In the heart of the stunning Maldives, where luxury resorts and crystal-clear waters come together to create a paradise on Earth, there are individuals who work tirelessly behind the scenes to ensure that every guest’s experience is nothing short of exceptional. One such individual is Abdulla Wisam, whose remarkable journey in the hospitality industry is a testament to his dedication, passion, and unwavering commitment to providing the best possible service to guests.

Abdulla Wisam’s journey in the hospitality industry began right after completing his schooling. In 2003, he embarked on his professional career by joining Dhoveli Beach Resort & Spa, where he gained his first taste of the world of hospitality. It was here that he discovered his passion for creating memorable guest experiences and building relationships with visitors from around the world.

After his initial foray into the industry, Wisam’s career path continued to evolve. His dedication and hard work caught the attention of industry leaders, leading him to take on roles of increasing responsibility. His time at Meeru Island Resort saw him as an Outlet Cashier and Night Auditor, roles that allowed him to develop a deep understanding of the operational aspects of a resort.

Wisam’s determination and eagerness to learn led him to the iconic Four Seasons Resort Maldives at Landaa Giraavaru, where he started as a Recreation Attendant. Over time, he showcased his exceptional skills in guest relations and management, and he was promoted to the position of Front Office Supervisor. His journey with Four Seasons served as a stepping stone for what was to come next.

In 2014, Wisam joined the W Maldives, a resort known for its luxurious offerings and unparalleled guest experiences. Starting as a Welcome Team Leader, he quickly rose through the ranks due to his impeccable guest service skills and innate leadership abilities. His promotion to Guest Experience Manager was a testament to his ability to not only meet but exceed guest expectations. He was then transferred to The St. Regis Maldives as the Assistant Front Office Manager with the pre-opening team.

As his career trajectory continued its upward trajectory, Wisam took on the role of Front Office Manager at prestigious resorts such as Milaidhoo Island, Raffles Maldives, and The Standard Maldives. These roles allowed him to refine his management style, hone his problem-solving skills, and contribute to the overall success of each resort.

Wisam’s journey eventually led him to COMO Cocoa Island, a resort renowned for its unparalleled luxury and exquisite attention to detail. Joining as the Front Office Manager, he embraced the challenges and responsibilities that came with the position. His dedication, combined with his innate ability to create genuine connections with guests, led to his promotion as the Director of Rooms.

Wisam’s journey in the Maldivian hospitality industry is a remarkable tale of perseverance, growth, and a genuine passion for creating exceptional guest experiences. His diverse roles, spanning from recreation to guest experience management, have equipped him with a holistic understanding of the industry. His commitment to continuous improvement and dedication to delivering top-tier service have not only benefited the resorts he’s been a part of but have also contributed to elevating the reputation of Maldives as a premier luxury travel destination.

As Wisam continues to shape the guest experience landscape at COMO Cocoa Island, one can only imagine the heights he will reach and the impact he will make on the ever-evolving hospitality industry of the Maldives. His journey stands as an inspiration to aspiring hoteliers and a testament to the boundless opportunities that await those who are truly passionate about their craft.

Introducing the culinary genius who brings alive Kaagé specialty restaurant at VARU By Atmosphere

Chef Mohamed Niyaz is the Maldivian Chef who has breathed life into VARU By Atmosphere’s signature restaurant – Kaagé. In this interview, he speaks about his love for local cuisine and his inspiration. He also shares words of wisdom for budding chefs in the Maldives.

Where are you from? I was born and raised in the beautiful island of Ha. Dhihdhoo, in the Haa Alif Atoll, Maldives.

When did you first fall in love with cooking? Even when I was a kid, I used to spend a lot of time in the kitchen with my mom. I was so intrigued by her amazing cooking skills and how she would prepare all sorts of delicious dishes. I would eagerly watch and learn from her every time she cooked. That’s what inspired me to become a chef myself.

What motivates you? Ever since I was a child, I’ve had a deep passion for both art and cooking. My mother, who is incredibly creative, would whip up imaginative meals. I would often tell her that one day, when I grew up, I would become a chef and cook a special meal just for her. I’m proud to say that I’ve fulfilled that dream.

Tell us a little bit about your journey in the hospitality industry. In 2002, I had the chance to embark on my journey in the tourism industry when I began working as a Commis at Hulhule Island Hotel. Over 16 years, I climbed the ranks and eventually held the position of Chef De Partie at the same hotel. Then, in 2019, an exciting opportunity came my way as I joined VARU by Atmosphere as a Sous Chef. Currently, I am honoured to be working as a Maldivian Chef at the renowned Kaagé restaurant, which is the first of its kind in Atmosphere Core.

What are some of your achievements and awards? Throughout my 20-year career, I have had the privilege of receiving nominations and winning various awards in different competitions and ceremonies. The most recent and special achievement was when I was honoured with the CGM Chefs Award for Outstanding Achievement in 2022. The year 2016 proved to be another successful year, I achieved remarkable accomplishments in international competitions. Securing second place in the Team Challenge and first place in the Foreign Team Challenge at the Chinese Foreign Hotel’s cooking competition, CCTV ‘The Greatest Chefs.’ In addition, I have been participating in the Hotel Asia Culinary Challenge from 2012 to 2022 and have received 12 gold, silver, and bronze awards over the years.

Can you describe Kaagé restaurant for us? Kaagé is the signature Maldivian restaurant at VARU By Atmosphere.  The restaurant is designed as a traditional Maldivian house adorned by heritage photographs and video storytelling. Guests can relish local flavours presented with a progressive twist. We use traditional home cooking methods to ensure the food is fresh, aromatic, and flavourful.

As a chef, what are your preferred local ingredients? Coconut, pandan leaves, Maldivian chilli, and curry leaves hold a special place in my culinary repertoire.

Which dish would you highly recommend to all guests at Kaage? There are a variety of local dishes on our menu. I would recommend guests try Gulha, a deep-fried pastry ball filled with smoked tuna or vegetables and flavoured with finely chopped onion, grated coconut, and chilli. And Kandu Kukhulu, our renowned Maldivian tuna curry, stands out as the most exceptional and beloved dish. It is one of our signature specialties and the rich flavours are sure to leave a lasting impression on our valued guests.

What are your plans for the future? At present, Maldivian cuisine is exclusively available in restaurants within our nation. My aspiration is to present Maldivian specialty cuisine on a global scale.

What guidance would you offer aspiring Maldivian chefs? To the younger generation, I would like to emphasize that Maldivian Cuisine is truly distinctive, and with unwavering dedication and perseverance, you can achieve remarkable heights. In line with a Maldivian saying, “Fass enburi nubala abadhuves hih varaa eku kuriyah dhaan masahkaeh kuraashey, ehves masahkathaky hadi masahkatheh nooney” (loosely translated as, always strive to move forward with courage, without dwelling on the past, as no task is ever considered insignificant).

Banyan Tree Vabbinfaru and Dhawa Ihuru welcome its new General Manager, Hery Kuswoyo who will be heading the operation teams of both properties to elevate the delivery of excellent services to the guests, and achieve the desired business result.

A true home-grown executive in one of the world’s leading independent, multi-branded hospitality groups, Hery has been part of the Banyan Tree family since 2010, when he first joined as Executive Assistant Manager – Food and Beverage at Banyan Tree Bangkok.  In the same year, he was assigned to Banyan Tree Macau during its pre-opening.  He then moved as the Hotel Manager at Banyan Tree Phuket and Angsana Laguna Phuket in 2015.

With 30 years of experience in luxury hospitality, one of the highlights of Hery’s career was his appointment as the Director – Regional Operations in Banyan Tree’s Corporate Office in Singapore

in 2016, where he was responsible for responding to operational issues raised by General Managers, and coordinating with them to find the most effective and efficient resolution.  As an accomplished executive with expertise in the hospitality world, he was instrumental in ensuring that such issues would be prevented before they happened.

Equipped with an outstanding track record in setting up and implementing organisational structures in pre-opening destination properties, he returned to hotel operations in 2020 as the pre-opening General Manager of Homm Saranam Bali, one of the newest brands of the Banyan Tree Group.

Prior to joining the Banyan Tree Group, Hery had an extensive experience in diverse management roles at luxury hotels, such as the Hyatt, JW Marriott, Four Seasons and The Ritz Carlton in various locations, namely US, Asia, and Middle East.

Hery hails from Indonesia, and is always inspired to work with dynamic teams from multi-cultural background.  He is very excited for this new chapter of his career in the Maldives.  As he expressed with enthusiasm, “Coming to the Maldives is like going home to Bali.  The genuine care of the people and island life style we encounter daily motivate me to work closer with my team here at Banyan Tree Vabbinfaru and Dhawa Ihuru.  The richness of the ocean with hundreds of living creatures to learn allow us to bond and have fun outside office hours – just like meeting my friends every single day.”

As an avid fan of Harley Davidson, Hery loves big bike riding.  He also swings his golf club occasionally.  Now that he is in the Maldives, he is very keen to start a diving lesson soon. 

Set on North Malé Atoll, just 25-minute away from Velana International Airport via speedboat, Dhawa Ihuru, formerly known as Angsana Ihuru, is a distinct island retreat of its own with 45 villas, where abundant nature, local culture and warm hospitality meet with stylish comfort and modern design, ideal for the new generation of independent travellers.  Dubbed as one of the best house reefs and the most picturesque islands in the Maldives, Dhawa Ihuru is home to the signature dive spot, Rannamaari Wreck, which lies 26-metre deep a few metres off the house reef, offering diverse marine species to discover. Situated just two minutes from Dhawa Ihuru is a luxury barefoot tropical paradise.  With 48 pool villas dotting around the island, privacy and relaxation can easily be attained.  The resort is home to the Banyan Tree Maldives Marine Lab, the first of its kind to be funded and built on a private resort, where guests can learn about marine conservation and partake in the many sustainability activities available, such as coral planting, reef cleaning and marine talk.