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Alila Kothaifaru Maldives joins Hyatt Elevate programme: Empowering employees to reach new heights
Alila Kothaifaru Maldives has announced its participation in Hyatt’s innovative Elevate programme, a transformative initiative designed to empower and support employees in their personal and professional growth. This programme aligns seamlessly with Alila’s commitment to cultivating a culture of excellence and continuous improvement, ensuring that team members have the tools and resources they need to excel in their careers.
The Elevate programme offers a comprehensive suite of resources, including mentorship opportunities, professional development workshops, wellness initiatives, and access to tailored training programs. By fostering an environment of support and encouragement, Alila Kothaifaru Maldives aims to inspire employees to take charge of their career journeys and realise their full potential.
“We believe that investing in our employees is essential to our success as a resort,” said Director of HR Rif-aath Fareed at Alila Kothaifaru Maldives. “Participating in the Elevate programme underscores our commitment to nurturing talent and providing our team members with the resources they need to thrive. By empowering our employees to grow both personally and professionally, we are building a stronger, more engaged workforce that can deliver exceptional service to our guests.”
As part of the Elevate programme, Alila Kothaifaru Maldives has appointed Elevate Champions Abdul Salam Ahmed, Front Office Assistant Manager, and Ali Nisham, Restaurant Assistant Manager. Their dedication and exceptional performance have set a remarkable standard within the team. Both Abdul Salam and Ali have consistently gone above and beyond in their roles, exemplifying outstanding service and commitment to guests. These champions will serve as mentors and advocates for their peers, guiding them through the programme, sharing their experiences, and fostering a culture of collaboration and support.
“We are thrilled to join the Elevate programme and see how it will enhance our workplace,” said Thomas Weber, General Manager of Alila Kothaifaru Maldives. “By creating a platform for growth and connection, we are not only enriching the employee experience but also ensuring we provide the highest level of service to our guests. Our Elevate Champions, Abdul Salam and Ali Nisham, will be instrumental in this journey, and we look forward to the positive impact they will have on our teams. Their exceptional dedication truly embodies the values of Alila.”
The Elevate programme reflects Hyatt’s core values of empathy, integrity, respect, and inclusivity. By promoting a culture that encourages continuous learning and development, Hyatt and Alila Kothaifaru Maldives aim to attract and retain top talent while fostering a sense of belonging among employees.
As Alila Kothaifaru Maldives embarks on this exciting journey, the resort remains dedicated to creating a work environment where every employee feels valued and empowered to reach their full potential.
Baros Maldives is set to host a curated Earth Day experience titled Earth Day in Bloom on 22 April 2026, offering guests an evening programme centred on sustainability, nature and locally sourced ingredients.
The event will begin at 6:30pm at the resort’s Chef’s Garden, where guests will be welcomed with a Garden Spritz before taking part in a guided tour of the garden. The tour will introduce participants to local herbs and island-grown produce cultivated on the property.
As part of the programme, guests will be invited to plant their own herb, contributing to the garden while engaging in an activity aligned with environmental awareness. The experience will continue with a garden dinner starting at 7pm, featuring a menu designed around fresh, seasonal ingredients sourced from the island.
An optional pairing of organic wines will also be available, providing an additional element to the dining experience.
The event is priced at USD 175 per person, excluding applicable service charge and taxes. Reservations can be made through the resort’s butler service.
The initiative reflects Baros Maldives’ focus on sustainability-led guest experiences, integrating environmental awareness with culinary offerings and on-island activities.
Cinnamon Dhonveli Maldives has been recognised as a Quality Winner at the TUI Global Hotel Awards 2026, an accolade based on guest feedback from travellers worldwide. The recognition reflects the resort’s delivery of guest experiences shaped by service standards, facilities and alignment with evolving traveller preferences.
Located in North Malé Atoll, Cinnamon Dhonveli Maldives offers a range of accommodation options, with more than 140 units including overwater suites, beach bungalows and duplex garden bungalows. The resort is designed to accommodate couples, families and groups.
The resort features seven dining venues offering a mix of international and local cuisine. Tex Mex serves Mexican and Spanish-inspired dishes, while Dalchini offers an Indian à la carte menu available for lunch and dinner. Raalhu Bar provides a setting for evening refreshments, with views of the sunset.
Cinnamon Dhonveli Maldives is also known for Pasta Point, a surf break recognised for its left-hand waves. The resort attracts surfers from international markets who travel to access the location. Surf operations at Pasta Point are managed by Atoll Adventures, with bookings handled through Atoll Travel to ensure a structured approach to surf access.
The TUI Global Hotel Awards are determined by guest reviews, making the recognition an indicator of guest satisfaction. The resort’s inclusion as a Quality Winner reflects its performance in meeting guest expectations within the Maldives tourism sector.
Sirru Fen Fushi Private Lagoon Resort hosted a two-day Behind the Bar experience as part of its Easter programme, bringing together contemporary mixology and craft-led guest experiences.
The event featured collaborations with Modernhaus, led by Bar Manager Upay Aldi, and The Cocktail Club, represented by Co-Founder Mirwansyah Bule, both from Indonesia. Over two evenings, guests were invited to engage with the bartenders’ techniques, flavour profiles and creative processes, with Modernhaus recognised among Asia’s 50 Best Bars.
The programme included a curated selection of cocktails prepared using ingredients such as cempaka-infused whisky, hibiscus ginger maple, wasabi spirit, jasmine peach, coconut chai milk, salted tamarind, yuzu whey, salted fino sherry, sake gomme, guava vodka, Thai tea liqueur and malic. The offerings reflected a combination of tropical elements and contemporary mixology methods.
The first evening took place at Kata, the resort’s Japanese-fusion restaurant, where the experience was set against sunset views over the lagoon. The second evening was held at Raha Market in a beachside setting, offering a more informal atmosphere while maintaining the focus on crafted cocktails.
The event formed part of Sirru Fen Fushi’s ongoing programming, which centres on curated guest experiences and collaborations with international talent in food and beverage.
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