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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 introduced a summer offer aimed at travellers seeking longer stays across its four island resorts.
Guests booking stays of seven nights or more will receive complimentary return transfers for two people, while shorter stays will include complimentary one-way transfers. At participating resorts, up to two children under the age of 12 can also stay and dine free.
The offer includes savings on selected excursions and activities and is available for bookings and stays until 31 October 2026.
Guests who book directly through Cinnamon Hotels & Resorts Maldives will have access to additional benefits, including options to personalise their stays with beach dining, spa treatments and island activities. Members of the brand’s loyalty programme will receive further savings and earn double Discovery Dollars during the promotional period.
Cinnamon Dhonveli Maldives offers beachfront accommodation, a range of activities and speedboat transfers from Malé. Its accommodation and family-focused programmes are designed for guests seeking a combination of recreation and time together.
Cinnamon Velifushi Maldives provides accommodation, dining options, wellness services and water-based activities within an island setting. The resort caters to couples, families and travellers visiting the Maldives for the first time.
Cinnamon Hakuraa Huraa Maldives, located across two islands in Meemu Atoll, is positioned for couples and honeymooners. Guest experiences include sunset dining, spa treatments and access to the surrounding lagoon.
Ellaidhoo Maldives by Cinnamon caters to divers and snorkellers through its house reef, marine life and access to dive sites. The resort provides direct access to underwater experiences in the Indian Ocean.
The summer offer provides savings of up to 65% across Cinnamon Hotels & Resorts Maldives’ four properties.
JOALI Maldives has been recognised in two categories at the Travel + Leisure Luxury Awards Asia 2026, receiving honours among the Best Resorts in the Maldives and for the Most Outrageous Villa.
The recognition reflects the resort’s Creative Living philosophy, which brings together art, nature, wellbeing, sustainability and hospitality within the guest experience.
Located in Raa Atoll, approximately 45 minutes by seaplane from Malé, JOALI Maldives opened as the Maldives’ first art-immersive luxury resort. Art installations, dining experiences, wellbeing programmes and accommodation are integrated across the island as part of its approach to resort living.
The property features 73 beach and overwater villas and residences, positioned across the island and above the Indian Ocean. The accommodation has been designed to provide privacy, space and access to views of the surrounding environment.
Each villa combines contemporary design with materials including timber, marble, bamboo and terrazzo, as well as handcrafted finishes. Floor-to-ceiling glass provides views of the ocean, while private pools connect the indoor and outdoor spaces.
Artworks and design pieces are also incorporated into each villa, reflecting the resort’s Creative Living concept and extending the art experience into the accommodation.
Guests can choose from Beach Villas, Water Villas and multi-bedroom Residences, with options designed for couples, families and groups. The larger residences provide additional living areas, pools and facilities for guests seeking more space and privacy.
Each villa is supported by a dedicated Jadugar, a term used by the resort to describe its butler service. The Jadugar assists guests throughout their stay by arranging dining experiences, island activities, celebrations and other personalised services.
Guests are also provided with bicycles to explore the island’s pathways, gardens and viewpoints.
JOALI Maldives said the awards reflected the work of its team and the support of its guests, partners and wider community. The resort also said it would continue developing experiences focused on creativity, wellbeing and connection.
The recognition adds to JOALI Maldives’ position within the Maldives’ luxury resort sector, where its art-led design and Creative Living philosophy form the basis of its guest experience.
Lily Beach Resort & Spa has announced a culinary collaboration with Chef Grégoire Berger, chef and co-owner of the Dubai restaurant Kraken.
Known for progressive French cuisine influenced by the ocean, Berger has received a Michelin star in the Michelin Guide Dubai from 2022 to 2024. His restaurant has also been included among the World’s 50 Best Restaurants, while his work has received recognition through several international culinary awards.
Berger’s approach draws on the sea as a source of ingredients, ideas and presentation. His menus combine French culinary techniques with marine influences, with each dish developed around a narrative connected to the ocean.
As part of his visit to Lily Beach in August 2026, Berger will host a fine-dining dinner for a limited number of guests. He will also introduce a signature dish at AQVA Bar & Restaurant during the collaboration.
The programme forms part of Lily Beach’s efforts to expand its culinary offering and introduce visiting chefs and dining concepts to guests in the Maldives.
Located in South Ari Atoll, the resort will provide guests with an opportunity to experience Berger’s cuisine within its all-inclusive hospitality concept. The collaboration will combine his Michelin-recognised approach with the resort’s existing food and beverage programme.
Lily Beach Resort & Spa has established its hospitality offering around its premium all-inclusive model, supported by a range of dining venues. Its restaurants offer overwater dining, international buffet selections, seafood and Asian-inspired dishes.
The resort’s culinary programme is supported by the Platinum Plan, an all-inclusive package that includes dining experiences, a selection of wines and spirits, excursions and personalised services.
Through the collaboration with Berger, Lily Beach aims to add another dining experience to its guest programme while continuing to develop its position within the Maldives’ luxury hospitality market.
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