Featured
Thomas Weber: going back to roots at Diamonds Thudufushi, Diamonds Athuruga
Maldives tourism industry is growing exponentially. At least a dozen new resorts are coming into market every year, with major international hoteliers joining hands with up and coming Maldivian hoteliers to develop iconic properties that beat their counterparts around the world in luxury service.
Amidst this rapid growth, only a few resorts have maintained the original ‘cut off from the world’ experience that the Maldives championed. Amongst those that have stayed true to the origins are Diamonds Thudufushi and Diamonds Athuruga Beach and Water Villas.
Located in the South Ari Atoll, the two resorts feature elegant beach bungalows and white overwater villas that stand out in the turquoise lagoon. But unlike most resorts in the Maldives, these villas have no TVs. So, instead of staying in their villas, guests are always out and about, firing up conversations with others, enjoying drinks by the beach, going for a swim in the sea or playing beach volleyball — all in all, treating themselves to a unique, beach holiday experience.
The teams at Thudufushi and Athuruga, especially current General Manager Thomas Weber, take pride in this originality. In an interview with Maldives Insider, the Swiss hospitality veteran speaks about sticking to this fading concept, all the while fine tuning it to attract the evolving traveller.
Maldives Insider: Can you tell us a little bit about your journey in the hospitality industry?
Thomas Weber: I grew up in the tourism industry, in a small ski resort in Switzerland. There you don’t have much choice; it’s either hotel business, ski teaching or plumbing. So my career was clear even from the beginning.
I started as an apprentice chef after school and worked in different kitchens. From there, I went to hotel management school, which marked the beginning of my formal career in hospitality.
I left Switzerland in 1991 to work at Hilton Hong Kong as a Restaurant Manager. After that, I went onto work as the Senior Assistant F&B Manager at The Table Bay Hotel Cape Town in South Africa, followed by an F&B Manager posting at Hilton Nairobi. After about four years in Africa, I went to India to work as the Executive Assistant Manager at Leela Palace Kempinski in Goa. I spent a little over three years there before going back to South Africa in 2003 to take up my first General Manager position at Kurland Hotel and Polo Club.
Since then, I have served as the General Manager at Movenpick Resort Al Nawras in Jeddah, Movenpick Hotel and Spa in Bangalore, and Oberwaid Kurhotel and Privatklinik in Switzerland. And I’m finally here in Diamonds Thudufushi and Athuruga in the Maldives.
Diamonds Athuruga. PHOTO/ MALDIVES INSIDER
MI: How would you describe your initial experiences in the Maldives?
TW: Working in an island has always been on my bucket list. I have been here for over a year now, and everyday is just as exciting as it was the first day I arrived here. There are many challenges, especially with the logistics. It’s also a different lifestyle from when you work in a city hotel. I worked in India for a long time. So I’m very familiar with the culture and mindset of employees as well as the bureaucracy in place.
Our parent company Planhotel Hospitality Group is very established here in the Maldives. These islands have been in operation for 30 years and some of our team members have been here for over 20 or 25 years. So there is a soul here. Those were my first impressions of the Maldives.
MI: What makes Thudufushi and Athuruga stand out in the market?
TW: The culture and soul of these properties make us stand out. Our white water villas are a unique selling point as well, not just because they are big and spacious with two open-air decks, but because they are visually unique and appealing.
MI: How do you see the competition?
TW: The competition is strong. New resorts with new concepts and state-of-the-art facilities are coming up in unprecedented numbers. Travel trends are changing as well. So we have to constantly evolve and be on our toes all the time.
But we have a clear vision and a strategy; we are not following every new trend. We have a very strong base of repeater guests and they like this concept. We are keeping this concept as it is. We have no TVs in the rooms and we will keep it that way. We have no swimming pool and there will be no swimming pool. We stick to this originality. It’s important to keep in mind that we don’t cater to every segment.
Guests play beach volleyball in Diamonds Thudufushi. PHOTO/ MALDIVES INSIDER
MI: What are the steps being taken in light of the growing competition?
TW: Since our resorts are very well-established, we can’t make big changes and there is no need for that either. We just need to fine tune the product and add more details.
Over the past few years, we have added a new Japanese restaurant and several other dining options in both the resorts. The beach bars have also been changed to resemble that of a plaza area. We have installed a faster internet connection. Our maintenance programme is carefully managed, especially since we use a lot of white paint.
Apart from the simple yet important additions to the physical product, we are offering a lot of new experiences to our guests such as more beach dining and live cooking options.
Instead of trying to capture new markets, we concentrate mainly on the European market, where we are very strong. But even in those markets, we are investing heavily in attracting the younger generation of travellers. We are also in the Japanese honeymoon market, which is a very niche market for us. It will remain a priority.
MI: What is the next big change guests coming to Thudufushi and Athuruga will see?
TW: As of this Winter season, we are introducing a service that enables guests booking our water villas to personalise their room and stay. Before you arrive, you can choose different personalisation options on our website. Suppose if you want a yoga mat in your room, a private house reef snorkelling excursion, a special setup for your arrival or to prebook your restaurant or a massage you can just select those options and we will have everything ready for you by the time you arrive.
MI: Can you outline the efforts being made to implement the new service?
TW: The idea is to treat guests as if they are our friends. We want them to feel like they are arriving in their family holiday home, just like they go to their own private holiday home in the hills or in the woods. With our existing all-inclusive concept, you don’t have to worry about bills and so on. We want to extend this hassle-free holiday experience and create a home feel.
There is a software, which works on both ends. The guest can choose their preferred options via our website. They can identify complimentary options as well as services like private excursions that carry an additional charge. These options will be communicated to the room attendant’s mobile phone. For example, they will be able to see from their phone that the guest at water villa no. 29 doesn’t want alcohol in the minibar or if they want a specific kind of pillow.
Diamonds Athuruga. PHOTO/ DIAMONDS RESORTS
MI: Thudufushi and Athuruga are big on marine research. Can you highlight some of the initiatives?
TW: We have a long-standing cooperation with Bicocca University through which a PhD researcher is always based here in the island to conduct extensive research on corals. We partner with Manta Trust, whose researcher is also based in the island, and with the Olive Ridley Project. Additionally, we have established a coral regeneration project.
Our efforts also extend to in-house initiatives to reduce plastic and to increase awareness amongst our employees about eco-friendly practices. We train our employees on proper handling of plastic waste and waste management in general. Once a month, we also go to a nearby deserted island to clean the beach.
Our social responsibility programme is very comprehensive as well. We import equipments and donate them to schools in nearby islands. We bring in experts to conduct educational programmes for locals. For example, teachers from the gastronomic school in Switzerland conducted a 10-day programme in Mahibadhoo island in January for young locals to show them what they can expect in a resort, especially in F&B.
MI: What are your thoughts on the future of tourism in the Maldives?
TW: Maldives definitely holds a great potential. It’s a unique place and a dream of many people around the world. On these islands, you are away from the hassle and daily troubles of the city life and all the negativity in the world. You are on a totally isolated place where you can just relax.
In countries such as China and India, more and more people can now afford to travel. With the introduction of small hotels and guesthouses in the local islands and the increased air connectivity, more tourists across all segments of the market are going to come to the Maldives. More locals are going to benefit through tourism as more and more job opportunities are going to open up.
A water villa at Diamonds Athuruga. PHOTO/ DIAMONDS RESORTS
MI: What should be done by the industry to support this rapid expansion?
TW: We need to develop more locals to take over supervisory and managerial positions. The hotel school needs to expand, as this growth creates demand for young Maldivians. Hospitality is a very demanding job. Sometimes we have to work day in and day out. So the young generation should be made aware of these realities, so that they can be as passionate about serving others as we are.
At the same time, we have to give them opportunities. Working with an international company like Planhotel Hospitality Group, there is the opportunity to move abroad and work elsewhere. Suppose if a Maldivian chef wants to develop his skills, he can work at our property in Switzerland, Kenya or anywhere else. A perfect example of this cross-property training is our resident manager, who has worked at our properties in countries such as Switzerland, Zanzibar and Malindi. Our head barman was also recently taken to Italy for a wine tour.
I grew up in a small village in Switzerland, but I have travelled all over the world. The key is to try and never stop. If you want to be the biggest chef in the world, there is nothing stopping you. You can be where you want to be, if you try. In terms of following your dreams, there is no better industry than hospitality. If you are passionate about what you do, there is nothing that you can’t achieve in this industry!
Part of the innovative Fari Islands lifestyle concept, The Ritz-Carlton Maldives, Fari Islands has embedded sustainability into its operations since its opening in 2021. Rooted in environmentally conscious architecture and design, the resort reflects on a year of significant achievements while outlining its goals for 2026.
Environment & Conservation
A destination that has become an iconic addition to the Indian Ocean is also a centre for environmental innovation and education. Under the guidance of its naturalist team, the resort launched a number of new and enhanced conservation programmes in 2025, engaging more than 1,000 guests. These initiatives included a new coral adoption programme that established a dedicated coral sanctuary, a coral nursery snorkelling activity for teenagers, and Ocean Discovery through VR, a virtual reality underwater journey designed to introduce guests to marine life from a fresh perspective.
Educational programming for children was expanded through the Little Conservationists initiative, which now incorporates fish cameras and hydrophones, enabling young guests to record underwater sounds and discover the hidden “voices” of the reef. The Eco Heroes activity was also enhanced with new ocean science experiments that help children understand currents, salinity, and ocean acidification through hands-on learning.
“Eye in the Sky” Ocean Plastics Detection and Research
Led by the resort’s naturalists in collaboration with a progressive research community, The Ritz-Carlton Maldives, Fari Islands became the first resort in the Maldives to launch a UAV-based ocean plastics detection initiative. First introduced by Dr Melissa Duncan-Schiele, the project analyses how ocean plastics move with wind and currents and identifies areas of accumulation. The goal is to develop a methodology that can be replicated nationally for collective plastic monitoring.
Since opening, the resort has completed 902 drone flights. In 2025 alone, it carried out 84 surveys totalling more than 21 hours of flying time. To date, the resort has removed over 1,840 kilograms of ghost nets, including 450 kilograms this year. Research findings will be shared in 2026.
Marine Life Monitoring
The drone programme also documents wildlife activity, providing valuable insights into species behaviour and distribution. In 2025, more than 17 species were recorded, including a blue whale, a pod of orcas, ornate eagle rays, guitarfish, and blacktip reef sharks.
Through its partnership with the Olive Ridley Project (ORP), the resort contributes sightings of sea turtles and reports of ghost gear. In 2025, 15 turtle sightings were submitted to the national database, and the team rescued six turtles found entangled in abandoned nets.
Coral Regeneration
The resort’s coral regeneration programme continues to restore degraded reef areas using coral fragments attached to rebar frames. In 2025, 140 new frames were planted, bringing the total to 243. More than 2,500 coral fragments were planted this year, with 290 guests participating.
A coral nursery trial was also launched to grow corals for direct transplantation onto the house reef. As a result, 25 healthy Acropora colonies were planted. A new coral sanctuary was opened this year, with guests able to visit the nursery via a designated swimming jetty.
Sustainable Practices
In 2025, the resort significantly reduced its energy consumption and waste through property-wide initiatives. With the addition of a solar garden and an expanded rooftop solar panel network, solar capacity at Fari Islands increased threefold to 6.4 MWp—enough to supply up to 50 per cent of the islands’ energy demand.
The resort further strengthened its commitment to reducing single-use waste by replacing coffee pods with ground-coffee machines and introducing a range of food-waste initiatives, including repurposing fruit peels and offering coffee-scrub workshops for staff. The spa transitioned to fully digital intake forms, dramatically reducing paper use, while housekeeping implemented textile-waste reduction measures and expanded its slipper-donation programme for local communities.
New landscape systems, including motion sensors, photocells, and sensor taps, lowered water and energy use. A biodigester was introduced to improve wet-waste processing, while regular community planting and beach-cleaning projects on local islands encouraged engagement through donations of plants and compost.
Community Footprints
Through its Community Footprints programme, the resort continued to foster environmental awareness among young people. Its strong relationships with local schools enabled visits from the naturalist team, who hosted recycling competitions, delivered plastic pollution awareness sessions, and conducted mangrove-planting activities to highlight the importance of coastal ecosystems.
Within the resort, Ladies and Gentlemen took part in activities for 12 global environmental dates, including Plastic Free Day, Earth Day, Shark Awareness Day, and Ocean Clean Up Day. Thirteen clean-up events—both beach and underwater—were conducted, along with waste management training.
Looking Ahead to 2026
Maintaining its “plasticarian” ethos remains a priority. In 2026, the resort aims to reduce single-use plastics by 80 per cent. Reusable glass water bottles, bamboo-based personal consumables, refillable amenities, and sustainable straws are already in place. Bamford amenities, aligned with shared values of mindful living, are replenished on-site, and the resort’s desalination plant further reduces plastic imports. A targeted 5 per cent reduction in water consumption and a 20 per cent increase in compost production form part of next year’s ambitions.
Building on its 2025 achievements, The Ritz-Carlton Maldives, Fari Islands aims to further elevate the guest experience with thoughtfully designed sustainability-driven activities, including its signature Masters of Crafts and Visiting Hero programmes. Details of the 2026 line-up will be announced in due course.
Huvafen Fushi, the resort internationally recognised for pioneering signature Maldivian luxury, has announced its official association with Forbes Travel Guide (FTG), the only independent global rating system dedicated to luxury hospitality.
The decision marks a deliberate step for the resort, underscoring its commitment to meeting the gold standard of intuitive service on an international scale. After two decades of setting architectural and experiential milestones—such as unveiling the world’s first underwater spa and introducing the Maldives’ first underground wine cellar, Vinum—Huvafen Fushi is now focused on demonstrating its exceptional service culture against the industry’s most rigorous and objective criteria.
The resort’s ultimate aim is to attain the prestigious Forbes Travel Guide Five-Star rating in 2026.
General Manager Noel Cameron stated, “For Huvafen, luxury is effortless and authenticity shines through. Our brand has always been about trailblazing and crafting moments that transcend the ordinary. Now, we’re putting our confidence to the test by inviting the global authority on luxury to evaluate the very core of our offering: the quality and consistency of how we make our guests feel.”
Unlike rating systems that rely on volume or guest reviews, the FTG evaluation process is entirely independent, with anonymous professional inspectors assessing properties based on up to 900 stringent standards. The criteria place significant weight on emotional connection and anticipatory service—the subtle, intuitive gestures that have long defined Huvafen’s approach.
This partnership marks a new chapter for Huvafen Fushi, reflecting its evolution towards uncompromising, verified excellence. It positions the resort to resonate even more strongly with discerning, forward-thinking travellers seeking authentic connection and meaningful transformation.
Sun Siyam Olhuveli has ushered in the holiday season with a new twist on its much-loved annual Festive Cake Mixing event, held on 23 November. This year, the celebration was led by acclaimed Sri Lankan chef and viral social media personality Charith N. Silva, the creative force behind @wildcookbook and one of South Asia’s most influential culinary storytellers.
Charith, a sensation across YouTube, TikTok, and Instagram with an audience of several million, is widely recognised for his bold fire-cooking techniques, visually striking outdoor food rituals, and distinctive, high-energy narrative style. He recently secured a coveted place on the Forbes 30 Under 30 Asia 2025 list in the Arts (Art & Style, Food & Drink) category, underscoring his growing influence on contemporary food culture in the region. He is one of a new wave of young chefs blending local flavours with global inspiration and is the owner of the restaurant “Wildish” in Colombo.
Bringing his creative flair to Sun Siyam Olhuveli, Charith said, “Bringing my energy to Sun Siyam Olhuveli was surreal; the people, the Maldivian spirit, the flavour play, everything clicked into one unforgettable festive moment.”
This year’s cake mixing unfolded like an island celebration, complete with lively music, bursts of aromatic spices, and an energetic atmosphere. Resort teams and guests layered fruits, nuts, and spirits in a spirited display, with Charith driving the momentum through his trademark spontaneity. The result was a vibrant, social, and playful reimagining of a classic festive tradition.
Festivities continued on 24 November with an exclusive live cooking demonstration by Charith, giving guests the chance to experience his signature “wild” cooking style firsthand against the lagoon backdrop of the resort.
“This celebration reflects the new creative pulse of Sun Siyam Olhuveli. Charith brought an energy that aligns perfectly with our evolving lifestyle identity, making this year’s cake mixing one of our most memorable yet,” said Hassan Adil, General Manager at Sun Siyam Olhuveli.
With the festive season now in full swing, Sun Siyam Olhuveli invites guests to join MYSTIVAL 2025–2026, the resort’s year-end celebration taking place from 21 December 2025 to 8 January 2026, featuring hypnotic beats, immersive dining, playful rituals, and a series of kaleidoscopic island experiences designed to inspire connection and celebration.
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