Gastronomy
Healthy is no longer boring: JOALI BEING takes wellbeing focused F&B experiences to next level
Ahmed Shaheen, the esteemed Food and Beverage Manager at JOALI BEING, has transformed his humble beginnings as a room attendant at Paradise Island Resort into a remarkable career spanning over 20 years in the hospitality industry. Today, he leads the Food and Beverage team at JOALI BEING, the first luxury wellbeing island of its kind in the world, where he masterfully incorporates the island’s philosophy into every aspect of the dining experience.
Having worked with prestigious resorts such as Four Seasons Resort Maldives, W Maldives, The St. Regis Maldives Vommuli Resort, and Vakkaru Maldives, Shaheen’s dedication to excellence and passion for hospitality have earned him a reputation as an industry leader.
“I’ve always believed in the power of hard work and perseverance,” Shaheen says. “My journey has taught me that with dedication and a willingness to learn, anything is possible.”
At JOALI BEING, Shaheen’s primary focus is guiding his team to create exceptional dining experiences that align with the island’s wellbeing concept.
“Our goal is to provide our guests with a holistic approach to wellbeing, and that includes the food and beverages we serve,” he explains. “Our kitchens are laid out in such a way that there’s no room for cross-contamination. We carefully curate our menus to ensure that they are not only delicious but also nourishing and in harmony with our guests’ wellbeing journey.”
JOALI BEING’s culinary journey embraces an Earth-to-Table initiative, ensuring ingredient traceability and providing fresh, locally harvested, and sustainably sourced foods that support small farms. The island’s culinary philosophy is centred around engaging with unique ingredients in a timeless and respectful manner, allowing for a deeper understanding and appreciation of their origins. Its food offerings create a harmonious path for profound discovery by immersing guests in an environment that encourages personal transformation through unforgettable and thoughtfully curated experiences.
The island’s nutritionists have skilfully crafted all food and beverage options based on its four pillars – Mind, Skin, Microbiome and Energy – presenting a variety of flavours and cuisines that balance health and indulgence. For guests seeking a more personalised experience, JOALI BEING offers tailored nutrition sessions and collaborative menu recommendations.
“Working closely with wellbeing experts, we develop menus that are both nutritious and indulgent. We believe that wellbeing should be enjoyable, and our culinary offerings reflect that philosophy,” Shaheen says. “Our guests can expect to find dishes that are rich in flavour, made with fresh, locally sourced ingredients, and designed to support their overall wellbeing.”
What sets JOALI BEING’s Food and Beverage service apart from other islands is the attention to detail and the personalised approach to dining.
“We understand that each guest has unique preferences and dietary needs, so we strive to create bespoke dining experiences that cater to their individual tastes while staying true to our philosophy and pillars,” Shaheen shares. “Our team is trained to anticipate our guests’ needs and to go above and beyond to ensure that their dining experience is nothing short of exceptional.”
As a Maldivian himself, Shaheen is passionate about inspiring the next generation of hospitality professionals in his home country. His message to young Maldivians who wish to pursue a career in tourism and hospitality is one of encouragement and determination.
“The hospitality industry offers incredible opportunities for growth and personal development,” he says. “My advice to young Maldivians is to be open to learning, embrace challenges, and never give up on your dreams.”
Shaheen’s own career is a testament to the power of perseverance and the opportunities that the hospitality industry can provide. From his early days as a room attendant to his current role as Food and Beverage Manager at JOALI BEING, Shaheen has consistently demonstrated his commitment to excellence and his passion for creating unforgettable experiences for guests.
As JOALI BEING continues to redefine luxury wellbeing in the Maldives, Ahmed Shaheen’s leadership and vision for the island’s Food and Beverage department will undoubtedly play a crucial role in its success. With his wealth of experience and unwavering dedication to his craft, Shaheen is poised to make a lasting impact on the Maldivian hospitality industry and beyond, all the while making JOALI BEING an ideal destination for your next holiday or vacation.
SAii Lagoon Maldives, Curio Collection by Hilton at CROSSROADS Maldives is raising the bar with spiritueux sans alcohol . The destination has introduced Sober Spirits, a range of premium alcohol-free distilled spirits, at SAii Lagoon Maldives, Curio Collection by Hilton and key dining venues across The Marina. This innovative initiative promises indulgence without the compromise, catering to those who love the craft of spirits and cocktails but prefer to skip the buzz. Offering a sophisticated twist with alcohol-free indulgence, Sober Spirits brings everyone to the table for an unforgettable festive celebration this year at CROSSROADS Maldives.
Crafted with precision and passion, Sober Spirits Gin 0.0% and Rum 0.0% bring the depth, complexity, and aromatic experience of classic spirits to the table. It calls to be enjoyed neat, paired with mixers, or stirred into inventive mocktails and prove that indulgence does not require compromise. Adding to the lineup is the globally celebrated Lyre’s Amaretti Non-Alcoholic, bringing a nutty and sweet sophistication to the sober sipping experience.
“At CROSSROADS Maldives, we celebrate diversity—not just in cultures, but in choices. The introduction of Sober Spirits across our resort and restaurants is our way of embracing inclusivity, ensuring that every guest, whether they drink alcohol or not, can raise a glass and savour the moment,” adds Ahmed Jalaludeen- Food & Beverage Manager at SAii Lagoon Maldives, Curio Collection by Hilton.
The magic behind Sober Spirits lies in its meticulous crafting process. Born in the heart of France, these spirits undergo an initial distillation before the alcohol is gently removed using state-of-the-art techniques. The result? A flavour profile so authentic, it is hard to believe it is alcohol-free.
Guests at SAii Lagoon Maldives, Curio Collection by Hilton and dining hotspots of the Marina – Kinkao, Jiao Wu, and Kebab & Kurry will now have the chance to experience this first-of-its -kind offering. Raise a glass to a zero-proof Mojito, savour the herbaceous notes of a G&T, or enjoy the pure simplicity of Sober Spirits on the rocks for a truly extraordinary moment. With the arrival of Sober Spirits, CROSSROADS Maldives is not just leading the conversation on alcohol-free luxury—it is redefining it.
One menu; two hearts. The third chapter in the culinary partnership between master of modern Indian cuisine Chef Hari Nayak and Head Chef Kishan Singh of Baraabaru continues at Four Seasons Resort Maldives at Kuda Huraa this holiday season.
From December 15 to 21, 2024, Chef Nayak will be in residence at Kuda Huraa launching a dazzling new menu at Baraabaru – one of CNN Travel’s top ten Maldives’ Finest Tables 2022. In Baraabaru’s dramatic torch-lit lagoon-top surrounds, the chefs’ modern interpretation of traditional regional cuisine offers an illuminating journey across India. Every bite tells the story of two chefs united by a love of authentic Indian flavours, fresh local ingredients, and the joy of co-creation.
Small plates are inspired by the Subcontinent’s vibrant street foods and bustling culinary culture. Bright and tangy Shiso Leaf Chaat reimagines traditional chaat with fresh shiso leaves for a citrus-fresh bite; a light Avocado Bhel sings with zesty spices; and Dahi Vada Aloo Dum pairs soft yogurt-soaked vadas with flavourful potatoes for a comfort-fuelled fusion of textures and tastes.
Mains also offer a contemporary twist on classic dishes. Daab Chingri bursting with plump prawns in coconut elevates a traditional Bengali dish with bold, aromatic notes. Mysore Biryani brings the essence of southern India with fragrant rice, slow-cooked meat, and an intricate spice balance. Duck Mappas reinterprets the Keralan classic, with succulent duck in a warmly spiced coconut sauce.
The heart-led partnership between Indian-born, New York-based Chef Hari Nayak and Indian-born, Maldives-based Chef Kishan Singh unites two culinary visionaries. A trailblazer of modern Indian gastronomy, Chef Nayak has elevated Indian cuisine with his artful interpretations. Chef Singh, celebrated for his mastery of natural flavours and expertise in India’s diverse culinary traditions, brings a passion that has cemented Baraabaru’s 25-year reputation as the Maldives’ leading Indian restaurant. Their collaboration, which began in October 2023, spans seasonal week-long residencies, a year-round set-dinner menu, and a deep commitment to shared dreams and passions.
Discover the alchemy of Chef Nayak and Chef Singh’s partnership at Baraabaru at Four Seasons Resort Kuda Huraa from December 15, 2024. Chef Nayak will be in residence from December 15 to 21, 2024, and April 21 to 26, 2025 with the “Two Hearts” menu available at Baraabaru year-round.
To be one of the first to try the latest Two Hearts menu at Baraabaru, email: reservations.mal@fourseasons.com or call the Central Reservations department of Four Seasons Resorts Maldives at tel: (960) 66 00 888.
Coco Collection, one of the highly recognised Maldivian-owned hospitality brands, is set to kick off 2025 by welcoming the globally celebrated Pâtissier, Chef Joanna Artieda, from 27 to 29 January, and Whole Hog BBQ’er, Chef Jord Althuizen, from 24 to 26 February, to Coco Bodu Hithi in North Malé Atoll.
Chef Joanna, a culinary virtuoso with years of expertise, has earned acclaim for her remarkable achievements and artistry. This includes receiving the first woman title of Best Spanish Chef in 2016, Madrid Fusion honour for two consecutive years, and to be titled as 1 of the 10 desserts that set trends in the World in Pastry Revolution Magazine in 2019. Further she acquired her last two honours, the 2022 Navarra Award for Gastronomy and the 2022 Best Pastry Chef Award.
At the end of 2019, she published her first book, “Sweet 12” (the world’s first digital book dedicated to seasonal products), a true creative tool with high hopes of innovating the traditions of sweet cuisine creation.
This collaboration ensures to feature the captivating fresh flavours of the island while artfully crafting an array of delectable sweets and mouthwatering small bites complemented with different flavours for guests of all ages – an exciting way to welcome the auspicious Year of the Dragon!
While Coco Bodu Hithi is known for its stunning barbecues under the stars, Coco Collection is honoured to welcome Chef Jord during the most romantic time of the year. Notable for his Whole Hog BBQ’er title in 2014, Chef Jord has won multiple awards for authoring four best-selling BBQ cookbooks (of the year award 2016 and 2017). Guests are invited for exquisite dining experiences at the resort as he puts forth a master of the grill and backed with his skill of perfection with an unforgettable dining experience, especially for the couples.
Recognised with multiple honours recently, Coco Collection aims to provide a unique culinary experience each day with incredible varieties. With Michelin Star chefs regularly visiting to create exquisite dining experiences for its guests, complementing the work Group Culinary Director and Michelin Star awarded chef, Martin Cahill, reflecting the resorts commitment to service and highly regarded gastronomic offerings.
Inspired to explore and indulge at Coco Bodu Hithi soon? Get ready to take advantage of the Discover Coco deals, which offer up to 40% savings on the spacious and comfortable villas. To reserve, contact reservations@cococollection.com and secure your extraordinary getaway.
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