explore the Barium’s hidden chamber for an unforgettably unique dinner experience, you will be in for a treat each time.

LUX* North Male Atoll offers five Collectable Experiences: Luxury Surf Safari, Beginner’s Surf Camp, Wellness Warrior Retreat, Under the Maldivian Sun and Isle of Romance.

Do you have any exciting projects in the pipeline here in the Maldives?

The way we treat our environment will have a huge effect on the future of our planet. Mindful of our acts, we have been actively engaging in sustainable practices across operations to reduce our carbon footprints and engage in more and more energy conserving options. From banning the use of single use plastics to operating one of the largest open water solar platforms in the Maldives, we take sustainability seriously at LUX* South Ari Atoll.

Going ahead, we will be expanding our solar capacity to further reduce our dependability on alternate mediums to produce energy. At the moment, 30 per cent of our energy usage is generated by solar panels. We will also be looking at ways to generate bio-gas and engaging in a more concentrated approach towards waste management. Strengthening the communities, we thrive in has been a crucial aspect and for the same we have been contributing to a selected NGO, the funds donated by our guests through our “Tree of Wishes” experience.

HM: Do you have any advice for hoteliers joining the industry?

For those joining the hospitality industry now, these are interesting times. The game has changed — the traditional rules don’t apply, and one gets to be creative and innovative like never before! This pandemic has truly given us an opportunity to reshape and reset. It goes without saying that the industry will never be the same again.

There is no going back to normal, and this is without precedence. The traditional revenue models don’t exist anymore, sales has gone from physical events to online webinars and virtual participation. One needs to learn to adapt. The only constant for us is that we will always be in the business of helping people “Celebrate Life”.

40

www.hotelier.mv

PEOPLE

BY NAZ A NAZEEM

Brice Lunot Appointed Cluster General Manager at JEN Maldives Male’

by Shangri-La JEN Maldives Male’ by ShangriLa has appointed Brice Lunot as the hotel’s new General Manager. Brice is currently the General Manager for ShangriLa Villingili resort and spa and with this new appointment, he will be the cluster General Manager for both properties.

Brice is a well-versed hotelier with 29 years’ experience in the luxury hotel sector, working for Le Meridien and Lux resorts and Hotels Brice has joined the Shangri-La group in 2019 in Oman and Mauritius.

Shangri-La Villingili is a private

hideaway, a perfect setting for couples, with its secluded location as part of the Maldives southernmost atoll whilst the JEN is in Male’.

JEN by Shangri-La has been designed with modern, highly driven pacesetters in mind, a generation of that are hungry to explore all that Asia has to offer.

JEN’s design and lifestyle centric hotels boast inspired interiors, buzzing co-working spaces, exciting mod-Asian Food & Beverage concepts, performance-driven wellness, and thought-provoking programming that champions the culture, conversations and communities driving the region today.

JEN has a strategic portfolio of nine hotels located in key Asian gateway cities – Beijing, Hong Kong SAR, Shenyang, Johor Puteri Harbour, Maldives Malé, Manila, Penang, and Singapore: with five more hotels in the pipeline across mainland China.

Federico Catalioto Appointed CSR Manager at Dusit Thani Maldives Dusit Thani Maldives has appointed sustainability specialist Federico Catalioto as the resort’s new Corporate Social Responsibility (CSR) Manager.

Hailing from Italy, Catalioto has extensive experience in leading CSR initiatives for hotels and resorts focusing on holistic sustainability.

After earning his double bachelor’s degrees in Hospitality Management from world-renowned hospitality institutes Glion and Les Roches in Switzerland, Catalioto began his career in the Sales and Marketing department of Marriott International.

Seeking to use his skills and expertise to make a positive difference in the lives of others, he went on to spend nine months working at Maringi Eco Resort in Indonesia. In the dual roles of

42

www.hotelier.mv

resort director and front office instructor, he led hospitality training for underprivileged young adults and strengthened his knowledge and interest in sustainable practices in the luxury travel sector. In 2020, Catalioto earned his MBA in Sustainable Hospitality Management at Sustainability Management School (SUMAS) in Switzerland.

In his new role at Dusit Thani, Catalioto’s first order of business will be to take over ongoing CSR projects. He will oversee in-house initiatives such as the hydroponic garden, recycling and waste management, and processes to reduce the use of chemicals and single plastic on the island. He will also leverage his connections with SUMAS to invite students to design special projects for the island and activities focused on raising sustainability awareness among guests and employees.

Catalioto also plans to introduce farm-to-table activities, hot composting processes, new standards for food waste reduction, coral reef restoration via line nurseries, responsible fishing practices (with Blue Marine Foundation), and other key activities to ensure Baa Atoll reconfirms its UNESCO world heritage certification.

Amila Jeewantha Handunwala Appointed General Manager at Raffles Maldives Meradhoo Raffles Maldives Meradhoo has appointed Amila Jeewantha Handunwala as the resort’s new general manager. With over twenty-five years of experience in the luxury hospitality sector, his expertise will play a significant role in elevating the renowned twin-island hideaway to new heights.

Possessing an extensive background with esteemed hospitality brands, Amila has previously lead hotel operations, sales, marketing, revenue management and

distribution strategies in the Middle East, South Asia and Europe. Most recently, he held the position of executive assistant manager for St. Regis Maldives Vommuli, with previous appointments across several luxury hotels and resorts within the Conrad and Waldorf Astoria collections.

“I am truly honoured to join the iconic Raffles family, which is renowned for its illustrious history and distinguished addresses in leading destinations around the world. I look forward to bringing a new perspective to the venerated oasis of Raffles Maldives Meradhoo and continuing the legacy of this award-winning resort,” said Amila.

Situated in Gaafu Alif Atoll, Raffles Maldives Meradhoo has been welcoming travellers in search of true tranquillity since its opening in 2019. The resort recently unveiled its Raffles Royal Residence, a vast six-bedroom villa and a new Whale Shark experience for guests. The resort has also launched a USD1 million allinclusive island privatisation offer.

Nicolas Khairallah Appointed General Manager at Gili Lankanfushi Gili Lankanfushi has announced Nicolas Khairallah as the resort’s new General Manager. He was promoted from his previous position as Resort Manager at Gili Lankanfushi and brings in 15 years of experience in luxury hospitality spanning five countries and three different continents.

After completing a postgraduate diploma in Hotel Management at the Swiss Hotel Management School in 2007, Mr. Khairallah joined the team at Sheraton Center, Montreal, Canada as Guest Services Manager where he was recognised as Employee of the Year in 2008. He has also worked as Director of Front Office for the W Hotel in San

Francisco from 2011 and was appointed Cluster Director of Operational Innovation by Sheraton & Four Points by Sheraton in 2016, overseeing three hotels in Dubai, UAE. Mr. Khairallah has served Gili Lankanfushi as the Resort Manager since 2017, leading day to day operations of the resort and taking full operational control as an interim General Manager for the past four months.

“I am honored to be appointed to take the helm of one of the top luxury resorts in the Maldives. It is a true privilege to work alongside an amazing team of dedicated hosts who constantly rise above expectations to create timeless memories for our guests,” says Mr. Khairallah.

“As my Gili Story continues, I look forward to advancing the plan we have in place, to expand our brand’s reach, build stronger connections with the local community, maintain fruitful relationships with our partners and deliver genuine experiences for our guests”.

ISSUE 53 HOTELIER MALDIVES

43

F&B

BY LAURA WILLIAMS

Meet Navin Singh, Executive Chef of Mӧvenpick Resort Kuredhivaru Maldives Navin Singh is an experienced executive chef at the Mӧvenpick Resort Kuredhivaru Maldives. The esteemed chef trained in Paris under the world-renowned three-star Michelin chef Michel Roux, where he learned the art of fine cuisine. He also worked with other culinary masters including Frederic Molini and Thomas Angerer. Navin’s first role was as executive chef with the Grand Hyatt in Singapore in 2012 before going on to work at the Radisson in India and Marriott in Vietnam. He became Chef of the Year in 2016, and in joining Mӧvenpick in February 2021, he imported this wealth of experience to the Maldives. His signature style is blending farm fresh ingredients with fresh catch from Indian Ocean. He sources lettuce, rosemary, thyme, basil, sage, lemongrass, okra, brinjal, corn, fruit, radishes, broad leaf mustard, chilli, mint, coriander, peas and tomatoes from the Mӧvenpick’s own hydroponics farm. The garden harvests 70 kilos of freshest backyard produce grown as part of its sustainable product supply programme.

44

www.hotelier.mv

HM: Describe your career journey?

What attracted me towards being a chef was being able to work with food and creativity, as well an environment with intense workflow, chance to take my career global and an opportunity to make people happy. I love everything about hospitality. I was raised on a family farm with my grandmother’s cooking and a passion for experimenting farm fresh ingredients. Combine that with fresh catch from Indian ocean and I am able to create masterpieces for our esteemed guests at Mӧvenpick Resort Kuredhivaru Maldives.

HM: What steps did you take to become executive chef?

I did a three-year culinary course with IHM Chennai India - one of the best culinary school in the world. Then I moved to Paris for an advanced culinary course and worked under legendary Michelin star chef Michel Roux to fine tune my European culinary repertoire I was fortunate enough to work under world-renowned culinary legends, like Frederic Molini, Thomas Angerer and Michel Roux.

I admire Michelin star chef Michel Roux due to his passion towards food. I have worked in speciality restaurant, high end boutique resort, busy city convention hotel in various role to become executive chef with Hyatt for the first time in 2012.

“The main star of healthy eating is nature itself, of which our body is an integral part, the chef is the intermediary between nature and the diner.”

ISSUE 53 HOTELIER MALDIVES

45

F&B

HM: Tell me what do you love the most about your role at Mӧvenpick Resort Kuredhivaru Maldives as chef?

Plan, organise, control and direct the work of all culinary team members while ensuring superior quality and consistency in the culinary standards of the resort. There is no better place to enjoy luxury dining in Maldives than Mӧvenpick Resort Kuredhivaru. Swiss roots and culinary heritage date back to the 1940s. Our approach to food has remained consistent; authentic, sustainable, intuitive, personal and unique.

We embrace innovation to meet ever-changing guest needs and celebrate our rich culinary legacy, setting trends but never compromise on quality and authenticity. We combine fresh ingredients with traditional cooking methods for flavour authenticity and

46

www.hotelier.mv

draw on modern trends and creative presentation to conjure a sensorial feast, Love our culinary root and culture of Mӧvenpick.

HM: Tell me about working at Movenpick and your memorable moments?

I’m still new to the Maldivian culture and hospitality but I’m proud of my team here at the resort, particularly by the progress made by all the chefs. By continuously working together as a team, we deliver extraordinary experiences for each of our guests.

HM: What qualities make a chef?

It’s a combination of creativity, passion, grace under fire, able to take criticism, detail oriented, endurance and stamina. Planning and directing

food preparation and culinary activities in the resort, modifying menus or create new ones that meet quality standards. Estimating food requirements and food/labour costs

HM: What has been your biggest challenge?

The biggest challenge is seeing a lack of drive within budding talents, working in the kitchen and the lack of interest for culinary arts by young chefs.

HM: What advice would you give to aspiring chefs?

Have a passion for cooking. Be prepared to work harder than you ever have before and don’t be afraid to experiment.

HM: I hear Mӧvenpick Resort

Kuredhivaru Maldives uses a hydroponic system to allow vegetables and fruits grown in the garden to be fresh, rich in nutrients and bursting with flavours, what is your role in that?

Food sustains life. Chefs play an important role in inspiring people around the world to support sustainable food production, adopt healthy diets and avoid food waste, and the consumption of local, fresh food. The main star of healthy eating is nature itself, of which our body is an integral part, the chef is the intermediary between nature and the diner. Essentially, my aim, my purpose in life, is to serve my guests food that is both health-friendly and planet-friendly, and therefore

good for all its inhabitants, inspired by the principle that we are all beings who must live together in harmony.

We have our organic kitchen garden which help us to serve best of the best ingredients to our guest. Our new menu created with an emphasis on food trends, concepts, modern presentation, and technique.

Guests can indulge in the season’s latest mouth-watering menu items and the delightfully vast range of dining options at the finest address in the Maldives, including Bodumas, Latitude and Onu Marche. We grow various types of lettuces, herbs like rosemary, thyme, basil, sage, lemongrass, etc, vegetables we grow okra, brinjal, corn, ranges of fruits.

We have full-fledged expert gardening team to take care of our garden, for us. It’s our baby.

HM: How important is it on an island to have fresh produce and what are the most important considerations for you when planning a menu for guests?

As we are based on an island, it gives us a chance to produce our own food—fresher, healthier and learn in the process about local varieties. Fruit and vegetables grown in our own garden promote health. They are rich in nutrients, especially phytochemicals, antioxidants, vitamin C, vitamin A and folate, without the risk of adulteration and pesticides. We grow radish, broad leaf mustard, chilli, mint, coriander, peas and tomatoes.

We grow and buy fresh and seasonal, local and global.

For us, peak-of-season fruits and vegetables help create unbeatable flavours. When designing menus, draw ideas and inspiration from local farmers and their crops during growing season as well as the varieties. The advantages of local sourcing include working with smaller producers who may be more willing to experiment with varieties that bring interest and greater flavour to the table and adopt healthier eating habits. But designing menus to draw on in-season fruits and vegetables from more distant farms also is a key strategy for bringing fresh

flavours to menus throughout the year.

HM: When you create food how does it make you feel and tell me about some of the creations you serve up at the resorts?

Becoming a better cook is a lifelong journey, tweak flavours and textures, introduce novel ingredients, and rise to the next level of kitchen domination. In short, the better we get, the bigger the challenges that we seek. So, once we are at the point of masterfully replicating great recipes, anticipating timing issues, monitoring temperatures, correcting confidently when problems arise, ready to start designing dishes. There are plenty of things to think about, from preparation through plating. We spend months developing the recipes, end up discarding a lot of ideas and dishes along the way. Creating new dishes help me to unwind. For instance, we have infused local ingredients like coconut to create our version of ceviche with reef fish.

HM: What is your signature dish?

Each restaurant has its wellcrafted signature dishes. My favourite one is extra thin sliced wagyu beef on hot stones, ponzu truffle sauce, crispy garlic fresh and wasabi.

HM: What do resort guests enjoy the most?

Dining and romance go hand in hand in our resort, fine dining restaurant, casual dining and destination dining experiences available in our resort beyond compare. These take you from the serenity of a beach at sunset to the lush greenery of the jungle and the glittering turquoise waters of the Indian Ocean. Spectacular views coupled with a delicious meal are the signature ingredients for this dining experience, Enjoy private dinner for two under a starlit sky while sipping champagne with canapés and

“Becoming a better cook is a lifelong journey, tweak flavours and textures, introduce novel ingredients, and rise to the next level of kitchen domination.

In short, the better we get, the bigger the challenges that we seek.” floating on a private platform gently bobbing on the ocean, on a palm-studded private island, a secluded spot on the beach with your toes in the sand and with a breath-taking view, or at a candlelit table on the sundeck of your overwater bungalow as you marvel over a romantic sunset in stylish, surreal surroundings and we are known for theme nights at Onu Marche.

HM: What new dishes do you rustle up for Eid? During Eid there’s one very special ingredient - local reef fish, tuna combined with coconut and local chilly to create Maldivian masterpiece for our international guest to experience, with dishes such as Garudhiya, Mas Huni, Bis Keemiya, Masroshi and Saagu Bondibai

HM: Describe the Movenpick menu?

We are launching all exciting new menus in Bodumas, Latitude and new concept dining at Onu Marche with

elements of our hydroponic farm.

HM: What culinary experiences are presently available on the island and what else would you like to see?

Our “Farm to table” goes next level, “vegetarian and vegan” options go mainstream and kimchi and kombucha to housemade pickles and sauerkraut, fermented foods are having their moment. There is also a big push for good gut bacteria and micro dining experiences.

HM: What development opportunities are available?

We have a strong culture of growing our own talent through Accor learning and development programs, with over 50 associates in kitchen stewarding.

ISSUE 53 HOTELIER MALDIVES

47

F&B

BY DONNA RICHARDSON

The Wondrous Wine Cellars of the Maldives Wine was first discovered in 6000 BC in Eurasia and it has long been enjoyed throughout the world.

While the Maldives is a Muslim country and in its inhabited islands drinking alcohol is prohibited, in the resorts where international guests visit, the beverage is the perfect accompaniment to the infinite ocean views. The cellars of five-star resorts contain the best wines on the planet which are available for guests’ enjoyment. Talented sommeliers and some of the best wine experts in the world help guests select the right wine for their taste. These stock labels from all over the world from rare vintages to classic wines.

To mark International Wine Day on 25 May, Hotelier Maldives has searched the archipelago for some of the most lavish wine cellars in the resorts.

KUREDU RESORT MALDIVES

HURAWALHI ISLAND RESORT Discover the finest wines and champagnes at Hurawalhi’s walk-in wine cellar and immerse yourself in the absolute best vintages from all corners of the globe. With more than 1,000 exclusively available bottles to choose from, there is something for any palette stored in the cellar. Enjoy these treasures overlooking the ocean, at dinner, or the celebration of a special occasion. In 2018, Hurawalhi Maldives won the highest honour in the World’s Best Wine Lists Awards. The five-star resort boasts an outstanding selection of wine from leading producers and a good mix of vintages. Famously Hurawalhi is home to 5.8, the largest, all-glass underwater restaurant. It has a tropical champagne pavilion and wine can be enjoyed in the stylish villas.

48

www.hotelier.mv

With more than 1,100 premium, exclusively available wines, the Sangu wine cellar is a true source of indulgence that provides the option of adding a luxe touch to your holiday at Kuredu Resort.

Toast in style, or simply allow yourself to enjoy a bottle of the world’s most grandiose wine to create an ambiance with your loved one. The wine list features labels by magnificent winemakers specially selected to showcase the best wine regions the globe has to offer. These labels are all rated between characterful and exceptional, from deep ruby reds to celebratory champagne. The resort puts care into choosing wines by the glass for your meal and selects only passionate winemakers. Food- friendly wines reflect the mood of the outlet and the cuisine. Furthermore, there are perks of a 20 per cent discount on the Cellar Masters’ Reserve selection for Sangu water villa guests, private pool villa guests, gold package guests and guests booking special events. Popular with divers, Kuredu in Lhaviyani Atoll is known for its unrivalled beauty and tropical marine life. With a total of 388 rooms, villas and suites, including 50 water villas, Kuredu Island Resort & Spa in the Maldives is one of the largest of its kind in the Maldives offering affordable all-inclusive packages for families.

RAFFLES MALDIVES MERADHOO The iconic Raffles Maldives Meradhoo has an impressive wine cellar called the Wine House, where the discerning oenophile can enjoy tasting and pairing experiences led by new head sommelier Manuel Llamas. Offering one of the best wine collections in the Maldives, The Wine House features over 400 labels spanning from old-world classics to innovative new-world varieties. Standouts include a superb range of French and Italian vintages, from a Grand Cru Classe from Bordeaux to a rare Petrus 1996, as well as a kosher wine selection and elegant varieties from the renowned Grace Winery in Japan. Originally hailing from Spain, Llamas brings a wealth of expertise from the Steer Bar and Grill in Melbourne, Fairmont Maldives Sirru Fen Fushi, and InterContinental Dubai Marina. Guests can sip and savour at the cellar’s cosy tasting table which overlooks sparkling Maldivian waters or try a wine pairing session wherever they choose. Experiences are expertly tailored to each guest, whether a romantic chocolate-and-wine pairing for two at a beachfront ‘sunken table’ built into the sand, a flight of the finest champagnes enjoyed with friends at the iconic Long Bar, or a cheese-and-wine degustation at the Yapa Sunset Bar.

GILI LANKANFUSHI Gili Lankanfushi’s unique underground wine cellar is home to a wide range of wines from around the world, a cosy space to learn more about wines with a team of knowledgeable sommeliers.

The cellar has been built around an enormous tree trunk, which serves as the table for tastings and dinners. The cellar has been built around an enormous tree trunk, which serves as the table for tastings and dinners. The cellar houses more than 500 labels of wine from numerous regions around the world, and over 10,000 bottles in volume. To really put that in perspective, Gili Lankanfushi is a small hotel – only 45 rooms which means there are 200 bottles of wine per guest villa. Venture across the old and new worlds with a tasting session lead by the expert sommelier Rohan Rasanjana, who is also a great entertainer. On any evening of the week, be prepared to be swept off your feet with mouthwatering gourmet dishes along with sommelier’s choice of premium wines hosted by a talented team of sommeliers. This cavernous cellar can be found at the bottom of a flight of glass stairs. Guests gather around a wine tasting table made from driftwood washed up from the tsunami in 2004. The wood planks seen on the walls of the wine cellar are made from the remains of burnt villas from the fire at the resort in 2019, while the wine shelves are upcycled from old villa stairs.

CONRAD MALDIVES RANGALI ISLAND Conrad Maldives Rangali Island is home to the very first wine cellar in the Maldives. Descend two metres underground where 15,000 bottles of wine and up to 950 labels are expertly preserved. This is the largest collection in the Maldives. Surrounded by the plethora of old and new world wine bottles, guests are served a six-course, paired degustation menu, paired with six hand-picked wines and one champagne skillfully matched by the executive chef and resident wine expert Hamid Hamdee helps guests to select the finest vinos.

ISSUE 53 HOTELIER MALDIVES

49

F&B

INTERCONTINENTAL MALDIVES MAAMUNGAU RESORT The Sunset Bar is a replica of a traditional Maldivian dhoni that offers spectacular sunset views. In its cellar are over 400 wine labels from all around the world, 40 labels of champagne including vintage and non-vintage, prestige cuvees, rare collections, 1970 port and a Abys champagne which is limited edition and aged in the Atlantic Ocean. The most expensive wine they store is a 1986 Château Pétrus priced at $9,000. Signature experiences at InterContinental Maldives Maamungau Resort include “Wine Games” where head sommelier Retheesh Mohanan leads the guests through a 90-minute blind tasting and a tasting comparison of wines from the northern hemisphere vs southern hemisphere.

A favourite tasting of the guests is always the Mediterranean wine and cheese tasting. The most popular wine with guests is the Kanonkop cabernet sauvignon from South Africa and whispering angel rose from France.

HUVAFEN FUSHI Huvafen Fushi’s underground wine cellar Vinum is a cave of wonder that stocks up to 6,000 bottles and approximately 650 labels from all over the world including rare vintages. This iconic cellar is the place where Jude Perera conducts wine and cheese tasting events plus degustation dinners for guests. Vinum has a special ambience unlike anywhere else. Nestled deep in the heart of the island underground, it is accessible by a cool concrete staircase that descends approximately eight metres below ground, illuminated by candlelight. This spherical space can hold up to 6,000 bottles with approximately 650 labels on offer from all over the world, for example: the 2004 Château Angélus 1er Grand Cru Classé B Saint Émilion; 2008 Dal Forno Romano Vigneto Monte Lodoletta, Amarone della Valpolicella DOCG; 2008 Vina Almaviva Puente Alto; 2004 Château Cheval Blanc, 1er Grand Cru Classé A Saint-Émilion; and the 1998 Krug Clos de Ambonnay Brut Reims.

The most expensive wine on offer is the 2002 vintage, Chateau Mouton Rothschild 1ER Grand Cru Classe, six litres, Bordeaux France retailing at $46,000.

50

www.hotelier.mv

JW MARRIOTT MALDIVES RESORT & SPA The Wine Room at JW Marriott Maldives Resort & Spa is conveniently located in the heart of Aailaa, all-day-dining restaurant. The Wine Room features an inventory of 1700 bottles and 320 old-world and new world labels from across the globe.

Ankit Choudhary oversees the cellar which is home to 2008 Dom Perignon Brut, 2004 Louis Roederer Cristal Brut, 2013 Henschke Hill of Grace Shiraz, Australia and 2015 Didier Dagueneau Silex Pouilly Fume, France. The most popular wines loved by guests include: Veuve Clicquot Brut, Reims, France, 2017 Dog Point Section 94 Sauvignon Blanc, Marlborough, New Zealand, 2018 Domaine Trimbach Riesling, Alsace, France, 2017 Laurenz V Singing Gruner Veltliner, Kamptal, Austria, 2018 Château d’Esclans Whispering Angel Rosé, Côte de Provence, France, 2014 Tenuta San Guido Sassicaia Bolgheri, 2013 Robert Mondavi & Baron Philippe de Rothschild Opus One, 2015 Allegrini Amarone della Valpolicella, Valplicella, Italy and a 2016 La Ferme du Mont Châteauneuf-duPape, Southern Rhone, France. And the most expensive wine in the cellar is a bottle of 2007 Château Petrus from Pomerol Bordeaux, France.

ANANTARA KIHAVAH MALDIVES VILLAS Nestled within Anantara Kihavah’s famed house reef, descend into SEA, the resort’s award-winning underwater restaurant and wine cellar. Offering diners an unreal underwater marine experience, the octagonal design and mirrored interior optimises the aquatic view making one feel as if they are part of the house reef. Since 2013, the cellar has annually been recognised with coveted awards from Wine Spectator and World of Fine Wine. Oenophiles will delight in the impressive global list from both renowned and offthe-beaten-track wine regions with 450 labels from 15 countries, including vintages dating from 1795. Thirty labels are available by the glass and regular tasting sessions offer guests a tantalising journey through the world’s finest champagne houses and wine estates. Guests are welcomed with a Dom Perignon aperitif before enjoying either a gourmet lunch or dinner set menu featuring international classics. An exceptional feast for the senses, savour each course carefully paired with fine wines handpicked by the resident Wine Guru, whilst luxuriating in panoramic views of marine life at play amongst vibrant corals. During the day, SEA showcases turtles, butterflyfish, unicornfish and jackfish in their natural habitat whilst dinner time attracts nocturnal predators including lionfish, reef sharks, moray eels and sting rays.

The 4 Step Sales System: Frequently Asked Questions WHAT IS THE 4 STEP SALES SYSTEM?

The 4 Step Sales System is a Content Marketing Solution tailored for the specific requirements of a company. It helps to create brand awareness among a target market, generate engagement, generate sales leads and over time develop and maintain a ‘permission asset base’ composed of high value customers.

What are the 4 steps of the system?

Step 1 Interruption

An online article about your company, an interview or product or service review with an offer to download a company profile or product or service brochure.

Step 2 Free Offer & Call to Action

In exchange for their email addresses and contact details and ‘permission’ to receive more information about the company or product.

Step 3 Follow up

Send out more information about your company, product, or service. Request for more permission if required.

Step 4 Content Marketing

Offer useful content on a regular basis; this could be a regular email with updates, a periodic newsletter, etc.

How much does it cost?

Initial Introductory Offer: USD 800/The introductory offer for this tool is USD 800/- for all 4 steps which includes writing of the article, Creating the Call to Action and Follow up with - and first piece of content marketing sent out to respondents to the campaign.

Retainer for Content Marketing; USD 550/- month

Contact:

Email: sales@hoteliermaldives.com Mobile: +960 7910858, +960 7999008

ISSUE 53 HOTELIER MALDIVES

51

F&B

BY AMINATH Z AHIR

Exclusive: Jude Perera, Sommelier, Huvafen Fushi Jude Perera, 48, is the sommelier at five-star luxury resort Huvafen Fushi Maldives in the North Male Atoll. Hailing from Sri Lanka, Perera is at the helm of Vinum underground wine cellar. He moved to the Maldives in 2013 to fulfil his dream of building a career in the luxury resort industry as a specialist in oenophilia.

He speaks to Hotelier Maldives about his role.

What is it like to be a sommelier at Huvafen Fushi?

JP: This is an extremely exciting and varied role, providing me with the opportunity to share my passion and knowledge of wine with our valued guests. Working in a resort as a sommelier is very fulfilling as I can spend more quality time with guests compared to city hotels, allowing me to provide them with a more dedicated wine experience. Moreover, I have had the opportunity to work with some of the best

52

www.hotelier.mv

visiting sommeliers from around the world and sample some of the finest wines in my role here, which has been an incredible and invaluable experience. My journey to this point stemmed from my natural passion and ongoing desire to become a qualified sommelier. My studies have so far earnt me the WSET qualification from Bordeaux wine campus in France, known as WISP along with the incentive wine programme at Le Cordon Bleu, Paris, France. This provided me with first-hand knowledge of the wine making process visiting vineyards and attending wine tasting in France to continually expand my professional knowledge with research and developing usable skills. Working in a luxury resort has afforded me the opportunity to mix with people from all walks of life which I enjoy immensely, particularly the ability to learn from one another’s experiences and knowledge, generating new inspiration and ideas to further develop.

HM: Tell me a bit about yourself and your background, where are you from and where you have worked and how it has shaped you?

JP: I joined the hospitality industry in 1996 as a waiter. In 2013 I started my position as commis sommelier which was a significant milestone and cleared the path to become what I am today.

I have gained a lot of experience over the last seven years, and I am someone who always craves more knowledge and a deeper understanding about wine. I can honestly say that I learn something new every day. My visit to Champagne Louis Roederer, M Chapoutier Rhône Valley and René Muré Alsace, and the wine bars, O

Chateau and Le Foodist in Paris, helped me on this journey and were incredible milestones for me.

HM: Why did you decide to become a sommelier and how did you come to be in the Maldives?

JP: Since the day I joined the hospitality industry, I have always had a natural curiosity and desire to learn about wine, quickly developing into my fulltime passion and pastime. While working at Cheers Pub at Cinnamon Grand Colombo, Sri Lanka in 2011, I had the opportunity to meet executive chef Andrew from Per Aquum Niyama Maldives. Coincidently, and to my surprise and delight, we later met again during an interview at the Galle Face Hotel at Colombo and he recognized me. My hunger to learn paired with my immense passion for wine resulted in a successful interview outcome and opened the door to my career in the Maldives, a continuous and enjoyable learning curve for me from which I have never looked back.

HM: What do you love most about the resort you work at?

JP: Naturally, the one thing I love most at Huvafen Fushi has to be the underground wine cellar – Vinum. This is a unique space which has the capacity for up to 6,000 bottles and currently holds approximately 650 labels from all over the world, including rare vintages. This iconic cellar is the place where I conduct wine & cheese tasting events with our guests, as well as degustation dinners. Vinum has a special ambience unlike anywhere else I have experienced, and it is a privilege to manage this cellar.

HM: What does being a sommelier entail?

JP: My role as sommelier is diverse.

This includes researching wines and producers from all over the world.

This has taken me far and wide to visit vineyards and producers first-hand which is a huge and enjoyable perk of a job. I also use a lot of other resources to conduct my research, such as Decanter Magazine, and BBR merchant materials for the latest updates in the industry and current trends. From this research, it is my responsibility to identify the perfect wines for Vinum and our guest’s preferences. After selecting the wine, I will order through reputable suppliers to add to our growing collection, being careful to select the best vintage. For this, I consider reviews by wine critics such as Robert Parker and Jancis Robinson, whom I highly admire. From here I will list the wine on the menu and provide training to the F&B service staff to accurately recommend the right wine to the right guests, I will also offer wine pairing or more comprehensive experiences such as wine tasting or degustation dinners.

HM: Can you tell me about your wine cellar and what you have on offer including vintages and champagnes. How big is the collection?

JP: Vinum is a fantastic wine cave found in the heart of the island – underground.

It is accessible by a cool concrete staircase that descends approximately eight metres below ground, illuminated by candlelight. This spherical space can hold up to 6,000 bottles with approximately 650 labels on offer from all over the world, for example: the 2004 Château Angélus 1er Grand Cru Classé B Saint Émilion; 2008 Dal Forno Romano Vigneto Monte Lodoletta, Amarone della Valpolicella DOCG; 2008 Vina Almaviva Puente Alto; 2004 Château Cheval Blanc, 1er Grand Cru Classé A Saint-Émilion; and the 1998 Krug Clos d’Ambonnay Brut Reims.

HM: What is important to understand about wine and how do you select the perfect wine for your clients?

JP: The most important factors are the producer and the character of the wine, each having its own unique identity.

For instance, the same grape grown in different countries and climates will ultimately produce a completely different taste and style of wine, so it is important to have a good understanding of this when selecting the right label. I also need to consider when serving wine in the Maldives, being a tropical climate, this means typically I would serve a ISSUE 53 HOTELIER MALDIVES

53

F&B

more ‘straightforward’ wine during the day – meaning something light, fruity and fresh to compliment the hot climate. For example, a 2017 Cloudy Bay, Marlborough; or Egon Muller Scharzhof berger, Mosel; or the 2017 Château Minuty, Rosé Cuvée 281.

Of course, there are many other factors involved in selecting the perfect wine for each guest such as the dish they are dining on, the type of characteristics they prefer, or perhaps it might be a special occasion and they would like to try something a little extra special. Having extensive wine knowledge is essential in getting it right for the guests.

HM: What is the most expensive wine on offer at the resort?

JP: The most expensive wine on offer is the 2002 vintage, Château Mouton Rothschild 1ER Grand Cru Classé, six litres, Bordeaux France. This bottle is sold at USD 46,000. A real gem!

HM: How do you keep the wines at the right temperature?

JP: Being in the Maldives, ensuring wines are kept at the right temperature is extremely important during the entire process: from the shipping, transportation and storage of the bottles, to ensure that quality is not compromised. For example, I always ensure that the bottles are delivered to the island during the night so that they are not exposed to the hot daytime temperatures during transportation.

Once the bottles arrive on the island, I will immediately collect and store these in the temperature-controlled cellar. In Vinum, as standard, I keep the temperature controlled at 16 degrees Celsius to provide the perfect environment for the wine to rest. A lot of care and understanding on the individual labels is required to get this exactly right. Failure to do this properly can result in the wine becoming spoiled and undrinkable.

HM: Do you do wine tastings?

JP: Yes, I offer a choice of private or group wine tastings, both are conducted in the cool depths of the wine cellar which has a real sense of grandeur during the experience. During the tastings I will offer a selection of sparkling, white, red, and sweet wines, and pair this with a complimentary selection of cheese for each wine. First, I will explain the basics about how to explore the wine with the senses, teaching about the first and second nose, the long vs short finish, the intensity of the flavours, and how to appreciate the wine. Taste is very subjective to the individual, there is no right or wrong when it comes to one’s own palate, so the entire experience is about teaching the different elements within the wine to make one’s

54

www.hotelier.mv

own conclusion. I will explain about the producer, the vintage, region, terroir, climate and the production process, for instance if it is produced in a wooden barrel or stainless steel, all of these factors make a difference to the final product.

Usually this experience will last for one hour, and is a wonderful opportunity to interact with the guests, and share knowledge.

HM: What changes have you seen in the industry during the time you have worked at the resort?

JP: Working in the hospitality industry is a fantastic eye-opener into emerging trends and palate preferences. There are many variables which can cause this, and in my case the different nationalities that I serve at the resort. For instance, Asian guests would tend to choose off-dry wines or demi-sec champagnes, whereas European guests would tend to select more rich and bold character wines. As for changes in the industry as a whole, it has been interesting to see the effects of global warming in recent years having an impact on the wine industry, as well as natural disasters such as the 2020 Australian bushfires and the California wildfires resulting in crops being completely devastated and having a subsequent knock-on effect on production.

HM: What hobbies do you enjoy when you are not at work?

JP: Aside from wine, I am passionate about music of all genres such as Eric Clapton, Dire Straits, Robbie Williams, Michael Jackson and Caro Emerald jazz music. I also enjoy listening to BBC Radio4 podcasts, particularly the Men’s Hour session, and The Archers, as well as cooking shows such as BBC Saturday Kitchen with James Martin. Reading is a pastime of mine, needless to say the hot topic always being about wine and its evolution through history to where it is today.

HM: What steps did you take to become a sommelier and why did you choose the Maldives to work?

JP: Food & Beverage has always been my passion since my early beginnings in the hospitality industry having started as a waiter, then bartender, progressing to commis sommelier and then to sommelier – which I am proud to be today. My goal is to continue learning, enabling me to progress to head sommelier, which I am confident I can achieve with continued hard work. The Maldives has always been a dream of mine, and fortunately, being located so close to my homeland Sri Lanka, I was able to turn this into a reality through a lot of hard work and dedication to achieve this goal.

HM: What has been your biggest challenge along the way?

JP: Being a sommelier is a constant learning discovery, but one thing we could never have predicted was the sudden pandemic that had devastating effects the world over. This has taught me great resilience, both professionally and personally, and how to navigate through challenges that one would never have dreamed they would have to encounter in life. It was incredibly sad to be disconnected from guests so suddenly during the subsequent closure in the Maldives, so I was naturally overjoyed to be able to sink my teeth back into sharing my passion with them again following the reopening.

HM: What advice would you give to people entering the industry?

One must have genuine passion for the industry, particularly if aiming for such a specialist area such as wine. With passion, learning is enjoyable and addictive. My advice is to study hard, use all of the resources available to aid you, keep exploring, network with others in the industry and share knowledge. Try and visit vineyards first-hand and don’t let the desire to learn ever stop.

HM: How do you import wines in a pandemic?

Being in the Maldives already poses logistical challenges being an isolated island nation, and hence it is not an easy task even under normal circumstances. The pandemic resulted in challenges that I had not faced before, such as inconsistencies with wine supply due to fluctuations in demand and limited access to supply. This resulted in our cellar being less stocked than usual, so we are now rebuilding this over time. This means that we have to be very innovative to offer the best wine available to guests from a reduced collection.

HM: What is the most popular wine?

2014 Louis Jadot Fourchaume Chablis, Burgundy. This is a great everyday wine and a firm favourite from our wine list. Its character has a hint of lime with subtle mineral hum, and floral notes.

HM: Red, white or Rose what is your favourite and why?

My personal favourite is the 2018 Les Alsaciens, Pinot Gris Alsace, France (white).

I love the straight-forward fresh and fruity character of this wine.

F&B

BY AMINATH Z AHIR

Exclusive: Arunkumar Tamilselvan, Sommelier, Anantara Kihavah Maldives Villas Arunkumar Tamilselvan is a senior Wine Guru at Anantara Kihavah Maldives Villas. Hailing from India, Tamilselvan’s thirst for knowledge fuels his passion for wine and wine making.

Having been raised in a traditional household where alcohol was not permitted, Arun first encountered wine after he had completed a BSc in Hotel Management whilst working as a bartender. This life-changing opportunity led him to further studies and travel in wine cultivating countries. Today, he is the only certified Sommelier in the Maldives with a WSET Advanced level certificate in Sake and a WSET Certified Wine Educator.

He is currently pursuing a Diploma in WSET from Hong Kong and aims to become a Master of Wine by 2025.

Arun believes it is important to listen to the guest’s needs and he offers a memorable experience, not solely about its taste, but also the story behind the wine for the guest’s pleasure.

HM: Tell me about yourself and what it is like to be a sommelier on the resort?

AT: I’m a passionate Wine Sommelier who enjoys creating unforgettable wine experiences. Working as a sommelier is an exciting and great opportunity to meet different people and to create personalised wine experiences.

HM: Tell me a bit about yourself and your background, where are you from and where you have worked and how it has shaped you?

AT: I have helmed my entire career as a

beverage professional right here in the Maldives. My journey started almost 11 years ago in the Maldives in 2011 as a bartender, a role I joined upon my graduation. My thirst to learn and explore the beverage industry led me to focus on becoming a professional Wine Sommelier. I have worked with some of the most unique and rich in wine culture resorts such as Six Senses Laamu, Constance Halaveli, Cheval Blanc Randheli and at present Anantara Kihavah Maldives Villas.

HM: Why did you decide to become a sommelier and how you came to be in the Maldives?

ISSUE 53 HOTELIER MALDIVES

55

F&B

AT: Becoming a sommelier wasn’t my initial plan. I first wanted to be a chef. But then I discovered my great interest in wines for their history, lifestyle and story behind every single bottle. This inspired me greatly, and my first exploration into wines was in 2012, when I received an opportunity to participate in the resort’s wine education programme.

HM: What do you love most about the resort you work at?

AT: Anantara Kihavah Maldives Villas has a very rich wine culture. Wine programmes such as “Passion for Wine” and “Wine Guru Programme” are very inspirational.

What I most appreciate is the trust the hotel’s management team has in their Wine Gurus and their abilities. It drives me to use my creativity, to develop new ideas and concepts – elements which are very important in ensuring the success of a wine programme.

HM: What does being a sommelier entail?

AT: Being a Senior Wine Guru, my responsibilities include: • Taking the lead in executing the wine programme for the resort • Curating a master wine list and locating ideal wines that can match our guests’ expectations • Maintaining a high standard of wine service • Sharing knowledge with team members and to motivate them • Finding opportunities in creating “WOW” wine experiences.

Though my main responsibility lies in wine, I also oversee the entire beverage operations for the resort.

HM: Can you tell me about your wine cellar and what wines you have on offer including vintages and champagnes. How big is the collection?

AT: At Anantara Kihavah Maldives Villas, our wine cellar is located 6 meters below water level at SEA, our underwater restaurant and cellar – the world’s first underwater wine cellar completely submerged underwater.

At SEA, our wines are carefully handpicked by our Wine Guru team to meet the high expectations of our guests. The wine list consists of 450 labels from 17 countries covering all major regions and wine styles.

The wines list also contains unique, rare

56

www.hotelier.mv

and fine vintages of boutique wines. Our top specialities in the wine selections are the “Chairman’s Reserve” which is our collection of old vintages dating as far back as 1795.

SEA has been awarded with the “Wine Spectator TWO GLASS award” since 2013 and “World’s Best Wine List Award” since 2015 for our unique, rare and fine wine collections.

HM: What is important to understand about wine and how do you select the perfect wine for your clients?

AT: To exceed guests’ expectations, we need to understand their culture and their likes and dislikes. This can be achieved by a simple conversation with the guest. Taste is very subjective. Often a particular wine is perfect for someone, but not for others.

There are no bad or good wines. I believe this is where the sommelier needs to play their role by recommending the right wine for the right customer. Every single glass of wine must be served with utmost care and attention to detail.

HM: What is the most expensive wine on offer at the resort?

AT: 1882 Graham Port ‘Ne Oublie’ Tawny, Portugal Vintage: 1882 Wine Critics Score: 100 pts This is a historic and rare wine as only 656 bottles were produced. After 130 years, they were released for the very first time in 2012 – a piece of history.

HM: How do you keep the wines at the right temperature?

AT: In Maldives, due to environmental factors, the wines must be stored in wine cellars at the right temperature, to preserve their unique taste profiles. With the advancement of technology, all our wines are kept at ideal temperatures with air conditioning. Maintaining wines at their ideal temperature enhances and prolongs the ageing potential of fine wines to mature them to their best. Even our supply boats are equipped with specialised wine chillers to maintain the optimum temperature during transport. I cannot emphasise enough the importance of monitoring and the awareness of ideal temperature, and this is something I constantly train our team on.

HM: Do you do wine tastings?

AT: At Anantara Kihavah, our wine tasting sessions are tailormade private experiences. Our wine tasting takes place at SEA. We usually host one couple or one

family per session, so the tasting can be a very casual, informative and memorable experience for them.

HM: What cheese offerings and pairings do you have to accompany them?

AT: All the wine tasting at Anantara Kihavah are accompanied by a selection of cheese to enhance the experience. I am a big fan of classic cheese and wine pairings. Some of my favourites are below: • Château d’Yquem 1998 with Roquefort, classic blue cheese made from ewe’s milk, often considered one of the greatest cheeses of France. The sweetness of Sauternes is an excellent foil for the sharpness, pungency and savoury flavours of Roquefort.

• Taylors Vintage Port 1935, with Stilton, a classic English blue cheese made from cow’s milk, named for the village in Huntingdonshire. The sweetness of the wine is nicely balanced by the pungent saltiness of the creamy blue cheese. The flavors marry in your mouth into something wonderful which keeps you coming back for sip after sip.

HM: What changes have you seen in the industry during the time you have worked at the resort?

AT: In the last 10 years, the wine industry has vastly evolved in Maldives with many young, talented sommeliers in key positions at some of the top resorts. These resorts take their wine programmes seriously and they all have at least one sommelier in the team to drive the wine culture.

Resorts are actively investing in educating team members on wine by providing international wine certifications.

Anantara Kihavah has taken this step further by obtaining the WSET Approved Programme Provider status. We are the only resort in the Maldives to hold such a prestigious status. We educate and develop team members through APP status and certify our team members upon their successful completion of guided learning and examinations. As a Senior Wine Guru, I am proudly leading this programme by being the WSET certified educator.

I often feel very fortunate to work in the Maldives due to the culture of fine wine appreciation in the Maldives.

The wine distributors are proactively introducing new products all the time and accommodates special requests from resorts to source rare and fine wines.

HM: What hobbies do you enjoy when you are not at work?

AT: Mostly during my afternoon breaks I play soccer with resort friends. I love to read articles and wine reports to keep myself updated and to find the opportunity where I can make a difference in our wine offering to keep ahead of our competitors.

HM: What steps did you take to become a sommelier and why did you choose the Maldives to work?

AT: I believe that having academic knowledge on wine is as important as practical knowledge. So, I treat myself by gaining knowledge through WSET courses.

Currently, I am pursuing a Diploma in WSET for Wines and Spirits. Maldives is one of my top preferences to work, due to the natural beauty of the country, the opportunity to work in a multi-cultural environment, and exposure to the diverse quality of fine wines.

HM: What has been your biggest challenge along the way?

AT: Serving white wine, Rosé wine or Champagne and maintaining the temperature of them during lunch and in outdoor spaces such as by the poolside.

These are places where you need to constantly refresh the ice and ensure the temperature of wine is maintained until the very last sip.

HM: What advice would you give to people entering the industry?

AT: My simple advice to all beginners, “you should believe in you, don’t give up, do not stop trying, and never stop learning”.

HM: Tell me about the wine experiences available for guests?

AT: 450 labels of wines from 17 different countries, private wine tasting, weekly wine odyssey dinners, virtual wine tastings with wine makers, virtual vineyard tour and tastings, rare and fine wines wine dinner, wine maker wine dinners. These are just some examples of the experiences available at our resort.

wines, as the supply chain was disrupted heavily due to international travel restrictions and lockdowns. We try to minimise this issue by actively giving an accurate forecast to our suppliers to have sufficient stock level on-site to ensure an uninterrupted supply.

HM: What is the most popular wine?

AT: Fine Vintage Champagnes, Burgundy Grand cru Pinot Noir, Barolo from Italy and Cabernet Sauvignon from USA. These are some of the most popular wines.

HM: Red, white or rose – what is your favourite and why?

AT: For its complexity and boldness, I choose red wines. I mostly prefer bold red wines from France, USA, Spain, Italy and Australia.

HM: How do you import wines in a pandemic?

AT: It has been challenging during the pandemic to maintain the stock level of

ISSUE 53 HOTELIER MALDIVES

57

DESIGN

BY NOAH DAVIS

Meet Isabelle Miaja the Maldives Hotel Design Guru French interior designer Isabelle Miaja is the creative force behind many of five-star resort projects in the Maldives.

Beginning her career in the US working on homes in Beverley Hills, Los Angeles and Park Avenue New York, she later moved to Singapore and extended her savoir faire to hotel design. Blending east and west into her creativity with her unique personal signature, today, Isabelle Miaja is the managing and creative director of Miaja Design Group.

She is considered one of the world’s most influential designers, her portfolio includes award winning city hotels and resorts. When creating hotels, she draws on culture and art and creates stories which take root in the fabric of each building. Each design reflects her passion for everything beautiful and meaningful.

Miaja Design Group has worked on various resort projects in the Maldives over the years.

The archipelago’s immaculate environment provides much inspiration for the architectural design company with its natural beauty, privacy, and luxury.

Miaja has conceptualised some of the most iconic properties in the Maldives - personally designing up to ten hotels across the country- each one representing a different canvass on which to express her creativity.

“What inspires me? A passion

58

www.hotelier.mv

for the unique and distinctive, that’s what I live by,” she says.

“At Miaja Design Group, we are passionate, multicultural, thirsty for inspiration, stretching our imaginations every day.”

When it comes to the Maldives resorts, each island is different.

She says “Not only are you competing with yourself, but you are also vying with other developers and designers and all the brand requirements. It really is a competition between the others and yourself. You

never design the same hotel twice -each one has to be unique. At one time I was designing three different resorts all at the same time and I had to think distinctively for each one - so when they came out at the same time no one could tell I was behind them.”

For Isabelle, the essence of style is to live the art of being unique.

Art has always been part of her life as a child growing up – Her French grandfather being a bronze sculptor, her granduncle being the national poet

of Spain, and father a jewellery designer art has played a big part in her upbringing. She is an avid art collector and paintings and art objects surrounded her since birth and Isabelle naturally developed inspiration for art. Integrating her past into her designs came naturally and gives her work that unique style. To this end she has two art galleries- Miaja Gallery and Miaja Art Collections to support known and upcoming artists she encounters as she travels the world.

“I have always been raised around art and appreciated it but I didn’t make art the centre of my projects, until about 15 years ago and we designed the Sofitel in Mumbai where art was part of the design,” she explains.

When it comes to injecting art into her Maldives hotel designs none epitomise this more than the Pullman resort and spa.

Here fine art was central to the resort’s design. Here Miaja took a bold and unique approach employing Street Artist Mad C, a renowned artist who painted

the resort’s facades with her amazing colourful strokes. From selecting paintings to painting buildings, art helps enrich each project with individuality.

According to Miaja, the arts and culture represent one of the few areas in society where people can come together to share an experience.

Here architecture and interior design is based on nature and fauna with organic elements and modern lines, with a splash of art, she explains.

ISSUE 53 HOTELIER MALDIVES

59

DESIGN memorable experience of the region’s marine life up close.

They have been awarded the 2020 World Luxury Award for best luxury new hotel.

Miaja describes the Pullman as ‘a beautiful adventure’. Owned by a Singaporean owner under Accor, this was the first of its kind in the Maldives, working with the DNA of the Pullman but being In the Maldives.

“From all the drama of LUX* and the charm of JW Marriott, the whole atmosphere for Pullman was about restrained elegance. Suddenly, I was pulled into a new universe. As you take a seaplane over the rooftops you can identify each resort, so that inspired my design to have sarongs strung across the rooftops of the villas. Of all the resorts I have done, this one has the most unique signature.

“I was given an artistic license to do what I wanted and because I have art galleries.

I loved that, For Pullman the owner brought over a street artist and had the side of the buildings painted. We work with international artists as well as local ones from Sri Lanka.

Each villa has its own flavour.

Many have the feeling of being in the Maldives but having an international theme.

She explains: “At JW Marriott I dreamt of the Maakanaa herons on the island and imagined the rooftops looking like beaks of these birds. We worked a new design palette and revamped the kid’s club and family area as well as the exclusive swimming area for couples and the bar in the trees.”

A striking example is LUX* North Male resort, where Miaja introduced sleek lines inspired by the glamour of boat life. Here one can find white modern buildings juxtaposed against the pristine waters of the Indian Ocean. As a result, the resort is a visual feast of nautical forms and tones. It sweeps away the thatched-roofed Maldivian footprint of old, replacing it with a dazzling paradise of penthouse villas with all the curves, lines and immaculate finish of a luxury boat and its sails. This is located on Olhahali, a six-hectare island fringed by white-sandy beaches.

of James Bond arriving in the Maldives with his own yacht.

Architecturally each building is a yacht, so the entire atoll represents a full marina. The resort has an edgy feel. All the interiors are clean and white,

Miaja is also responsible for the architectural design concept, interior design, OS&E and art consultancy of the OZEN by Atmosphere Resort, Ozen has its own signature, and the one where I went totally out on art.

and each yacht building has a fuchsia sail.

This five-star island resort was completed in 2016 and includes the incredible earth villas.

“LUX* because it was a total departure for me from the world of the Maldives,” she says.

The resort evokes the image

Miaja was also the brainchild behind the Pullman Maldives Maamutaa resort set amidst 18 hectares of lush tropical flora and fauna on the Gafu Alifu atoll. The all-inclusive resort boasts 122 decadent villas, including two exclusive Aqua Villas featuring bedrooms submerged beneath the turquoise waters for a truly

60

www.hotelier.mv

In the early days she designed the Centara Grand five-star island resort’s interior design completed in 2008 and Amari Havodda’s architectural design concept, interior design, graphic design and signage, lighting and art consultancy.

And then Amari Havodda Maldives was with a Sri Lankan client who wanted it to be

Maldivian in style - but much simpler. This family-friendly resort had its own distinct signature.

“When planning a resort, we need to look at the natural island and identify the trees that are important to keep, look at all the angles, views and privacy,” she explains.

“Coming up with a harmonious way of entering the villa is important. Everything is about the wow factor. Here you must design where everything from the outside comes in. After that it is a matter of choosing the colour palate and finish.

Matching your design with the natural flora and fauna is the right thing in the Maldives. My job as a designer is to help them relax through the senses, sight, scent and hears and lighting is important.

“So, we start with what is there and build on that. You need to keep in mind privacy and how to connect the back of the house with the resort.

Both should integrate to ensure the people who live and work there can relax. The back of the house is an important factor in planning. We also must plan for the weather and the depth of the lagoon before building. I’ve visited in all types of weather and if you go to one of the villas in the sea it is not safe to be walking on the wooden pathway during monsoons. You must make the island self-

sufficient. There is a lot that can be done to help sustainability.

The exteriors are so striking that if you can use it designing interiors is the easy part.

Sometimes Miaja has to juggle multiple projects at once: “At one time I was working on three different resorts in parallel.

People say you have done so many resorts we don’t want them to look the same.”

Thus, putting her flair onto the resort it is ‘like having children’, she explains, “you raise them and at one point they must go out there and fly’. That is why she doesn’t have a favourite design: “It is difficult to choose among your own children.

Sooner or later the kids must fly. At times you must step out and let others lead. The most important thing is to design with the client in mind and to take into account the owner’s pride. It is important that the owner thinks it is their island.

I spend a lot of time checking back to ensure they are happy.

a lot of adventures and a lot of personal interaction there is a lot of storytelling that goes with each resort. All are different and each have their own special feature. One might be designed for family, another for couples, the other diving or spa. Some are boutique, others groovy and fun. Each island has its own atmosphere, and you choose it because that is how you want guests to feel in that special place.

“Each resort essentially is me, because I have designed it from scratch; but more importantly each island is a team effort.

They bring that extra energy which is so special. We don’t only think in lines and colours but also feelings.

“You cannot separate the architecture from the design because the Maldives is about nature and the trees and the water and the beach. Each element makes a whole, it feels that something is missing to approach it that way. It is about giving birth to a concept and a design.

“Every time, the Maldives makes me feel like a little girl with a new lollypop. I am ready to take out my hat and start all over with a beautiful new story each time I arrive at the airport in Male’. I am greeted by the resort staff waiting for guests like an old friend. It makes me feel so happy to be in the Maldives and it has a special place in my heart.”

“When you design each project, everyone puts ideas on the table, and you need to decode them and crystalise it into a design. It is like a child with a Christmas wish list, and you must decide which is the most important. I do not look at any of the resorts and specifically say that’s mine, I think of the people who helped make it.

“Because everyone comes with

ISSUE 53 HOTELIER MALDIVES

61

AIRLINES

BY DONNA RICHARDSON

SINGAPORE AIRLINES GROUP COMMITS TO NET ZERO CARBON EMISSIONS BY 2050

Singapore Airlines (SIA) Group has pledged its commitment to achieve net zero carbon emissions by 2050, reinforcing its longstanding strategy of working towards decarbonisation and environmental sustainability across its operations.

The group’s airlines, Singapore Airlines, Scoot and SIA Cargo, will use multiple levers to achieve this goal.

These include investing in new-generation aircraft, achieving higher operational

62

www.hotelier.mv

efficiency, adopting lowcarbon technology such as sustainable aviation fuels, and sourcing for high quality carbon offsets. Singapore Airlines resumed scheduled flight operations to the Maldives during March 2021 and has carried 1,580 passengers till 19th May. SIA Group has pursued multiple projects in support of its sustainability goals even amidst the Covid-19 pandemic.

For example, the Group completed the installation of solar panels on all of its office buildings in Singapore. This generates renewable energy that provides up to 18 per cent of its electricity demand, or enough to power around 2,300 fourroom apartments in Singapore for a year.

In 2020, SIA rolled out a new regional economy class meal concept that offers increased food choices for customers. It features tableware comprising sustainable paper packaging and bamboo cutlery, reducing the number of single-use plastics in the cabin. This packaging weighs 50 per cent less, helping to lower fuel consumption. Everything from the tableware to the food waste will be sent to an eco-digestor to be converted to refusederived energy pellets that can replace fossil fuels and coal.

Mr Goh Choon Phong, chief executive officer of Singapore Airlines, said: “We have remained focused on our sustainability goals even as we navigated the Covid-19 pandemic. We know that this is also an increasingly important issue to both our customers and staff. With today’s pledge to achieve net-zero emissions, we buttress the SIA Group’s leadership position on this topic and reinforce our commitment to finding ways to tackle our impact on the environment.

“Today, the most effective and direct way for an airline to materially lower carbon emissions is by operating a young fleet of aircraft. The SIA Group’s fleet has an average age of under six years, making it one of the youngest in the world. Over the last year, we have retired 45 older aircraft. We will be gradually replacing them with new-generation aircraft that are up to 30 per cent more fuel efficient and will substantially lower our emissions in coming years.

“However, we can’t achieve our goals on our own. We will continue to collaborate with governments, the airline industry, and partners such as aircraft manufacturers, technology providers, and fuel suppliers, both in Singapore and around the world.

We must work together to push the envelope and find innovative solutions that help us meet our targets on this journey.”

The SIA Group’s aircraft fleet has an average age of five years 10 months, and it continues to invest in the latest technology. The Group’s order book comprises new-generation models such as Airbus’ A350-900 and A320neo Family and Boeing’s 777-9, 787 Family and 737-8 Max. These aircraft are up to 30 per cent more fuel-efficient and have reduced

carbon emissions compared to older models. There is also a relentless focus on increasing fuel efficiency through improvements in operational procedures.

For example, the SIA Group has invested in engineering improvement packages for airframes and engines which help to reduce drag and improve engine efficiency.

The Group’s airlines continuously aim to improve fuel productivity through initiatives such as reducing fuel usage through aircraft weight management, and optimisation of flight routes. Innovations in technology and data analytics will also pave the way for more significant improvements, and the Group will continue to engage research institutions to explore such ideas.

Singapore Airlines has been an active member of the Sustainable Aviation Fuel Users Group (SAFUG) since 2011. In 2017, SIA launched a series of green package flights from San Francisco to Singapore that incorporated sustainable aviation fuels, fuel-efficient aircraft and optimised air traffic management measures. In 2020, SIA worked with Stockholm’s Swedavia Airport to uplift sustainable aviation fuels on flights departing from the city. These activities have helped to improve the Group’s understanding of the logistics and procurement of renewable fuels. SIA is actively working with partners and

stakeholders to explore opportunities to scale up the adoption of sustainable aviation fuels across our network.

Beyond reducing direct emissions, carbon offsetting can play an important and complementary role. The SIA Group is a participant in the International Civil Aviation Organisation’s Carbon Offsetting and Reduction Scheme for International Aviation (CORSIA), which seeks to cap the industry’s growth in carbon emissions from 2020. While offsetting is particularly important in the mid-term, it is also expected to remain relevant in the long run to mitigate residual emissions. To secure high-quality carbon offsets, the group will continue exploring pathways through partnerships that will allow them to source high-quality carbon offsets.

As the SIA Group embarks on this journey towards net zero emissions by 2050, it will continue to collaborate with likeminded partners to develop a robust sustainable aviation fuel supply chain and carbon market. This includes working together with stakeholders in Singapore to develop a holistic decarbonisation plan, which complements Singapore’s goal of strengthening the country’s air hub and maintaining its competitive advantage in the future.

LEADING BOAT BUILDER IN THE MALDIVES

Tel: +960 664 6066 Email: info@asmarinemaldives.com 36 YEARS OF EXCELLENCE IN THE MARINE INDUSTRY

www.asmarinemaldives.com

HOTEL MANAGMENT

MOHAMED SHAFRAZ HAFIZ

Removing Barriers Between Hotel Technology, Marketing and Operations The perfect storm of economic decline, technological advancement, and consumer liberation may have created considerable challenges for the hospitality industry.

However, the situation also presents a unique opportunity for organizations to adapt and recalibrate their operations to reduce asset loads, improve information exchange, and leverage customer self-service.

64

www.hotelier.mv

What forced us to remove these barriers between IT, Marketing and Operations?

Over the years, the scarcity of operating profits and investment capital resulted in budget constraints in the hotel industry.

There was a need for asset-heavy operations to evolve into beasts that were lighter and more agile. Unlocked through digital transformations and by embracing cloud-based solutions, this ultimately helped organizations to decrease their capex while increasing their opex.

Concurrently, the technology sector was undergoing dramatic transformations.

Mobile technology, cloud computing and social computing all experienced unprecedented growth. Soon, we found ourselves entering a state of profound interconnectivity, with data and information available right at your fingertips anytime or anywhere.

The rapid assimilation of these technologies in our societies also gave birth to a new breed of travelers who brought with them a vastly different set of travel habits and expectations than any of their previous generations.

What are the external and internal challenges and the risks for the hotel industry in removing these barriers?

Hoteliers identified any potential future economic disruptions as external risks.

Furthermore, many organizations are faced with significant resistance or openness within the team to change and often tend to struggle in facilitating the transformation of existing processes in place towards automation. Along with these, strategic and execution failure are also areas of concern.

“Data is King”. How can hotels future proof and become more intelligent in making quantifiable decisions in a converged operation?

Today, we collect data from all aspects of our operations, and it is safe to say that many of us do use this data to a certain degree in our decision-making process.

However, it is a fair question to ask ourselves how many of us actually analyze the mined data in relation and comparison to data across other aspects of the hotel’s operations.

A hotel for instance captures PMS data, finance data, IBE and reservations data, additional services data (spa, watersports etc), CRM, CMS, website, advertising, IPTV, App marketing PR etc. Data is everywhere, but making sense of these data can only be done when they are analyzed together in a more holistic manner. This is where data visualization, business intelligence and machine learning comes to play.

These tools help us identify trends, characteristics of our buyers and their relationships across all relevant variables.

Furthermore, these tools also give us the ability to forecast, allowing us to optimize capital investment which helps us to achieve the best returns on investments.

What is the key to closing the gap between the business and technology objectives of an organization?

The secret is working closely and communicating openly between all operational groups of the organization which enables a culture that ultimately facilitates the identification and understanding of the individual needs of all the departments. This is where technologists step in. They create conditions in an organization’s environment that nurture this interconnectivity and facilitates the removal of these barriers through technological solutions In order to achieve this, the conventional IT teams need to be fully revamped. Business and IT strategies need to be aligned while business objectives need to be aligned with IT objectives.

Hotels are continuously on the lookout to discover new and innovative methods to grow and attract new customers and reduce costs. Migrating to cloud computing and SAAS increases reliability, efficiency, security and scalability. This is the future, and this is how we make hotel operations intelligent, adaptive and resilient.

Mohamed Shafraz Hafiz is a digital media professional, and former consultant for Visit Maldives. He also describes himself as a destination promoter, new media explorer, author and a social media nut with a passion for data. Shafraz is currently the Cluster Deputy Director Digital Marketing & Social Media for the group Pulse Hotels & Resorts.

ISSUE 51 HOTELIER MALDIVES

65

CONSERVATION

BY NOAH DAVIS

MEETING RAFFLES MALDIVES MARINE BIOLOGIST ON WORLD OCEAN DAY To celebrate World Ocean Day on 8 June, Hotelier Maldives spoke to Raffles Maldives Meradhoo’s resident marine biologist Giulia Pellizzato, 30, originally from Italy who has been based in the Maldives since January 2019.

Her favourite marine animals are sea turtles, although she dreams about humpback whales.

Working as a resident marine biologist at Raffles Maldives Meradhoo she focuses on monitoring and reducing the impact of the resort on the surrounding environment and on educating guests on the local marine life and on the importance of protecting it.

She says: “My goal is to make people fall in love with the ocean, sharing with them my passion for it.

“To me, I have the best job in the world, what’s better than doing what you love for a living?”

After graduating from the University of Padova in Italy where she studied biology, earning a master’s

66

www.hotelier.mv

degree in Marine Biology and specialising in coral reef restoration, getting certified as a reef repair diver. Pellizzato tried different jobs in the field of marine biology, to discover her passions. She worked in a research lab, took part in scientific surveys onboard fishing vessels and worked as an aquarist in a public aquarium and as a freelance blogger, writing articles about marine biology.

Beginning her Maldivian adventure in January 2019 as a resident marine biologist in a newly opened resort in Raa atoll- one year later joined Raffles Meradhoo in December 2019.

She told HM: “I think that deep inside of me, I’ve always been a marine biologist. Ever since I can remember, I’ve always felt a deep connection with the ocean and its inhabitants.

The sea has always been my safe place, an escape from everyday life problems, where I could find peace, wonder and excitement all at the same time. It shouldn’t be surprising then that I’ve chosen a career path that allows me to spend time underwater

and to make a difference in protecting the marine world. Being a marine biologist is not my job, is who I am. I first visited the Maldives in 2018, when I took part in a workshop on coral reef restoration, and I immediately fell in love with the pristine beauty of this country. Soon after that, I got the chance to move here, working as a resident marine biologist.

HM: What do you love most about the resort? What I love most about the resort (other than, of course, the marine life around it) is its location, remote and far from crowds and noises.

This is a place where you can truly connect with nature.

“In my life, I’ve been so lucky to experience many memorable underwater moments, and it’s very hard to pick one. One of the most magical has been swimming with whale sharks at night.”

Working at Raffles Maldives Meradhoo is like a dream come true for Pellizzato.

Based all year round on the island, her job is to monitor the coral reef and the marine life associated with it. The island has not one, but two-house reefs, that are different in terms

of marine life but equally beautiful. The one around the island is protected from the currents and it’s inhabited by many colourful reef fish, eagle rays, and 25 resident hawksbill turtles.

The one around water villas is more exposed to the currents of the Meradhoo channel and it’s, therefore, the perfect place to encounter sharks, tunas, dolphins and big jackfish.

Being in the Maldives allows for encounters with whale sharks and dolphins underwater, swimming with manta rays. Yet for Pellizzato, “witnessing the race of a sea turtle hatchling towards the ocean, holds for sure a special place in my heart.

“In my opinion, coral life around the resort is one of the best I’ve seen in the Maldives. You can still find big branching coral colonies and walls beautifully decorated by healthy table corals. These coral species are sensitive to increasing ocean temperature and bleaching and are therefore becoming rarer and rarer.

Here, far from other stressors like pollution and mass tourism, these corals are thriving. Currently, we are not running any

“Ever since I can remember, I’ve always felt a deep connection with the ocean and its inhabitants. The sea has always been my safe place, an escape from everyday life problems, where I could find peace, wonder and excitement all at the same time.” coral restoration project on our reef. Even though Raffles house reef was severely affected by the 2016 bleaching event, the signs of recovery are clear and there’s no real need to start such a project. Coral recruitment rates are high, and many young colonies are growing back, also in the shallower part of the reef.”

The pandemic has had a positive effect on the reef according to Pellizzato. “For sure, with fewer people around the anthropogenic disturbance has drastically decreased (pollution, noise, boat traffic, fishing, just to mention a few). Marine animals have benefited from better water quality and have had the chance to go back to areas that they’ve previously abandoned because of human disturbance.”

The resort is also committed to promoting sustainable tourism through Planet 21 Programme. Marine Biologists in the Maldives are a strong community that works together towards the same goal: protecting the amazing marine life of this island nation.

“We are constantly connected to share data, advice and new ideas. We are currently working on the sea turtles photo identification project and the sea turtles monitoring project. The former, in collaboration with Marine Savers and Olive Ridley Project, aims to track the movements of the turtles between reefs and atolls. The latter, aims to collect data on sea turtles’ behaviour and discover what the role of our house reef is in their life cycle (is this a breeding, feeding or nesting area?). Plastic pollution poses a serious threat to sea turtles. It can be easily mistaken for food by the turtles and ingested. Once inside their body, plastic debris can clog their digestive system, causing the death of the animals. But this is not the only threat that sea turtles are facing. Boat strikes, loss of nesting beaches, harvesting of eggs and adult individuals for consumption and turtle shell trade, entanglements in ghost nets are equally dangerous threats, that have brought sea turtles to the brink of extinction.”

Since she joined the resort

Pellizzato has noticed an increased effort in reducing the footprint of the resort on the surrounding environment, from the ban of single-use plastic on the island to the education of the staff on how to live in an eco-friendly way.

“From the guests’ side, I’ve seen an increased awareness of the problems the ocean is facing (probably because of the increased number of tv documentaries on these topics) and a real desire to make a difference.

“Guests can have a chat with me and learn about the extremely biodiverse and fragile coral reef ecosystem and how even a small action can have a devastating impact on it.

It might be surprising, but helping marine life is not only about planting corals or adopting sea turtles. Not touching or stepping on the corals, not collecting sand and shells, using reeffriendly sunscreens are all things that our guests can do to help marine life.

Other than that, guests can be involved in my research activity, helping me to collect important data on fish biodiversity and coral health.”

Outside of work, Pellizzato loves practicing yoga and watersports. She does stand-up paddleboarding every day, at sunrise or sunset. She also enjoys crafting and drawing.

“Being a marine biologist is for sure a dream job but is not an easy career path. There is a lot of competition, very few positions available, and many people ready to take advantage of our passion for the ocean and to make us work for free. I can say that the biggest challenge has been staying motivated along the way and not losing sight of the goal. It hasn’t been easy (and it still isn’t today), but I’ve been rewarded living the life of my dreams.”

To be a marine biologist Pellizzato says you need to be curious and never stop asking questions and learning new things.

“Connect with nature, fall in love with it and do your best to protect it.”

ISSUE 53 HOTELIER MALDIVES

67

BUYER’S GUIDE SUPPLIER NEWS

Making Tipping Abroad Easy

69 PRODUCT REVIEW

Introducing the World’s Most Magnesium-Rich Mineral Water - ROI

VILUNÜ: Bespoke Maldivian Scents

72 SUPPLIERS YOU SHOULD KNOW

Villa Hakatha Fueling The Future

76 68

www.hotelier.mv

74

MARAZ Introducing Healthy and Organic Drinks from Greenstone, Australia

75

SUPPLIER NEWS

Making Tipping Abroad Easy Tips Abroad is a company specialising in Cashless Tips for Digital Economy making it easy to collect tips from international customers. A completely unique and new concept which is one of a kind in the Maldives it is hoped that this will revolutionise the tipping industry helping to provide a safe way to provide reward to the hospitality staff who make holidaymakers time in the islands so welcoming. Hotelier Maldives interviews the founder of this unique start up, Andrei Starchenko.

ISSUE 53 HOTELIER MALDIVES

69

SUPPLIER NEWS

Tell me about your company and what you do and how did the company start?

TipsAbroad as a company started in February, 2021 when I was having a long vacation in Maldives. I was having a great time but at the same time I encountered a problem with leaving tips to the hotel staff. Since the Covid-19 pandemic, using cash has become unsafe. I as most people avoided using it and so I was left without any possibility to leave tips when I felt like it. I also noticed that other tourists had the same issue and decided that I might be able to fix that. When I returned home in March I gathered a small development team and the work began. In May I was in Maldives again, having a month on Makunudu Island when my team was ready to roll out the first version of the service. I’ve met with Makunudu’s general manager Abdulla Sgaugy and he was eager to try the service so technically Makunudu Island Hotel is our first and currently only client, but the service is not live yet. Hopefully it will go live soon.

Where are you based?

I am a resident of Russian Federation and

70

www.hotelier.mv

the development team is also here, but our sales and operations offices are in Switzerland, HongKong and UAE.

Who is your client base? I guess as you collect tips it is geared towards travellers, how do you promote this to them?

Our clients are hotels and resorts from all over the world. We provide our service to them and they promote it to their guests directly by placing flyers with QR codes in the appropriate places where guests could see and interact with them. For example: in a room, at the reception, or in the menu.

How can hoteliers in the Maldives use this product?

Our mission is to help hotels increase the salary of their staff by providing their guests with an easy and convenient way to send tips at any moment they feel like.

The best thing is that it’s absolutely free for the hotels and they can integrate and launch the service in just a day. You see, tipping is not something you plan. It’s just a matter or a moment, when people that serve you during your holiday make

something that makes you feel even better.

There was a good example I had personally.

One morning my wife was in a pretty bad mood and we had breakfast. She asked a cook for sunny side up eggs and he noticed her mood and made these eggs as a face of a smiling man and wished her a happy day.

She instantly became happe and this small act saved us a day. This was not something this cook had to do. It wasn’t his job. But he tried his best and that was the moment that I felt really bad because I wasn’t able to thank him with something, not just words.

Are the F&B industry in Maldives aware and have they welcomed this?

The FB and Hospitality industry all over the world is just starting to embrace this kind of service. When people hear about how it works they warmly welcome it, but as with everything new, going from words to launch takes much effort. In three to five years you won’t see anyone tipping with cash anywhere. Since this benefits to everyone: hotels, staff, guests - it is inevitable. But any innovation needs time and effort from early adopters. This is the point where we are currently at.

When was the company established?

In February 2021.

Have you introduced any new product range? If yes, what are they?

Online tipping collection is currently our only service as we are focused and don’t want to spread out efforts.

What makes your products stand out from the rest of the competition?

There are just a few companies providing such service and they are focused on the domestic U.S. market while we are focused on the worldwide market and are ready to work with a property in any country.

Have you developed any new customer service initiatives?

To be able to work with property from any country we have established several local companies and Maldives hoteliers can

choose whether they would like to receive funds from Russian, Swiss, UAE or Hong Kong company.

What is your product range?

We have only one product at this time that can fit hotels of any size.

Which hotels/resorts have you recently partnered with?

Currently we have only one hotel that is integrating the service. It is Makunudu Island Hotel. However the service is not live yet.

Have you expanded the company? Have you opened a new showroom or are you purely online?

How many staff do you employ?

We are just starting up and employ 12 people.

What else is new?

Well.. the whole our service is totally new!

What makes your company unique?

Our approach to focus on the worldwide hospitality market and ease to work with.

Website https://tipsabroad.com/ Email: andrei@tipsabroad.com

We are a 100 per cent online company.

Mobile/whatsapp: +7-911-014-92-68 ISSUE 53 HOTELIER MALDIVES

71

PRODUCT REVIEW

BY NAZ A NAZEEM

VILUNÜ: BESPOKE MALDIVIAN SCENTS 72

www.hotelier.mv

Inspired by their own childhood memories in the island jungles and lush foliage, the founders of Vilunü began a journey to rediscover their native Maldives by capturing the essence of local scents.

Using natural and sustainably sourced ingredients, Aish and Immi create a range of innovative scents and products that give the full range of experiences, emotions and moods that you experience on local islands.

Translating to the turquoise blue hue found in the lagoons, Vilunü is a local brand that epitomises the true scents of the Maldives and allows visitors to take home with them an unforgettable part of their experience.

The team creates a range of home fragrance products that are designed and formulated locally in Male’. These products have been a great success and were stocked by Kagi Resort & Spa and Seaside Finolhu, where the reed diffusers are kept in their twobedroom Rockstar Villas!

Each scent on Vilunü’s shelf takes you back in time to the tropics. For example, the Tangerine & Guava Leaf evokes a memory of a Maldivian island, reminiscent of a lazy afternoon stroll after a dip in the ocean, with sea salt still in your hair and sea spray on your skin.

Other Vilunü signature scents are also inspired by Maldivian moments and

traditions. The Jasmine & Cinnamon blend transports you to dusk, where the aroma of jasmine flowers in full bloom wafts through the island. Meanwhile, the tropical burst of Passionfruit & Green Leaf reminds you of freshly picked passionfruit from backyard vines on a hot summer day before heading to the beach. Further, Tuberose & Gardenia captures the scent of Eid festivities where Maldivians adorn themselves with tuberoses and garden flowers.

Their reed diffusers are a subtle and flamefree addition to spaces as they will scent the space on their own with not much hassle. The reeds are made of natural, biodegradable material and they come in glass bottles.

The hand creams are designed to complement the warm weather of Maldives and provides hydrating and moisturising

properties without being greasy. The scent formulations were created in Maldives by the team and are produced via an overseas laboratory where they undergo necessary quality testing before they are released for retail.

Vilunü also produces scented beads that engulf the space within a few minutes, making it their strongest product yet. The small, elegant and minimal beads are prescented with Vilunü’s signature scents, Rose & Vetiver and Tuberose & Gardenia. They can be used in candle warmers and burners, hung in wardrobes and smaller spaces to scent the space and even be used as car diffusers. With the burners, the beads require no additional oils, making it a very hassle-free solution for scenting any space.

However, unbeatable in customer demand is the Passionfruit & Green Leaf room

sprays. The room sprays are made from phthalate free fragrance oils. Formulated, hand poured and packed locally, you can spray these on furniture or fabric for a subtle refreshing atmosphere.

Vilunü was formed in 2017, when the knowledge of skincare, home fragrance formulation and a strong interest to combine Maldivian traditions and modernity was met with a business opportunity. Vilunü also partners with resorts and brands to create custom or exclusive fragrances by either infusing the scent into their current product range or by searching for more unique ways to help brand the resorts through scent.

Look no further than Vilunü to experience the real scents of the Maldives and take them home with you to remember the smell of the Maldives forever.

ISSUE 53 HOTELIER MALDIVES

73

PRODUCT REVIEW

Introducing the World’s Most Magnesium-Rich Mineral Water - ROI World most magnesium rich mineral water is now available in the Maldives. Magnesium is responsible for the regulation of the overall nervous and muscular system and is known to have various health benefits when enjoyed in moderation.

Steeped in mythical legends, the source of ROI water are the springs of Rogaska Slatina in Slovenia. The springs are situated in the middle of the most tectonically diverse areas in the world, featuring three regional faults Alps, Dinaric Alps, Pannonia Basin and the oldest rock layer is probably about 285 million years old. Radio carbon dating puts the age of Rogaška ROI water at about 8,000 years and the naturally carbonated water rises to the surface without the aid of pumps, as it is driven by the carbon dioxide present within it.

ROI was founded in 1647 and took inspiration from the water’s unique, centuries-old history and the legend of Pegasus. Reinterpreting its classical bottle and naming it in a contemporary manner.

ROI mineral water is distributed in Maldives by Hayek Investments Pvt Ltd. For more information contact +960 7239191 or email to info@hayekmaldives.com.

74

www.hotelier.mv

PRODUCT REVIEW

BY NAZ A NAZEEM

MARAZ Introducing Healthy and Organic Drinks from Greenstone, Australia

Thirst-quenching beverages take on a healthy and greener approach with Greenstone’s natural and organic drinks, exclusively distributed in Maldives by MARAZ Pvt ltd. With a strong passion in taste, health and the environment, MARAZ offers customers a healthy alternative for every occasion.

From hundred per cent natural iced teas to organic sodas to prebiotics sparkling waters, enjoy taste without compromising health with high quality drinks brought all the way from Australia and New Zealand.

Greenstone Drinks Co. produces a wide range of beverages that are either natural or organic, and are all packed in glass bottles. As a member of 1% For The Planet, the company donates one per cent of their revenue to organisations working to protect the environment.

On a warm sunny day, when you’re craving a sweet, thick smoothie, look no further than whole fruit smoothies and

juices. Completely natural with no added sugar and preservatives, these drinks are rich in taste and are available in seven different flavours- Green Smoothie, Mango Smoothie, Australian Orange, Pressed Apple, Dark Heart, Glow Bright and Hemp Smoothie. While the Glow Bright smoothie blends ingredients such as turmeric and ginger for healthy skin, Mango Smoothie offers a rich mango flavour with a clean lime finish, making it not too sweet.

The Superfood Juices are natural juices with prebiotics, a non-digestible food source that acts as a fertiliser to stimulate your gut’s healthy bacteria. The collection includes Renew, Radiance, Cleanse, Afterglow and Hemp Power. Furthermore, Simple Sparkling Waters also come with prebiotics and are Australian made with clean and simple ingredients. Available in Watermelon, Peach and Orange, the sparkling waters have no sugar and sweeteners, and are made from Victorian spring water.

and a careful blend of kola nut extract and essential oils. Meanwhile, the organic lemonade is a simpler recipe, made from a few yet the right ingredients for the perfect taste.

The company also offers a healthier alternative for tea lovers! Teza Iced Teas have forty per cent less sugar than regular drinks and are completely natural, made with batch-brewed organic leaf tea, fruit juices and botanicals.

Following their motive to “create a healthy and happy nation”, MARAZ looks forward to introducing additional high quality foods and beverages to Maldives in the future. All existing products are available in Malè City at BerryBeans, Ma. Lily Koalhi, Iskandar Magu and at their exclusive outlet Pomona Tree, The Marina @ Crossroads.

Their Simple Organics sodas have thirtyfive per cent less sugar than leading soda brands, even though it offers the full flavour. For example, the organic cola tastes just like the popular Coca Cola drink but it’s completely natural, made from organic sugar, organic lemon juice,

ISSUE 53 HOTELIER MALDIVES

75

SUPPLIERS YOU SHOULD KNOW

BY AMINATH Z AHIR

VILLA HAKATHA FUELING THE FUTURE Through sheer perseverance and a commitment to excellence, Villa Hakatha Pvt. Ltd (VHPL) has become a powerhouse in the energy sector as well as a prominent leader in the field of construction material suppliers in the country. With a 20-year-old legacy, VHPL is a subsidiary entity of Villa Shipping and Trading Company Pvt. Ltd, that is one of the largest conglomerates in the Maldives.

Driven by a relentless pursuit to continuously surpass expectations of their clientele, VHPL embraces an ethos of unmatched service, paired with unrivalled quality and reliability. This philosophy is deeply rooted to the company’s foundations

76

www.hotelier.mv

and is heavily infused in all of its operations.

The company is amongst the most dynamic in the country, whereby it undergoes continuous growth by means of innovation and ingenuity, fueled by high performing operations along with a workforce of highly experienced and skilled individuals, complimenting product portfolio to fit the demands of the economy.

VHPL is highly dedicated to providing world class logistical services to its clientele of fuel, by continuing to diversify its service offerings in a dynamic and challenging business environment.

Distribution functions within a geography such as the Maldives is highly complex and extremely

critical, as the local inhabited islands and resorts are spread far and wide. Thereby, VHPL owns and manages a fleet of vessels that include tankers, and barges that can manage their fuel transportation and distribution functions efficiently and effectively.

VHPL boasts one of the most sophisticated and state of the art, the largest Liquid Petroleum Gas (LPG) storage and refilling plants in the Maldives. VHPL flagship facility located in Thilafushi island was built with an unwavering commitment for safety to mitigate risk and instill operational efficiency. Industrial best practices are the corner stone of the operation at the facility,

which in return, has ensured industrial safety of the highest order in the 20 years of use.

VHPL Fuel Farm, built to Lloyd’s “A” class standard, has a storage capacity of 38,000 m3 for the storage of petrol (Mogas), diesel (MGO), and heavy oil. VHPL’s Thilafushi Facility also has the largest storage and production capacity for MGO (Marine Gas Oil) and Mogas (Unleaded Gasoline) at a national level, resulting in competitive advantage to maintain efficiency in production. Additionally, it also ensures timeliness in delivery while being able to cater to greater volumes of clientele than any other competitor in the market. The fuel farm, also allows diesel and petrol to be transported and unloaded from tankers on site. With the dual ability to transport and unload from tankers at site for both diesel and petrol, further strengthens VHPL Fuel Farm’s operational efficiencies.

Furthermore, aside to the Liquid Petroleum Gas Horton spheres, the facility is also

equipped with Bonded Warehouses, and Cement Silos that can store up to 16,000 Mt of cement. The packing facility features state-of-the-art machinery that can handle a combined production in 50kg bags and 1Mt Jumbo bags. VHPL moreover, consists of a Sand & Aggregate packing operation, complementing its cement packing capabilities, and holds an ample stock of re-bars from reliable suppliers, to cater the market demand. Aside from that, Villa Housing Products, that is VHPL’s manufacturing arm, operates a specialized factory within the same vicinity, in order to produce high quality roofing sheets and related items to cater to the local industries.

VHPL, is highly committed to aligning their corporate strategies with sustainable business goals. Securing sustainable and dependable supply chains are not only fundamental to their business growth but is also crucial to realizing their ambition to make a positive impact as well as a real difference to the economy and the community through their business operations. Royal Dutch Shell, being the

world leader in the lubricant market, is one such partner. VHPL exclusively holds the sole-distributorship in Shell Engine Lubricant Oil and Hydraulic Oil for the past 15 years, in Maldives. Their product portfolio ranges from lubricants for power generation, marine engines, land & heavy engines along with hydraulic and brake fluids for heavy machineries.

Today, VHPL is recognized as one of the most trusted fuel, LPG, as well as industrial material supplier in the country. Renowned for their commitment to integrity, reliability, quality and delivering value to their customers, the company continues to grow by building immense community trust, having stable business resilience in addition to, having the capacity to strive for an even greater sustainable future.

FOR INQUIRIES: Email: sales@vhpl.mv Telephone: +960 3349988

ISSUE 53 HOTELIER MALDIVES

77

LISTINGS

Health Protection Agency

Western Union

H. Roshani Building, Sosun Magu, Malé 3014494

H. Regina, 41 Majeedhee Magu, Male’ 3332777

ADK Hospital Sosun Magu, Male’, 20040 3313553

Villa Trade Centre 2 (Gas Building), Boduthakurufaanu Magu, Male’ 3327811

IGM Hospital

Sea Gear

Faamudheyri Magu, Male’ 3335335

M. Araliya, Alhivilaa Magu, Male’ 3302737

Maldives Islamic Bank Medhuziyaaraidhoshuge, 20030 Medhuziyaarai Magu, Malé 3325555

State Bank of India (SBI) H, Sunleet, Boduthakurufaanu Magu, Malé 3312111

MCB Maldives H.Sifa Building, Boduthakurufaanu Magu, Malé 3305656

Maldives Post Limited Post Building, Boduthakurufaanu Magu, Malé 20026 3321558

Villa Hakatha Pvt. Ltd

Asia Forwarding Pvt Ltd M. Omadu Fannu, Level-3 Haveeree Hingun, Male’ 3343041

Al Shaali Marine Maldives M.A. Bangufadige Irumatheebai, Male’ 6646066

To advertise, get listed and feature your latest PR, please contact:

Seara Sports Maldives H. Hanidhoadhi, 1A, Bodu Thakurufaanu Magu, Male’ 3325552

Reollo Enterprises M.Kaneeru Villa, Orchid Magu, Male’ 3346004

Fed Ex Bodu Dhaharaage, 4th Floor, Kenery Magu, Malé 3000707

Email: sales@hoteliermaldives.com Hotline: +960 7910858

78

www.hotelier.mv

BOX FACIAL TISSUE

DISINFECTING LIQUIDS

TOILET PAPER

KITCHEN TOWEL

RESORTS | HOTELS AIRPORTS | FERRY TERMINALS INSTITUTIONS | OFFICES STADIUMS | HOSPITALS

3346004

info@reollo.com

M-FOLD TOWEL

cruise inStyle

on a seaplane

#likeamanta