Featured
Huvafen Fushi chef becomes Maldives’ first member of World Master Chefs Society

Pioneering Maldives icon, Huvafen Fushi, has announced that Executive Chef Ashish Domee has become the first Maldives-based member of the prestigious World Master Chefs Society; a leading global honours society for exceptionally skilled professional chefs.
Establishing him the same company as Michelin-starred talents such as Daniel Clifford and Paul Croasdale, Chef Ashish’s trailblazing induction is testament to the exceptional quality of the culinary offering he leads across Huvafen Fushi’s tantalising array of restaurants.
The collective expertise of the World Master Chefs Society’s highly qualified founders, patrons and life voting members guarantees its reputation and recognition as an authority by the hotel and catering industry.
Membership is based strictly on high qualifications, career achievements and managerial recommendations, and aims to cultivate a vibrant union of talented professionals who are dedicated to advancing the culinary arts.
Once a member, World Master Chefs are encouraged to foster their culinary wisdom and creativity within their kitchens and communities, and share their wealth of knowledge, experience and ability to promote the social, educational, environmental and inspirational impact of the industry.
Many of the World Master Chefs Society’s influential members have gone on to achieve international award recognition, including the likes of Daniel Clifford, Chef Patron of two-Michelin starred restaurant Midsummer House, Cambridge; Paul Croasdale, Chef Patron of Essex’s renowned Flitch of Bacon; and celebrity chef Cyrus Todiwala OBE DL, proprietor of Café Spice Namasté, London.
Mauritian-born Executive Chef Ashish Domee first started cooking at eight years old, and by the age of 14 had already decided that he had to be a chef.
After graduating from the Ecole Hôtelière Sir Gaëtan Duval in Ebène, Mauritius and Hotelschool The Hague, the aspiring young Chef’s dream came true with a two-year apprenticeship with Chef Robert Lalleman, Maitre Cuisinier de France, Chef & owner of the Michelin-starred Auberge de Noves.
After honing his skills in the kitchens of luxury resorts in Mauritius, Seychelles and the Middle East, working alongside several Michelin-starred chefs and building on his talent for classical French and Mediterranean cuisine, Chef Ashish arrived in the Maldives in 2012 as Chef de Cuisine at The Residence Maldives Falhumaafushi.
After travelling through Thailand, Vietnam and Singapore, immersing himself in Southeast Asian cuisine, Chef Ashish returned to the Maldives in 2016 as Executive Sous Chef at Centara Grand Island Resort & Spa in the Maldives, progressing to his first Executive Chef role at The Residence Maldives Dhigurah before joining the legendary Huvafen Fushi in 2020.
Chef Ashish is responsible for developing the menus across Huvafen Fushi’s six gourmet restaurants and bars from Salt, the resort’s renowned signature overwater restaurant serving modern Japanese cuisine with an alluring Latin twist, as well as showcasing his culinary creativity with the launch of Immerse…Latitude 4⁰, an intimate new bespoke underwater dining experience eight meters beneath the surface.
Awards
Ifuru Island Maldives wins Best Premium All-Inclusive Resort at Golden Travel Awards 2025

Ifuru Island Maldives has been officially named Best Premium All-Inclusive Resort Maldives 2025 by the prestigious Golden Travel Award, recognising the resort’s exceptional guest experience and innovative all-inclusive offering. The resort distinguished itself through its commitment to redefining the premium all-inclusive concept with a bold combination of curated adventures, gourmet dining, and a true sense of luxury.
Marcel Sawyer, General Manager of Ifuru Island Maldives, expressed pride in the recognition, noting that it celebrates the dedication and passion the team invests in creating unforgettable moments for every guest. He emphasised that the resort’s experience is designed to offer guests the freedom to relax, explore, and feel truly at home, all within the comforts of a premium all-inclusive package.
Ifuru Island Maldives has quickly established a strong reputation with its thoughtfully crafted ‘Exclusively Yours’ Premium All-Inclusive package. With a fresh approach to luxury and authenticity, the resort continues to resonate with modern travellers who seek both comfort and meaningful connections.
This acknowledgment from the Golden Travel Award further solidifies Ifuru Island’s growing reputation as one of the Maldives’ most distinctive and experience-driven destinations.
Featured
Float & Flow Yoga debuts at Holiday Inn Kandooma Maldives

Holiday Inn Resort Kandooma Maldives now offers guests a unique wellness activity: Float & Flow Yoga. Set amidst the picturesque surroundings of crystal-clear waters, this innovative session blends balance, movement, and mindfulness on a stand-up paddleboard (SUP), fostering a joyful connection with nature.
Designed to accommodate both experienced yogis and beginners, Float & Flow Yoga provides a 60-minute session on the resort’s SUP Yoga Dock. This specially designed floating platform, shaped like a flower, features eight “petals,” each securing a SUP board around a central space designated for the instructor. Participants are guided through gentle yoga sequences that emphasise balance, breath, and flow.
Courtney Chambers, the resident Yoga Instructor at Holiday Inn Resort Kandooma Maldives, describes the activity as a joyful and liberating experience. She notes that SUP yoga encourages participants to embrace the playful side of the practice while reconnecting with nature.
Classes take place every Monday, Wednesday, Friday, and Sunday at 10:00 am, with a maximum of eight participants per session to maintain an intimate and supportive atmosphere. A minimum of three guests is required for each session. The class fee is priced at US$45 per person, inclusive of taxes and service charges.
Additionally, a professional drone photo and video package is available for US$25 per person, providing guests with a memorable keepsake of their experience.
Participants are advised to wear comfortable swimwear or yoga attire and to arrive 10 minutes early at the Perfect Wave Surf Shop for a pre-session briefing.
Whether the goal is mindfulness, gentle movement, or simply a splash of fun, Float & Flow Yoga at Kandooma offers an unforgettable opportunity to reconnect with both self and sea.
Featured
Five-course Indian fine dining by Atrangi to feature at Jumeirah Olhahali Island’s June pop-up

Jumeirah Olhahali Island has announced an exclusive culinary pop-up in collaboration with Atrangi by Ritu Dalmia, the renowned Indian restaurant located at Jumeirah Al Qasr in Dubai. Scheduled from 7 to 12 June 2025, this special event will feature Atrangi’s Head Chef, Aniket Chatterjee, who will partner with the resort’s culinary team to present a refined five-course dining experience. This unique collaboration aims to reinterpret regional Indian dishes through a contemporary perspective.
Atrangi, inspired by the vision of acclaimed chef and restaurateur Ritu Dalmia, is celebrated for its bold and eclectic approach to Indian cuisine. Ritu Dalmia, a self-taught chef, began her culinary journey by launching Delhi’s first standalone Italian restaurant at just twenty-two. Over the years, she has established a portfolio of acclaimed restaurants across India and Europe, earning her widespread recognition in the culinary world. Representing her creative vision in the Maldives, Chef Aniket Chatterjee brings a modern sensibility and a profound respect for Indian culinary traditions, promising a dining experience that is both sophisticated and soulful.
For this special occasion, Chef Aniket has curated a bespoke menu that masterfully blends traditional Indian techniques with global influences. Guests will be treated to intimate oceanfront dinners and relaxed beach grills under the stars, with both vegetarian and non-vegetarian tasting menus available.
The dining journey will commence with a playful twist on the nostalgic chilli cheese toast, followed by pickled doodhi and smoked dahi. Main course offerings include Malvani chicken tikka with confit garlic, or for vegetarians, paneer peeli mirch tikka accompanied by spring onion curry. A whipped butter board will serve as a palate cleanser before guests savour dishes such as kappa meen curry or satu pulao with dalma, parwal, and burnt tomato chutney, celebrating the rich diversity of Indian flavours. The meal will conclude with an indulgent Indian sweet, followed by mignardise featuring pistachio soan papdi and a mini jalebi with rabri.
Chef Ritu Dalmia expressed her excitement about the event, stating, “The Maldives has always been a special country for me, having visited several times. It is a thrill to bring Atrangi to Jumeirah Olhahali Island, where we can showcase community-inspired dishes while celebrating the best produce the Maldives has to offer.”
The beach grill dinner at Shimmers Beach on 10 June will be priced at USD 225 plus taxes per person. On other evenings, the five-course set menu will be served at a designated ocean-view location for USD 195 plus taxes per person.
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