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Sun Siyam Vilu Reef Maldives Spotlights Its Culinary Maestro Executive Chef Nitin and His Gut Healing Thali Dinner Experience

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Sun Siyam Vilu Reef,  renowned for its naturally playful ambiance and exceptional hospitality, proudly shines a spotlight on its esteemed Executive Chef Nitin and his special gut healing and immunity boosting Thali Dinner Experience. 

With an impressive tenure of three years with the Vilu Reef resort team, Chef Nitin has continuously elevated culinary experiences, setting new standards of excellence. Chef Nitin’s culinary prowess extends beyond accolades, as demonstrated by his unique approach to crafting a special Thali dinner experience that showcases North Indian cuisines, combining authenticity and health.

The Thali incorporates a unique blend of Indian and herb spices, including turmeric, ginger, garlic, cumin, black pepper, coriander, clove, mac, cinnamon, fenugreek, asafetida, ashwagandha, cow desi ghee, saffron, cardamom, and more. This combination not only boosts immunity but is also beneficial for the intestine and gut. This dinner experience, carefully curated with meticulously chosen ingredients, reflects Chef Nitin’s belief in the Spice Health Concept, emphasizing the overall health benefits of each component.

Chef Nitin shares, “Our special Thali dinner is more than a meal; it’s a journey for your healthy intestine. We believe in using a combination of Indian and other unique herb spices to boost immunity, promote gut health, and enhance overall well-being.”

The special Thali dinner is available at The Spice restaurant every Wednesday for USD90 per person and it includes:

Table Amenities – A Journey for Your Healthy Intestine:

  1. Pineapple Relish: Rich in antioxidants and bromelain enzyme, aiding in heart health and reducing inflammation.
  2. Beetroot, Clove Fruit Vinegar Chutney: High in fiber, promoting the growth of good bacteria in the gut, and containing good sugars for internal healing.
  3. Black Garlic Yoghurt: With prebiotic properties, stimulating appetite and contributing to gut health.

Amuse Bouche: Regenerate Your Body

  1. Gluten-Free Pani Puri with 03 Different Shots
  2. Tangy Green Apple and Mint Water: Rich in Vitamins A & C, acting as antioxidants to prevent cancer cell formation.
  3. Beetroot and Basil Water: Anti-inflammatory properties for rejuvenation.
  4. Young Turmeric Water: Antioxidant-rich, aiding the body in combating inflammation.

Even after more than two decades in the industry, Chef Nitin’s unwavering passion for food and service remains palpable, creating an atmosphere where his love for the culinary arts is almost tangible. Chef Nitin graciously extends beyond the confines of his kitchen to engage with guests at each restaurant in Vilu Reef, actively seeking their feedback to ensure a delightful dining experience for everyone in his restaurant. His warm and friendly demeanour shines through as he provides personalized attention to guests with special requests, consistently delivering with a joyful spirit. Chef Nitin’s passion is evident not only in his culinary creations but also in his generous willingness to share his recipes with guests. With a genuine concern for customer feedback, he embraces opportunities for improvement, continuously striving to elevate and refine his cuisines for the utmost satisfaction of his guests.

Hailing from a distinguished career that spans across the culinary landscapes of Germany, France, U.S.A, Canada, Italy, Mexico, Jamaica, Maldives, and Thailand, Chef Nitin’s global culinary odyssey has bestowed upon him a wealth of knowledge and expertise.

Chef Nitin’s journey is punctuated by prestigious accolades, including the title of the 2nd Best Chef in the India Chapter at the Bocuse d’Or 2012 World Chef’s Championship. His commitment to culinary excellence is evident through his participation in workshops with luminaries like the revered French 3 Michelin stars Chef George Blanc. Additionally, his collaborations with Italian 2 Michelin star Chef Fabrizio Marino and German 2 Michelin star Chef Gassner Rainer further highlight his dedication to the craft.

A proud member of the Indian Federation of Culinary Association and a certified trainer from Carlson Hotel Worldwide, Chef Nitin’s influence extends beyond his culinary prowess. His commitment to innovation and excellence is complemented by a passion for nurturing talent, making him not only a Head Chef but a dynamic force within the Sun Siyam Vilu Reef family.

For three years, Chef Nitin has been the guiding force behind our culinary endeavors, elevating the resort’s dining experiences to unparalleled levels. His leadership and dedication have truly made a lasting mark, shaping Sun Siyam Vilu Reef as a beacon of culinary brilliance.

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The Cocoon Collection highlights AI, sustainability and guest experience on World Tourism Day

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Cocoon Maldives, Joy Island and You & Me Maldives, the three Maldives resorts of The Cocoon Collection, marked World Tourism Day 2026 with full-day programmes inspired by this year’s global theme, “Digital Agenda and Artificial Intelligence to Redesign Tourism.”

Across the three islands, guests and team members explored how technology, artificial intelligence and sustainability can shape the future of tourism while keeping the personal connections that define island hospitality.

Celebrations began at Cocoon Maldives with friendly competition of beach games for guests and team members. The day continued with a World Tourism Day Cocktail Party and Presentation at Loabi Loabi Bar. The presentation highlighted tourism as the backbone of the Maldivian economy and a source of livelihoods for thousands of families across the atolls, and it reaffirmed the resort’s commitment to protecting its reefs, beaches and marine life. Its centrepiece looked at how AI can personalise the guest journey.

Joy Island began the day at the main restaurant, The Market with Guests’ Ideas Wall, inviting guests to share their views on the future of travel. In the afternoon, team members joined an AI Brainstorming and Information Session at Joy Connect Conference Hall to explore practical uses of AI and digital technologies to enhance the guest experience. A Coral Planting Activity at Palm Beach underlined the resort’s commitment to marine conservation, and teams from across the resort took part in the AI Creative Challenge, developing AI-driven concepts for the future of tourism, with prizes for the first, second and third-place teams.

The day ended with a Management Cocktail and Presentation at Rainbow Bar Beach, where the leadership team shared insights into Joy Island’s digital roadmap and future direction.

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Sea turtle hatchlings make their way to the ocean at Cinnamon Velifushi Maldives

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At Cinnamon Velifushi Maldives, seven sea turtle hatchlings recently emerged from the sand and made their way towards the Indian Ocean, their tiny flippers carrying them across the beach before disappearing into the blue. It was a fleeting moment, but one that offered a beautiful reminder that the beaches of the Maldives are more than places to escape to. They are living environments where some of the ocean’s most extraordinary stories begin.

For a sea turtle hatchling, the distance between nest and ocean may be measured in metres, but it marks an important first chapter in a much longer journey.

Sea turtles nest throughout the year in the Maldives, with nesting activity recorded across almost all of the country’s atolls. Green turtles account for the majority of recorded nests, while hawksbill and olive ridley turtles have also been documented. Recent research into nesting activity in the Maldives found that nests typically take around two months to hatch.

Once they emerge, however, the hatchlings are immediately faced with a challenging journey. Their instinctive movement towards the ocean is one of the most vulnerable stages of their lives. Natural predators are only part of the challenge. Artificial lighting can disorient hatchlings and lead them away from the water, while pollution, fishing activity, habitat loss and the effects of climate change continue to present threats throughout their lives.

Surrounded by the waters of Vaavu Atoll, Cinnamon Velifushi Maldives sits within a rich marine environment where encounters with the natural world extend far beyond the shoreline. The waters around the atoll are home to an abundance of marine life, from colourful reef fish and rays to sharks, dolphins and sea turtles, making the ocean an ever-present part of the island experience.

At Cinnamon Velifushi Maldives, these seven hatchlings were only visitors for a matter of minutes before the ocean carried them away. But for those fortunate enough to witness their first journey, they left behind something much bigger: a reminder that in Vaavu Atoll, some of the Maldives’ most memorable experiences are the ones nature chooses to create itself.

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Soneva’s Maldives waterslide reimagined as contemporary art in Stockholm

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Long before waterslides became a familiar sight at luxury resorts in the Maldives, Soneva introduced them to its overwater villas with a simple belief: luxury should never become so serious that it forgets how to play.

Since then, this sweeping curve over the Indian Ocean has become unmistakably Soneva and an invitation to let go. Now, it takes on a new form.

For Soneva × Jacob Felländer: Joy Takes Form, the Swedish contemporary artist transformed the iconic Soneva slide into a sculptural exploration of movement, freedom and imagination. Unveiled on 23 September at Slakthusområdet, Stockholm’s historic Meatpacking District, the installation took centre stage in a raw industrial space reinvented for one night. Friends of Soneva and longstanding guests came together for an evening of art, food and conversation, bringing the spirit of the islands to the city: slowing down, connecting and seeing the familiar differently.

The slide unfolds in layers, with three materials flowing into one another in a continuous movement through time. Raw, weathered metal holds the past, carrying the beauty of memories and moments that endure. The mirrored surface captures the present, alive with reflection, light and movement. The final layer opens towards the future, lighter, freer and filled with possibility.

Together, they are a reminder that joy is not fixed in time. It carries the past, comes alive in the present and moves towards everything still to come.

Celebrated chefs Adam Dahlberg and Albin Wessman created a menu inspired by the elemental character of the three islands: Earth, evoking the lush jungle of Soneva Fushi; Water, the luminous world of Soneva Jani; and Air, the remoteness of Soneva Secret. The final course was simply Whimsy.

The partnership reflects Bare Luxury, the evolved philosophy that removes the unnecessary to leave more room for what matters: wonder, curiosity, discovery and connection.

“The slide was never just a slide. It is a reminder that luxury should make us feel something,” said Neil Gallagher, Chief Executive Officer of Soneva. “By reimagining the slide through his artistic lens, Jacob has captured the sense of curiosity, freedom and joy that has always been at the heart of Soneva.”

“In today’s world, it’s increasingly important that we remember and develop what makes us distinctly human: imagination, intuition, empathy and our capacity for play. Art has a vital role in this,” said Jacob Felländer. “I’m excited about my ongoing collaboration with Soneva, a hospitality brand that truly understands the need to create space for curiosity, connection and possibility.”

Placing something born in the Maldives in the hands of a creative force brings it into a wider cultural conversation, connecting hospitality naturally with art, design and food.

The installation remains at Slakthusområdet until 31 December 2026. The creative exchange continues in the Maldives from 12 to 24 November 2026, when Felländer will be in residence at Soneva Fushi as a Soneva Star, leading workshops that encourage guests to explore their own creativity and intuition through experimentation and play.

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