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

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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.

Excursions

Marine encounters: spinner dolphins at Canareef Resort Maldives

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At Canareef Resort Maldives, one of the most popular experiences for guests is the dolphin tour. The abundant presence of dolphins in the surrounding waters ensures that each cruise offers a remarkable encounter with these marine creatures, creating lasting memories for visitors.

Every dolphin tour at Canareef provides an opportunity to observe pods of dolphins gliding and leaping across the waves. Guests often describe the sight of spinner dolphins darting through the clear ocean as a defining image of the Maldives’ natural marine beauty.

Morning cruises and sunset tours alike are guided by experienced staff, who share insights as dolphins appear in their natural environment. Many guests recount moments when dolphins swim alongside the boat, a spectacle that creates a unique sense of connection.

The activity is regarded as more than just an excursion; it is considered a celebration of nature and a highlight of a stay at Canareef. It allows guests to experience the Maldives in a way that underlines why dolphins are seen as ambassadors of the islands.

For travellers seeking encounters with dolphins amid turquoise waters, Canareef presents an ideal opportunity. The resort also offers seasonal promotions, including early booking discounts for the remainder of this summer, next winter, and summer 2026.

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Maldives beaches rated among world’s best for rest and rejuvenation

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Following a rise in searches for ‘calmcations’, long-haul travel specialists Travelbag have revealed the best destinations for a tranquil escape in 2025, with the Maldives named among the world’s most serene beachside getaways.

According to Travelbag, 72 per cent of British travellers go on holiday to relax and recharge, while 47 per cent seek experiences that help them feel more grounded and mindful. Searches for the term ‘calmcation’ – holidays focused on peace, quiet, and switching off – have doubled in the past three months, reflecting a growing shift away from busy itineraries towards more restorative travel.

To identify the most relaxing destinations, Travelbag analysed 36 global locations and ranked them against key serenity indicators, including noise and light pollution, cleanliness, the quality of green spaces, and local travel congestion.

Queenstown, New Zealand, secured first place as the world’s ultimate destination for tranquillity. Framed by the Southern Alps and Lake Wakatipu, the town recorded exceptionally high scores for cleanliness (91.7) and quality of green spaces (94.4), alongside low levels of travel congestion and minimal noise and light pollution.

The Seychelles followed in second position, celebrated for its unspoiled natural beauty and exceptionally low noise and light pollution score of 16.7. Its islands, including La Digue, Praslin and Silhouette, remain havens of peace and natural charm.

Cairns, Australia, rounded out the top three, combining tropical serenity with well-maintained green spaces and an impressive cleanliness score of 69.6.

Also ranking among the top global destinations is the Maldives, long regarded as one of the world’s premier escapes for those seeking peace and seclusion. With its iconic turquoise waters, pristine beaches, and private island resorts, the country continues to attract travellers in search of restorative experiences.

According to Travelbag’s analysis, the Maldives achieved an impressive average beach rating of 4.63, placing it alongside the world’s leading beachside destinations. Beaches such as Bikini Beach, Baros Beach, and Reethi Beach were highlighted as examples of the country’s serene appeal.

Danny Hugill, Destination Executive for the Maldives at Travelbag, commented: “The Maldives is one of our most cherished destinations – an idyllic collection of tiny islands that offer unmatched opportunities to unwind. Long celebrated as a top honeymoon destination, it remains the ultimate place to escape, slow down, and enjoy the tranquillity of nature.”

The findings underline the Maldives’ continued appeal in a market increasingly shaped by wellness, mindfulness, and relaxation. While destinations such as New Zealand and the Seychelles excel in specific indicators of serenity, the Maldives’ unique combination of luxurious seclusion, natural beauty, and consistently high-rated beaches ensures its position as a global ‘calmcation’ favourite for 2025.

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October at Soneva: culinary journeys, wellness retreats and world-class guests

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As the golden light softens the edges of the day and autumn arrives in the Maldives, Soneva’s resorts are inviting families to embrace a slower pace. Surrounded by settings where jungle meets shoreline and barefoot living is part of everyday life, October brings immersive experiences, diverse dining and guest appearances designed to create memorable moments.

Soneva is renowned for its sense of space – and this October, that space is offered as a place to connect, explore and dream. Guests are accommodated in expansive villas, whether set above the water or nestled within the forest, with each generation free to follow their own rhythm. Younger visitors are welcomed at The Den, where activities include chocolate-making, coral reef discovery and storytelling beneath the stars. Adults are offered opportunities such as sailing excursions, wine tastings by the beach and relaxed days defined by a tropical tempo.

The Soneva Stars programme in October features a notable guest line-up. Tennis player Andy Murray will lead sessions on the courts, Olympic swimmer Therese Alshammar will conduct family swimming classes, and British astronaut Tim Peake will introduce guests to stargazing alongside stories from his career in space. The atmosphere is intended to remain relaxed, with experiences that are both engaging and uncommon.

Culinary experiences remain central to the Soneva offering. October’s highlights include Michelin-starred chefs joining the Soneva Stars programme: Tim Siadatan of Trullo and Padella will appear at Soneva Fushi for the first time, while Chet Sharma of Bibi will prepare a Diwali dinner at both Soneva Fushi and Soneva Jani. Dining venues range from Flying Sauces, a treetop experience reached by zipline, to So Hands On by Chef Akira, an intimate six-seat sushi counter crafted in sake-finished pine. At Soneva Secret, each villa includes a private chef, offering a personalised dining experience.

For guests seeking tranquillity, October also marks the return of the SOUL Festival at Soneva Fushi, taking place from 9 to 13 October. This retreat gathers global figures in wellness, movement and transformation, offering barefoot rituals, sunrise breathwork and reflective discussions.

October at Soneva is framed by golden hours and starlit nights, with experiences designed to be shared across generations.

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