Maldives Promotion House – Mark Hehir was born and raised in Australia, studied and worked as a chef for a number of years in Australia and around the world. Mark has served the Royals in Britain to working in top hotels. Though, Mark was never the average chef, as his ideals to go further and in time contribute to the development of the world tourism industry, drove him to achieve his goals. Mark’s career span of 29 years in the industry has seen him work all over the world with various companies and numerous positions. Today he is content and ready, to start aiming higher than he ever dreamed.
Mark came to the Maldives by chance; after working for a year at Hilton Colombo and in 1997 his company offered him to come to the Maldives to join the pre-opening team of Hilton Maldives Rangali Island (now re-branded as Conrad Maldives Rangali Island). Then, he had no clue as to where and what the Maldives had to offer. Blindly, he agreed to join Rangali Island as the Executive Chef for a three month period, which was extended to three years. From Rangali, he moved to work at Hilton Tokyo and Hilton Kuala Lampur. After four years he came back to Huvafen Fushi as the Area General Manager. From there he joined Anantara to open two resorts in Bali and Thailand. For the third time he got the chance to return to Maldives where he calls second home; as the General Manager of One&Only Reethi Rah.
To describe Mark as just a chef or general manager will not do justice to him. His creative intuition is always what keeps sets him apart from the rest. As the general manager at Reethi Rah, he has implemented various projects, concepts and ideas that are original as well as successful. At Reethi Rah, some of the more notable contributions by Mark would be the Chef garden restaurant, where the menu is designed to cater produce grown within the resort. Another would be the beach club, where guests can lay in the sun or be active with snorkeling or swimming and be served their favorite drinks right on the beach while a D.J plays the latest tunes. Marks contributions to the Maldivian tourism industry can be seen within the various resorts he has worked with.
Mark firmly believes that one should always be ready to get their hands dirty to do the job. His kind mannerism might be one reason why loyal staff follows him from one resort to the other. The soft spoken general manager of Reethi Rah inspires his staff with not only words but with action. Mark believes that with hard work and determination anyone can achieve their goals. Managing about 700 staff at Reethi Rah, it is no easy job to be the general manager and still have time to contribute to the society. Another ingenious idea of Mark is the apprentice program that Reethi Rah offers for about 20 young persons each year. The general manager is also going to be participating at the New York marathon in November 2012 to raise sponsors and funds for the young children at the Kuda Kudhinge Hiyaa children’s center in Villingili ward. He sets an example of physical maintenance of the body by training for the marathon and also offers staff and guests to join him for the training. Mark has the natural attributes of a true leader who leads by example. His marathon addiction began 2 years ago when he worked at Phuket, Thailand. Now he wishes to inspire more corporates and individuals to join him by running for a cause and raising funds and giving back to the communities and promoting Maldives at the international arena.
As a veteran within the tourism industry and as someone who has worked all over the world, Mark highlights that one global issue is the disposal of garbage. Refuse is not an easy thing to dispose but it is more evident, he says, in Maldives as our islands are smaller. He believes that it is an issue that can be solved with common thinking and working together. Mark does explain that political stability is needed to assure some tourists who have concerns to holiday in a country with instability. As identified by Mark, we should not be too hasty to implement new radical economic policies but be patient and carry it out with clear direction and across the board support. Mark believes that the future of energy production is green, hence at Reethi Rah they are now looking at the possibilities of installing solar energy and other renewable energy methods. The most important aspect to the tourism industry that he himself is now addressing via the Reethi Rah apprentice program is the development of local young workers. He assures that if we invest in the young and direct and guide them, we can produce quality staff to the needed requirements, within the tourism industry.
Mark does agree that at times he does miss cooking and being a chef. As a chef he was able to be more creative and directly in touch with creating. Now on Thursdays Mark does cook for the guests as a special dinner night. Mark has two loves in his life outside his work; his wife and his faithful dog, “Prada” who resides in Thailand. Mark is a chef who had the opportunity to be a general manager and now a leader within the Asian tourism industry.
Simply looking at where Mark Hehir came from and where he is now, is inspiring enough. The 29 year veteran of the tourism industry says that if you have a goal, work hard towards it, be focused and dedicated then there is no way you can fail. You do need to be strong in feet and head and be disciplined to maintain yourself if you wish to make your dreams a reality. We leave the readers with an inspirational line from Mark Hehir: “Do it from the heart, don’t fake it, if you fake it you will fall down but if you’re true you can do anything”.
Further reading: Mark Hehir is running at New York City marathon 2012 to raise funds for Kuda Kudhinge Hiyaa, a home for under-privileged children. (http://maldives.net.mv/6283/mark-hehir-running-for-the-children/)
Abdulla Wisam: A journey of excellence and growth in the Maldivian hospitality industry
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.
Hamzath Ameen: Elevating human resources
In the fast-paced and thriving hospitality industry of the Maldives, where exceptional service and guest satisfaction are paramount, there are individuals who stand out for their dedication, expertise, and leadership qualities. Hamzath Ameen is making his mark as a proficient human resources professional in island resorts of the Maldives. With an impressive career trajectory and a passion for excellence, Hamzath has become a respected figure in the industry.
Hamzath Ameen was born and raised in Addu Atoll, a region known for its stunning natural beauty and vibrant culture. Following his schooling, he pursued his higher education at Cyryx College in Male’, where he successfully completed an Advanced Diploma in Business Management. This academic foundation laid the groundwork for his future career in the dynamic world of hospitality.
Hamzath embarked on his professional journey at Dhonveli Beach Resort, where he assumed the role of Accounts Officer. This initial foray into the hospitality industry allowed him to gain valuable insights into the financial aspects of resort operations and the importance of maintaining accurate records and efficient systems.
Eager to expand his horizons and broaden his skill set, Hamzath sought opportunities at various reputable companies and resorts throughout the Maldives. His determination and exceptional work ethic caught the attention of industry professionals, leading to his appointment as the Human Resources Officer at Furaveri Island Resort. Recognizing his potential, Ameen quickly rose through the ranks and was promoted to the position of Assistant Manager, and subsequently, Human Resources Manager.
During his tenure at Furaveri Island Resort, Hamzath made significant contributions to the establishment’s human resources department. He spearheaded various initiatives to enhance employee engagement, streamline recruitment processes, and foster a positive work culture. Under his leadership, the resort witnessed an increase in employee satisfaction and a notable reduction in turnover rates, solidifying Hamzath’s reputation as a skilled people manager.
In 2022, Hamzath accepted an exciting new opportunity and joined Rihiveli Maldives Resort as the Human Resources Manager. With his wealth of experience and proven track record, he assumed a pivotal role in overseeing the resort’s human resources functions, including recruitment, training and development, performance management, and employee relations. Hamzath’s strategic approach and ability to build strong relationships with staff and management alike have made him an invaluable asset to the resort.
Hamzath Ameen’s journey from an Accounts Officer to a respected Human Resources Manager exemplifies his commitment to personal growth and professional excellence. Through his hard work, dedication, and leadership abilities, he has successfully carved a niche for himself in the competitive Maldivian hospitality industry. Hamzath’s passion for nurturing talent, fostering positive work environments, and delivering exceptional guest experiences continues to make a lasting impact on the resorts he has served.
Chef Mohamed Niyaz on celebrating authentic Maldivian flavours
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).
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