Featured
With new Marine Biology Shack, Gili Lankanfushi takes sustainability to new heights
Gili Lankanfushi has opened its new Marine Biology Shack, Gili Veshi, taking its already strong sustainability efforts to new heights.
Gili Veshi, which translated from the local Dhivehi language means Gili’s Environment, opened its doors on World Oceans Day, which was celebrated on June 8. The Shack has become the island’s primary marine research facility and the central hub for all sustainability and conservation issues, as well as offering a host of new guest experiences.
Nature lovers will have the opportunity to get involved through participating in monthly reef clean efforts to remove oceanic litter, coral watch dives to check on new specimens and Crown of Thorns eradication dives to remove the invasive starfish species. Guests can also opt to sponsor the team’s research and conservation efforts, or offset their carbon footprint by planting carbon-sinking seagrass.
The island’s young guests can enjoy a wide variety of exciting new experiences and activities tailor-made for children. New educational treasure hunts throughout the island, both on dry land and beneath the waves, will see children seeking out clues about the island’s environment, accompanied by the marine biology team. Fascinating marine movies and interactive iPad games will educate children about sustainability and the marine environment, whilst a roster of rainy day activities will keep children happy when the clouds — however rare — roll in.
The Gili Veshi team will monitor all aspects of the island’s reef biodiversity, including sea surface temperature and coral growth, to protect the fragile coral reef environment. They will also roll out a number of conservation initiatives, including planting seagrass to create new feeding grounds for endangered turtle species.
The new marine biology shack will also include a large wet lab to support the team’s ongoing research efforts, and will host visiting researchers and academics from across the globe. Guests will be invited to visit the lab to learn more about the local marine and terrestrial environment, with high tech new microscopes available to allow guests to study local coral specimens through a lens.
Working with the Maldivian government and NGOs including the Manta Trust, the Olive Ridley Turtle Project and Shark Watch, the Gili Veshi team will continually monitor the marine ecosystem and threats to biodiversity including coral bleaching and the onslaught of invasive Crown of Thorn starfish.
Opening of Gili Veshi furthers the resort’s commitment to sustainable tourism.
In a statement, Gili Lankanfushi said Gili Veshi is an educational centre open to hosts, guests, local communities and local schools so they can learn more about their environment and how to better protect it. One area of focus within the shack is the Sustainability Shelf which guides viewers along the processes used to keep its food and waste systems sustainable, it added.
“It features one member of our Green Team who has made it his mission to turn our kitchen and garden into a centre for sustainability,” the statement read.
The featured member is the resort’s Executive Chef John Bakker, who has been working on developing and expanding its Organic Garden since his arrival on the island in 2012.
According to the resort, from humble beginnings as a cluttered ornamental herb garden, the chef has built a team of traditional method farmers from Sri Lanka and Bangladesh to help bring historical practices and authenticity to the production. Through the hard work of the first two years the garden has grown to its present size with 105 individual beds growing a consistent supply of the island’s lettuces and soft herbs for guests and staff alike, it said.
Garden plots. PHOTO/ GILI LANKANFUSHI
Chef John comes from generations of Dutch Canadian farmers who lived within a larger community of agriculturists. He was influenced by the farming and market garden lifestyle of Southwestern Ontario in the 80’s being encouraged to respect those that work with and live off the land. As he rose through the ranks at international culinary destinations he continued to incorporate the freshest ingredients into his work, often from the classical kitchen gardens of Europe.
“Today, Chef John is the leading edge of the Gili Lankanfushi home grown, sustainable and organic culinary concept, environment and waste management,” the statement read.
To ensure steady growth of the garden, the team initially began using a time tested method of composting organic waste by burying plies of garden waste under the normal garden topsoil to return some of the captured carbon and nutrition to the beds. Although this was an effective method, it was time consuming and inefficient and only allowed then to utilise a small portion of the total waste available.
In an effort to find a more efficient and sustainable solution, Chef John happened upon a contact with British waste management company Tidy Planet. Through a consultation with them and following an extensive waste audit, Gili Lankanfushi decided to purchase the Maldives’ first and only Mechanical Biological Composter aka The Rocket. Basically a large self-contained composting chamber, The Rocket allows Gili Lankanfushi to process and compost 100 percent of the organic waste produced in all the kitchens and return it to the garden a fertile organic compost.
“Since The Rocket has been in service for a year, Chef John has also started a barrel composting system for jungle/island waste as well as a very exciting new project called Vermiculture or worm composting,” the statement read.
The Rocket Composter. PHOTO/ GILI LANKANFUSHI
Gili Lankanfushi said that its waste management system starts in the kitchens by aggressively separating all kitchen waste into specific bins for wet and dry waste. The collected food waste is processed through a dewatering machine which reduces the total volume of waste by chopping it into small pieces and extracting any excess moisture, water or juice — the food that powers The Rocket and what eventually becomes the compost.
To create compost, the dried food waste is mixed together with some chopped jungle waste (mulch) and added to The Rocket composter, which revolves eight times every two hours slowly developing the heat and bacterial activity required for decomposition. After 18 days of mechanical processing the active material falls from the hopper and is collected by the gardeners. This active compost is placed into a holding bed to mature for a minimum one month by which time it is ready to be used throughout the garden as organic fertiliser.
According to Gili Lankanfushi, the development and production of the organic garden has allowed it to tailor its food offering throughout the resort and given an opportunity to choose the freshest as well as the most sustainable options when developing the menus. This concept is not more readily apparent then within the lunch salad bar concept in the overwater bar, which utilises 15 different types of organically grown salads and herbs daily, it said.
Lunch Leaves. PHOTO/ GILI LANKANFUSHI
“Gili Lankanfushi is committed to continuing the sustainable ecological philosophy throughout the resort. We are so proud of our new Marine Biology Shack that will continue to teach others about the developing suitability process coming out of Chef Johns Kitchen and Garden,” the statement read.
Set on the private island of Lankanfushi in the North Male Atoll, Gili Lankanfushi Maldives is an intimate coral island in a sparkling lagoon, with jetties threading across the water out to spacious villa accommodations, where ultimate privacy can be found. This luxury resort is just a 20-minute speedboat ride from the main Velana International Airport.
At Gili Lankanfushi, an idyllic personal hideaway is one of 45 spacious, rustic overwater villas crafted from natural wood and glass. A palette of sparkling blues paints the horizon, the ocean stretching to infinity wherever on the island. The open design, with indoor and outdoor living space, allows guests the freedom to be themselves, the sound of the sea and warm breeze soothing all senses.
Kuramathi Maldives has announced the arrival of esteemed holistic wellness practitioner Imron Zulfikar, who will undertake an exclusive residency at the resort from 15 December 2025 to 3 January 2026. During this period, guests will have the opportunity to participate in bespoke wellness experiences crafted by a recognised expert in integrative health.
Throughout his residency, Imron will conduct a series of private wellness sessions designed to restore balance, promote renewal, and enhance long-term wellbeing. His practice brings together ancient therapeutic traditions and contemporary fitness science, resulting in personalised programmes that support harmony, mobility, and emotional resilience. Signature offerings include:
- Watsu Water Healing Journey: A restorative treatment conducted in warm water, combining elements of shiatsu, massage, and gentle movement to release deep tension, soothe the nervous system, and foster a sense of tranquillity.
- Chakra Balance Therapy: A holistic session that aligns mind and body through crystal healing, guided meditation, and calming massage techniques.
- Meridian Deep Release Massage: A therapeutic blend of deep tissue massage and acupressure aimed at easing chronic tension, improving flexibility, and stimulating energy flow.
- Accu Glow Facial: A rejuvenating facial incorporating acupuncture and customised skincare to activate collagen production, detoxify the skin, and enhance natural luminosity.
- Oriental Slim Detox Massage: A treatment grounded in Traditional Chinese Medicine, combining acupuncture and massage to promote lymphatic drainage and support detoxification.
Imron is an accomplished wellness lifestyle coach and holistic fitness specialist with more than ten years of experience in acupuncture, tension release therapies, yoga, Pilates, and personal training. His integrative methodology nurtures physical alignment, emotional balance, and overall vitality.
He has worked with numerous luxury resorts and an impressive roster of high-profile clients, including Serena Williams, Emma Watson, Richard Branson, and members of the UAE Royal Family. Celebrated for his intuitive approach and refined technique, Richard Branson has previously referred to Imron as having “golden hands.”
Kuramathi Maldives looks forward to offering guests this exceptional opportunity to engage in transformative, individually tailored wellness experiences during Imron’s residency.
The St. Regis Maldives Vommuli Resort will host World Class Global Bartender of the Year 2025, Felice Capasso, for an exclusive Tastemaker Series collaboration from 4–5 February. The partnership further strengthens the resort’s position as a destination for discerning travellers seeking craftsmanship, cultural depth, and refined experiences.
Located on a private island in the Dhaalu Atoll, The St. Regis Maldives has established a contemporary interpretation of island glamour. Its signature villas include some of the most coveted accommodations in the Indian Ocean, notably the John Jacob Astor Estate—one of the Maldives’ largest overwater residences—and the tranquil, beachfront Caroline Astor Estate. Each estate offers generous living spaces, expansive pools, and panoramic views, reflecting the resort’s dedication to elevated, residential-style luxury.
Within this sophisticated environment, The Whale Bar—an iconic overwater structure—will serve as the setting for Capasso’s arrival. As evening falls, the venue will adopt a vibrant Latin-inspired ambience, where guests will enjoy family-style small plates, bespoke cocktails, and rare vintages on tap while the sunset illuminates the lagoon. In this atmospheric setting, Capasso will unveil an exclusive cocktail menu for his bar takeover, blending classical technique with modern creativity.
On the following day, the resort will host an intimate Masterclass led by Capasso, centred on rum. The session will explore the spirit’s history, its regional expressions, and the narrative approach that distinguishes exceptional mixology. His expertise—rooted in precision, intuition, and storytelling—offers guests a rare opportunity to engage with a leading figure in the global bar industry.
This collaboration forms part of the resort’s ongoing Tastemaker Series, which brings influential creators and innovators to the island. By welcoming talents such as Felice Capasso, The St. Regis Maldives Vommuli Resort continues to craft immersive, evocative experiences that embody the distinctive spirit of St. Regis.
Sun Siyam Olhuveli has introduced three new dining and social venues on its Dream Island — Milano, Olive Bar, and Crust & Flame — each conceptualised by the award-winning Studio Sixty7. Together, the venues bring a contemporary expression of coastal European style to the Maldives, blending refined design, effortless island living, and a sense of community that positions Dream Island as the resort’s newest lifestyle and entertainment hub.
Milano – An Italian Soul with a Front-Row Kitchen
Milano celebrates the warmth and generosity of Italian dining, presented through a coastal aesthetic that feels both relaxed and refined. The open kitchen serves as the heart of the restaurant, where guests can watch chefs craft handmade pasta, simmer traditional sauces, and prepare wood-fired dishes. The experience is intimate and engaging, reflecting the sincerity of Italian cooking.
Studio Sixty7 designed the space with an olive-green palette, arched features, textured off-white plaster, linen drapery, and sculpted timber furnishings. Deep green crittall-style glazing adds a quiet elegance, while patterned floors create a gentle visual rhythm. As evening falls, woven pendant lights warm the room, making Milano ideal for leisurely lunches and romantic dinners. Every design detail balances Italian flair with Maldivian tranquillity.
Olive Bar – The New Entertainment Pulse
At the centre of Dream Island’s social energy, Olive Bar offers a refreshed take on family entertainment, hosting nightly performances from acoustic musicians and cultural acts to lively DJ sets. By day, it provides a relaxed lounge environment; by night, it transforms into a vibrant social hub.
The bar’s design embraces coastal openness, featuring timber shutters, adaptable lounge seating, abundant greenery, and natural textures that reflect Studio Sixty7’s craftsmanship-driven approach. Gentle ambient lighting completes the atmosphere, creating a welcoming setting for conversation, laughter, and shared experiences.
Crust & Flame – Casual, Beachside, and Comfort-Driven
Crust & Flame offers a relaxed beachside dining experience centred around artisanal brick-oven pizzas and contemporary light dishes. Its striking emerald-and-sage terrazzo pizza oven serves as the visual anchor of the venue, glowing subtly in natural light as chefs prepare fresh creations throughout the day.
Muted olive and white tiles, moss-toned upholstery, and dark timber seating create a coastal trattoria feel, while maintaining a distinctly Maldivian beach ambience — toes in the sand, ocean breeze drifting through the space, and a focus on simple, well-crafted comfort food.
Reflecting on the creative direction, Lee McNichol, Co-founder of Studio Sixty7, noted that the aim was to craft spaces that feel like a gentle exhale — warm, textured, softly lit, and subtly inspired by European coastal landscapes. Co-founder Jose Rivero added that the intention was to build venues that feel lived-in and soulful, where guests naturally settle into the experience rather than simply dine or watch a performance.
Hassan Adil, General Manager of Sun Siyam Olhuveli, commented: “Our vision for Dream Island was to create a place where guests immediately feel the rhythm of island life — relaxed, social, and full of positive energy. Milano, Olive Bar, and Crust & Flame each offer something distinct, yet together they form a cohesive atmosphere that encourages connection and enjoyment. It is Olhuveli at its most effortless and playful.”
With the launch of these venues, Dream Island evolves into a dynamic culinary and social destination where design, flavour, and ambience come together seamlessly. This development reflects Sun Siyam Olhuveli’s continued journey toward contemporary lifestyle hospitality, grounded in the warmth and authenticity of Maldivian service.
Sun Siyam Olhuveli now offers more than twenty restaurants and bars across its islands, ensuring an ever-diverse dining landscape shaped by creativity, global influence, and the joy of island living.
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