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Women in Hospitality: Aaidha Majdhy’s trailblazing journey in Maldives hospitality
Aaidha Majdhy, the Assistant Director of Sales at Le Méridien Maldives, is a trailblazer in the Maldives’ hospitality industry. Her career journey started after graduating with a degree in International Business Administration from Luther College in the United States. She then joined Marriott in Arizona for a rotational internship, which opened her eyes to the exciting world of hospitality. Since then, she has worked at Four Seasons Maldives and moved up the ranks, landing her current role at Le Méridien Maldives, one of the newest resorts in the Maldives.
Aaidha’s journey into hospitality was not easy, especially as a Maldivian woman. She recalls the industry being a “boys’ club” and having to deal with questions about her marital status during job interviews. But she has seen a shift in the industry’s mentality in recent years, with resorts actively recruiting Maldivian women. Aaidha is proud of the many young Maldivian women now working in the industry and is always eager to work with them.
Aaidha’s biggest professional accomplishment is being part of the Sales and Marketing team that worked on three successful pre-opening projects in the Maldives. Starting as a Sales Coordinator and now being an Assistant Director of Sales is something she takes pride in. But, as someone who is outspoken, she admits that she has learned the hard way that sometimes her message may not always be well-received, despite the best of intentions. She emphasizes that learning when to hold back is a crucial lesson in this industry.
When asked what colleagues need to know about working with her, Aaidha shares her four principles: promoting gender equality, approaching work with a sense of humor, taking care of one’s physical and mental health, and achieving a healthy work-life balance. She also advises young women starting their careers in hospitality to be rebels, to do what feels right, and to speak up because their voices matter.
Aaidha has always been passionate about gender equality, and her current role at Le Méridien Maldives allows her to advocate for it in the industry. Since the resort’s opening in 2021, their goal has been to achieve a 50/50 balance with their female to male ratio among their associates. Currently, 28% of their associates are female, and Aaidha believes that this number will continue to improve. Le Méridien Maldives’ Sales and Marketing team is predominantly made up of female associates, but Aaidha admits that they still have a long way to go in terms of representation.
Aaidha’s journey is one of resilience, passion, and advocacy. She is paving the way for gender equality in the Maldives’ hospitality industry and encouraging young women to be rebels and to speak up for themselves. Her work at Le Méridien Maldives is a testament to her unwavering commitment to promoting gender equality and diversity in the workplace.
The Standard, Maldives has announced the launch of a new Premium All-Inclusive experience from May 2026, introducing an enhanced offering aimed at travellers seeking a seamless island holiday in Raa Atoll.
The resort said the new package was designed to combine dining, experiences and entertainment with the natural setting of the Maldives. It added that the offering had been curated with Indian travellers in mind, as India continues to grow as a source market for Maldivian tourism.
The package begins with champagne on arrival and includes access to dining across the resort’s outlets. Guests will be able to choose from three restaurants for lunch and five restaurants for dinner with prior reservation. The resort said the dining programme would range from Mediterranean dishes at Onda to Maldivian cuisine at Guduguda, offering guests a varied culinary experience throughout their stay.
The package also includes a beverage programme featuring premium spirits, wines, cocktails and beers, as well as a fully stocked minibar in each villa.
The culinary programme is led by Director of Culinary Nandakumar Dharuman. The resort said his Indian background adds familiarity for Indian travellers, with Indian breakfast options available alongside international selections. Vegetarian and Jain meals can also be prepared on request.
The Standard, Maldives said the resort would continue to offer a lively atmosphere through activities held during the week, including DJ nights, fire dance performances, bingo evenings and other social events. Breakfast DJ sessions are also part of the programme. In addition, guests booking the Premium All-Inclusive package will receive one complimentary 30-minute spa treatment and one island excursion.
Sonika Adlakha, commercial director of The Standard, Maldives, said India remained an important and growing market for the resort. She said the new Premium All-Inclusive experience was intended to offer Indian travellers a stay that combined dining, entertainment and the natural appeal of the Maldives.
Alongside its social spaces, the resort said it also offers quieter areas for guests seeking a more relaxed experience. All villas at the property include private pools and spacious living areas, allowing guests to stay close to the resort’s dining and entertainment facilities while also enjoying privacy.
Following a season of culinary collaborations, Kandolhu Maldives has announced that Executive Chef Fabrizio Zanetti will visit the resort this October for a series of dining events.
The resort said the programme would offer guests an opportunity to experience Zanetti’s cuisine through a number of exclusive dining experiences.
Originally from St Moritz, Zanetti has led the kitchens at Hotel Suvretta House in St Moritz for more than a decade. The five-star Suvretta House, built in 1912 by Swiss hotelier Anton Bon, recently opened a new 4,670-square metre spa for the 2025-2026 winter season.
Zanetti has also worked at Michelin-starred establishments including Baur au Lac in Zurich and Savoy Grill in London. His work has been recognised with 17 points in the Gault-Millau Guide 2025 and the Mérite Culinaire Suisse award. In 2024, he was also named Gault-Millau Rising Star of the Year.
The collaboration at Kandolhu Maldives will begin on Wednesday, 14 October, with a three-course à la carte lunch at The Market.
A four-course dinner will follow on Saturday, 17 October, at Olive Restaurant. The evening will begin with a meet-and-greet with Chef Zanetti before dinner is served.
On Wednesday, 21 October, Olive Restaurant will also host a five-course Wine and Dine event, which will include a personal introduction from the chef.
Kandolhu Maldives said each evening event at Olive Restaurant would be limited to 22 guests, offering an intimate dining setting overlooking the Indian Ocean. The resort has encouraged guests to reserve early for the programme.
Coco Collection, a Maldivian-owned resort brand, has invited guests to experience a more conscious approach to luxury at Coco Palm Dhuni Kolhu and Coco Bodu Hithi.
Across its two island resorts, Coco Collection has incorporated environmental responsibility into the guest experience through its Coco Cares philosophy. From nature-led experiences inspired by the islands’ ecosystems to culinary offerings based on fresh, locally grown ingredients, the resorts have been designed to reflect the natural setting of the Maldives while integrating sustainability into daily operations.
At Coco Palm Dhuni Kolhu, this commitment is reflected in the Maldives’ veterinary-led Marine Turtle Rescue Centre, which is operated in partnership with the Olive Ridley Project. As a founding partner of the facility, the resort provides care for injured sea turtles and supports marine conservation awareness. Since its establishment, the centre has treated and released 152 injured turtles, with a rehabilitation success rate of 60%. The resort also continues seagrass preservation efforts aimed at protecting marine habitats and supporting biodiversity in the surrounding waters.
Coco Palm Dhuni Kolhu also applies low-waste practices, mindful sourcing, and resource-conscious operations across the resort. This approach extends to Coco Farm, where homegrown produce, handcrafted preserves, and garden-to-table dining experiences are used to bring local flavour and seasonality to the table.
At Coco Bodu Hithi, the same approach is reflected in its food and beverage offerings. To mark Earth Day, the resort has introduced a green-inspired cocktail experience focused on eco-conscious mixology, using fresh ingredients grown on the island.
The resort said its low-waste approach informs all aspects of the guest experience, with attention given to responsible resource use. From the choice of herbs and fruits to preparation and presentation, the offering is intended to reflect respect for the natural environment.
This approach also extends across the resort’s wider culinary programme, which focuses on locally sourced ingredients, house-made preserves, and dishes inspired by the Maldives’ natural produce. Through seasonal menus, conscious sourcing, and resource management, Coco Bodu Hithi aims to offer an experience that combines hospitality with environmental responsibility.
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