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Tourism promotion activities yield positive results for Maldives
Dubai, UAE – One of the main concerns of some of the tourism sector entrepreneurs is that the Maldives is not promoted adequately. According to them, it can be done more vigorously. Similar comments were heard from some exhibitors who participated at the Arabian Travel Market (ATM), the Middle East’s largest tourism fair now underway in Dubai.
On the other hand, the state-run marketing company Maldives Marketing and Public Relations Corporation (MMPRC), which promotes Maldives as a tourism destination, also has concerns. The agency do not have that kind of budget. This has always been a complaint by MMPRC.
Despite additional challenges, MMPRC’s efforts have yielded very good results, said Thoyyib Mohamed, managing director of the company. At a press conference titled, Maldives Media Meet, held on Tuesday as part of the ATM fair, Thoyyib highlighted this to foreign journalists with statistics and numbers.
“The foundation of this success lies in the changes in marketing approaches made during the pandemic. With these changes, we are now able to move gears rapidly to different markets,” said Thoyyib.
The Maldives is one of the first countries to reopen its borders during the Covid-19 pandemic. The border was closed in March 2020 and reopened in July 2020. Thoyyib said the opening of the border in such a short span of time also led to positive results.
“At the end of last year, we were able to overcome the pandemic completely. Last year, we were able to attract tourist numbers that were only 2% lower than the record arrivals in pre-pandemic 2019,” Thoyyib said.
While the Maldives borders have been opened, the borders of other countries (especially major local tourism markets such as China) remained closed. MMPRC’s search for other markets was overshadowed by the start of the Russia-Ukraine war last year.
“Everyone knows that 2022 was not going to be an easy year to find new markets. The crisis (Russia-Ukraine war) in Eastern Europe had a huge impact on the number of tourists coming from countries in those regions,” Thoyyib said.
“We are grateful for what we have achieved despite these challenges. We have been the World’s Leading Destination for three consecutive years since 2020. We won the World’s Leading Tourism Board award last year.”
Pandemic taught new tricks
Thoyyib said that with the pandemic, MMPRC had learnt that they cannot stay in the comfort zone too long. With the lessons learnt from Covid and the changes that have been brought about by it, MMPRC can now work more closely with the tourists, he said. This has resulted in social media campaigns that have been customised separately for each market. If needed, they change their campaigns in a single day the way they want to.
“With major markets like China shutting down and eastern European markets facing challenges, we were able to shift our focus to completely new markets. The newer markets that are now part of our tourist arrivals will testify to our success,” Thoyyib said.
“In the last three years, altogether new markets have seen tremendous improvements in comparison to our traditional ones. It is heartening to note that one of these markets is in the Middle East.”
Thoyyib said:
- Far-flung markets such as Brazil have seen significant gains
- Small markets in Eastern Europe have expanded over the past three years
- During this period, changes were also made in the way the country is marketed; from virtual activities on various platforms to physical events that are currently being attended by visiting places
“When we started participating in physical events, the costs went up. However, these platforms have made great progress,” Thoyyib said.
“It is because of the strength of our marketing that we have reached this milestone in tourism today. Last year alone, we had more than 178 different marketing activities around the world. More than 5.2 billion people were reached through these activities. The reach generated by our PR agencies across the world is more than 1.2 billion.”
2023: A promising year
After describing the work done last year, Thoyyib shared the results of the first quarter of this year. The results show, he said, “it’s been a promising year.”
“There has been an increase of 21% in tourist arrivals in the first quarter of this year ascompared to the same period last year. During the same period, tax revenue from tourism increased by 28%. As a small island nation with few sources of income, it is important to serve the masses and invest in the future,” Thoyyib said.
“With these positive numbers, the rapid growth in the economy has also been sustained. So the trajectory shows that this year’s results are going to be good.”
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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