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SIX & SIX introduces HIRIGAA private island at DHON MAAGA MALDIVES
Some words hold more than meaning. In Dhivehi, Hirigaa is such a word. A porous coral stone, once lifted from reef and shore, was shaped by hand and set with care. With it, Maldivians built faalan, raised Miskiy, and gave homes their foundation. Admired for its beauty, chosen for its strength — the name held within it a sense of permanence, of labour, of memory.
Now the word has returned. Not as artefact, but as a secret place. HIRIGAA is the private island within DHON MAAGA, part of the SIX & SIX portfolio opening in late 2026. It is not a third island, but the soul of the second — a sanctuary folded into DHON MAAGA’s larger story, where privacy is not absence, but stillness.
In Maldivian tradition, the Maavadin were master craftsmen, their knowledge spanning reef stone, wood, and ornament. They understood how to work with stone and wood — shaping each line with instinct, proportion, and purpose. Their role was not only to create, but to ensure that what was made endured: a philosophy of permanence, carried through every line and joint. Step inside the oldest Miskiy in the Maldives and their presence remains. Chisel strokes on stones. Timber beams worked with patience. Carvings filtering light and shadow across walls that still stand. What they built endures because it was shaped not for spectacle, but for continuity.
HIRIGAA carries that essence forward. Its architecture rests rather than rises. Lines are measured, spaces allowed to breathe. Not built to impress on arrival, but to hold, to last, to belong.
At DHON MAAGA, villas rise in two elemental forms — TERRA, drawn from land, and AETHR, suspended above water. Within HIRIGAA, these signatures are echoed in three colossal villas: one oriented toward the sunset on its own private beach; and two elevated above waters at equal height, each with panoramic views that embrace the horizon.
Beyond the villas, the island offers two distinct dining experiences, each reflecting a different expression of island life. The first is an overwater pavilion, where meals unfold above the water, light moving gently across the surface. Complete with a pool and slide, it balances playfulness and refinement. Dining flows seamlessly into leisure — a subtle reflection of shared feasts, where generosity is effortless and warmth lingers softly.
The second is a secluded dining space set within the island, shaded by palms and cooled by ocean breezes. Tables rest beneath the canopy, lanterns casting soft light across sand and timber. This is dining in its most intimate form — a private ritual, where conversation lingers and connection to place is felt in every detail.
A spa offers treatments in harmony with the island’s natural rhythm, complemented by a steam room and sauna. A private gym and a study provide space for retreat, while a large living area amplifies the sense of privacy and scale. Behind these visible spaces lies the unseen rhythm of a self-sufficient island: a full-service kitchen designed for ceremony as much as preparation, where the abundance of dishes reflects a spirit of giving; a dedicated service building with living quarters for four Edhurun; discreetly placed storage and laundry; and a private faalan hidden among the foliage for effortless arrivals. Nothing is excessive. Everything is considered.
Hospitality is lived through the Edhurun — intuitive Maldivian mentors whose presence is enduring yet quiet, guiding through memory and care not by instruction. They do not manage guests. They remember them. A light adjusted before dusk. A dish returned without request, recalled from a celebration long past. The Edhurun are part of the Rayyithun — the People of the Islands — whose philosophy shapes every SIX & SIX property. Presence is not performance. It is translation. It is memory, carried forward.
The Rayyithun continue to shape island life: Masverin bringing in the catch, women preparing over fire, Beruverin keeping rhythm, Raaverin drawing sweetness from the palms, children’s voices carried on the wind at dusk. They are the living soul of the islands.
Each island in the SIX & SIX collection reveals a different expression of this philosophy. RAH GILI MALDIVES, opening in Q1 of 2026, introduces guests to the Rayyithun in their most welcoming form. Here, the way of life is shared. Guests join the rhythm directly — dining at the Maakeyolhu restaurant, where a malaafaiy stretches wide with dishes to share, replenished as naturally as the ocean’s flow. The day’s catch rests alongside recipes passed through generations, each bowl an act of welcome. Drums rise at dusk, rituals unfold at the water’s edge, and the spirit of community is open and inclusive.
At DHON MAAGA, that same philosophy is amplified. Abundance takes monumental form, drawn from the cornucopia — a symbol of continuous giving that informs the island’s spatial rhythm. Line-caught tuna is elevated alongside refined pairings, dishes presented with elemental flair, and architecture itself becomes a vessel of offering. Not opulence for display, but a way of showing that giving has no end.
Within HIRIGAA, abundance becomes more intimate still. Meals unfold in silence: a table set on the deck at sunset, an overwater pavilion with water moving gently below, a dish remembered and returned without asking. Dining is not performed but anticipated — a ritual of presence shaped by memory. Privacy is freedom, and freedom allows abundance to arrive quietly, in its own rhythm.
Guests of the private island may fully experience the resort, with access to all eight dining venues, immersive wellness rituals, and curated encounters — their stay never limited, only enriched. Or they may choose to remain within their sanctuary, surrounded by complete privacy.
Laith Pharaon, Co-Founder and CEO of SIX & SIX PRIVATE ISLANDS, said: “HIRIGAA is more than a name. It is a word that carries the weight of Maldivian heritage — the craft of the Maavadin, the rhythm of community, the quiet strength of memory. In choosing it, we recognise our responsibility to preserve what is foundational while translating it into an experience that speaks to today’s traveller. Every island in our collection must embody not just beauty, but meaning. HIRIGAA reflects that belief — that true luxury endures when it is rooted in culture.”
Marc Gussing, Director of Operations, added: “When we place a name like HIRIGAA within our portfolio, we are not simply naming a destination — we are safeguarding a legacy. Each island must embody a character that is distinctive, respectful, and true to its cultural environment. By giving this name to the private island at DHON MAAGA, we ensure that Maldivian heritage is experienced, not only remembered.”
The Maldives has long been described in metaphor: an island shaped like a turtle, wise and unhurried. Another compared to a pearl, hidden and rare. Others imagined as havens, untouched and still. HIRIGAA does not compete with these. It does not need metaphor. It is foundation itself — a word that predates the industry, safeguarded and returned to living use.
Each island in the SIX & SIX collection stands on its own, yet all are guided by a shared rhythm — where time moves without rush, culture is held with care, and design is intentional.
RAH GILI MALDIVES: community and rhythm.
DHON MAAGA MALDIVES: scale and form.
HIRIGAA at DHON MAAGA: privacy, shaped to endure.
Not one alike, but all aligned — not through uniformity, but through meaning.
HIRIGAA is more than a private island. It is a legacy of the Rayyithun. It remembers the Maavadin who guided others in the shaping of stone and wood, who worked with mastery and care. It honours fishermen who read the current, women who welcomed with fire, children who carried rhythm into tomorrow. It affirms that permanence lies not in wealth or invention, but in the memory of care.
This is not branding. It is remembering.
HIRIGAA is part of DHON MAAGA MALDIVES.
It is privacy with presence. Stillness with scale. Memory with meaning.
Not a third island, but the grounding of the second.
Something older.
And something that will remain.
Ventive Hospitality Limited continues with the fourth edition of its Michelin Star Guest Chef Series at Anantara Veli Maldives Resort, featuring exclusive dining experiences from world-class chef residencies. This year’s edition features an all-female lineup of Michelin-starred and award-winning chefs from across the globe, reflecting the company’s continued focus on delivering differentiated, experience-led offerings while championing greater diversity in global cuisine and gastronomy.
The Michelin Star Guest Chef Series is a proprietary platform developed by Ventive to drive premium guest engagement, strengthen brand equity, and enhance culinary capabilities across its hospitality portfolio. Through this initiative, the company integrates global culinary expertise into its operations while creating high-value, experience-driven propositions for its guests.
At Anantara Veli Maldives Resort, the series is being delivered through curated formats including exclusive tasting menus, collaborative dining experiences, and interactive engagements. These are designed to deepen guest interaction, increase on-property spend, and reinforce the positioning of Ventive’s assets as destinations for experiential luxury.
The participating chefs represent a cross-section of leading culinary markets across Europe and Asia, bringing diverse perspectives shaped by innovation, technique, and cultural storytelling. The all-female lineup further underscores a progressive shift within the global culinary landscape and aligns with Ventive’s commitment to enabling broader representation within the industry.
Residencies Already Completed
Chef Caterina Ceraudo kicked off the series in January, bringing her Calabrian-rooted cuisine that reflects the landscapes and traditions of Southern Italy through a contemporary lens. Known for her thoughtful approach to ingredients and refined techniques, her dishes honoured the connection between land, heritage, and modern Italian creativity.
Chef Gabriela Chamorro brought the vibrant spirit of Dubai’s cosmopolitan dining scene to the island last February. Her residency showcased bold flavours and contemporary flair, with standout dishes such as a Buñuelo with tuna tartare, guava jam, and black garlic aioli, balancing sweetness, richness, and bright coastal notes in a single elegant creation.
Upcoming Residencies
Chef Kelly Rangama, a Michelin-starred chef and winner of Top Chef France, is known for weaving her Creole heritage into refined French cuisine. Her signature Rougail Saucisse elevates the beloved Réunion Island classic of smoky sausage, tomato, and aromatic spices with contemporary finesse.
Chef Emily Roux, of the legendary Roux family, brings elegant and inventive French-inspired cuisine to the series. Having earned her Michelin star through her restaurant Caractère in London, Chef Emily holds a proud place within one of Britain’s most iconic culinary dynasties. Her seared John Dory with beurre blanc and seasonal vegetables showcases her refined technique and mastery of balanced, expressive flavours.
Chef Nao Motohashi of Restaurant JULIA brings the precision and quiet elegance of Japanese cuisine to the series. Known for her refined approach to seasonal ingredients and meticulous technique, Chef Nao creates dishes that balance purity, harmony, and visual artistry. Her cooking reflects the philosophy of Japanese gastronomy, where flavour, texture, and presentation come together in thoughtful simplicity —offering guests a dining experience that is both delicate and deeply expressive.
Rising Chefs
Expanding the chef list beyond its usual Michelin-starred lineup, visiting chefs for the rest of the year include Chef Iris Jordan Martin of Restaurant Ansils in Aragón, Spain, winner of the 2025 Michelin Guide Young Chef Award; Chef Ash Valenzuela-Heeger of Riverine Rabbit in Birmingham, UK; and Chef Niyati Rao of Ekaa in Bombay, India.
“As a hospitality platform, our focus is on building assets that stand out through differentiated experiences. Culinary plays a central role in that strategy. The Guest Chef Series enables us to bring together global talent, local context, and immersive formats to create experiences that go beyond traditional dining. The all-female lineup this year is both timely and important, reflecting the changing dynamics of the global culinary industry while reinforcing our commitment to inclusive growth,” said Ranjit Batra, Chief Executive Officer, Ventive Hospitality Limited.
“We’re excited to have an all-female lineup this year. The culinary scene is a male-dominated industry, but there are many female chefs out there whom we believe deserve the same recognition and our team of chefs would benefit tremendously from this experience,” said Chef Francis Purification, Culinary Director, Anantara Veli Maldives Resort.
“Each residency features collaborative dinners with our chefs, cooking classes and a long table dinner, hosted by a member of our family, allowing guests to engage not only with delicious food but with the stories and inspirations behind it.”
Villa Park has been recognised with the CHECK24 Top Hotel Award 2026, awarded based on outstanding guest reviews submitted on the CHECK24 platform. The award reflects strong guest satisfaction and reinforces Villa Park’s growing visibility in the German-speaking travel market.
As part of the recognition, Villa Park will be featured with the official Top Hotel Award seal on CHECK24’s travel portal, supporting traveller confidence and strengthening the resort’s positioning across the DACH region. CHECK24 is one of Germany’s best-known travel comparison platforms, and the award is positioned to provide additional exposure through their hotel and package holiday listings.
Villa Park is widely known as a vibrant tropical escape for families, combining lush island greenery and bright lagoon views with a strong mix of experiences. From year-round whale shark encounters in the South Ari region to signature moments like treetop dining at ZERO, the resort offers a wide variety of ways to spend the day. Its broad range of family-friendly accommodation also makes it a natural choice for couples, groups, and multigenerational travel.
The CHECK24 Top Hotel Award adds to Villa Park’s recent momentum in the market, alongside continued recognition across tour operator channels and positive performance on leading review platforms used by German-speaking travellers.
Six Senses Kanuhura is participating in the COASTS Project, a global research initiative dedicated to understanding and strengthening coastal resilience through the study of blue carbon ecosystems. By supporting this international collaboration, the resort reinforces its ongoing commitment to marine conservation and sustainable stewardship of the fragile ecosystems that define the Maldives.
Funded under Horizon Europe 2023 by EUSPA Space, the COASTS Project is led by EOMAP, a Fugro company, and brings together a consortium of partners including Submaris and the Maldives Space Research Organisation (MSRO). The initiative focuses on the study of seagrass and mangrove ecosystems, exploring their interaction with coastal hazards and their capacity for carbon sequestration.
The project spans three key locations globally: the Baltic Sea in Germany, Chausey Island in France, and the Maldives. Within the Maldives, research is conducted across two sites in Noonu Atoll, and Six Senses Kanuhura in Lhaviyani Atoll.
At the resort, research activities take place across the reef flat and lagoon, encompassing seagrass mapping, ecological surveys, and sediment core sampling. These efforts aim to deepen scientific understanding of how seagrass meadows contribute to coastal protection, support marine biodiversity, and store carbon. Findings from the COASTS Project are expected to inform key stakeholders in developing evidence-based approaches to seagrass conservation and management.
“There is still a lot to be studied about seagrass ecosystems,” says Philipp Schubert, the Submaris team lead for COASTS. “Through the COASTS surveys in the Maldives, we aim provide crucial in situ data on seagrass health, extent, and functionality, helping to improve models and ultimately support sustainable management of these coastal habitats.”
In parallel with its involvement in the COASTS Project, the resort’s in-house marine biologist James Cordery and the sustainability team actively advocate for the protection of seagrass ecosystems in the Maldives. Recognised as vital habitats for marine life and important natural carbon sinks, seagrass meadows remain undervalued. Through guest engagement and educational initiatives, the team works to shift perceptions, fostering greater appreciation and advocacy for these critical habitats.
“At Six Senses Kanuhura, we believe that meaningful conservation begins with awareness and connection,” says Alicia Graham, General Manager. “Seagrass is a quiet yet powerful force beneath the surface, protecting our shores and nurturing marine life. Through our collaboration with the COASTS Project, we are proud to support research that not only advances science but also helps people see the beauty and value of these underwater meadows.”
Through this collaboration, Six Senses Kanuhura continues to champion a more thoughtful and science-driven relationship with the ocean, one that prioritises awareness, responsibility, and long-term care for the interconnected ecosystems surrounding the island.
Encompassing three private islands, Six Senses Kanuhura is known for being home to the finest beaches in the Maldives. The 85 spacious and elegant beachfront, family, and overwater pool villas enjoy a turquoise lagoon at their feet, which is home to resident turtles and marine life. Adventures abound in this paradise found, with food, fun, family moments, and new friends for moments of connection, and peaceful seclusion.
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