Featured
‘Good Fortune has its roots in Disaster’ – Lao Tzu
By Sonu Shivdasani
This crisis, like most crises that we have been through, whilst more severe, will eventually end. Can we learn from this crisis to collaborate as a world and solve global warming? This is the big looming crisis that will unfortunately not end, and which will just get worse and worse.
I have been fortunate enough to have experienced many crises during my lifetime. My choice of the word ‘fortunate’ is deliberate. The Chinese word for crisis is two characters: ‘danger’ and ‘opportunity’. According to Lao Tzu, the Chinese writer and philosopher, ‘Good fortune has its roots in disaster’. And, over the years, I have come to understand these words and have realised that these crises are opportunities to learn, grow and develop. Certainly, we have no control over the hand that we are dealt, but we have total control on how we play it.
I have realised that if we consider a crisis in a positive way, we can always find an opportunity to learn and develop and make our lives more enriching as a result.
Let me share with you, a recent personal experience. In October 2018, I was diagnosed with stage 4 Lymphoma. The doctor asked me whether I understood the gravity of the situation. I maintained a brave face and just focused on documenting what he said and thinking of further questions that I would need answers to. However, once I had left the clinic, and was comfortably seated in the taxi home, I could not hold it anymore and broke into tears.
The first three weeks after the diagnosis was a difficult time. There was a lot of uncertainty. I felt that the ground had been removed from below me. However, this ‘Cancer Crisis’ gave me the opportunity to pause on everything else. I emerged from this traumatic experience three weeks with a clear action plan, and was considerably wiser about health and wellness.
When my doctor declared that I was in remission, I realised that I had gone through a six-stage grief cycle. The psychologist George Kohlrieser depicts this so well in his book Hostage at the Table: 1. Start an attachment; 2. Create a bond; 3. The bond/attachment ends for reasons; 4. One is pained by the loss/grief; 5. One forgives the situation; 6. One starts again.
The memory of when I first learnt of my predicament is still vivid. When I reflect on that day, I wonder what I was crying about. Was it the fear of death, or was it another loss?
Now, 18 months later, I realise that I was crying about the loss of the status quo. My usual reality of how I would live, eat and generally exist, was undermined by this illness, and would never return. During those three weeks, I grieved the loss of my usual daily reality. I realised how my lifestyle and the way I lived needed to change.
I eventually accepted my new reality, and forgave this loss. I created a new bond with this new reality and this new way of living. I gave up past guilty pleasures such as a love of red meat, ice cream and sweets in general. I extended the time in the gym from 30 minutes to an hour three times a week. I was stricter about creating breaks in my life. I reduced my traveling and also started to practice intermittent fasting. I started to enjoy my new lifestyle and diet and became attached to it. In a way, I created a new bond with my new reality and thus overcame this grief.
To some extent, many of us in the midst of the current coronavirus crisis are adjusting to a new reality and going through a similar grief cycle. There is a hollow emptiness, an uncomfortable feeling. We miss our daily routine that we can no longer enjoy because of this lockdown. In a way, we are grieving the loss of the way we used to live in the past.
Climate Crisis: The crisis that will never end but only get worse
While the current global health emergency will end, unfortunately, this hopeful scenario will not be the case with global warming. It is an ongoing situation which will affect each and every one of us. And it highlights our interconnectedness.
Climate experts believe that we are near a tipping point of no return. Some believe we have already passed it. We already have 400 parts per million of CO2 in the atmosphere. Even if we reduced our carbon emissions considerably and followed the targets established in Paris in 2016, we will still hit 500 parts per million.
Even if we were to slam on the brakes and turn around, we would not be able to because nature itself would continue the global warming process as a result of feedback loops, such as methane escaping from below the Arctic and the Antarctic, less reflection from glaciers that have disappeared, warmer seas emitting CO2 rather than absorbing them and so on.
The warming planet has already killed more people today than the current global pandemic that has brought us under siege: In 2003, the European heatwave killed as many as 2,000 people a day and 35,000 Europeans died. In 2010, 55,000 people died during a Russian heatwave in which 700 people in Moscow died every day because of the heat. In 2016, during the heatwave that besieged the Middle East, temperatures in Iraq broke 100oF (37.7oC) in May, 110oF (43.3oC) in June, and 120oF (48.8oC) in July. Temperatures seldom dropped below 100oF, and only at night. We survive in a very fragile ecosystem that we are undermining. Our actions to date have already caused more death, misery and disaster than Covid-19 ever will.
This pandemic will end but the important question is whether the bond we have with the way we live and our daily reality has been sufficiently broken, and whether we can attach ourselves to a new reality and a new way of doing things; or if we will just go back to our old ways.
Editor’s Note: This op-ed was originally published on Linkedin by Sonu Shivdasani. Sonu is the founder and CEO of Soneva, which owns luxury resorts Soneva Fushi and Soneva Jani in the Maldives, and Soneva Kiri in Thailand.
Sirru Fen Fushi – Private Lagoon Resort has been nominated in both the Condé Nast Traveller (UK) and Condé Nast Traveler (US) Readers’ Choice Awards 2026, reflecting recognition across two of the travel industry’s established global platforms.
The annual awards highlight hospitality brands based on guest feedback, with nominations reflecting performance across areas such as service, design, wellness and overall guest experience.
Located within one of the Maldives’ larger resort lagoons, Sirru Fen Fushi is known for features including the Coralarium, an underwater art installation, as well as its approach to sustainability and wellness. The resort said the dual nomination reflects its continued focus on delivering guest experiences aligned with international expectations.
According to the property, its offering combines accommodation, dining and wellness programmes within a natural island setting, supported by service and curated activities.
In a statement, resort management said the nomination acknowledged both the contribution of its team and the support of its guests.
“We are honoured to be nominated in both editions of the 2026 Readers’ Choice Awards,” the resort said. “This recognition is a testament to our dedicated team and the heartfelt support of our guests. We remain committed to creating experiences that resonate long after our guests return home.”
Voting for the Condé Nast Traveler (US) Readers’ Choice Awards and Condé Nast Traveller (UK) Readers’ Choice Awards is open until 30 June 2026.
The St. Regis Maldives Vommuli Resort has introduced a new padel court as part of its ongoing development of wellness and recreational facilities, expanding its racquet sports offering alongside the existing tennis court at Vommuli House.
The addition reflects increasing global interest in padel and forms part of the resort’s approach to providing activity-based experiences for guests within its island setting. Located within landscaped surroundings, the court is available for both casual play and structured sessions, including coaching with a resident padel professional.
According to the resort, the facility is intended to cater to a range of skill levels and provides an option for guests seeking to incorporate physical activity into their stay.
The introduction of the padel court is part of a broader expansion of the resort’s wellness programme. Guests also have access to fitness and wellbeing activities including Tabata and boxing sessions, reformer Pilates, and guided yoga and meditation classes held at the Yoga Sala.
In addition, the resort has upgraded its fitness centre with equipment from Technogym, including the Artis Cardio, Skillrun and Strength series. The facility is designed to maximise natural light and views of the surrounding ocean environment.
The upgraded gym also includes the Technogym Checkup System, which provides assessments of body composition, posture and performance, allowing for the development of personalised fitness programmes for guests.
Through these additions, The St. Regis Maldives Vommuli Resort continues to expand its wellness and recreation offering, with a focus on integrating fitness, sport and wellbeing into the guest experience.
Featured
The St. Regis Maldives Vommuli Resort introduces Cargo dining concept with Diwali programme
The St. Regis Maldives Vommuli Resort has introduced a Diwali-focused culinary programme centred on Indian Ocean cuisine, using the occasion to highlight the development of Cargo, its dining concept positioned around regional flavours and contemporary technique.
Rather than presenting Diwali as a standalone celebration, the resort has used the period to emphasise a broader culinary direction, with Cargo positioned as a platform for Indian Ocean gastronomy shaped by regional influences, ingredient-led cooking and modern interpretation.
Chef Surjan Singh, also known as Chef Jolly, was invited to collaborate on the initiative, bringing experience in Indian cuisine across international markets. The collaboration focused on developing a cuisine-led concept that draws on established techniques while adapting them for a global hospitality audience.
From 28 to 30 October 2026, Chef Jolly worked with the resort’s culinary team to refine and expand Cargo’s Indian menu. The focus was on creating a contemporary approach to Indian cuisine, using spice profiles and preparation methods that align with the venue’s positioning within the Indian Ocean context.
The result is a dining concept that combines Indian, Maldivian and Sri Lankan influences within a single menu structure. According to the resort, the aim is to balance familiarity and exploration, while maintaining consistency in technique and ingredient quality. Cargo is designed as a long-term addition to the resort’s dining portfolio, rather than a temporary concept linked to seasonal programming.
The initiative reflects a wider trend within luxury hospitality, where food and beverage offerings are increasingly used to establish brand identity and guest engagement beyond traditional event-based programming. At The St. Regis Maldives Vommuli Resort, Cargo forms part of this approach, with a focus on regional storytelling through cuisine.
The menu has been developed by Chef Jolly in collaboration with Executive Chef Christian Pedersen, combining regional Indian influences with contemporary presentation. The venue, set within the resort’s garden environment, is designed to offer an outdoor dining experience that aligns with the island setting.
As part of the Diwali programme, the resort has also introduced a series of dining and interactive experiences led by Chef Jolly. These include the Festival of Lights set menus at Cargo, featuring three-course and five-course options inspired by Indian culinary traditions, available from 28 October to 8 November 2026.
A Chef Jolly Wine Dinner will be held at Decanter on 29 October 2026, offering a six-course menu paired with selected wines in a private dining setting. In addition, a master cooking class will take place at ALBA on 30 October 2026, providing guests with an introduction to Indian cooking techniques and flavour development in a small-group format.
Chef Jolly, who has more than 30 years of experience and is known for his work with MasterChef India, brings a background that includes restaurant partnerships in markets such as London, Singapore and Qatar. His involvement is intended to support the development of a dining concept that integrates regional authenticity with contemporary hospitality expectations.
Through this Diwali-led programme and the continued development of Cargo, The St. Regis Maldives Vommuli Resort is positioning Indian Ocean cuisine as a sustained part of its culinary offering, moving beyond seasonal activations towards a longer-term approach to destination dining.
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