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George Corbin: Special message on Maldives reopening, tourism restart
Maldivian tourism experience as we see it today would have taken shape or form were it not for the encouragement and support from one individual: George Corbin.
Forty-eight years ago, the Italian travel agent took a chance upon a true underdog among the giants of tourism in the region. His ardent efforts to promote the Maldives as a destination helped set the very foundations of tourism in the then little-known stretch of islands in the Indian Ocean.
It all began with a chance meeting in Colombo between Corbin and Ahmed Naseem, then a junior with the Maldives embassy in Sri Lanka who later became foreign minister. At the time, Corbin was seeking pristine islands where he could bring Italians to swim and hunt fish.
For Corbin, the idyllic Maldives archipelago was love at first sight. Upon his first visit to Male, with Naseem by a cargo ship in 1971, he immediately vowed to return with more guests.
Corbin brought the Maldives’ first tourists, mainly journalists and photographers, in February 1972. They stayed in humble lodging in three houses in Male, looked after by Mohamed Umar Maniku (now the Chairman of leading hospitality company Universal Enterprises) and his friends, including Hussain Afeef who is currently the successful owner and operator of several resorts.
Perfect for swimming, sunbathing, fishing, the Maldives enchanted them. Corbin promised to bring more tourists if Maniku, Naseem and Afeef could find them somewhere to stay. And Kurumba Village (now Kurumba Maldives), the country’s first tourist resort, was born.
Almost half a decade later, the thriving tourism industry in Maldives has been devastated. The global coronavirus pandemic has ground the industry to a halt, cutting off the country’s state revenues and foreign reserves.
But there’s much to be hopeful about. On Wednesday, the Maldives reopened its borders to visitors. Several major international airlines are expected to resume scheduled passenger flights to the country soon.
As the Maldives takes its first steps towards recovery, Corbin has a special message:
This is George Corbin with a message to the Maldives and its people.
Because of the loss of a family member, I will not be able to visit the Maldives for the official opening of their borders to international travellers, marking a very important moment after months of lockdown caused by the coronavirus.
The Maldives has a very solid tourism infrastructure, thanks to its numerous luxurious resorts, boutique hotels, guesthouses, liveaboard boats, gorgeous white sandy beaches, breath-taking underwater world, and most of all the humble kindness of the Maldivian people. The potential in the Maldive islands is huge and will be rewarded for years to come. How the beautiful the Maldive islands are with their thousands of coconut trees, sandy beaches, superb coral reefs, and most of all its beautiful variety of fish.
My first visit was in 1971, and on that trip I had the great pleasure and honour of meeting my now dear friend, Ahmed Naseem.
Naseem and partners and myself decided to get into a joint venture and build the first resort in the history of Maldives. And in 1972, we inaugurated the Kurumba Village, receiving the first tourists.
Today, the Maldive islands are world known and among the best destinations, getting visitors of different nationalities and regions, thus being a very safe haven.
To His Excellency the President Ibrahim Mohamed Solih, to the ministry of tourism, and to every single Maldivian; I can only wish lots of success and happiness.
Note: This article contains reporting by Himoo Waheed. Cover photo: Naseem (R) and Corbin meet in Colombo in 2017. PHOTO/ @SaleemaRazak/ TWITTER
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.
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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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