Gastronomy
Healthy is no longer boring: JOALI BEING takes wellbeing focused F&B experiences to next level
Ahmed Shaheen, the esteemed Food and Beverage Manager at JOALI BEING, has transformed his humble beginnings as a room attendant at Paradise Island Resort into a remarkable career spanning over 20 years in the hospitality industry. Today, he leads the Food and Beverage team at JOALI BEING, the first luxury wellbeing island of its kind in the world, where he masterfully incorporates the island’s philosophy into every aspect of the dining experience.
Having worked with prestigious resorts such as Four Seasons Resort Maldives, W Maldives, The St. Regis Maldives Vommuli Resort, and Vakkaru Maldives, Shaheen’s dedication to excellence and passion for hospitality have earned him a reputation as an industry leader.
“I’ve always believed in the power of hard work and perseverance,” Shaheen says. “My journey has taught me that with dedication and a willingness to learn, anything is possible.”
At JOALI BEING, Shaheen’s primary focus is guiding his team to create exceptional dining experiences that align with the island’s wellbeing concept.
“Our goal is to provide our guests with a holistic approach to wellbeing, and that includes the food and beverages we serve,” he explains. “Our kitchens are laid out in such a way that there’s no room for cross-contamination. We carefully curate our menus to ensure that they are not only delicious but also nourishing and in harmony with our guests’ wellbeing journey.”
JOALI BEING’s culinary journey embraces an Earth-to-Table initiative, ensuring ingredient traceability and providing fresh, locally harvested, and sustainably sourced foods that support small farms. The island’s culinary philosophy is centred around engaging with unique ingredients in a timeless and respectful manner, allowing for a deeper understanding and appreciation of their origins. Its food offerings create a harmonious path for profound discovery by immersing guests in an environment that encourages personal transformation through unforgettable and thoughtfully curated experiences.
The island’s nutritionists have skilfully crafted all food and beverage options based on its four pillars – Mind, Skin, Microbiome and Energy – presenting a variety of flavours and cuisines that balance health and indulgence. For guests seeking a more personalised experience, JOALI BEING offers tailored nutrition sessions and collaborative menu recommendations.
“Working closely with wellbeing experts, we develop menus that are both nutritious and indulgent. We believe that wellbeing should be enjoyable, and our culinary offerings reflect that philosophy,” Shaheen says. “Our guests can expect to find dishes that are rich in flavour, made with fresh, locally sourced ingredients, and designed to support their overall wellbeing.”
What sets JOALI BEING’s Food and Beverage service apart from other islands is the attention to detail and the personalised approach to dining.
“We understand that each guest has unique preferences and dietary needs, so we strive to create bespoke dining experiences that cater to their individual tastes while staying true to our philosophy and pillars,” Shaheen shares. “Our team is trained to anticipate our guests’ needs and to go above and beyond to ensure that their dining experience is nothing short of exceptional.”
As a Maldivian himself, Shaheen is passionate about inspiring the next generation of hospitality professionals in his home country. His message to young Maldivians who wish to pursue a career in tourism and hospitality is one of encouragement and determination.
“The hospitality industry offers incredible opportunities for growth and personal development,” he says. “My advice to young Maldivians is to be open to learning, embrace challenges, and never give up on your dreams.”
Shaheen’s own career is a testament to the power of perseverance and the opportunities that the hospitality industry can provide. From his early days as a room attendant to his current role as Food and Beverage Manager at JOALI BEING, Shaheen has consistently demonstrated his commitment to excellence and his passion for creating unforgettable experiences for guests.
As JOALI BEING continues to redefine luxury wellbeing in the Maldives, Ahmed Shaheen’s leadership and vision for the island’s Food and Beverage department will undoubtedly play a crucial role in its success. With his wealth of experience and unwavering dedication to his craft, Shaheen is poised to make a lasting impact on the Maldivian hospitality industry and beyond, all the while making JOALI BEING an ideal destination for your next holiday or vacation.
Kuredhivaru Resort and Spa has been recognised by Wine Spectator with the 2026 Award of Excellence for all three of its dining venues: Oak Lounge Wine Cellar, Bodumas and Latitude 5.5.
The Wine Spectator Restaurant Awards recognise restaurants whose wine lists offer quality selections that complement their cuisine while meeting high standards for accuracy and presentation.The Award of Excellence is presented to restaurants whose wine lists feature at least 75 selections and provide guests with a well-balanced choice of producers, styles and price points.
Under the direction of Head Sommelier Sasho Petereski, the resort’s wine programme spans approximately more than 300 labels across the three restaurants. Each wine list has been carefully developed to complement the individual dining concept of each venue, while all wines are maintained in temperature-controlled storage to preserve their quality and character. The selections range from well-known international producers to rare vintages, offering choices for both casual wine enthusiasts and experienced collectors.
Each restaurant presents a distinct dining experience. Latitude 5.5 pairs Mediterranean-inspired cuisine with an extensive wine selection, Bodumas specialises in Japanese-inspired cuisine complemented by wines from renowned wine regions, while Oak Lounge WineCellar focuses on curated wine experiences, including wine pairing dinners.
Receiving the Award of Excellence for all three restaurants highlights the resort’s commitment to maintaining internationally recognised standards in wine selection, storage and food pairing, while providing guests with wine lists that complement the unique character of each dining venue.
Set within the tranquil waters of North Malé Atoll, just a short luxury speedboat journey from Velana International Airport, Centara Grand Lagoon Maldives presents a refined expression of contemporary Maldivian living. Elegant overwater and beachfront villas and residences are thoughtfully designed with modern amenities, offering privacy, comfort, and a seamless connection to the island’s breathtaking natural surroundings.
At the heart of the resort lies a curated culinary world defined by six distinctive restaurants and four chic bars, each elevating dining into an immersive journey of flavour, atmosphere, and discovery. From interactive live cooking stations and theatrical Teppanyaki and tandoor experiences at The Gallery, to the refined Mediterranean character of Bluefin, every venue offers a distinct interpretation of global and island-inspired cuisine. Suan Bua reimagines authentic Thai flavours through a contemporary lens, while Acqua brings the warmth of Italian coastal dining to the Maldives. The Sailhouse offers relaxed beachfront dining in an open-air setting, and The Club provides a refined space for breakfast, sundowners, and canapés, defined by curated culinary moments and elevated service.
Complementing these are four distinctive bars: Coco Drift, a swim-up bar with views of the horizon; Sunset Social, featuring catamaran-style seating where golden-hour views meet signature cocktails; Rum Bar, a relaxed tropical escape with infused spirits and island-inspired cocktails; and Dolphin Bar, a laid-back swim-up venue for light refreshments and all-day leisure.
Beyond dining, the resort offers a holistic lifestyle experience anchored by three distinctive wellness concepts: SPA Cenvaree Retreat and SPA Cenvaree, delivering restorative wellbeing journeys through signature Thai-inspired therapies rooted in traditional healing philosophies; and Candy Spa, a vibrant concept designed for younger guests. Multiple kids’ clubs and E-Zones create engaging environments for children and teens, while fully equipped fitness centres support active wellbeing throughout the stay. A curated selection of water sports and marine adventures further enriches the experience, inviting guests to explore the lagoon through movement, discovery, and connection with nature.
Together, these elements define a seamless and elevated island experience where refined living, culinary artistry, wellness, and recreation come together in harmony, positioning Centara Grand Lagoon Maldives as a distinctive expression of modern Maldivian hospitality.
Meyyafushi has announced an exclusive culinary residency with acclaimed French chef Nicolas Isnard from 20 to 26 July 2026, bringing Michelin-starred expertise and contemporary French gastronomy to the heart of the Indian Ocean.
Renowned for his innovative approach to French cuisine and his passion for celebrating exceptional ingredients, Chef Nicolas Isnard has built an international reputation through his Michelin-starred restaurants, culinary collaborations and appearances at prestigious gastronomic events around the world.
During his week-long residency, guests of Meyyafushi Maldives will have the rare opportunity to experience a series of bespoke culinary events curated by Chef Nicolas, including signature menus, dining experiences and chef-hosted evenings designed to showcase the artistry and elegance of modern French cuisine.
A highlight of the residency will be a specially curated 5-course dining experience at Bubble, Meyyafushi Maldives’ spectacular underwater restaurant, where guests will enjoy Michelin-inspired creations surrounded by the vibrant marine life of the Maldives. Additionally, another 5-course wine-pairing dinner will take place at the overwater Raa Wine Cellar, creating unforgettable moments for culinary enthusiasts and wine connoisseurs alike.
Chef Nicolas will also collaborate closely with the resort’s culinary team, sharing his expertise through professional training sessions and knowledge exchange initiatives aimed at further enhancing the guest dining experience across the island.
“We are honoured to welcome Chef Nicolas Isnard to Meyyafushi,” said Ahmed Siaar, Cluster General Manager of BeKind Hospitality Group. “His creativity, passion and commitment to culinary excellence align perfectly with our vision of delivering extraordinary experiences for our guests. This residency represents an exciting opportunity to further elevate our culinary offering and position Meyyafushi as a leading destination for gastronomic travel in the Maldives.”
Located in the pristine Lhaviyani Atoll, Meyyafushi Maldives is redefining luxury island escapes through a collection of distinctive experiences, including Bubble Underwater Restaurant, the world’s first fixed overwater padel tennis court, an overwater wine cellar, adults-only Sky Bar and Sunken Lounge, and a Premium All-Inclusive concept designed to offer guests unparalleled freedom and choice.
The Michelin-starred Chef Nicolas Isnard collaboration forms part of Meyyafushi’s ongoing commitment to bringing world-class talent and exceptional experiences to the destination, creating memorable moments that inspire connection, discovery and celebration.
Reservations for the exclusive dining experiences will be available on a limited basis and are expected to be in high demand. For bookings, please contact reservations@meyyafushi.com or visit www.meyyafushi.com.
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