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The St. Regis Maldives Vommuli Resort welcomes Chef Christophe Marleix from world-renowned roster of Le Cordon Bleu

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The St. Regis Maldives Vommuli Resort celebrates the newest addition to the resort’s acclaimed Guest Chef Series, welcoming Chef Christophe Marleix, Executive Chef of CORD by Le Cordon Bleu, the world’s leading network of Culinary Arts and Hotel Management institutes.

On April 6th and 7th, the St Regis Maldives Vommuli will welcome Chef Christophe Marleix, who will present a special one-time signature menu for lunch and dinner for hotel guests. Chef Christophe will curate a delectable 6-course menu featuring local produce and meticulously chosen ingredients. Meals will be prepared for the guests enjoyed in a paradise setting of pristine white sand beaches, tropical jungle, and mesmerising seascape views. Chef Christophe will implement an original and sensational dining affair that includes tempura vegetables, lentil hummus and crushed herbs; tuna tartar with confit shallots, avocado, mango and coriander; seafood stew with coconut, lime and ginger; and pressed chicken with bell pepper and shellfish sauce. 

Chef Christophe brings with him a great deal of fine dining experience before joining CORD by Le Cordon Bleu, including executive head chef roles at The Grill at the Dorchester Hotel, part of Alain Ducasse’s Dorchester Collection, and Foile. His previous roles include Executive Sous Chef at Restaurant La Cour Jardin and Chef de Cuisine at three Michelin-starred Banqueting Plaza Athénée in Paris, Chef de Partie at two Michelin-starred fine dining Restaurant Jean Paul Jeunet in Jura and Commis Chef to Chef De Partie at the two Michelin-starred Restaurant Nicolas Le Bec at five star hotel La Cour des Loges in Lyon.

Drawing on Le Cordon Bleu’s unique heritage spanning over 125 years, CORD by Le Cordon Bleu is a unique dining concept based in the heart of the City of London, and the first restaurant from the prestigious network of culinary institutes to open in England’s capital city. The menus are masterfully designed by the expert chef team, spearheaded by Christophe Marleix and delivered with unparalleled attention to detail and a focus on delivering the best culinary experiences.

Marriott Bonvoy members will be able to bid on an exclusive lunch with hands on experience where guests will be able to learn directly from Chef Christophe in the making of a 3-course menu featuring mahi-mahi gravlax, grilled onions, dill and chilli sauce; cod, squid ink béarnaise, and mixed courgettes, and a dark chocolate trilogy. The experience for two also includes two nights in a Panoramic Overwater Villa with pool, daily breakfast at ALBA restaurant, 60-minute signature Iridium Touch spa treatment for two at the world-renowned Iridium Spa and a private guided snorkelling tour of the majestic reef surrounding the resort. 

During his visit to the Maldives, Chef Christophe will spend a day at Maldives University where he will share his expertise with students. With over 20 years of experience in Michelin-starred restaurants and luxury hotels, Chef Christophe brings a wealth of knowledge and skill to the classroom. His passion for cooking and dedication to using the finest ingredients will give students a unique perspective and the opportunity to learn from a world-renowned chef. The initiative pays homage to Marriott International’s Serve 360 program, which aims to create positive social and environmental impact. In line with Serve 360’s goals, the collaboration will provide valuable resources, educational opportunities, mentorship, and more for local students. The Marriott team is proud to be making a difference in their community and supporting the next generation of leaders.

“We’re thrilled to have the opportunity to align with a prestigious institute like Le Cordon Bleu that holds such high international regard, that not only places an emphasis on skills, but on educational practices as well,” said Vincent Pauchon, general manager, of The St. Regis Maldives Vommuli Resort. “Moreover, it’s a privilege to support the local community through this initiative with Chef Christophe.  We’re proud to support Maldives University and to provide the opportunity to demonstrate a glimpse of his culinary skills to students and to our guests. His arrival furthers our allegiance to our guests by providing exclusive and unique experiences time after time.”

To learn more about The St. Regis Maldives Vommuli Resort guest chef series and additional culinary talent to be announced through 2023, please visit: www.stregismaldives.com

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The Halcyon Private Isles Maldives collaborates with Maldivian artist Ahmed Aleem

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The Halcyon Private Isles Maldives, Autograph Collection has announced a collaboration with Ahmed Aleem Shakoor, who is currently in residence at the resort, introducing a creative element to the guest experience.

Aleem, a self-taught artist, is known for work that combines maritime themes, surrealism and symbolism. His practice spans watercolours, acrylics and mixed media, drawing inspiration from the Maldives’ history and ocean landscapes, often expressed through the use of light, depth and narrative.

During his residency, Aleem is working with the resort to develop a series of artistic and cultural experiences aimed at engaging guests. These include live painting sessions, informal interactions with the artist and workshops designed to encourage creative participation.

The programme forms part of the resort’s wider activities, with offerings such as mini canvas painting, coconut painting and creative art sessions available to guests. In addition, Tales Painted in Sunlight combines elements of Maldivian folklore, storytelling and visual art, providing further insight into local culture.

The collaboration reflects the resort’s approach to incorporating local artistic talent into its programming, while offering guests opportunities to engage with creative activities in a relaxed setting. The residency is designed to allow guests to explore artistic expression as part of their island experience.

As part of its seasonal programme, selected artistic activities are also included in the resort’s Easter offerings, providing additional opportunities for guests to take part in creative experiences during their stay.

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Amilla Maldives wins ‘Most OutThere Initiative’ award for Inclusive Travel

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Amilla Maldives has been named a joint winner in the Most OutThere Initiative in Inclusive Travel category at the Experientialist Awards 2026, following a Highly Commended recognition in the same category in 2025.

The Experientialist Awards recognise organisations shaping travel through inclusivity, individuality and design, with the inclusive travel category highlighting initiatives that address not only accessibility, but also how journeys are experienced by guests.

At Amilla Maldives, accessibility is integrated into the overall guest experience. The resort adopts an approach that begins at the planning stage and continues throughout the stay, with a focus on understanding individual guest needs and adapting experiences accordingly.

Aligned with its In Harmony with Purpose philosophy, the resort has introduced a range of measures aimed at improving accessibility. These include villa features designed for ease of use, accessible pathways across the island and adaptive experiences such as inclusive snorkelling and wellness sessions.

As an IncluCare Verified resort, Amilla Maldives continues to develop its offering through feedback and collaboration, with the aim of enhancing inclusivity across its operations.

Commenting on the recognition, Morgan Martinello said the resort remains focused on creating travel experiences that feel natural and accessible. He noted that the continued recognition reflects the resort’s ongoing efforts to improve inclusivity.

The award from OutThere, a platform focused on diversity and inclusion in travel, marks a further step in the resort’s efforts to create accessible and inclusive guest experiences.

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One year on: Centara Grand Lagoon Maldives marks milestone

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Centara Grand Lagoon Maldives, part of Centara Hotels and Resorts, has marked its first anniversary, highlighting a year of operations as a luxury island resort within The Atollia development.

During its first year, the resort has received international recognition, including being named among Favourite Overseas Leisure Hotels in the Condé Nast Traveller Middle East Readers’ Choice Awards 2025 and listed among the Top Ten Best Maldives Resorts in the DestinAsian Readers’ Choice Awards 2026.

Since opening, the resort has offered a collection of beachfront and overwater villas, along with two- and three-bedroom residences designed to provide privacy and space. Accommodation options include private pools or Jacuzzis, with design elements incorporating contemporary architecture, natural materials and Thai-inspired influences.

The resort’s concept draws on Thai heritage, reflected across its wellness, dining and guest experiences. At SPA Cenvaree Retreat, treatments are inspired by traditional Thai wellness practices. Dining options across the resort include live cooking experiences at The Gallery, Mediterranean-inspired seafood at Bluefin, and beverage offerings at venues such as Sunset Social, The Club and Coco Drift.

Guests can also take part in a range of leisure and recreational activities, including water sports and marine experiences. The resort caters to a variety of travellers, offering facilities for families, including a kids’ club and an entertainment zone for teenagers, as well as spaces for private events, group stays and corporate gatherings.

Commenting on the milestone, Jorge Fernandez said the resort combines elements of Thai heritage with the Maldivian environment to create a distinct guest experience. He noted that recognition received during the first year reflects the resort’s approach to hospitality, sustainability and service, while also acknowledging the role of guests and staff in its development.

As it marks its first anniversary, Centara Grand Lagoon Maldives continues to focus on delivering curated guest experiences, with an emphasis on hospitality, design and sustainable operations within the destination.

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