At JOALI Maldives, creativity is not confined to galleries, dining rooms or the architecture of its villas. It appears across the island in different forms: in art installations placed among palms, in design-led spaces that frame the lagoon, in culinary experiences that treat food as a medium of expression, and, during the Eid al-Adha break, in the controlled movement of a piping bag as Pâtissier Karim Bourgi demonstrated how to fill an éclair.

Maldives Insider visited JOALI Maldives during the Eid break, at a time when the resort was hosting Bourgi for an exclusive pastry residency. The programme brought one of the region’s recognised pastry talents to Muravandhoo Island in Raa Atoll, offering guests a closer look at the work behind modern French pastry. Bourgi is the founder of KAYU Bakehouse and recipient of the MENA’s 50 Best Pastry Chef Award 2023, and his residency at JOALI Maldives was designed as more than a guest-chef appearance. It was an invitation into technique, memory, discipline and flavour.

The centrepiece was the Pastry Atelier on 29 May at Vandhoo. Held from 12pm to 1pm, the session was intimate in format and technical in focus. Bourgi guided guests through the artistry of creating a modern French pastry, using the éclair as the point of entry into a wider conversation about structure, texture and control.

The éclair is familiar enough to appear simple. It is also unforgiving. The shell must be light but stable. The filling must have the right consistency. The pastry must be filled evenly without being overworked. In Bourgi’s hands, the process became a study in precision. He showed that filling an éclair is not a final mechanical step, but part of the architecture of the pastry itself.

The demonstration centred on how to fill the éclair properly. Bourgi explained through practice how the angle of the piping bag, the pressure applied, and the timing of each movement determine the result. Too little pressure leaves gaps. Too much can distort the shell. The goal is even distribution, balance and restraint.

For guests, it was a rare opportunity to observe a pastry technique broken down into its essential parts. In a resort environment, dining is often experienced as a finished moment: a plated dessert, a table by the water, a flavour remembered after the meal ends. The atelier reversed that sequence. It brought guests into the making, allowing them to see how a polished dessert depends on repetition, judgment and touch.

This is where the session became especially interesting. It was not theatrical in the obvious sense. There was no need for excess. The theatre came from concentration: the movement of Bourgi’s hands, the pause before applying pressure, the awareness of when the pastry had been filled correctly. The lesson was clear. In pastry, creativity is inseparable from control.

The residency opened on 27 May with the debut of an exclusive dessert at a sundowner reception at Mura Beach. Created for JOALI Maldives, the dessert was inspired by the Maldives and reimagined in the form of an iconic location at the resort. It drew on local ingredients including coconut and mango, layered with citrus notes and hints of vanilla. The programme concluded on 30 May with a High Tea and Dessert Tasting at Mura Bar, pairing a curated tea selection with Bourgi’s signature KAYU pastries and the dessert created for the resort.

Together, the three experiences formed a compact but complete residency: a debut, a masterclass and a tasting. Each offered a different way to encounter Bourgi’s work. The sundowner introduced the creative concept. The atelier revealed the technique. The high tea placed his pastries within a slower tasting format, giving guests time to engage with flavour and form.

The residency also fitted naturally into JOALI Maldives’ wider identity. The resort, located on Muravandhoo Island in Raa Atoll, has built its positioning around the “Joy of Creative Living”. Since opening, JOALI Maldives has stood apart in the Maldivian luxury segment through its art-immersive approach, integrating art, design, gastronomy and island life into the guest journey. Its villas and residences are part of a design narrative, while the island itself functions as a space where guests encounter creative works in open-air settings.

This is not incidental to the guest experience. JOALI Maldives has consistently treated creativity as a pillar of hospitality. The resort has hosted and developed collaborations with artists, designers, culinary figures and creative practitioners, allowing guests to experience the island through different disciplines. Its previous initiatives include the Imagi-Nature Art Festival, held in collaboration with art consultant Tatiana Gecmen-Waldek, as well as a creative collaboration with Studio Pen, the South African design studio known for its playful visual language. The resort has also welcomed culinary artist Marie Yuki Méon for an art-immersive dining experience, extending the idea of creativity into gastronomy.

Seen in that context, Bourgi’s residency was not an isolated Eid activity. It was part of a broader JOALI pattern: bringing creative individuals into the resort environment and allowing their craft to interact with the island. In this case, the medium was pastry.

For the Maldives’ resort industry, such programming reflects a wider shift in luxury hospitality. High-end guests are no longer only seeking accommodation, privacy and dining. They are seeking access — to people, processes, ideas and stories. A visiting chef residency, when executed well, becomes a form of cultural and technical exchange. It gives the guest something to participate in and something to take away beyond the plate.

At the Pastry Atelier, that takeaway was tangible. Guests did not merely taste an éclair; they understood it differently. The session showed why pastry kitchens rely on accuracy, but also why accuracy alone is not enough. The pastry chef must understand the behaviour of each component. The shell, filling and finish must work together. A small change in handling can affect the final texture and presentation.

For hospitality professionals observing the session, it also offered a reminder of the value of culinary storytelling. A dessert can be served beautifully and still remain distant from the guest. But when the guest sees how it is made — when the technique is explained, demonstrated and shared — the dessert gains context. It becomes connected to the person who made it, the place in which it was served and the memory of the experience.

This is particularly relevant in the Maldives, where resorts compete not only through their physical assets, but through the depth of their programming. Culinary residencies, art events, wellness retreats and design-led collaborations are now part of how properties define themselves. The strongest examples are those that feel aligned with the resort’s identity rather than added for effect.

Bourgi’s residency at JOALI Maldives achieved that alignment. The pastry atelier was refined but approachable, technical but engaging. It respected the craft while making it visible to guests. It also reflected JOALI Maldives’ broader commitment to experiences shaped by creativity, whether through art, design or cuisine.

As the session ended, the éclair remained the central lesson. It was a simple form through which Bourgi demonstrated a complex discipline. Filling it properly required care, timing and restraint. In that moment, pastry became a language of precision.

The experience stood out not because it was elaborate, but because it revealed what is often hidden. Behind a polished dessert is a sequence of decisions. Behind a guest experience is planning, craft and collaboration. At JOALI Maldives during Eid, Karim Bourgi brought those elements together, turning a pastry demonstration into a study of hospitality through technique.

The Maldives, often celebrated for its sun-kissed beaches and turquoise waters, also offers a rich tapestry of history and culture waiting to be explored. Among the islands of Haa Alif Atoll lies Utheemu Island, home to Utheemu Ganduvaru, a historical treasure that invites travellers to delve into the storied past of the archipelago.

Utheemu Ganduvaru, the ancestral home of Muhammad Thakurufaanu, stands as a poignant reminder of the Maldives’ fight for independence. Thakurufaanu, revered as a national hero, led a successful campaign against Portuguese occupation in the 16th century. His childhood home, Utheemu Ganduvaru, offers a rare glimpse into the life and times of this legendary figure.

In 1558, the Portuguese invaded the Maldives, killing the Sultan in battle and establishing their rule. Muhammad Thakurufaanu and his brothers, Ali and Hassan, left for Minicoy to prepare a campaign to liberate their country. The boat they built, Kalhuohfummi, was crucial to their efforts. Thakurufaanu and his brothers fought the Portuguese for eight years, landing on different islands under cover of night to evade capture, and departing before daybreak. Eventually, they landed in Malé and defeated the Portuguese leadership in the capital. Freed from Portuguese rule, the people chose Muhammad Thakurufaanu as their Sultan.

Sultan Muhammad Thakurufaanu ruled the Maldives for 12 years until his death in 1585. He is remembered as a considerate and just ruler, concerned for the well-being of even the poorest citizens. He is also credited with establishing the country’s first formal military unit.

Back at Utheemu Island, visitors are immediately struck by the island’s tranquil beauty and its lush, green landscape. The journey to Utheemu Ganduvaru is a step back in time, where the echoes of history are palpable. The residence itself, a traditional wooden palace, is meticulously preserved, showcasing the architectural ingenuity and cultural richness of the period.

As you enter Utheemu Ganduvaru, the simplicity and elegance of the structure are apparent. Built from timber, the palace is a fine example of traditional Maldivian craftsmanship. The intricate woodwork, with its detailed carvings and polished surfaces, speaks volumes about the artisanship that flourished during Thakurufaanu’s time.

The main hall, with its open layout and cool, shaded interiors, offers a sense of serenity and reflection. It was within these walls that Thakurufaanu spent his formative years, and each room tells a story of his early life and the influences that shaped his destiny. The residence includes living quarters and storage spaces, all arranged in a manner that reflects the daily life of a prominent Maldivian family in the 16th century.

One of the most compelling aspects of Utheemu Ganduvaru is its connection to the larger narrative of Maldivian resistance against foreign rule. Guides at the site often recount tales of Thakurufaanu’s daring exploits and strategic brilliance. His knowledge of the archipelago’s intricate waterways and his leadership in naval battles are celebrated as key factors in the successful expulsion of the Portuguese in 1573.

Beyond its historical significance, Utheemu Ganduvaru offers visitors a deeper understanding of Maldivian culture and heritage. The site is a testament to the resilience and unity of the Maldivian people, embodying values that continue to inspire. For travellers, a visit to Utheemu Ganduvaru is an opportunity to connect with the soul of the Maldives, experiencing the essence of its history and the spirit of its people.

While on Utheemu Island, visitors can explore other points of interest, such as the island’s beaches and vibrant local community. Engaging with the locals offers additional insights into Maldivian traditions and hospitality, enriching the overall experience.

For those seeking a journey through time, Utheemu Ganduvaru in Haa Alif Atoll is a destination that should not be missed. It is a place where the past comes alive, where the legacy of a hero continues to resonate, and where the true essence of the Maldives can be discovered. As you walk through the halls of Utheemu Ganduvaru, you are not just a visitor; you are a part of a historical journey that defines the Maldivian identity.

So, when planning your next visit to the Maldives, venture beyond the beaches and dive into the rich history of these islands. Let Utheemu Ganduvaru be the highlight of your cultural exploration, offering a meaningful and memorable connection to the heart of Maldivian heritage.

Cover photo: Andreas Faessler

In the eyes of the first guests who completed their Maldives holidays in September and October at the properties in the Crown & Champa Resorts collection, the vacations were all “excellent”, “it was paradise”, and most importantly:

Perfect stay and great anti-Covid measures.

Al_mj_0, London, United Kingdom (9/28/20) – Meeru Island Resort & Spa – TripAdvisor

Maldives was among the first to reopen its borders to tourist. Also having received the Safe Travels Stamp from World Travel and Tourism Council (WTTC), the island nation had been receiving travellers and holidaymakers since July 15.

Guests to Crown & Champa Resorts properties had been having a wonderful time. They felt safe and enjoyed their holidays and never felt restricted by the new normal, the health and safety protocols. Check out their stories in these video testimonials.

For the romantic traveler: Learn the story of Julian and Sonja and their experience at Meeru Island Resort & Spa in September. Meeru supported them through their entire journey to make their dream wedding still come true, despite the current worldwide challenges brought by Covid-19.

For Mr & Mrs Seidner, it was: “Veligandu ist geöffnet. Ihr entlegenes Paradies”:

For Veligandu Island Resort & Spa’s Spanish guests: “Estamos en Veligandu, disfrutando mucho de nuestras vacaciones”.

For the Family traveller: The Kamissarovs had a 13-day vacation in Meeru Island Resort & Spa with their little daughter in September and had a fantastic stay despite the new normal:

Read the guest reviews

SuperMoose_NL from the Netherlands rated Komandoo Island Resort & Spa five-stars and described the island as “a safe haven”, on TripAdvisor. This seasoned traveller and seven-time repeater to the island wrote a 1,800-word review explaining the full experience from the arrival to the departure.

In short, I can honestly say that Komandoo felt like a safe haven from the pandemic. You definitely do notice that there’s a ‘new normal’, due to the preventive measures that the island have in place to ensure everyones safety, but I always felt much safer than I do at home in Europe and would not hesitate to return.

SuperMoose_NL, Tripadvisor

Jennifer L. from Philadelphia, Pennsylvania, USA wrote a heartfelt five-star Tripadvisor review on September 16:

My husband and I had an excellent and very unique experience at Veligandu amid Covid-19. We hope to come back to paradise soon! I’d like to first mention that we were impressed with the safety measures put in place throughout the resort – hand sanitising stations, staff wearing masks and social distancing measures during dining – we felt safe our entire stay. They check your temperature every morning, FYI. I say we had a unique experience because there were only a handful of couples on the resort during our 11 night stay. It felt like we had the entire island to ourselves and the service was impeccable! We will miss Naaem, Akram, Abdulla, Naail, Adam, Rifau, Alex and all the wonderful staff at Veligandu.

Jennifer L, Tripadvisor

Julie Antju from Gainsborough, United Kingdom wrote on TripAdvisor after her stay in Hurawalhi Island Maldives:

A truly relaxing, five-star holiday never to be forgotten. Snorkelling and diving top class. 5.8 underwater restaurant not to be missed. Covid precautions in place far superior to any western countries. Feel safer here than the UK! Thank you for a perfect holiday.”

Julie Antju, Tripadvisor

Crown & Champa Resorts has rolled out enhanced health and safety protocols across its collection of resorts.

The enhanced and expanded hygiene and safety procedures, collectively known as the Safe Holiday Experience in Paradise, include additional Covid-19 protocols and best practices that meet the recommendations set by the World Health Organisation and public health authorities in the Maldives.

After closing all of their resorts in April in the wake of the Maldives border closure, Crown & Champa Resorts has now reopened all of the resorts in its collection.

Crown & Champa Resorts, a leader in the Maldivian hospitality industry with over 40 years’ experience, operates nine resorts and a city hotel — each targeting a unique traveller with the aim of offering experiences at great quality and value in different segments.

Its diverse collection of resorts include Hurawalhi Maldives, Kudadoo Maldives Private Island by Hurawalhi, Innahura Maldives Resort, Komandoo Maldives, Veligandu Island Resort & Spa, Kuredu Resort Maldives, Vilamendhoo Island Resort & Spa, Meeru Island Resort & Spa, and one city hotel, Champa Central Hotel.

The group had earlier announced plans to open its ninth resort, Kagi Maldives Spa Island, later this year.