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Hideaway Beach Resort appoints Carlo Di Nunzio as Executive Chef

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Hideaway Beach Resort & Spa is very excited to welcome Chef Carlo Di Nunzio to the position of Executive Chef at the five-star luxury resort.

Originally from Torino, Italy, Chef Carlo is bringing with him an accomplished and impressive skillset and over 32 years of food experience, expertise, and management.

His passion for food is fuelled by the long-held belief that cooking is the only job in the world that brings out positive emotion in others.

Actually, this is the reason he initially started to pursue a career in the kitchen: The joy and emotion in the faces of those who experience his culinary adventures and react to well-made dishes drives him as a chef. Preparing good food makes people happy — it is as simple as that.

Though initially inspired by the Italian palate, Chef Carlo moved across the world in his mission to make people happy through food. He has honed new skills and gathered a diverse clientele in Switzerland, France, Romania, Egypt, England, and Portugal before ending up here in the paradisiacal islands of the Maldives.

During his time overseas, the chef worked in international hotel chains and Michelin Star restaurants with the goal of bettering himself and furthering his mantra to bring joy to even the pickiest and hard-to-please customers.

When in Rome, do as the Romans do — and that is exactly what Chef Carlo practices during his time in the Maldives. To do this, he never ceases to stop learning and prefers to hear from local chefs about the way of the craft. In turn, he imparts his own knowledge for a sharing of culinary information to take place, and as a team they create some wonderful dishes for the guests.

Chef Carlo has a firm belief that there are many similarities between Italian and Maldivian cuisine, which seem to intersect most in seafood-focused meals. This is no surprise when considering the abundance of fresh catch from the Maldivian seas and variety of local materials used in the cooking process.

He prefers for people to know what they are getting, prepare it with the freshest ingredients possible, and then watch as they leave fuller and happier than they arrived.

Not only is this mantra better for the environment, but it is also better for our nutrition. By preparing food from the freshest ingredients, Chef hopes that guests at Hideaway truly experience how remarkable food can taste.

Chef Carlo has already started sharing creations at Hideaway with countless recipes in the works together with the culinary team.

As the resort’s new Executive Chef, he says that he is looking to wow and impress the resort’s guests with his many culinary delights and bring dining at Hideaway to the next level.

“We are also pleased to announce that Chef Carlo is developing a range of fish-based dishes in many ways that will be added to our menus- both in an international twist and even having some Maldivian Elements in the cooking as well,” commented the resort.

“Make sure you taste some of Chef Carlo’s dishes during your next visit to the Maldives at Hideaway Beach Resort & Spa- especially at our upcoming Fish Market Concept: Eat Fish Fresh and Have it your way!”

As a local owner-operated company located in the northern-most point of the Maldives, and as one of the only resorts with a marina, Hideaway is as unique as it is luxurious.

The curiously shaped island (a crescent shape) is located in an environment where it is very conducive to fishing and farming, which allows the resort to source fresh produce (from its own gardens and farm on the island and affiliated farm islands nearby) to create the best dishes.

Hideaway plans to collaborate with Chef Carlo to create some great culinary experiences, bringing guests on a journey from Farm (and Ocean) to Table. This way they can have scrumptious cuisine, prepared using the freshest produce, to achieve Chef Carlo’s goal – spreading joy and happiness in the world through good food.

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Oaga Art Resort brings back Kula Kula Festival with global influences

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Kula Kula Festival will return for its fourth edition at Oaga Art Resort from 20 to 25 March, bringing together cultural influences from the Maldives, Brazil and India in a programme centred on art, music and community.

The festival combines the traditions of Eid al-Fitr, the vibrant spirit of Brazilian Carnaval, and the colours of Holi, creating a multi-cultural celebration that highlights performance, heritage and shared experiences.

The programme begins with Eid-related traditions, inviting guests to take part in cultural rituals and performances inspired by Maldivian heritage. The festival continues its collaboration with Kiyavahi Culture Studio, which will present workshops, demonstrations and interactive installations showcasing traditional Maldivian crafts and storytelling.

Guests will have opportunities to explore cultural practices such as Fangi Viyun (thatch weaving), Roanu Veshun (coir rope making), Kasabu Gethun (lacquer work) and Thundu Kunaa Viyun (mat weaving). Through these sessions, participants will also learn about the history and cultural significance of these crafts.

The festival begins with Eid Malhi, a bonfire lit by Oaga’s Rahvehin on 19 March to mark the sighting of the new moon. This is followed by Eid prayers and Eid Sai, a traditional breakfast at Kaa Kada. Throughout the day, guests can take part in activities such as Eid Kulhivaru beach games and Fen Kulhi, which combines water and colour play. The Maali Parade, inspired by Maldivian folklore, will lead guests to a high tea gathering at Raa Baa Beach featuring live performances and traditional attire experiences.

Live entertainment forms a central part of the festival programme, with performances from local and international artists. Guests will experience Boduberu fusion performances by Nuff and Ciam, storytelling rhythms by the Harunulaa Boduberu Group, and electronic music performances by Digital Flock during the Kula Kula Rave.

Dhivehi music will also be featured through performances by solo artist Naffah, while storyteller Amney will share Maldivian folklore through music sessions at O’Fire.

Indian classical music will be represented by sitar player Kalyan, who will perform across multiple sessions during the festival. Brazilian performer Alikko will introduce elements of Brazilian culture through fire shows and performances accompanying dining experiences at Kaa Kada.

Dining experiences will also highlight cultural diversity, with lunch and dinner services featuring themed presentations such as Eid Jaafaiy and Indian-inspired cuisine prepared in collaboration with Kalyan.

Evening programmes will include live music, fire performances, communal barbecues and a collaborative live art and music showcase titled Unethical Projection, featuring both resident and guest artists.

For the first time at the festival, Brazilian Carnaval will be incorporated into the programme. The segment will feature a Brazilian-inspired buffet at Kaa Kada, performances by Alikko and a Kula Kula Rave hosted by Digital Flock.

The final days of the festival will bring together Maldivian, Indian and Brazilian cultural influences under the theme Made of Many, Felt as One. Activities will include music sessions, collaborative performances featuring the Rav drum with Nuff, and storytelling by Amney.

The festival will conclude with a Deserted Day Picnic at Hastheem Sandbank, where guests can enjoy watersports, snacks and DJ sets by Afruh.

Through its programme of performances, cultural workshops and shared experiences, the Kula Kula Festival continues to position itself as a platform for artistic expression and cultural exchange, reflecting the creative identity of Oaga Art Resort.

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Ayada Maldives presents Easter week of family and wellness activities

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Ayada Maldives has announced a series of experiences to mark the Easter season, inviting guests to celebrate the occasion through a week of activities centred on family time, relaxation and shared island moments.

As the season approaches, the resort will host a programme designed to create a relaxed and welcoming atmosphere for guests. Families are encouraged to spend time together in the island’s natural surroundings, while children take part in a variety of activities and explore the island environment.

Throughout the week, Easter-themed experiences will be integrated into daily island life. At the Zuzuu Kids Club, younger guests will have access to a range of creative and interactive activities designed to encourage imagination and discovery. Meanwhile, adults can take advantage of wellness experiences including sunrise yoga sessions, spa treatments at AySpa, and quiet moments by private pools or along the beach.

Evenings will feature a range of social and culinary experiences, including beachside gatherings, live music and dining events set against the island’s coastal setting. These activities are intended to create a relaxed yet festive environment for guests to come together and enjoy the Easter holiday.

According to the resort, the Easter programme focuses on creating opportunities for guests to reconnect with family and friends while enjoying the island’s surroundings. The celebrations are designed to highlight shared experiences rather than a single event, allowing guests to enjoy the season at their own pace.

Through the programme, Ayada Maldives aims to offer visitors an opportunity to celebrate Easter in a setting defined by natural beauty, hospitality and time spent together.

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Sun Siyam Vilu Reef marks International Women’s Day with beach celebration

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Sun Siyam Vilu Reef, part of the Sun Siyam Resorts Privé Collection, marked International Women’s Day by celebrating the contributions of female team members and guests, recognising their role in shaping the experiences that define the island.

The resort hosted a white-themed sunset cocktail gathering on the beach on 8 March, where guests and female colleagues came together to mark the occasion. The event provided an opportunity to acknowledge the contributions of women across various roles within the resort.

Sun Siyam Vilu Reef highlighted the role of its female team members in delivering guest experiences, from operational support and administrative roles to culinary and guest service positions. The resort noted that these contributions play a significant role in shaping the overall guest journey on the island.

As part of the evening’s programme, the resort’s resident artist conducted a live painting session, reflecting the creativity and energy women bring to the hospitality sector. Guests were also served a selection of specially curated “White Theme” cocktails prepared by the resort’s bartending team to mark the occasion.

Commenting on the celebration, Thoha Yoosuf said the resort’s female colleagues bring intuition and warmth to their roles, helping create memorable experiences for guests. He added that the celebration recognised their dedication, leadership and commitment.

Through the event, Sun Siyam Vilu Reef highlighted the diverse roles played by women within its team, while recognising the culture and individuality that contribute to the resort’s working community.

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