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Sun Siyam Resorts launches new creative department; introduces key roles to elevate brand
Maldivian-owned Sun Siyam Resorts has introduced new key management roles as well as a recently developed Creative Department to its corporation with Sara Siyam as new Creative Director, Claudia Klingbeil as Director of PR & Communications, and Shammun Mohamed as Director of Digital Communications.
The new Creative Department will overlook the brand growth, all aspects of branding and visual content, implement new communications and PR initiatives, develop unique experiences as well as resort-based events.
The creators behind Sun Siyam Resorts strongly believe in local capabilities and have made it their mission to develop Maldivian talent in the hospitality industry, hence with Sara and Shammun joining the creative department, the company brings highly talented young and experienced locals to elevate the brand.
Sara has worked in Sun Siyam Resorts since 2017, starting her journey on a group-level PR Executive role and quickly developed into the Assistant Manager of PR and Marketing. In November 2020, she started her new role at Siyam World Maldives as the PR and Marketing Manager where she played an essential role in developing the branding, content, PR, and communications aspects of the resort. She worked with her team in launching the brand-new property on October 28th 2021.
In her new position as the Creative Director at Sun Siyam Resorts, she will determine the creative vision of the group and enhance brand awareness through public relations, advertising campaigns, brand stories as well as unique experiences and events for each of the Sun Siyam properties. Sara will lead the creative department in implementing new strategies and creative goals to boost the Sun Siyam brand globally. She will also be working closely with the Sun Siyam PR and Marketing teams to implement new strategies.
Sara has a Masters Degree in International Tourism and Hospitality, from James Cook University in Singapore and has a passion for creating new innovative ideas and events. Coming from a family with strong tourism and hospitality background and seeing and experiencing the company from within, Sara has an ambitious goal to make Sun Siyam a one-of-a-kind and unique local brand that emphasises on creating and delivering unique experiences.
Sara said: “Creating limitless and unique experiences has always been a passion of mine, with this dynamic age, there is constant need for innovation, in terms of branding, and experiences we offer, the messages that we convey through different digital platforms and what makes us unique or stand out from the rest. With five different properties in the Maldives, each unique with their offerings and experiences, Sun Siyam Resorts offers something for everyone and by enhancing our creative side and coming up with new ideas for guests’ experiences and events, we will surely be able to take this company to new heights!”
Originally from Germany, well-travelled, and having lived and worked in Australia, United Arab Emirates, the Maldives, and Europe, Claudia will serve Sun Siyam Resorts as a trusted brand and pr advisor in her new role as Director of PR & Communications and will do so from her base in Spain, Europe. She will develop and implement pr and communications strategies as well as spearhead all global Sun Siyam Resorts PR Agencies to boost brand awareness, cultivate relationships with media, press and journalists, as well as effectively drive global PR activities and editorial opportunities.
Being a versatile and accomplished public relations and communications specialist, Claudia comes with more than a decade of hands-on experience within the global tourism, travel, and luxury hospitality industries. She most recently served Sun Siyam Resorts as a Consulting Director of PR & Marketing during the opening of its newest game-changing Maldives island property Siyam World.
Claudia also played an integral part of the two luxury island openings of Amilla Fushi & Finolhu Maldives, as well as rebranding Huvafen Fushi Maldives while she held the Cluster Director of Communications role at The Small Maldives Island Co.
Having also worked and lived in the United Arab Emirates, with several PR & Marketing Manager roles at public, private, and corporate sector companies such Radisson Blu or The Abu Dhabi Country Club and Al Maya Resorts, Claudia also comes with film production project management know-how as an added value before she started working as a freelancer and consultant for several start-up and global travel, lifestyle, and hospitality brands to help them excel in their public relations, communications, and branding endeavours.
“Claudia’s expertise and in-depth knowledge of communications and PR will be a major asset in implementing our communications strategy, enhance brand exposure, and take the company to the next level. We are extremely excited to have Claudia on the team, leading our public relations and communications division,” said Deepak Booneady, VP of Commercial at Sun Siyam Group.
Shammun Mohamed brings with him a new level of innovation and creativity. Shammun has a Degree in Mass Communication from NICC in Bangalore, started his creative journey at Ahmed Fahud Studio, a local advertising firm, and has worked at Sun Siyam Resorts as a PR Executive and as the Cluster PR Manager for Sun Siyam Vilu Reef and Sun Siyam Iru Veli, His true calling and passion lies in the creation of content and storytelling. As the Director of Digital Communications, Shammun will be responsible for developing, managing, and executing communications strategies through all digital platforms and ensure that Sun Siyam digital experiences align with and support its mission, vision, values, brand, reputation, and strategic goals.
Shammun said: “I am really excited to take on this new challenge, with an amazing team and bright and new ideas we will really be able to create something unique and beautiful here at Sun Siyam Resorts and we want to make sure the World knows it! Working at the cutting edge of technology and innovation across multiple platforms by connecting creative approach to the business strategy has always been my calling.”
Reethi Faru Resort has announced three medal wins by members of its culinary team at the Hotel Asia Culinary Challenge and the FHAM Global Culinary Challenge.
At the Hotel Asia Culinary Challenge, Chef Rohit Kabdal received a Gold Medal in the Decorated Cake category, recognising his work in cake design, presentation and technical execution.
Chef Abhishek Sharma also represented Reethi Faru Resort at the competition, earning a Bronze Medal in the Hot Cooking Fish category.
At the FHAM Global Culinary Challenge, Chef Mayank Bijalwan secured a Silver Medal in the Dress the Cake category, adding a third medal to the resort’s recent culinary achievements.
The results highlight the range of skills within Reethi Faru Resort’s culinary team, spanning pastry, cake presentation and hot kitchen techniques.
According to the resort, participation in professional culinary competitions provides its chefs with opportunities to develop their skills, exchange knowledge and test their abilities alongside other industry professionals.
The achievements also form part of Reethi Faru Resort’s wider focus on dining and guest experience, with its culinary team involved across the resort’s restaurants and food and beverage offerings.
Reethi Faru Resort congratulated Kabdal, Bijalwan and Sharma on their respective achievements, describing the results as recognition of their commitment, technical ability and creativity.
The three medals add to the resort’s recent culinary accolades and reflect its continued emphasis on professional development within its kitchen team.
Ifuru Island Maldives will celebrate the 2026 festive season with “Echoes of the Ocean and Stars”, an immersive Christmas and New Year programme running from 21 December 2026 to 10 January 2027.
Inspired by the natural beauty of the Maldivian ocean, the night sky and the festive season, the theme will bring together marine and celestial elements across the resort’s décor, entertainment, dining, activities and guest experiences.
At the centre of the concept is the idea that the ocean carries memories, while the stars represent dreams and new beginnings. Rather than presenting the festive season as a series of standalone events, Ifuru Island plans to create a connected journey spanning Christmas, New Year and Orthodox Christmas.
The visual identity of “Echoes of the Ocean and Stars” will combine an underwater-inspired world with celestial elements. Bioluminescent-inspired colours, reef motifs and glowing details will be paired with stars, constellations and moonlit features throughout the resort.
The colour palette will include deep ocean blue and midnight navy alongside pearl white, silver, soft turquoise, pink and purple, with accents of celestial gold. Coral forms, waves, shells and reef-inspired features will be combined with stars and festive details, giving traditional Christmas elements an interpretation inspired by Ifuru Island’s natural surroundings.
The concept will extend beyond decorations to dining, entertainment, activities, uniforms, signage and festive communications.
The resort said the theme is also intended to reflect the emotions associated with the festive period. The ocean represents peace, connection and possibility, while the stars symbolise hope, dreams, guidance and new beginnings.
The festive journey will begin on 21 December and continue through 10 January, encompassing Christmas, New Year and Orthodox Christmas celebrations.
Christmas Eve on 24 December will feature festive dining and entertainment, while Christmas Day on 25 December will centre on family celebrations and relaxed island experiences.
On 31 December, Ifuru Island will mark New Year’s Eve with the main celebration of the festive period, before welcoming 2027 on New Year’s Day with activities centred around the island setting and surrounding ocean.
Celebrations will continue from 1 to 10 January during the Orthodox festive period, including Orthodox Christmas.
According to the resort, the broader concept is intended to connect the entire guest experience, with the island’s natural environment forming part of the festive setting. The ocean will provide inspiration during the day, while the night sky will shape the atmosphere after sunset.
Dining experiences, entertainment and activities will each form part of the wider “Echoes of the Ocean and Stars” narrative, giving guests different experiences throughout their stay while maintaining a consistent creative theme.
The programme is designed for guests travelling with family, friends or loved ones, with Ifuru Island aiming to combine its natural surroundings with festive celebrations and shared experiences.
The full festive programme, including entertainment, activities, culinary experiences and special events, will be announced separately.
“Echoes of the Ocean and Stars” will run at Ifuru Island Maldives from 21 December 2026 to 10 January 2027. Christmas Eve will be marked on 24 December, Christmas Day on 25 December, New Year’s Eve on 31 December, New Year’s Day on 1 January and the Orthodox festive period from 1 to 10 January 2027.
Milaidhoo Maldives will welcome Chef Laurence Tan, Head Chef of Michelin-starred JAG in Singapore, for two culinary experiences on the island in October.
Tan’s interest in cooking began at home, inspired by his parents and by preparing and sharing food with his family. After experimenting in the family kitchen, he went on to attend culinary school before joining The White Rabbit in Singapore in 2016, where he began developing his professional career.
He later worked at Tower Club before joining JAG in 2020. Working alongside Chef Jeremy Gillon, Tan developed an approach centred on precision, seasonality and the integrity of individual ingredients.
He progressed from Chef de Partie to Junior Sous Chef and later Sous Chef. When Gillon took on an international consultancy in Taiwan, Tan assumed leadership of the JAG kitchen.
He is now Head Chef of the restaurant, which retained its Michelin star in 2026, reflecting the consistency and quality of its cuisine under his direction.
During his visit to Milaidhoo, Tan will introduce guests to elements of JAG’s culinary philosophy while sharing some of the techniques and ideas that shape his cooking.
On 16 October, he will conduct an intimate cooking class, giving guests an opportunity to learn directly from him and explore his approach to ingredients, technique and flavour.
The following evening, on 17 October, Tan will host a five-course dinner limited to 16 guests.
The menu will begin with Hiramasa crudo with tomatoes and sea grapes, followed by Gambero Rosso with Jerusalem artichoke and cashew. Lobster ravioli with lobster bisque will precede Tajima Wagyu MB8 tenderloin with celeriac and black autumn truffle.
Dessert will feature a dark chocolate parfait with buckwheat ice cream and tonka bean. A preserved lemon sorbet will be served between courses, while the evening will open with a leek and potato croustade.
The collaboration reflects Milaidhoo’s culinary philosophy, which places emphasis on craftsmanship, curiosity, shared experiences and the role of dining in creating memorable moments.
The cooking class will take place on 16 October, followed by the five-course chef’s dinner on 17 October, with the latter limited to 16 guests.
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