Featured
Four Seasons Resorts Maldives at Kuda Huraa appoints Kishan Singh as Head Chef
Four Seasons Resorts Maldives at 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 setting of a Maldivian village. The luxury resort now welcomes Kishan Singh, a culinary veteran who has been with the Four Seasons since 2016, as the resort’s new Head chef.
Born in Almora, Uttarakhand, India, when Kishan was 13 years old his father unexpectedly passed away. Young Kishan supported his elder brother running the family’s North Indian restaurant in the hills of Almora – when his studies allowed. By the time he’d finished school, he had “fallen in love with cooking for a living,” as well as the flavourful organic products of his hill station home. Not long after completing his three-year hospitality management diploma, he landed a coveted role at The Leela Palace – in one of India’s top restaurants, Jamavar – and his path was set.
His career has been on an upward trajectory ever since, as Kishan has showed his skill and creativity at many leading hotels in southern Thailand, under brands such as Pullman Phuket Arcadia Naithon Beach Phuket, Thailand; Shangri-La hotel Jakarta, Indonesia; Four Seasons Resort Maldives at Landaa Giraavaru; Novotel Mumbai Juhu Beach, Mumbai, India; Sofitel Phnom Penh, Cambodia; The Leela Palace, Kempinski, Bangalore, India; ITC hotel Bangalore, India; Le Meridien Hotel New Delhi, India (training).
Coriander is his go-to herb – “without it you have 50 percent less flavour” – but it’s his passion for the natural flavours of the food that underpins his signature style. “At Baraabaru, named one of CNN Travel’s top ten “Maldives’ Finest Tables” for 2022, not only is every dish cooked to order for optimum freshness, it’s also tailored to each guest: “Dairy- or gluten-free, vegan, vegetarian, Jain, individual spice levels – the way we customise dishes to exact tastes and dietary requirements is one of the things that makes Baraabaru so special. It creates so many options – an almost limitless menu of choices.”
From the kebabs and charcoal tandoors of North India to the curries and spices of the South, Chef Singh’s focus is on making fresh, authentic dishes – and making them well. His favourite? Dal Makhani. But this is Dal Makhani like you’ve never had it before – taking 48 hours to prepare, it’s a recipe he’s been lovingly perfecting since his days at The Leela, aided by his first ever mentor. He takes this same inclusive approach with his own team: “If my team does well, the restaurant does well, the guests are happy and I am doing my job properly.”
Chef Singh is still so dedicated to cooking – “the purest part of my role” – that it remains his favourite pastime, especially when accompanied by Baraabaru’s nightly live sitar band. The same classical musical creates the backdrop to his downtime but the kitchen is never far from his mind: “I always like to be a good human being with a great sense of humour and respect for others but other than that, to me, it’s all about cooking.”
Excursions
Holiday Inn Resort Kandooma Maldives reports rare whale shark encounter
Divers from Holiday Inn Resort Kandooma Maldives recorded a whale shark sighting last month during a dive at Kandooma Thila in South Malé Atoll.
The encounter took place on 13 April during a guided dive led by Dive Centre Manager Ibrahim Shaan. The whale shark, estimated to be approximately six metres in length, is believed to be a juvenile aged between eight and 15 years. The animal remained in the vicinity of the divers for more than 30 minutes before leaving the area.
Shaan said the whale shark entered the dive site calmly, circled alongside the group and remained present for an extended period. He described the encounter as one of the most notable experiences observed at the site.
Whale shark sightings are considered uncommon in South Malé Atoll, where the species is not typically resident. They are more frequently associated with the South Ari Atoll Marine Protected Area, one of the primary aggregation areas for whale sharks in the country.
The Maldives is regarded as a key destination for whale shark encounters due to environmental conditions including warm waters, nutrient-rich currents and seasonal plankton blooms. Whale sharks are filter feeders and migrate across large distances, often following food sources.
The sighting at Kandooma Thila is understood to be linked to broader migratory movement through the atoll system, with the animal potentially following plankton concentrations or feeding opportunities created by ocean currents.
Kandooma Thila is known for its coral-covered structure, current-driven conditions and marine biodiversity, factors which may attract larger pelagic species on a temporary basis.
Following the sighting, the resort has submitted photographs and video footage to the Maldives Whale Shark Research Programme (MWSRP) for potential identification through its national database. Whale sharks can be identified through unique spot patterns located behind the gills and along their flanks.
The MWSRP’s Big Fish Network database has recorded more than 800 individual whale sharks in the Maldives, contributing to long-term research on migration patterns, population dynamics and species health.
Sharon Garrett, Director of Marketing and Sustainability at the resort, said the data collected would support ongoing research and conservation efforts. She noted that such information contributes to understanding seasonal movement patterns, assessing environmental conditions and informing marine protection measures.
The resort has also reiterated the importance of responsible interaction with marine wildlife. Recommended practices include maintaining distance, avoiding physical contact, refraining from flash photography and ensuring appropriate buoyancy control.
Boat strike incidents remain a recognised threat to whale sharks in Maldivian waters, highlighting the need for careful vessel operation in areas where marine life is present.
Holiday Inn Resort Kandooma Maldives is located approximately 45 minutes by speedboat from Velana International Airport and provides access to multiple dive sites in South Malé Atoll. The resort also operates a Dive Free programme, offering up to two complimentary dives per day for certified divers staying a minimum of three nights.
Celebration
Sirru Fen Fushi to host Eid al-Adha celebration from 27–29 May
Sirru Fen Fushi – Private Lagoon Resort has announced its “Eid in Harmony” programme for Eid al-Adha, scheduled from 27 to 29 May 2026, offering guests a series of curated experiences centred on dining, cultural elements and leisure activities.
The programme is designed to provide a structured yet relaxed approach to the celebration, with a focus on shared experiences and engagement with the island environment. According to the resort, the initiative aims to bring together cultural traditions and hospitality offerings within a resort setting.
A central feature of the programme will be the Eid al-Adha Feast, a dining experience presenting a selection of dishes prepared for the occasion. The event will be set in a themed environment reflecting elements associated with Eid.
The resort will also introduce an “Eid Gift with Purpose” initiative, positioned as a gesture aligned with the values of giving and reflection associated with the occasion.
In addition, guests will have the option to participate in a Guest Archery Competition, offering a recreational activity designed to complement the island setting and provide an alternative form of engagement during the celebration period.
Alongside the programme, the resort has launched an “Eid Island Escape” offer, which includes a range of inclusions for guests staying during the period. These include a 30-minute jet lag recovery massage, daily breakfast at Raha Market, dinner on a dine-around basis across selected restaurants, and a one-time floating breakfast experience.
In a statement, the resort’s management said the programme is intended to reflect the values of togetherness and reflection associated with Eid al-Adha, while offering guests opportunities to spend time with family and participate in shared experiences.
Through the three-day programme, Sirru Fen Fushi – Private Lagoon Resort is presenting Eid al-Adha as a combination of dining, leisure and cultural activities within a resort environment.
Featured
Reethi Faru Resort awarded Green Globe certification
Reethi Faru Resort has received Green Globe certification, recognising its compliance with international standards for sustainable tourism.
The certification reflects the resort’s stated commitment to responsible hospitality, with a focus on environmental management, social responsibility and operational practices across the property.
Green Globe certification is awarded following an assessment based on established sustainability criteria and verified through independent third-party audits. The standard reviews performance in areas including environmental management, energy efficiency, resource conservation, community engagement and sustainable operations.
With the certification, Reethi Faru Resort joins a group of hospitality operators worldwide that have met Green Globe’s sustainability requirements and demonstrated an ongoing commitment to improvement in tourism practices.
In a statement, the management of Reethi Faru Resort said the recognition reflects the resort’s continued focus on preserving the natural environment of the Maldives while maintaining the guest experience. The management added that sustainability forms part of the resort’s daily operations.
The Green Globe standard includes more than 40 core criteria supported by over 380 compliance indicators, providing a framework for assessing sustainability performance in the hospitality sector.
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