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Atmosphere Hotels welcomes guests to ‘Pure & Serene’ havens of uncompromising experiences
Atmosphere Hotels & Resorts’ properties were among the few Maldivian hotels that remained open during the extensive lockdown imposed in the wake of the coronavirus pandemic.
The young and successful Indian Ocean hospitality group offered one of its luxury resorts, VARU by Atmosphere, to the Maldivian government to be used an isolation facility. All other Atmosphere Hotels’ properties remained open throughout the nearly four-month-long lockdown.
With the Maldives having reopened its borders to international visitors last week, Atmosphere Hotels is now welcoming guests with enhanced protocols and measures to ensure the wellbeing of both guests and employees.
Over the last few months, the team of dedicated employees at Atmosphere Hotels has worked relentlessly to ensure all of their resorts are safe. They have inspected and elevated all aspects of resort operations to deliver uncompromising service that aligns with guidance provided by World Health Organisation and the American Centres for Disease Control (CDC).
In line with these endeavours, Atmosphere Hotels partnered with Diversey, a global pioneer in cleaning and hygiene solutions.
“Safety and wellbeing of our guests and colleagues has always been our priority here at Atmosphere Hotels & Resorts. In the present times, we are proud to say with conviction that safety has become our second nature,” an announcement read.
Arrive safe
All boats are thoroughly sanitised and physical distancing is maintained throughout the journey.
Temperature check through infrared thermometer is conducted upon arrival in the resort.
Contactless payment facility and secure check-in is provided.
Rest easy
Villas are kept vacant for a minimum of 24 hours before every arrival.
Room cleaning is performed in the absence of guests in order to minimise face-to face contact. Villas are cleaned using hospital-grade disinfectants and electrostatic spray.
All high contact areas are carefully cleaned and sanitised, while linens are laundered at high temperature using recommended disinfectants.
A Safe Care Amenity Kit, which includes a face mask, hand sanitiser and anti-bacterial wet wipes, is provided.
Explore freely
All public spaces are cleaned frequently using recommended cleaning products, while highly frequented areas are cleaned and sanitised on an hourly basis.
Hand sanitisers are placed in all the public areas.
In addition to testing pool water every four hours for pH and chlorine saturation, pool beds are placed 1.5-2 metres apart to ensure a safe distance is maintained.
Guests using gym, kids club and the recreation centre will have to undergo a mandatory temperature check at the entrance.
Kids club is completely disinfected thrice a day, while gym equipment is sanitised after every use.
Experience island pleasures
Dive centre equipment is disinfected, sanitised and and kept out of use for 72 hours.
Mandatory temperature checks are conducted before and after dive centre activities, as well as after spa treatments.
At the spa, treatment rooms are deep cleaned daily. All spa therapists wear a protective shield while performing the treatment.
Dine well
Restaurant seating capacity is capped at 50 per cent, ensuring a distance of at least two metres between tables.
Menus are equipped with barcode technology, while assisted buffet service with cloche are provided in all the restaurants. Food handlers are required to use gloves and face masks to prevent cross contamination.
Guests also have easy access to hand sanitiser in all the restaurants.
For safe in-villa dining, disposable boxes are used, while enhanced table laying and clearance norms are practised.
In addition to the food safety measures, Atmosphere Hotels has also introduced a series of natural immunity-boosting food and beverages to help guests stay healthy.
Meanwhile, strict safety guidelines are also implemented in the kitchen operations.
Food is prepared in small quantities to ensure fresh food is served to the guests.
Enhanced cleaning protocols using Diversey products are in place, with all dishes, cookware and crockery being washed at 80 °C.
Fresh consumables are stored between 0 to 4 °C, and frozen consumables are stored under -18 to -22 °C.
Rigorous training on food hygiene and cross contamination is given to all food handlers.
Health first
At each Atmosphere Hotels’ resort, a specialised doctor is available 24/7 for any medical emergencies. For conditions that require advanced care, round-the-clock boat service is provided to local medical facilities.
Medical rooms equipped with Automated External Defibrillator well-equipped isolation areas have been established at the resorts.
A certified Disaster Management Team is available to handle any exigency.
“Driven by our core philosophy of ‘The Joy of Giving’ we strive to create simple, delightful, and memorable holiday experiences with heartfelt generosity and care,” the announcement said.
Atmosphere Hotels & Resorts offers guest-centric resort experiences through unique resort plans, offering guests a range of all-encompassing experiences, with varieties of dining options as well as a number of complimentary amenities and activities that ensure a relaxed, hassle-free holiday experience at each resort, all the while staying true to the brand’s core philosophy: ‘The Joy of Giving’.
Atmosphere Hotels & Resorts’ first property, Atmosphere Kanifushi, opened its doors in December 2013. The group opened its second property, OBLU by Atmosphere at Helengeli, in November 2015; followed by their flagship ‘Lifestyle Luxury’ sub-brand, OZEN by Atmosphere, in July 2016; OBLU Select at Sangeli in July 2018; and VARU by Atmosphere in October 2019.
The group recently launched its sixth hotel, OZEN Reserve Vittaveli in South Male Atoll; establishing its uber-luxe brand – The OZEN Collection.
Reethi Faru Resort has announced three medal wins by members of its culinary team at the Hotel Asia Culinary Challenge and the FHAM Global Culinary Challenge.
At the Hotel Asia Culinary Challenge, Chef Rohit Kabdal received a Gold Medal in the Decorated Cake category, recognising his work in cake design, presentation and technical execution.
Chef Abhishek Sharma also represented Reethi Faru Resort at the competition, earning a Bronze Medal in the Hot Cooking Fish category.
At the FHAM Global Culinary Challenge, Chef Mayank Bijalwan secured a Silver Medal in the Dress the Cake category, adding a third medal to the resort’s recent culinary achievements.
The results highlight the range of skills within Reethi Faru Resort’s culinary team, spanning pastry, cake presentation and hot kitchen techniques.
According to the resort, participation in professional culinary competitions provides its chefs with opportunities to develop their skills, exchange knowledge and test their abilities alongside other industry professionals.
The achievements also form part of Reethi Faru Resort’s wider focus on dining and guest experience, with its culinary team involved across the resort’s restaurants and food and beverage offerings.
Reethi Faru Resort congratulated Kabdal, Bijalwan and Sharma on their respective achievements, describing the results as recognition of their commitment, technical ability and creativity.
The three medals add to the resort’s recent culinary accolades and reflect its continued emphasis on professional development within its kitchen team.
Ifuru Island Maldives will celebrate the 2026 festive season with “Echoes of the Ocean and Stars”, an immersive Christmas and New Year programme running from 21 December 2026 to 10 January 2027.
Inspired by the natural beauty of the Maldivian ocean, the night sky and the festive season, the theme will bring together marine and celestial elements across the resort’s décor, entertainment, dining, activities and guest experiences.
At the centre of the concept is the idea that the ocean carries memories, while the stars represent dreams and new beginnings. Rather than presenting the festive season as a series of standalone events, Ifuru Island plans to create a connected journey spanning Christmas, New Year and Orthodox Christmas.
The visual identity of “Echoes of the Ocean and Stars” will combine an underwater-inspired world with celestial elements. Bioluminescent-inspired colours, reef motifs and glowing details will be paired with stars, constellations and moonlit features throughout the resort.
The colour palette will include deep ocean blue and midnight navy alongside pearl white, silver, soft turquoise, pink and purple, with accents of celestial gold. Coral forms, waves, shells and reef-inspired features will be combined with stars and festive details, giving traditional Christmas elements an interpretation inspired by Ifuru Island’s natural surroundings.
The concept will extend beyond decorations to dining, entertainment, activities, uniforms, signage and festive communications.
The resort said the theme is also intended to reflect the emotions associated with the festive period. The ocean represents peace, connection and possibility, while the stars symbolise hope, dreams, guidance and new beginnings.
The festive journey will begin on 21 December and continue through 10 January, encompassing Christmas, New Year and Orthodox Christmas celebrations.
Christmas Eve on 24 December will feature festive dining and entertainment, while Christmas Day on 25 December will centre on family celebrations and relaxed island experiences.
On 31 December, Ifuru Island will mark New Year’s Eve with the main celebration of the festive period, before welcoming 2027 on New Year’s Day with activities centred around the island setting and surrounding ocean.
Celebrations will continue from 1 to 10 January during the Orthodox festive period, including Orthodox Christmas.
According to the resort, the broader concept is intended to connect the entire guest experience, with the island’s natural environment forming part of the festive setting. The ocean will provide inspiration during the day, while the night sky will shape the atmosphere after sunset.
Dining experiences, entertainment and activities will each form part of the wider “Echoes of the Ocean and Stars” narrative, giving guests different experiences throughout their stay while maintaining a consistent creative theme.
The programme is designed for guests travelling with family, friends or loved ones, with Ifuru Island aiming to combine its natural surroundings with festive celebrations and shared experiences.
The full festive programme, including entertainment, activities, culinary experiences and special events, will be announced separately.
“Echoes of the Ocean and Stars” will run at Ifuru Island Maldives from 21 December 2026 to 10 January 2027. Christmas Eve will be marked on 24 December, Christmas Day on 25 December, New Year’s Eve on 31 December, New Year’s Day on 1 January and the Orthodox festive period from 1 to 10 January 2027.
Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.
Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.
He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.
He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.
He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.
During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.
On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.
The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.
The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.
The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.
The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.
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