News
Hussain Shahid promoted as Holiday Inn Resort Kandooma Maldives’ Resort Manager
After 14 years of loyal service, which commenced as Director of Human Resources back in 2009, Hussain Shahid has developed a broad cross-section of skills in hotel management, resulting in his promotion from Executive Assistant Manager to Resort Manager of Holiday Inn Resort Kandooma Maldives, this month.
Speaking about his time at Kandooma, he reflects on the day he joined, saying it felt like home. Hotels were not in his blood. When Shahid was a teenager growing up in the Maldives, he wanted to follow in his father’s footsteps into a Government role. He flashes a bright smile as he recalls, ‘I wanted to wear a tie and look smart, which I did for a couple of years!’ a contrast from the simple, impeccably presented linen shirt adorned with a polished name badge he is wearing today.
Shahid shares that after secondary school, when he formed a music group with friends, his relationship with resorts began, entertaining guests for a couple of years.
“This experience made me really happy. However, I didn’t realise at the time that resorts would become my career one day.” You can see the joy in his eyes that this memory evokes.
He explains that when he married and started a family, his government pay wasn’t enough to cover the bills, “I wanted more for my family and joined the hospitality industry. The pay was much better, and my professional experience landed me in a managerial position.”
Shahid attributes being able to help a guest achieve a ‘once in a lifetime’ dream to being critical to his job satisfaction, “When I know that I was part of a guest achieving their bucket list goal or fulfilling a dream, then that is when my day is done!”
He shares a similar philosophy about his team, “I take great pride in being able to shape and assist a team member to develop a career path and nurture their growth within our industry. Seeing my team succeed, build capability or achieve goals, together or as an individual, gives me inner satisfaction.”
Shahid shares that he derives a tremendous sense of motivation from guest feedback, “Looking back on memories of guests who visited us and their feedback plays a vital part in my daily routine. It inspires me to do better but also makes me smile when we do things right. This feedback and my genuine concern for people drive my passion for the industry.
Talking about the qualities needed to be a great leader, Shahid rates patience at the top of his list, “Patience is significant in everything I do and who I am as a leader. Respect, humility, staying calm, listening, and resilience are the other leadership traits that are core qualities of good leaders that I do my best to embrace.
Shahid shares that this promotion brings him closer to his ultimate career goal, “Being promoted to Resort Manager at Kandooma means more responsibilities and a greater focus on our culinary division. Being more accessible to the team, playing a key role in problem-solving and offering guidance on all operational aspects of the property.”
As a role model for many in the Maldives, Shahid shares his advice for young people looking to join the industry, “I have always believed that a person needs to possess two things to reach a leadership position in the hotel industry: one, an appropriate amount of education and two, experience.
“If I were young again, I would complete my high school education and perhaps a Diploma in Hospitality and start in a branded resort, local or international, to acquire a few years of experience. I would then embark on getting a university degree or an MBA to assist me in climbing the management ladder. I also think that an international stint is equally as important.”
His most important advice is, “Giving everything you’ve got to each job you fill is important for your career’s next steps. Long after you leave a job, others will remember the good or not-so-good things you’ve done and how professional you were. It goes a long way!”
Shahid has his sights set firmly ahead to achieve his goal to not only manage an operation but be responsible for the overall management of a property, “I want to be known as a great operational leader and one that can manage large-scale resort operations”. He will surely achieve this goal one step at a time in the not-too-distant future.
Located in the South Male atoll just 40 mins from the airport by boat, Holiday Inn Resort Kandooma Maldives is a beautiful island paradise. White sandy beaches, swaying coconut palms and turquoise waters form the backdrop for various leisure pursuits and some of the best diving in the Maldives. Guests can choose from Garden and Beach Villas, two-storey Beach Houses and the popular Overwater Villas. Families are well catered for with a choice of 2- and 3-bed villas, the Kandoo Kids’ Club, and its complete activities programme. Six food and beverage outlets ensure healthy appetites are satisfied and the flavours of the Maldives are explored. For guests who desire the ultimate relaxation, sun loungers and hammocks are located around the island. The Kandooma Spa by COMO Shambhala offers the ultimate tranquillity and escape for body and mind.
Kuda Villingili Resort Maldives will celebrate Chinese Golden Week from 1–8 October 2026 with an eight-day programme of festive dining, cultural activities and family experiences. Coinciding with China’s National Day and Mid-Autumn Festival celebrations, the programme brings touches of Chinese tradition to the island while giving families time and space to reconnect in the Maldives.
At the heart of the celebrations is a series of specially curated dining experiences. On 3 October, The Restaurant will host a Dragon Buffet, bringing together Chinese dishes, live entertainment and a festive evening designed for families to enjoy together. Throughout the week, guests can also experience the resort’s signature Chinese Roast Duck and interactive Hot Pot Experience at East, alongside oceanfront Teppanyaki at Mar-Umi. Special Golden Week cocktails and mocktails will complement the celebrations across selected dining venues.
For younger guests, Kuda Fiyo Kids Club will host a dedicated eight-day programme inspired by the season. Through creative workshops, cultural activities, games and culinary experiences, children can discover elements of Chinese tradition while enjoying the outdoor adventures and island experiences that are part of life at Kuda Villingili.
“Golden Week is a special time for families to come together, and we wanted to create a celebration that feels both familiar and distinctly Maldivian. From shared dining experiences and cultural activities to simply having time together by the ocean, our programme is designed to allow families to celebrate traditions while creating new memories at Kuda Villingili,” said Amjad Thaufeeg, Commercial Director at Kuda Villingili Resort Maldives.
Beyond the scheduled celebrations, families can make the most of the resort’s wide range of experiences. Days can be spent around the 150-metre pool, exploring the lagoon through watersports, surfing at the nearby Chickens Break, or enjoying tennis, padel, pickleball and other recreational activities. For those seeking a slower pace, the resort’s private-island spa offers a peaceful retreat, while the beach and ocean provide plenty of space to simply spend time together.
Kuda Villingili’s collection of 75 private pool villas and residences offers a choice of spacious accommodation for couples, families and larger multi-generational groups seeking a luxury holiday in the Maldives. The resort’s diverse dining collection gives guests the flexibility to enjoy familiar favourites alongside new culinary experiences throughout their stay.
Guests can discover Chinese and Asian favourites at East, gather around the interactive Wan Suk Hot Pot, experience Japanese-Peruvian cuisine and Teppanyaki at Mar-Umi, or opt for a private destination dining experience on the beach. Together with the resort’s wider international dining selection, the variety allows families and groups to experience something different throughout their Golden Week holiday.
Located in the North Malé Atoll, approximately 30 minutes by speedboat from Velana International Airport, Kuda Villingili is a five-star luxury resort in the Maldives offering private villas, family experiences, diverse dining and island activities.
This Golden Week, Kuda Villingili invites families to celebrate familiar traditions in a different setting — sharing meals, discovering new experiences and, above all, making time for one another.
View Kuda Villingili’s Golden Week Programme 2026 here. For more information and reservations, visit www.kudavillingili.com or contact reservations@kudavillingili.com
Kuredhivaru Resort and Spa has been recognised with two TTM Awards 2026, receiving Best Beach Villa Resort 2026 and Best Culinary Resort 2026. The recognition highlights two important parts of the Kuredhivaru experience, from its beachfront villas and natural surroundings to its diverse culinary offering.
The TTM Awards 2026, organised by Travel Trade Maldives, recognise outstanding resorts and tourism businesses across the Maldives. The awards celebrate excellence across categories including villas, dining, wellness and guest experiences, bringing together recognition from the Maldives travel and hospitality industry.
The Best Culinary Resort 2026 award recognises the variety and care behind Kuredhivaru’s dining experiences. Across the resort, guests can explore different cuisines, flavours and settings, from fresh seafood and Japanese-inspired dishes to international favourites, wine pairings and personalised destination dining.
Each dining experience has its own character, with a focus on quality ingredients and considered menus. Together, they make food an important part of the Kuredhivaru stay and offer guests different ways to experience the flavours of the Maldives and beyond.
The Best Beach Villa Resort 2026 recognition reflects Kuredhivaru’s approach to creating private and comfortable beachfront stays. Set along the white-sand shores of Noonu Atoll, the resort’s beach villas offer private pools, direct access to the beach and views across the IndianOcean. The experience brings together space, privacy and the natural beauty of the island, supported by attentive service. Set along the white-sand shores of Noonu Atoll, the villas offer direct beach access and private pools, bringing the natural beauty of the island into everyday resort living.
The latest recognition builds on Kuredhivaru’s previous TTM achievements, including Best Culinary Resort 2024 and Best Beach Resort 2023, reflecting the continued work of the teams across the resort.
Together, Best Culinary Resort 2026 and Best Beach Villa Resort 2026 capture two defining sides of Kuredhivaru: dining that turns every meal into part of the island experience, and beachfront villas that put the Indian Ocean at the heart of the stay. It is a proud recognition of the team behind both, and of the guests and travel partners who continue to choose Kuredhivaru.
Cooking
Three Michelin-starred chefs head to Conrad Maldives Rangali Island for Michelin Master Series 2026
Conrad Maldives Rangali Island, owned by Ventive Hospitality and operated by Hilton under the Conrad Hotels & Resorts brand, will host its Michelin Master Series 2026 from 19 October to 7 December 2026, bringing three Michelin-starred chefs to the Maldives for 12 culinary experiences across the resort.
Part of Ventive Hospitality’s five-resort, 515-key Maldives portfolio, the series will feature Chef Theodor Falser, Chef Simon Hulstone and Chef Gabriela Filca, with each residency combining chef-led dining, tasting menus, wine experiences and culinary interactions across the resort’s distinctive dining venues. Ventive’s Maldives portfolio comprises Conrad Maldives Rangali Island, the three Anantara properties at Dhigu, Veli and Naladhu Private Island, and Raaya by Atmosphere.
Three chefs. 12 experiences. One culinary calendar.
- Theodor Falser (19–24 October): Sunset Soirée; seven-course dinner at Ithaa; Champagne Cruise; five-course beachfront dinner with Maldivian lobster and Ruinart Champagne
- Simon Hulstone (16–21 November): Sunset Soirée; seven-course dinner at Ithaa; five-course Wine Cellar dinner with wine pairings; five-course beachfront dinner
- Gabriela Filca (1–7 December): Sunset Soirée; tasting menu at Ithaa; four-course beachfront dinner with Maldivian lobster; interactive culinary masterclass
The series opens with Theodor Falser, chef behind the Michelin-starred Johannesstube in South Tyrol. Falser took over the restaurant in 2014 and earned its Michelin star within his first year. His culinary philosophy is rooted in nature, seasonal ingredients and South Tyrolean produce, with his “Taste Nature” concept drawing heavily from the landscapes of the Dolomites.
From 16–21 November, Simon Hulstone will bring more than three decades of culinary experience to the island. Chef-proprietor of The Elephant in Torquay, which has held a Michelin star for more than 20 consecutive years, Hulstone is a Roux Scholar, former UK National Chef of the Year and two-time Great Britain representative at the Bocuse d’Or. His approach also extends to sustainable sourcing, with produce for The Elephant supported by his 90-acre farm and regional producers.
The series concludes with Gabriela Filca, Chef de Cuisine at Nebo Restaurant & Lounge at Hilton Rijeka Costabella Beach Resort & Spa. At 23, Filca became one of the youngest women to lead a Michelin-starred kitchen; Nebo retained its Michelin star under her leadership, while she was named Gault&Millau’s Great Chef of Tomorrow and received Croatia’s Michelin Young Chef Award.
The programme will make use of some of Conrad Maldives Rangali Island’s most recognisable culinary settings.
The chefs will host seven-course tasting menus at Ithaa Undersea Restaurant, the world’s first undersea restaurant, located five metres beneath the Indian Ocean and seating just 14 guests. The resort’s Wine Cellar, located two metres underground, houses 18,000 bottles across up to 800 labels and will host Simon Hulstone’s five-course wine-paired dinner.
The programme will also extend to the beach and open waters, with a sunset Champagne cruise aboard the Majesty Yacht, beachfront dinners featuring local Maldivian lobster, and a culinary masterclass with Filca exploring modern techniques and the creative process behind her cuisine.
Food and beverage is an increasingly important value driver within luxury hospitality, contributing not only to guest experience but also to the overall economics of a resort. Across our international portfolio, F&B and other services contributed 40% of revenue in Q1 FY27, while our Maldives resorts delivered a 15% year-on-year increase in same-store TRevPAR in FY26. Culinary programming such as the Michelin Master Series allows us to build on this strength by bringing recognised culinary talent to our destinations, creating additional reasons for guests to choose our resorts while deepening the value and differentiation of the overall stay,” said Ranjit Batra, Chief Executive Officer, Ventive Hospitality Ltd.
The Michelin Master Series 2026 reinforces Conrad Maldives Rangali Island’s position as a destination where culinary programming, destination-led dining and high-value guest experiences form an integral part of the resort proposition.
Cover photo (R-L): Theodor Falser, Simon Hulstone and Gabriela Filca.
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