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Hilton’s Maldives resorts invite travellers to experience unparalleled personalised service, distinctive experiences
Nestled in unique atolls surrounded by azure blue waters, powdery white sand and an incredible diversity of marine life, Hilton’s luxury resorts Waldorf Astoria Maldives Ithaafushi and Conrad Maldives Rangali Island are ready to welcome travellers to their slice of paradise with an enhanced promise of safety and wellbeing.
Beyond the unsurpassed levels of Hilton hospitality that discerning guests to the two Maldivian resorts would have come to expect, guests can also stay assured that the resorts have implemented industry-leading standards of cleanliness and disinfection of the proprietary Hilton CleanStay programme, while adhering to Maldivian health and safety guidelines.
“As a company which has delivered over a hundred years of hospitality, the wellbeing and safety of our guests and team members have always been our number one priority. In looking at how we can meet the evolving needs and preferences of our guests at the same time it is heartening to see the amount of effort our team members are putting in to ensure they are absolutely ready to provide their guests with complete assurance and peace of mind,” Paul Hutton, Hilton’s Vice President of Operations for South East Asia, said.
“Regardless of whether they choose to stay at Waldorf Astoria Maldives Ithaafushi or Conrad Maldives Rangali Island, I have every confidence our guests will create amazing new memories as they enjoy the level of Hilton hospitality that they have come to expect.”
From arrival to check in and throughout their stay, guests can experience an elevated standard of cleanliness and sanitisation which builds upon Hilton’s high standards of housekeeping and hygiene, where hospital-grade cleaning products and upgraded protocols were already in place.
“As the first international hotel company to enter the Maldives more than two decades ago, we are committed to creating the most unforgettable and inspiring experiences for our guests in this sought-after destination and we are absolutely thrilled to once more be welcoming guests back to our resorts,” Nils-Arne Schroeder, Hilton’s Vice President of Luxury and Lifestyle for Asia Pacific, said.
“Our passionate team members are dedicated to continue to deliver unparalleled, bespoke service to meet the needs and preferences of our guests and provide a safe and secure environment during this unique time.”
Having recently celebrated its first year since opening, the iconic Waldorf Astoria Maldives Ithaafushi offers guests a sense of elevated luxury in an exclusive tropical enclave, a plethora of activities for guests of all generations and a personal concierge service giving guests the freedom to create memories that last a lifetime.
The 119 all-villa resort, which was also recently awarded two notable titles in the coveted annual Travel + Leisure World’s Best Awards list, welcomes guests to a world of visionary design where elite travellers with a discerning eye will appreciate exquisite architecture and design that blends perfectly into the landscape. Designed to meet local environmental requirements and needs, every aspect of the resort has been guided by the natural setting and local architectural style, with a luxury edge. Upon arrival, guests are greeted by a breath-taking view of villas nestled within the sparkling Maldivian landscape, inspired by the island’s beauty, natural resources and local culture.
In line with the Waldorf Astoria brand’s rich legacy of culinary innovation and excellence, the resort has been designed to appeal to luxury leisure seekers with a refined palate and an appreciation for international cuisine, featuring 10 specialty dining venues serving the freshest produce in extraordinary settings — the diversity of which is a first for the Maldives. No matter their preference, guests can select from venues ranging from inspired tree-top dining and private wine cellars set in a cave to organic farmhouses and an authentic Chinese restaurant. Special occasions can also be celebrated at spectacular venues including the resort’s private sandbank or within the comfort of their villas.
Reopening to guests from September 28, Conrad Maldives Rangali Island is recognised for its stunning white-sand beaches and an amazing underwater world. A short seaplane ride away from the Maldives main Velana international airport, the beautiful resort is situated in the midst of the Maldives’ best diving and snorkelling spots.
Guests planning a quiet getaway can enjoy an authentic Maldivian hideaway on Rangali Island while enjoying access to the facilities of the larger and livelier Rangali-Finolhu Island, which are linked by a 500-meter bridge. For a true wellness experience, guests can make their way to The Spa Retreat, an over-water destination spa, set 100 metres off of the tip of the main island.
The inspirational island oasis nestled in the South Ari Atoll features 151 purposefully designed villas and suites, a true gourmet’s delight with a choice of 12 award-winning restaurants and bars, two spas and a selection of culturally inspired experiences and activities set against the awe-inspiring Maldivian surrounding.
The latest architectural marvel introduced by Conrad Maldives is the world’s first undersea residence, The MURAKA: a first-of-its-kind, two-level residence with a master bedroom submerged over 16 feet below sea level. “MURAKA,” translated to mean “coral” in Dhivehi, epitomises how the residence lives and thrives among the natural landscape of the Indian Ocean.
For more information on Waldorf Astoria Maldives Ithaafushi, visit www.waldorfastoriamaldives.com. For more information on Conrad Maldives Rangali Island, visit www.conradmaldives.com.
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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