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Through transformation, Kurumba Maldives’ young Operations Manager Ali Farooq sets the bar high

Like many young Maldivians, Ali Farooq thought he would end up doing a desk job like an accountant after graduating from high school. But while studying for A-Levels in capital Male, he met a couple of friends working in resorts. What they told him completely changed his life!
Ali realised that he had been preparing himself for the wrong profession; that no other industry in the Maldives had a brighter future than hospitality. And so, after A-Levels, he pursued a course from Hotel School (now Faculty of Hospitality and Tourism Studies of The Maldives National University), and joined Kurumba Maldives in 2001 as a waiter under a six-month internship programme.
Since then, it has been one achievement after the other for this young man in his early 30s. Ali has climbed up the ranks to become the Operations Manager — the second-in-command — at Kurumba Maldives. He plays a key role in leading the constant evolution of the first resort to open in the island nation.
Maldives Insider speaks to Ali about his career, the transformation of Kurumba and the opportunities for locals in the Maldives tourism industry.

Aerial view of Kurumba Maldives. PHOTO/ KURUMBA
Maldives Insider: How would you describe your first few years in the industry?
Ali Farooq: When I joined Kurumba as a full-time waiter after my six-month internship, it was gearing up for a complete reconstruction. Employees were given two options; to stay and help with the project or leave and come back after the relaunch. Those of us who stayed were tasked with support services such as managing the inventory. I was 18 years at the time and in the mood to enjoy life. With no guests in the island, it was more of a picnic than a job. We had so much of a good time that sometimes I wished the project had gone on a little longer.
Kurumba transformed from Kurumba Village to Kurumba Maldives, targeting the high-end clientele. The resort offered the best accommodation options available in the Maldives at the time and introduced butler service in all premium rooms. I was amongst the first four butlers trained by a German expert. It was very complex, but I learned a lot from it. It opened my eyes to the service industry. After the training, I became the first butler in the Universal Group.

The Vihamanaa international buffet restaurant at Kurumba Maldives. PHOTO/ KURUMBA
MI: What were your experiences as a butler?
AF: From 2004 to 2006 were the golden years of Kurumba, as competition was basically non-existent. It allowed us to charge premium rates and butler service was a major component of it.
I had the chance to serve several high-profile personalities such as US presidents George Bush and Bill Clinton, then UN Secretary General Kofi Annan, then Emir of Qatar Sheikh Hamad bin Khalifa Al Thani, and many others. You don’t even believe it yourself when it happens; a nobody from a small country in the Indian Ocean gets the chance to meet and interact with the most powerful people in the world!
I was earning so much as well — sometimes more than even the General Manager — that I thought I’d never take up another job.
MI: How did your career take a turn towards food and beverage?
AF: After 2005, a lot of new resorts opened up across the Maldives, including private islands in some remote locations. Demand for premium rooms in Kurumba started dropping, and butlers were sometimes left with no work. I realised that it was time for me to move on.
At the time, Kurumba offered me the chance to enter into restaurant operations. I took up the task, and within six months I was promoted to the post of Assistant Restaurant Manager. From there, I went onto become Bar and Restaurant Manager. I was in restaurant operations until I was promoted to the post of Assistant Food and Beverage Manager in 2014. After two years in that position, I was appointed to the post of Food and Beverage Manager.
Now, after being promoted to the post of Operations Manager from the Food and Beverage Manager position, I have an added responsibility to look after the overall operations of the resort. I serve in a supportive role to the General Manager.

The Thila contemporary restaurant and grill at Kurumba Maldives. PHOTO/ KURUMBA
MI: How has Kurumba transformed over the past 40 years, especially during your career?
AF: When I first joined, it was very basic. After the relaunch in 2004, it became a completely new product. In 2014, we carried out a major project to establish our signature Thila restaurant and to revamp our main restaurant. We’ve also established a new Japanese restaurant and reviewed the concept of all of our speciality restaurants.
I think Kurumba does maintenance and upgrading better than any other property in the Maldives. Every year, something new comes up, be it a new villa category or a new restaurant. We do it because we understand the importance of implementing new and creative ideas, especially in a competitive market such as ours. This constant evolution has become one of our strengths.
We keep a close eye on the latest happenings and trends in the industry. Based on our findings, we keep on changing the interior of our rooms, and keep our food and beverage options up-to-date. But as the first resort in the Maldives, we’ve several traditional service cultures that we follow. So, whatever change we bring about, we make sure that Kurumba’s uniqueness and its traditional values are kept intact.
MI: With the rapid expansion of the tourism industry, how has Kurumba maintained its position as a leading resort in the Maldives?
AF: I think we’re doing very well. Over the past 40 plus years, we’ve established service standards that are on par or sometimes even exceed those of reputed international hotel chains. Whoever comes in to head the resort has a responsibility to maintain those high standards. We’ve been very fortunate to have that kind of leaders with us.
Our achievements can be seen in the number of awards we’ve won, including several prestigious titles at the World Travel Awards, World Luxury Hotel Awards, World Luxury Restaurant Awards and Maldives Travel Awards. Our reputation on online travel websites such as TripAdvisor are excellent.

The Hamakaze teppanyaki restaurant at Kurumba Maldives. PHOTO/ KURUMBA
MI: There are concerns that the industry does not provide enough opportunities for locals to reach key positions. What do you think?
AF: I’m totally against that claim. There are many opportunities, but we’ve a hard time finding competent locals to fill up those positions. We get 50-100 applications for every job posting, but only a few them come with even the basic mindset necessary for a career in hospitality. Even those that do travel and tourism as a subject for O-Levels and A-Levels want to work only in managerial positions. But this is an altogether different industry. Say for example, a doctor has to start from the bottom before specialising in the field they’re interested in. Likewise, hospitality professionals can only start at the bottom and climb up the ladder. It’s a journey, which will surely pay off.
We try to develop young talent, but high school graduates aren’t ready to work in this industry. Starting from primary school years, students should be given career guidance. What happens now is that students who finish O-Levels and A-Levels aren’t sure which career path they want to follow. This poses several challenges because attitude is key in hospitality. Anyone who has the right attitude can be groomed for whatever job in this industry.
There’s also a problem with the general attitude and lifestyle of our youth. Most of them want to be funky; have long hair, untrimmed beard and unclipped nails. They want to go to Male every night after work, sleep in during the weekend and so on. But like every other service industry, hospitality too has certain minimum standards that can’t be compromised.
MI: What should be done to encourage more and more young people to join the hospitality industry?
AF: A great deal of it involves creating public awareness and changing the mindset of the public in general. You might have to be away from your family for a little while, but you save up 100 percent of your salary and allowances for your family. The resort looks after your accommodation, food and everything. But some of our young people prefer to take a job in Male that pays just MVR3,000-4,000 than going to a resort for a job that pays over MVR10,000 as basic salary.
On the other hand, we’re also seeing some positive changes as well. More and more young people understand the importance of tourism for the Maldives, and are keen to explore a career in hospitality. If the right push can be applied through our education system, we will have a much brighter future where the industry will be dominated by locals.

The recently opened King Thai restaurant at Kurumba Maldives. PHOTO/ KURUMBA
MI: What are your biggest achievements?
AF: I’m still in my early 30s, and look where I’m today! In the past 15-16 years, I believe I’ve been able to climb a bit higher than I should in my professional career. I’ve achieved every single goal that I set my eyes on.
My involvement in the transformation of Kurumba is also a personal achievement to me. I started my career here. I also started my life here; I met my life partner here and we stayed here for almost two years until she got pregnant and moved to Male. So, it’s special for me in more than one way.
MI: What is the next step in your career?
AF: I’ve always dreamed of becoming a general manager one day. I think I can reach that level, and I’m surely working towards that goal.
Featured
SO/ Maldives unveils restorative wellness journey with Holistic Healer Karan Kumar

SO/ Maldives, the avant-garde private island retreat nestled in the Emboodhoo Lagoon, has announced a deeply restorative wellness journey for the wet season. This immersive experience is spearheaded by renowned Certified Holistic Healer, Karan Kumar, in collaboration with the resort’s resident wellness team.
Located just 15 minutes by speedboat from Malé International Airport, SO/ Maldives blends high fashion with holistic living, offering a bold and stylish take on island luxury. The resort comprises 80 individually designed villas—ranging from beachfront sanctuaries to overwater havens—all boasting panoramic views, complete privacy, and vibrant marine surroundings. Every element of the property is curated to appeal to modern travelers seeking indulgence, creativity, and connection.
At the heart of the resort lies the SO/ Wellness Camp, a sanctuary where cutting-edge design meets nature to provide a transformative escape. More than a traditional spa, this tranquil retreat delivers a full-body and mind experience. Guests are invited to unwind in contemporary, organic-inspired treatment rooms featuring amenities such as a Vichy rainforest shower, steam and sauna rooms, and a state-of-the-art fitness center with sweeping ocean views. The spa’s architectural design is inspired by the gentle movement of water and the island’s natural contours, creating a space that is simultaneously grounding and ethereal.
Central to the wellness offering is a curated selection of therapies that balance ancient practices with modern innovation. Programming includes sound therapy using full moon singing bowls, high-tech facials that combine astrology with skincare, and other bespoke rituals designed to restore and inspire. Whether seeking deep relaxation or a revitalizing boost, SO/ Spa offers guests a chance to reconnect with themselves in an environment that’s as stylish as it is serene.
As part of this season’s programming, guests can access personalised healing sessions at the SO/ Wellness Centre led by Karan Kumar. With over six years of experience, Kumar brings together Ayurveda, Reiki, Energy Healing, and mind-body therapies in a powerful integrative approach. His one-on-one sessions aim to address physical pain, emotional trauma, and energetic imbalances while unlocking each guest’s potential for joy, clarity, and inner strength.
Each session is intuitively tailored, creating a compassionate space for healing and introspection. Guests are encouraged to slow down, reconnect with their inner selves, and rediscover a vibrant sense of balance and wellness.
Featured
Yoga Day marked with soulful island practice at Cinnamon Velifushi Maldives

In honour of International Yoga Day, Cinnamon Velifushi Maldives hosted a serene yoga session on its pool deck, inviting both in-house guests and resort colleagues to begin their day with mindfulness, movement, and meaning. Set against the tranquil backdrop of the Indian Ocean, the session offered participants a chance to embrace the physical, mental, and emotional benefits of yoga in a uniquely immersive natural setting.
Led by resident yoga instructor Malvika Pant, the morning session encouraged attendees to step away from their daily routines and reconnect with themselves through breathwork and gentle movement. “Yoga isn’t just a practice,” said Malvika. “It’s a way of returning to yourself. Here at Cinnamon Velifushi Maldives, with the sea breeze in your hair and the sound of the waves close by, even a few mindful stretches can feel like a profound reset. Nature supports the journey inward.”
The session drew participants from around the world, including both seasoned yoga enthusiasts and first-time practitioners. One guest shared, “I’ve done yoga before, but this was different—more peaceful, more connected. Doing sun salutations with the ocean in front of you and no distractions around is something I’ll carry with me long after I leave.”
Beyond marking the global celebration of yoga, the event showcased the resort’s ongoing commitment to wellness. Cinnamon Velifushi Maldives offers a variety of well-being experiences throughout the year, from early morning yoga flows and sunset meditations to personalised one-on-one sessions tailored to individual needs.
As holistic wellness continues to shape global travel trends, Cinnamon Velifushi Maldives provides a distinctive retreat where guests can reconnect with themselves and the natural world—one breath at a time.
Featured
Sun Siyam Iru Veli debuts Wellness in Motion Week with beach runs and expert-led yoga

Sun Siyam Iru Veli recently hosted its inaugural ‘Wellness in Motion Week,’ welcoming guests, local wellness leaders, and global experts for a curated celebration of movement, mindfulness, and holistic reconnection in the heart of the Maldives. The week-long programme attracted over 150 participants, offering a series of transformative events aimed at promoting deeper wellbeing in harmony with nature.
To commemorate Global Wellness Day, the island held the first-ever Maldives Wellness Run in partnership with iRunners Maldives on June 14th. Set against the stunning backdrop of the shoreline, the 4-kilometre beach run featured over 85 guests and team members, who completed an invigorating course around the island. Embracing the theme #ReconnectMagenta, participants were encouraged to connect with themselves, their community, and the surrounding environment through intentional movement and breath.
Central to the week were intimate Mind & Body sessions led by two international wellness experts. Marina Violinha, a holistic women’s health and fitness specialist, conducted a sunset yoga session and an interactive talk at Magoodhoo Beach, guiding attendees in exploring feminine strength and emotional balance. Meanwhile, Shane Seery, an award-winning executive health coach, offered functional movement coaching on the resort’s tennis courts, combining personalised support with outdoor flow.
On June 20th, 88 team members took part in a sunrise yoga session led by the resort’s spa team. This gathering aligned with the global theme ‘Yoga for One Earth, One Health,’ highlighting the resort’s commitment to wellbeing as a shared value among both staff and guests.
The week concluded on International Yoga Day (June 21st) with a serene sunrise yoga and wellness ceremony at Turtle Beach. Facing the Indian Ocean, participants welcomed the day in stillness and unity.
Through Wellness in Motion Week, Sun Siyam Iru Veli underscored its dedication to offering meaningful, restorative experiences where nature, culture, and conscious living converge. From sunrise yoga sessions and barefoot beach runs to expert-led coaching and immersive spa rituals, the resort continues to redefine island wellness and rejuvenation.
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