News
Jumeirah Dhevanafushi appoints Aldo Cadeu as the new executive chef
Maldives.net.mv – Jumeirah Dhevanafushi in the Maldives has appointed Aldo Cadau as the new Executive Chef.
Aldo will run the resort’s three restaurants Azara, Johara and Mumayaz Beach in addition to the in villa dining, ensuring consistent high quality food and service.
Aldo graduated from the Hotel Institute in Arzachena, Italy in 1997 and began his career in Palau in Italy. He gained experience at a number of hotels in his homeland before working overseas as Chef De Cuisine at restaurants in Japan, Russia and the UK.
In 2010 he worked in the Maldives for the first time when he joined the Four Seasons Resort Landaa Giraavaru, Baa Atoll, as Restaurant Chef. Two years later his career took him to the Middle East where he worked at the Four Seasons Hotel Doha, Qatar.
Before joining Jumeirah, he worked as the Executive Sous Chef at Qasr Al Sarab Resort by Anantara in Abu Dhabi.
A passionate and enthusiastic chef, Aldo will draw on his experiences from around the world. He will focus on producing contemporary Mediterranean classics in harmony with the spices, flavours and rich tradition of the Indian Ocean to create dining experiences and lasting memories.
David Stepetic, General Manager of Jumeirah Dhevanafushi, said: “We are delighted to welcome Aldo. He brings a wealth of knowledge gained from kitchens across the globe – from Japan, Russia, Italy, the UK and the Maldives and we look forward to being able to offer our guests the finest cuisine in the Maldives.”
Celebration
Waldorf Astoria Maldives Ithaafushi unveils Sixties Glamour holiday celebration
The Waldorf Astoria Maldives Ithaafushi invites guests to step back in time with its “Sixties Glamour” festive theme, capturing the elegance and charm of a bygone era. From December 15 to January 7, the resort transforms into a sixties-inspired setting with a chic colour palette of blue, white, silver, and black, adorned with pearls, bold accents, and iconic decorations. Guests will experience a world of vintage style, complete with family-friendly activities, unforgettable events, culinary delights, and festive experiences.
“We’re delighted to once again invite our guests to enjoy the magic of the holidays with us,” said General Manager TJ Joulak. “Our ‘Sixties Glamour’ program invites guests to embrace the spirit of the season in an atmosphere of timeless elegance and create unforgettable memories with loved ones.”
The resort offers a variety of spacious accommodations suitable for couples and families, from overwater villas to Ithaafushi – The Private Island, providing the ultimate island escape. A full calendar of events and sixties-inspired holiday decor ensures that guests are surrounded by festive cheer and celebrations, including the following highlights:
Guests can embrace the season’s magic with events for all ages. Highlights include a Christmas Tree Lighting Ceremony at Peacock Alley on December 17, featuring festive music and seasonal treats. On December 25, Santa Claus and his team will bring joy to NAVA Beach with gift-giving and a chance to meet Santarina and the elves. A sixties-themed fashion show for kids and teens will also offer young guests an opportunity to showcase their style on the runway.
For the season’s major celebrations, a grand tent will host Christmas Eve and New Year’s Eve festivities, complete with world-class cuisine and captivating entertainment. Additionally, “Cinema Under the Stars” at the Lagoon Pool provides a unique experience with a movie night under the Maldivian sky.
The resort’s 11 distinctive dining venues will elevate the holiday dining experience with exclusive, specially crafted menus. Signature options include “Timeless Pairing” at Amber, featuring oysters and champagne, and the “Festive Flavours of Japan” at ZUMA, offering an elegant tasting menu. At Terra, “Dom Perignon Prestige” pairs gourmet dishes with Dom Perignon Champagne, while Yasmeen presents a festive buffet inspired by Lebanese street food. Guests can also enjoy a curated wine experience at Rock, savour fresh lobster and champagne by the ocean at Mirror Pool, and partake in festive brunches at ZUMA and Tasting Table. The “Maldivian Charm” dinner highlights local flavours, while “A Tale of Two Wines” at Glow features Bordeaux and Burgundy wines paired with gourmet cuisine. Another unique experience awaits at Li Long’s Laba Festival feast.
Guests seeking relaxation can enjoy holistic wellness practices led by visiting experts, Shree and Dr. Syed, including Himalayan Sound Bath Meditation, Acupuncture, and Pranic Healing. For younger guests, special wellness activities include “Splash and Fun” at the Aqua Wellness Pool, a “Beauty Camp” for girls, and a “Fitness Boot Camp” for children.
This holiday season, Waldorf Astoria Maldives Ithaafushi invites guests to create unforgettable memories surrounded by the glamour and warmth of the sixties.
Cooking
Domenico Carella and Fabrizio Margarita unite for innovative culinary experience at Patina Maldives
Patina Maldives has announces an exclusive culinary pop-up, Ultra Milano by Domenico Carella, taking place from November 9th to November 13th, 2024. This exclusive experience will showcase the innovative culinary and mixology talents of Domenico Carella, a renowned figure in the food and beverage industry.
Carella has built an impressive career as a professional chef, bartender, and manager. With over a decade of experience, he has mastered the art of blending ingredients and flavours to create dishes that perfectly balance texture and taste. His culinary journey has taken him around the world, earning accolades such as Manager of the Year in Asia by “That’s Shanghai” in 2015.
At this event, Domenico Carella’s mixology will complement Fabrizio Margarita’s pizza artistry, reimagining dining with a sustainable flair at Veli Bar in Patina Maldives, Fari Islands.
Carella’s approach to food and beverage emphasises environmental respect and sustainability. His holistic vision ensures that all departments, from the kitchen to the bar, work harmoniously, aligning the procurement of raw materials to create a unified and sustainable operation.
Awards
GO TRAVEL Awards honour Sun Siyam Resorts for excellence in sustainable tourism practices
Sun Siyam Resorts has been awarded the title of “Most Influential Sustainable Hotel Group of the Year” at the 2025 GO TRAVEL Hotel Travel Excellence Awards. This recognition, presented by GOGO Media and Weibo Shanghai, celebrates Sun Siyam Resorts’ exceptional contributions to sustainable tourism in the Maldives and Sri Lanka.
This prestigious award highlights the group’s dedication to blending authentic guest experiences with a strong commitment to environmental and social responsibility. At Sun Siyam Resorts, sustainability is not just a practice but an integral part of its operations, shaping how the group interacts with the environment and supports local communities.
Central to Sun Siyam Resorts’ achievements is the “Sun Siyam Cares” program, which encompasses various eco-friendly and community-focused initiatives. These include reducing energy and water consumption, managing waste efficiently, supporting local community development, and investing in renewable energy sources. Through these efforts, Sun Siyam Resorts actively works to reduce its carbon footprint and environmental impact.
The group’s commitment extends beyond environmental conservation to cultural preservation, emphasising the protection of local heritage and traditional practices. By prioritising these sustainable practices, Sun Siyam Resorts contributes not only to environmental well-being but also to the socio-economic growth of the communities where it operates.
This recognition at the GO TRAVEL Hotel Travel Excellence Awards underscores Sun Siyam Resorts’ leadership in sustainable tourism, marking a significant milestone in the group’s journey to create memorable, eco-friendly travel experiences. Through a seamless blend of luxury and sustainability, Sun Siyam Resorts offers guests the chance to enjoy extraordinary vacations while leaving a positive impact on the world.
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