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Anantara takes holistic approach to reef protection in the Maldives
Maldives.net.mv – For over 15 years the team at Anantara Hotels, Resorts & Spas has been committed to protecting the local environment, communities and culture around each of its hotels and resorts whilst creating authentic, luxury travel experiences and indigenous adventures for modern travellers. With four luxury resorts in the Maldives – Anantara Kihavah Villas, Anantara Dhigu Resort, Anantara Veli Resort and Naladhu Maldives – guests can take their pick from some of the best locations and experiences in the Indian Ocean, including getting up close and personal with the local marine life and vibrant coral reefs, snorkelling with manta rays in a UNESCO World Biosphere Reserve, free diving with whale sharks or cruising the house reef 18 metres below the surface, just a few strokes out from the shoreline.
In line with the luxury hospitality brand’s philosophy that environmental responsibility begins at home, the Anantara team in the Maldives joined forces with marine biologists from Coral Reef CPR – conservationists, biologists and ecologists whose mission is to reduce threats and promote sustainable management and rehabilitation of reef ecosystems – in October 2015 to develop ways to protect the coral ahead of the anticipated environmental stresses of El Niño, a climate cycle that has a global impact on weather patterns.
Led by Chief Scientist, Dr. Andrew Bruckner, the pioneering five-year programme, Holistic Approach to Reef Protection or ‘HARP’, encompasses practical environmental protection and marine education with the goal of limiting potential damage to the reefs in the Maldives and ensuring the coral reefs continue to not only survive, but to thrive. As well as Anantara taking its responsibility to the local environment very seriously, the programme will also ensure that guests at each resort – as well as the local community – can continue to enjoy the spectacular world beneath the waterline for many years to come.
Corals in the Maldives
Extending across the expansive Laccadive Sea in the Indian Ocean, the Maldives is a country of atolls; small coral islands encircled by azure lagoons. Unique to the Maldives, luxury resorts are the sole occupants of each island, providing a truly private and unique experience. Coral reefs beneath the shimmering waters of the Maldives protect the pristine beaches and guard the crystal-clear lagoons. They also support an astounding array of tropical fish, crustaceans and bizarre-looking molluscs. But for all of its beauty and apparent resilience, coral is a sensitive organism, vulnerable to extreme weather, sudden environmental changes, the effects of global climate change, as well as outbreaks of coral predators.
Principal investigator and lead scientist with Coral Reef CPR, Dr. Andrew Bruckner, explains: “Some reefs in the Maldives are experiencing unusually high water temperatures which is causing coral bleaching. These coral animals contain symbiotic single-celled algae within their tissues, which provide the coral with up to 90% of its energy. Once stressed, the coral expels these algae, causing them to turn completely white. If algae loss is prolonged and the stress continues, corals can die. But it’s not all doom and gloom, when a coral turns white, it is not dead and if the stress-caused bleaching is not severe, coral can recover.”
Director of Conservation for Minor Hotels, John Roberts, elaborates further: “On their first visit in October 2015 the visiting marine biologists performed a major Crown of Thorns Starfish removal from the reefs surrounding Anantara resorts in South Male Atoll. In the process, the scientists helped save a great reef on Anantara Veli Resort, which is now also proving most resilient to current bleaching. As part of those efforts last year, Coral Reef CPR and Anantara have produced a manual to distribute throughout the country outlining best practice should there be another Crown of Thorns Starfish outbreak.”
Taking A Holistic Approach To Reef Protection (HARP)
In collaborating with leading experts in their fields for ground-breaking marine biology research, Anantara is pioneering the HARP programme. Currently all project work undertaken in the Maldives by Coral Reef CPR for HARP is funded by the Anantara initiative ‘Dollars For Deeds’, whereby Anantara guests are invited to donate one dollar for each night of their stay, which is then matched dollar for dollar by Minor Hotels. Dollars for Deeds funds raised in the Maldives are committed over the coming five years to three key focus areas: protection of marine and coastal environments; environmental education; and community welfare.
In January this year, Coral Reef CPR returned to the Maldives for the first of four monitoring phases throughout 2016. Ten monitoring stations were set up on coral reefs surrounding Anantara resorts in South Male Atoll and Baa Atoll, with the purpose of evaluating the water conditions and marine populations before, during and post 2016 El Niño phenomena. Already widely reported by international media across the globe as being the longest El Niño on record, during Coral Reef CPR’s second visit to the Maldives in April this year, promising results have been extracted from the monitoring stations, despite some alarming findings.
“Since the beginning of March, temperatures on the reef have exceeded 30°C and they remained above 31°C during April, reaching 32 – 33 °C in lagoonal environments,” explains Dr. Andrew Bruckner. “Under normal conditions, sea water temperatures should be 3-4 degrees cooler at depth but these high temperatures are extending beyond 35 metres depth. These high water temperatures are due to an unprecedented El Niño event which is now in its second year. Simultaneously the sea has been unusually calm which has allowed excessive levels of UV light radiation to penetrate the reefs.”
“Due to stressful conditions corals in some areas in the Maldives began to pale in colour at the beginning of April and several sensitive species bleached white. By mid-April between 60-80% of corals on the reef we were monitoring were fully bleached or a very light yellow in colour.
In certain shallow lagoonal environments bleaching was much more severe, and sensitive corals were affected. On a positive note, by the end of April temperatures on Baa Atoll had begun to decline and there was very little coral mortality on the outer reefs.”
SUPER CORALS
Through this research some surprising and exciting revelations have been discovered. Georgia Coward, Project Manager and Fishery Biologist with Coral Reef CPR said: “Although the level of bleaching is similar to that reported during previous El Niño events and is comparable to reports from other countries, we have observed a number of colonies of each species that have proven resistant to changing conditions, possibly by producing protective fluorescent pigments. Similarly certain colonies have not bleached at all despite being located adjacent to corals of the same species that bleached severely. We refer to these as “super corals” and feel that these may have adapted to elevated sea temperatures. Over the coming months we will be analysing extracts taken from the super corals and other coral species in laboratory conditions, as well as looking closely at the fish population reports surrounding them.”
SUSTAINABILITY
In line with Anantara’s commitment to sustainability and a result of the luxury hospitality brand’s ongoing conservation efforts including the HARP project, Anantara Kihavah Villas, Anantara Dhigu Resort, Anantara Veli Resort and Naladhu have all been awarded with Green Growth Certification, an assessment framework for the travel and tourism industy which consists of 37 criteria and 406 indicators. It is based on global standards and international conventions including the UN Global Compact and the UNEP Green Economy Principles.
FUTURE VISITS
Since 2011, guests staying at Anantara resorts in South Male Atoll and Baa Atoll have been able to leave a lasting legacy by participating in coral reef propagation programmes and contribute to the ongoing conservation effort by adopting a coral frame and planting it with the guidance of Anantara’s resident marine biologists. The HARP programme now builds on those initial efforts, with a high level scientific-based practical approach to reef assessment, regeneration and community science.
The third and fourth phases of the HARP Programme with Anantara involve creating a coral nursery to assist in the rehabilitation of degraded and damaged reefs. Through coral mariculture, when the scientists return in July and October 2016, small branches from the identified super corals will be extracted and propagated. Once matured, these corals will be transplanted back on to the reef.
During the visits from Coral Reef CPR scientists, guests at the Anantara resorts in both South Male Atoll and Baa Atoll can enhance their diving and snorkelling experiences by joining the marine biologists on their excursions, and participate in Anantara’s endeavours to keep the reefs healthy and vibrant for generations to enjoy.
Future visits from Dr. Andrew Bruckner, Georgia Coward and other Coral Reef CPR scientists are set for the end of July until mid-August 2016 and October 2016. To select your Anantara Dhigu, Anantara Veli, Anantara Kihavah Villas or Naladhu Maldives experience and to help play a part in the protection and regeneration of coral reefs in the Maldives, visit anantara.com
Patina Maldives, Fari Islands is set to welcome globally acclaimed designer, artist and vintage collector Sean Wotherspoon for an exclusive collaboration that brings together fashion, art, creativity and the marine environment of the Maldives.
Running from 12 August to 12 September 2026, the collaboration will transform the Fari Artist Atelier at Patina Maldives into a space shaped by Sean’s distinctive visual language, featuring an exclusive capsule collection of original artworks, vintage finds and reworked pieces. The collaboration centers around Respect the Reef, a large-scale ceramic fish sculpture created collectively with guests and designed to eventually become part of the marine environment.
A Collaboration Rooted in the Reef
The collaboration began with a simple idea: everything comes back to respecting the reef.
During his time at Patina Maldives, Sean spent time with resident marine biologist Nihaan, exploring the reefs surrounding the Fari Islands and the conservation work already taking place at the resort. Their conversations became the starting point for a project that would bring Sean’s creative practice into conversation with Patina’s existing approach to coral restoration.
Two practices came together. Patina’s ceramic coral workshops invite guests to create ceramic pieces that are later planted underwater, while coral frames provide structures where coral can attach and grow. For the collaboration, these practices were brought together in a new form and as a part of the 3-day Fari Islands Festival. Instead of a conventional geometric frame, the structure became a large sculptural fish, covered in individually made ceramic scales which has now been submerged in the lagoon surrounding Patina Maldives, where it begins its next life as part of the reef ecosystem.
The scales also introduced something new to Patina’s ceramic coral process: colour.
While the ceramic pieces created through the resort’s regular workshops are traditionally left unglazed, Sean’s work is deeply rooted in colour. Guests were therefore invited to glaze the individual scales themselves, bringing their own combinations of colour and pattern into the sculpture.
A Creative Language of Colour
The Respect the Reef sculpture forms part of a wider collaboration that sees Sean bring his characteristic use of colour, texture and vintage-inspired storytelling to Patina Maldives. Created exclusively for the resort, the capsule collection includes apparel, accessories and a selection of one-of-one vintage.
Inspired by the colours, textures and energy of the Maldives, the collection reflects Sean’s approach to design, where familiar objects, materials and references are given a new perspective.
“I work in colour, I work in texture, I work in materials. I always say that I want people to close their eyes, feel my projects, and still be able to gain a love for them. It’s the same with vintage shopping, you should be able to do it with your eyes closed. Designs should activate multiple different senses,” he said.
Sean’s creative language also finds its way into the Fari Artist Atelier, where guests can discover the exclusive capsule alongside original artworks, vintage ephemera and curated objects from his world.
The Fari Artist Atelier, Reimagined
From 12 August to 12 September, the Fari Artist Atelier becomes a space for guests to explore Sean’s work and the ideas behind the collaboration.
The Atelier brings together fashion, art and objects, while the Respect the Reef experience extends that creative exchange beyond the gallery and into the natural environment of the Fari Islands. For Sean, the project offered an opportunity to work within a creative framework that was already part of Patina’s identity, while giving it a new form.
“I have this thing I do really well. I don’t need to reinvent the wheel every time. Even if it’s my same art direction, based on whatever the vehicle is, the designs are always going to be fresh,” he said.
At Patina Maldives, that vehicle became a fish, made from many individual pieces, painted by many different hands and ultimately returned to the reef that inspired it.
Everything Comes Back to the Reef
Lexie Rodriguez, Vice President of Lifestyle, Capella Hotel Group, says: “Transformative luxury is about creating experiences that leave something behind — in us, between us and in the places we inhabit. What I love about this collaboration is how that idea lives at every level: through Respect the Reef, Sean’s creativity became a canvas for our guests and community to contribute their own hands, colour and imagination before the work was ultimately given back to the ocean; while the collection creates a tangible memory to take home, carrying a piece of Patina and the Maldives with you. It is creativity that extends beyond the moment — continuing to evolve, create connection and leave an imprint long after you have gone.”
The collaboration forms part of Patina Maldives’ ongoing creative programme, bringing together voices from art, design, music, fashion and culture while creating opportunities for guests to engage with the island in unexpected ways.
Respect the Reef captures that approach in its simplest form. It takes a practice already embedded in life at Patina, gives it a new creative expression through Sean Wotherspoon’s world of colour, and invites guests to become part of it. As the sculpture is now in the water, the process continues without them. Coral will grow, the surface will change, and the artwork will become increasingly intertwined with the reef around it.
What starts in the hands of guests eventually belongs to the ocean.
This festive season, JOALI BEING invites guests to embrace the warmth of togetherness with Tides of Tradition, a joyful celebration inspired by the rhythm of the ocean and the timeless traditions that bring people together. From 22 December 2026 to 8 January 2027, the well-living island will reimagine the festive season through the Joy of Well-Living, bringing together cherished celebrations, transformative wellbeing, exceptional dining, island adventures and meaningful experiences for families.
From moments of stillness to joyful celebration, Tides of Tradition unfolds through experiences that inspire connection — with oneself, loved ones and nature — bringing together festive traditions, transformative wellbeing, culinary journeys and island celebrations.
Festive highlights include:
- Island of Light: Festive Tree Illumination – The season begins as JOALI BEING’s festive tree comes to life beneath swaying palms, marking a radiant moment of togetherness and the start of the island’s celebrations.
- Feast of Christmas Wonders: Christmas Eve Dinner – Loved ones gather for an elegant Christmas Eve dinner, bringing together festive favourites, JOALI BEING signatures and thoughtfully sourced ingredients in the spirit of sharing and togetherness.
- Island Splash Pool Party – Celebrate island style at MOJO Pool with live music, refreshing cocktails, festive bites and playful poolside experiences, all set against a vibrant island atmosphere.
- Season’s Bells: Santa’s Arrival – Santa brings a touch of festive magic to the island with a special arrival and surprises for younger guests and families.
- A World of Magic: New Year’s Celebrations – The island welcomes 2027 with an evening of glamour, culinary artistry and live entertainment, beginning with sunset cocktails before a celebratory gala dinner, midnight countdown, fireworks and dancing beneath the stars.
As part of the festive season, JOALI BEING will welcome Visiting Practitioners offering experiences designed to support balance, vitality and renewal:
- Breath of Life with Javier de Prado – Combining breathwork, Craniosacral Therapy, Visceral Manipulation and OsteoTha with mindful movement and meditation, Javier de Prado’s integrative sessions support nervous-system regulation, inner balance and deeper presence.
- Holistic Longevity & Facial Rejuvenation with Dr Igor Roganin – Blending Traditional Chinese Medicine with advanced diagnostics, Dr Igor Roganin offers personalised therapies to support vitality, graceful ageing, long-term wellbeing and facial rejuvenation.
Throughout the season, the Joy of Well-Living unfolds through movement, mindfulness and transformative wellbeing, from meditation and hydrotherapy rituals to energising sessions and expert-led experiences. As evening falls, the rhythm shifts to music and movement with signature experiences including the Island Splash Pool Party, DJ Fit Night and Rhythm at the Gate at the iconic Gate of Zero.
Culinary experiences bring guests together through flavour, craftsmanship and connection, from intimate chef-led journeys and the five-course Chef’s Table Collection to Spirit of the Orient, Italian Essence and Japanese specialities at Yutori. Toes-in-the-sand seafood dinners at MOJO and hands-on pasta, sushi and artisan pizza masterclasses add to the season’s culinary celebrations.
The ocean and surrounding nature become part of the journey, with dolphin cruises, guided snorkelling, sunset fishing, coral planting, scuba diving and water sports offering opportunities for discovery, adventure and a deeper connection with the natural world.
At B’Kidult, younger guests and families can share experiences designed around curiosity, wellbeing and connection, from Christmas crafts, nature treasure hunts and culinary workshops to teen fitness, virtual reality and marine adventures. Families can also discover the island’s conservation work through coral planting, visits to the Sea Turtle Care Centre and experiences with the Marine Biology team.
A stay at JOALI BEING is a transformative journey where guests return home feeling lighter, happier and more energised. Villas start from USD 5,392 per night for two guests sharing an Ocean Pool Villa on a B&B basis.
For full details on the festive programme, please visit the resort’s website and discover its Festive Season Offer. For bookings and further information, please contact reservations.being@joali.com.
Alila Kothaifaru Maldives has announced that Umami has been named Best Restaurant at the Travel Trade Maldives Awards 2026, recognising the restaurant’s Japanese-inspired Asian fusion cuisine, distinctive dining experiences and the people who bring them to life.
Meaning the “essence of deliciousness” in Japanese and recognised as the fifth taste, Umami brings together layers of flavour, craftsmanship and cultures in an intimate island setting. Japanese culinary precision sits at the heart of its approach, enriched by diverse Asian influences and contemporary expression.
Across the restaurant, the experience unfolds through the considered artistry of sushi and sashimi, charcoal-fired seafood, and the precision and engaging theatre of teppanyaki. At the adjoining Yakitori Bar, a more relaxed atmosphere complements the dining experience, while sake, mocktails and cocktails add another dimension to the journey.
Among Umami’s culinary signatures are lightly seared Maldivian tuna with Oscietra caviar and teriyaki sauce; Miso Gindara, with black cod marinated in miso for 24 hours; and Tajima Wagyu Beef Tenderloin MB 8–9 accompanied by seasonal vegetables and yakiniku sauce. The Taste of Umami experience can also be paired with a curated progression of premium Japanese sake selected to complement each course.
The People Behind Umami
At the heart of Umami is a 14-member culinary and service team from Indonesia, Myanmar, Sri Lanka, India, the Philippines and the Maldives. Their different cultures, experiences and perspectives contribute to one shared approach to hospitality, allowing Japanese culinary foundations to meet the creativity and flavours of Asia.
With the support of General Manager Thomas Weber, guided by Executive Chef Frank Wackerhagen and Director of Food & Beverage Danilo Paolella, the team shares a respect for Japanese craft and a commitment to creating dining experiences that feel personal, considered and connected to the island.
Leading Umami’s culinary direction is Chef de Cuisine Ronando A. Ramos, whose relationship with Japanese cuisine spans more than two decades. Beginning his career as a sushi cook in 2005, he developed his expertise in sushi and teppanyaki through years of experience in luxury resorts and Japanese dining. Today, he oversees the culinary direction of Umami and Yakitori Bar, from menu creation and food quality to the development of his kitchen team. His career has also been recognised through leadership and culinary awards, including a Top Three Silver Medal at the 14th Hotel Asia Culinary Challenge in 2018. More than two decades devoted to Japanese cuisine, Chef Ronando brings a deep command of sushi, teppanyaki and contemporary Japanese dining to Umami, paired with a leadership philosophy centred on consistency, mentorship and guest experience.
Alongside him, Japanese & Teppanyaki Sous Chef Agus Astawa brings a Balinese culinary foundation and a longstanding fascination with Japanese cuisine. His career has taken him between Bali and the Maldives, shaped by competition, leadership and mentorship. An early milestone came when he earned a Gold Medal in an appetizer competition, strengthening his appreciation for creativity, precision and presentation.
Through hands-on experience and the guidance of Chef Ronando, he deepened his understanding of Japanese fusion cuisine and teppanyaki, developing an approach that balances technical precision with the energy and engaging interaction of live cooking. Today, Chef Agus brings together Balinese warmth, Japanese craftsmanship and the expressive character of teppanyaki, transforming the counter into a place of both craft and connection.
For Chef Agus, food goes beyond what arrives on the plate. It becomes part of the memory a guest takes home.
In the dining room, Restaurant Manager and Certified Sake Sommelier Abdulla Saeed (Billy) brings more than 18 years of luxury hospitality experience, complemented by specialist knowledge in sake and wine curation, personalised recommendations and food pairing.
A WSET Level 2 holder and Certified Sake Sommelier through the Sake Sommelier Association, Abdulla has further enriched his understanding of provenance through first-hand journeys to Champagne, France in 2018 and Japan in 2022, exploring wine and sake at their source. These experiences inform an intuitive and distinctly personal style of service, allowing him to guide guests through pairings that complement the cuisine while adding another layer to the Umami experience.
Their commitment to craft continues through learning and exchange with other Hyatt properties in Asia Pacific. The team further refined its teppanyaki techniques through dedicated training with Chef Oscar Lau, Teppanyaki Chef from Grand Hyatt Hong Kong, who visited the resort to share his expertise and strengthen both technique and the interactive experience around the teppanyaki counter.
The Best Restaurant award celebrates what has come to define Umami: food with a clear point of view, craftsmanship with personality, thoughtful beverage experiences and hospitality that feels intuitive rather than formal.
“We are very proud to see Umami recognised as Best Restaurant at the Travel Trade Maldives Awards 2026. This award reflects the passion and consistency of our culinary and service team, from the precise execution of each dish to the variety and considered presentation of our sake, mocktails and cocktails. Most importantly, it recognises the experience our team creates for our guests: personal, engaging and memorable. Seeing guests connect with the food, enjoy the interaction at the teppanyaki counter and discover new flavours through our dishes and drinks is what makes Umami truly rewarding. This recognition belongs to every member of the team whose skill, creativity and genuine hospitality bring the restaurant to life each day,” says Thomas Weber, General Manager.
Different Origins. Distinct Flavours. One Table.
Japan inspires the craft. Asia brings the flavours and perspectives. The Maldives lends its setting and spirit of hospitality. Umami brings them together.
For more information or to discover the resort’s dining experiences, visit www.alilakothaifarumaldives.com.
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