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Fairmont Maldives: Sun, sand, salutations on Intl Yoga Day
Set in the remote Shiviyani Atoll, Fairmont Maldives Sirru Fen Fushi is one of the world’s best destinations to practice yoga.
Guests can perfect their sun salutations against a stunning Indian Ocean backdrop with resident expert, Lamy, a former gymnast, swimmer and professional in the healing discipline of yoga.
In honour of International Day of Yoga, June 21, we spoke with Lamy to learn the secrets of this fascinating, healing practice.
When did you first start practicing yoga, and why?
I started practicing yoga, almost by chance, when I was at university. Back then my daily routine was quite intense, keeping up with classes, two jobs and sports; this busy lifestyle caused me to burn out and I was diagnosed with gastritis and a rare skin condition, called Fox-Fordyce disease. I used to lift weights, run and swim. It was after one of my swimming sessions that a friend of mine introduced me to yoga, as we were stretching after the training. Being a gymnast for almost a decade, stretching wasn’t new to me and my body was capable to perform the basic yoga postures. But it was when I first combined it with meditation that my perspective changed: I was completely amazed by the power of this discipline that it quickly became a habit.
The more I practiced the more I felt the benefits: within five months my gastritis attacks became sporadic and my skin condition healed. I wanted to share the powers of yoga with others, so this is why I decided to become a yoga instructor, actually the first registered Yoga Teacher of my region, Manaus (Amazons) in Brazil.
What are the key benefits of yoga that might surprise people?
Yoga is the perfect discipline to align and balance mind and body. The practice can help with an array of stress-induced conditions that manifest as diseases or disorders – like the Fox-Fordyce disease, as it happened with me. It’s effective against migraine, gastritis, depression and anxiety.
How much yoga should we incorporate into our lives to feel the benefits?
We’re in desperate need of self-connection and holistic integration after over a year spent in lockdown. If there is a silver lining is that we’re now more aware than ever of the importance of wellness to keep us strong, healthy and centred when navigating uncertainty. I think everyone should dedicate some time every day to self-care and wellness. I do this in the form of yoga and I would recommend practicing daily, this is the quickest way to see consistent results and improve vitality and energy levels. Of course, beginners can start with a 15-min daily practice, so it’ll be easier for them to genuinely integrate yoga in their routine.
After months of working from home, people are suffering from poor posture – what are the best yoga poses to combat this?
Before I even get into how you can improve your posture with yoga, I’d recommend people to get active again and don’t let this new sedentary routine became a normality as it’s damaging for physical and mental health alike. If you happened to lose mobility and you’re struggling with posture as a result of the indoor life, I would recommend you try yoga’s restorative and grounding postures, such as spinal twist or pranayama, aka breath awareness.
What advice would you give to someone who is looking to start practicing yoga?
Practicing Yoga is an act of self-love. It might feel intimidating to start, especially when you join a class with people that have been practicing for a while, but I’ve been there before, and I can assure you that once you start practicing you’ll stop thinking about what others do and just get in the groove.
Look for online classes (there are so many these days), get inspired with themed books, blogs or podcasts and of course, try to find a local studio where you can attend in person lessons and meet likeminded people
Remember that yoga is a journey, a mind-body practice that is never the same. Like with fitness, listen to your body and understand when it’s appropriate to stop and rest or when you can push your limits
Don’t get disheartened if you don’t see results immediately, it doesn’t mean the practice isn’t working. It takes time to see results and part of the challenge of yoga is that it forces you to cultivate patience, listen to your body and be compassionate towards yourself
What appeals to you about the Maldives as a destination? Does it inspire mindfulness?
Settling in Maldives to teach yoga is a dream come true for me. Fairmont Maldives Sirru Fen Fushi is the most tranquil destination for those seeking a complete energetic reset, while taking care of their wellbeing and improving a healthy lifestyle. In the Maldives you can disconnect from the intense and stressful routine and connect with all the elements of nature: sun, sea, wind, sand.
Easter at Le Méridien Maldives Resort & Spa brought together gastronomy and family-focused activities, with Michelin-starred chef Christian Sturm-Willms joining the resort for a culinary residency.
Chef Sturm-Willms, head chef of Michelin-starred restaurant YUNICO in Bonn, is known for a style that combines Japanese technique with Mediterranean and contemporary European influences. He has led the restaurant since 2012, and YUNICO has retained its Michelin star since 2016.
During the week, the chef presented his cuisine through a series of events at the resort. A sunset cocktail on the beach welcomed Marriott Bonvoy Elite members, where guests were introduced to his work through a selection of signature canapés. The main culinary event took place at Tabemasu, where Chef Sturm-Willms partnered with the resort’s executive chef, Muthuraman Subramaniam, for a five-course four-hands dinner.
The menu included dishes such as yellowfin tuna yukke and grilled scallop with avocado cream and mastudo aioli, as well as beef tenderloin served with nut butter foam. Each course was paired with wine. The menu also featured Chef Muthu’s agedashi tofu soup with yuzu kosho sorbet, while dessert was a muscovado kombu tart, described as a signature YUNICO dish.
The Easter programme continued on Easter Sunday with a buffet, a chef’s corner and a live cooking station.
Alongside the culinary events, the resort also organised a week of family activities based on a farm theme. At the Family Kids Hub, children took part in arts and crafts, cooking classes, scavenger hunts, sand golf, kids’ night camping and an Easter egg hunt, along with a visit from the Easter Bunny.
The collaboration also included sessions for the resort’s staff. Chef Sturm-Willms and his sous chef, Jannik Schrack, held a session with the culinary team on their work and the standards involved in achieving Michelin recognition. Melanie Hetzel, food and beverage manager and sommelier at YUNICO, also conducted workshops for service teams covering service standards as well as wine and saké.
Thomas Schult, general manager of Le Méridien Maldives Resort & Spa, said the Easter programme combined gastronomy, family experiences and creativity across the island. He said the residency brought together international culinary talent and the work of the resort’s team across activities and dining experiences.
Chef Sturm-Willms said it had been a pleasure to work with Chef Muthu and the culinary team at the resort. He said the collaboration reflected the importance of sharing knowledge and passion through cooking.
Le Méridien Maldives Resort & Spa is located on Thilamaafushi Island in Lhaviyani Atoll. The resort features 134 villas, including two-bedroom beach and overwater villas designed for families. It said its offering combines marine experiences, dining and family activities aimed at guests of all ages.
The Standard, Maldives has announced the launch of a new Premium All-Inclusive experience from May 2026, introducing an enhanced offering aimed at travellers seeking a seamless island holiday in Raa Atoll.
The resort said the new package was designed to combine dining, experiences and entertainment with the natural setting of the Maldives. It added that the offering had been curated with Indian travellers in mind, as India continues to grow as a source market for Maldivian tourism.
The package begins with champagne on arrival and includes access to dining across the resort’s outlets. Guests will be able to choose from three restaurants for lunch and five restaurants for dinner with prior reservation. The resort said the dining programme would range from Mediterranean dishes at Onda to Maldivian cuisine at Guduguda, offering guests a varied culinary experience throughout their stay.
The package also includes a beverage programme featuring premium spirits, wines, cocktails and beers, as well as a fully stocked minibar in each villa.
The culinary programme is led by Director of Culinary Nandakumar Dharuman. The resort said his Indian background adds familiarity for Indian travellers, with Indian breakfast options available alongside international selections. Vegetarian and Jain meals can also be prepared on request.
The Standard, Maldives said the resort would continue to offer a lively atmosphere through activities held during the week, including DJ nights, fire dance performances, bingo evenings and other social events. Breakfast DJ sessions are also part of the programme. In addition, guests booking the Premium All-Inclusive package will receive one complimentary 30-minute spa treatment and one island excursion.
Sonika Adlakha, commercial director of The Standard, Maldives, said India remained an important and growing market for the resort. She said the new Premium All-Inclusive experience was intended to offer Indian travellers a stay that combined dining, entertainment and the natural appeal of the Maldives.
Alongside its social spaces, the resort said it also offers quieter areas for guests seeking a more relaxed experience. All villas at the property include private pools and spacious living areas, allowing guests to stay close to the resort’s dining and entertainment facilities while also enjoying privacy.
Following a season of culinary collaborations, Kandolhu Maldives has announced that Executive Chef Fabrizio Zanetti will visit the resort this October for a series of dining events.
The resort said the programme would offer guests an opportunity to experience Zanetti’s cuisine through a number of exclusive dining experiences.
Originally from St Moritz, Zanetti has led the kitchens at Hotel Suvretta House in St Moritz for more than a decade. The five-star Suvretta House, built in 1912 by Swiss hotelier Anton Bon, recently opened a new 4,670-square metre spa for the 2025-2026 winter season.
Zanetti has also worked at Michelin-starred establishments including Baur au Lac in Zurich and Savoy Grill in London. His work has been recognised with 17 points in the Gault-Millau Guide 2025 and the Mérite Culinaire Suisse award. In 2024, he was also named Gault-Millau Rising Star of the Year.
The collaboration at Kandolhu Maldives will begin on Wednesday, 14 October, with a three-course à la carte lunch at The Market.
A four-course dinner will follow on Saturday, 17 October, at Olive Restaurant. The evening will begin with a meet-and-greet with Chef Zanetti before dinner is served.
On Wednesday, 21 October, Olive Restaurant will also host a five-course Wine and Dine event, which will include a personal introduction from the chef.
Kandolhu Maldives said each evening event at Olive Restaurant would be limited to 22 guests, offering an intimate dining setting overlooking the Indian Ocean. The resort has encouraged guests to reserve early for the programme.
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