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Four Seasons Resorts Maldives at Kuda Huraa appoints Didier Jardin as General Manager
With a focus on serene island living and the charm of a Maldivian village, Four Seasons Resorts Kuda Huraa is an award winning luxury property that beckons guests with the welcoming embrace of a lagoon, flower gardens, a private spa island in a charming village setting. The luxury resort now welcomes Didier Jardin, a hospitality veteran who has been with the Four Seasons since 1994, as the resort’s new General Manager.
Born in La Ferte Bernard, France this sailor, diver and fire fighter; sky diver, adrenaline-junkie, Didier Jardin’s formative years were spent in France’s Loire Valley, a region known for its extraordinary castles and for its Sancerre and Pouilly Fume wines.
With the epiphany that a career in hospitality would afford him the chance to see the world, he commenced a two-year apprenticeship to become a fine-dining waiter, then moved to Paris to practise his craft. He spent three years studying hotel management earning a CFA Food and Beverage Diploma, from Chartres, France and a Hotel Management Diploma, Lasalle College, Montreal.
“After graduation, marriage and three cold winters, we were craving a warmer life. Somewhere with waterfalls, beaches and rainforest,” Didier recalls. His wife and he packed backpacks and a tent “as a back-up in case money ran out” – and flew to Hawaii. It was a bold move. “I applied everywhere in the islands and got offers from a Mexican restaurant on the beach and Four Seasons Resort Maui at Wailea. Looking back, I made the right choice,” he says with a smile.
Nearly three decades later, Four Seasons Resort Maldives at Kuda Huraa is Didier’s tenth Four Seasons posting. From the beaches of Santa Barbara, Bora Bora, Mauritius and Hualalai to the cityscapes of New York, Cairo and Chicago – the birthplace of his twin daughters – he is well on his way to achieving his goal of working for Four Seasons in every region where the brand operates.
People are key to Didier’s definition of success. “Success is built upon the happiness of your employees: if you get that right, everything else will follow,” he states emphatically. As opening General Manager of the architectural marvel of Four Seasons Hotel Kuwait, he travelled through 15 further countries hiring the right team. His belief? “You can build anything from scratch but you can’t create soul: that has to come from the people you hire.”
Talking of soul: “I came from a small village of just 200 people: Kuda Huraa reminds me of that,” he says of his island home. “That genuine sense of unity and togetherness, of coming home, of people doing things because it’s life, not work. It’s a place to share memories and stories. Life is very different when everyone lives and works on site: our team is like a family, and guests become extended family who come to visit. Here, you’re at home when you’re at work and at work when you’re home. The sense of connection is magnified – that’s what gives Kuda Huraa its soul.”
Connection underpins Didier’s leadership ethos – as does his passion for “giving back and giving opportunities.” Having started in the industry as an apprentice himself, Four Seasons Resorts Maldives Apprenticeship program is of particular interest to him, while his open-door policy further supports his desire to be seen as just one of the team. “We’re all born the same way and all have a job to do,” he concludes. “I am firm, fair and flexible but most of all I strive to have fun. There’s no bigger motivator than a positive working environment.”
Cinnamon Hotels & Resorts Maldives has won three awards at the South Asian Travel Awards (SATA) 2026, with Cinnamon Dhonveli Maldives and Cinnamon Velifushi Maldives receiving recognition across three categories.
Cinnamon Dhonveli Maldives secured Gold in the Leading Surf Resort category for the eighth time and fourth consecutive year, while Cinnamon Velifushi Maldives retained Gold in the Leading Beach Resort category for the second consecutive year. Cinnamon Velifushi Maldives also received Silver in the Nishan Seneviratne Best CSR Programme category.
The 10th edition of SATA was held at Barceló Nasandhura Malé on 8 October 2026, recognising achievements across South Asia’s tourism and hospitality industry, including guest experiences, industry leadership and responsible tourism.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives is home to the Pasta Point surf break, which attracts surfers from around the world. The resort’s eighth Gold award in the Leading Surf Resort category reflects its position among the Maldives’ surfing destinations. In addition to surfing, the resort offers water sports, wellness activities and other guest experiences.
“We remain committed to delivering memorable surf experiences and holidays in the Maldives,” said Marlon Robert, General Manager of Cinnamon Dhonveli Maldives.
Robert also acknowledged the continued support of guests, the international surfing community and the resort team in securing the recognition.
Cinnamon Velifushi Maldives received its second consecutive Gold award as Leading Beach Resort in recognition of its island setting, which features sandy beaches, a lagoon and a selection of beachfront and overwater accommodation. The resort also offers dining, wellness and recreational activities, providing guests with opportunities to explore the surrounding marine environment.
The resort’s Silver award in the Nishan Seneviratne Best CSR Programme category recognised its efforts to provide dive education and career development opportunities for young people from neighbouring island communities.
Implemented in partnership with Dive & Sail, the resort’s PADI-certified dive centre, the six-day programme enabled nine students aged between 16 and 18 from schools in Keyodhoo and Felidhoo to obtain PADI Open Water Diver certification.
The programme combined theoretical lessons, practical training and supervised dives to promote safe diving practices and reef conservation. It also introduced participants to potential career opportunities in marine tourism.
“These accolades reflect the dedication of our teams and the continued support of our guests, whose trust inspires us to keep raising the standard of our experiences,” said Sanjeeva Perera, Area General Manager, Cinnamon Maldives Resorts.
The three awards recognise the tourism experiences offered by Cinnamon Dhonveli Maldives and Cinnamon Velifushi Maldives, as well as Cinnamon Hotels & Resorts’ initiatives in environmental awareness and community engagement across its Maldives properties.
ELE|NA has been named Leading Wellness and Spa Brand at the South Asian Travel Awards (SATA) 2026, recognising the Maldives-based wellness brand’s contributions to the hospitality and wellness industry across the region.
The recognition comes as wellness continues to become an integral part of luxury hospitality, with ELE|NA working alongside resort partners to develop and operate wellness facilities that combine therapeutic experiences, trained professionals and operational expertise.
Guided by its Wellness Your Way™ philosophy, ELE|NA incorporates wellness into different aspects of the guest experience. Its six Pillars of Vitality – TouchFlow, ReFine, BodyFit, SoulVibe, SleepSync and FoodDelight – encompass therapeutic treatments, physical activity, emotional wellbeing, restorative sleep and nutrition. The framework allows individual resorts to develop wellness programmes tailored to their locations and guest preferences.
In addition to providing wellness experiences, ELE|NA works with hospitality partners on concept development, spa operations, therapist training and service delivery. Its operational model combines the individual characteristics of each resort with standardised systems and procedures aimed at maintaining service consistency across its properties.
Sustainability also forms part of the brand’s operations. All ELE|NA properties in the Maldives have received Platinum Sustainable Wellness Accreditation, recognising their approach to responsible spa operations, environmental management and community wellbeing.
The brand also invests in professional development through the ELE|NA Wellness Academy, which provides training programmes for therapists and wellness professionals. The academy combines traditional therapeutic practices, practical training and contemporary wellness knowledge to support professional development and strengthen service standards across the industry.
The recognition at SATA 2026 comes as ELE|NA continues to expand its operations beyond the Maldives, extending its wellness concepts and services into India, Nepal and other emerging hospitality destinations.
With wellness increasingly influencing travellers’ accommodation choices and holiday experiences, ELE|NA continues to focus on integrating wellness services into resort operations while supporting the development of trained professionals and sustainable practices within the hospitality sector.
Milaidhoo Maldives is set to welcome award-winning chef James Knight-Paccheco, widely known as Chef JKP, on 11 and 12 December 2026 for two culinary events focusing on cooking techniques, culinary experiences and the exploration of new flavours.
On 11 December, Chef JKP will conduct a culinary workshop, offering guests the opportunity to cook alongside him, learn professional techniques and exchange ideas in the kitchen. The following evening, he will host a wine-pairing dinner featuring dishes prepared in his signature style, accompanied by wines selected by the resort’s resident sommelier to complement each course.
With more than 20 years of experience in the hospitality industry, Chef JKP has worked in Michelin-starred restaurants, luxury hotels and restaurant projects across the UK and the Middle East. Throughout his career, he has worked alongside renowned chefs including Raymond Blanc, Gordon Ramsay and Michael Caines. He is also the creator and host of The Chef JKP Podcast, which has recorded more than 6.5 million downloads.
At Milaidhoo Maldives, the culinary experience draws inspiration from the island’s surroundings, Maldivian flavours and traditional cooking methods, combined with international influences introduced by the resort’s team of chefs. This approach encourages the exchange of culinary knowledge and techniques, allowing guests to explore local dishes, learn new cooking methods and engage with the chefs responsible for their dining experiences.
Located within the Baa Atoll UNESCO Biosphere Reserve, Milaidhoo offers a setting where dining experiences focus on personalised service and interaction between guests and culinary professionals. Chef JKP’s visit is intended to provide guests with opportunities to engage directly with the visiting chef, gain insights into his approach to cooking and experience his culinary creations.
The culinary workshop will take place on 11 December 2026, followed by the wine-pairing dinner on 12 December 2026.
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