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.
You & Me Maldives, the intimate adults-only island retreat in Raa Atoll, is set to present an exceptional culinary journey as part of its highly anticipated Gourmet Week, taking place from 02 to 09 May 2026, featuring the renowned Michelin-starred Chef Andrea Berton.
Set against the serene backdrop of the Maldives, this exclusive week-long celebration invites guests to experience the art of fine dining through a curated series of immersive culinary moments, where refined technique meets the natural beauty of the island.
Chef Berton will personally host two signature evenings, offering guests a rare opportunity to experience his distinctive culinary philosophy in an intimate and inspiring setting. On 04 May, guests will be welcomed to a unique dining experience at Green Carpet, where nature and gastronomy come together in a relaxed yet sophisticated atmosphere. This will be followed by an elegant evening on 06 May at Sand, where the ambiance of the island’s refined beachfront setting enhances the overall dining journey.
More than just a dining event, Gourmet Week at You & Me Maldives is designed as a holistic experience bringing together exceptional cuisine, thoughtfully curated settings, and the signature warmth of Maldivian hospitality. Each moment is crafted to create a deeper connection between guests, the destination, and the artistry of one of Italy’s most celebrated chefs.
Nestled in a secluded corner of Raa Atoll, You & Me Maldives is known for its focus on privacy, romance, and unforgettable experiences, making it the perfect setting for such an exclusive collaboration. With its distinctive dining concepts, including the iconic H2O Underwater Restaurant, the resort continues to elevate the culinary landscape of the Maldives.
This special Gourmet Week reflects The Cocoon Collection’s ongoing commitment to delivering unique, world-class experiences that go beyond the ordinary, offering guests moments that are both memorable and meaningful.
From 16th to 18th April 2026, CROSSROADS Maldives once again became the epicentre of global culinary excellence as it hosted the second chapter of the exclusive “No Guests, Just Chefs” event. Following the success of its inaugural edition last year, this unique gathering brought together around ten Michelin-starred chefs from across the world for a private, immersive adventure designed purely for connection, creativity, and relaxation.
Curated by award-winning Chef Dharshan Munidasa, the concept was simple yet powerful, an invitation extended to fellow chefs to come to the Maldives, not to perform, but to unwind, socialise, and celebrate their craft. Hosted across his renowned restaurants, Ministry of Crab, Carne Diem, and Nihonbashi Blue at The Marina, the event created an intimate space where culinary talents could meet under the same roof and enjoy each other’s company away from the demands of their kitchens.
Reflecting on the journey, Chef Dharshan shared, “This is not about performance, it’s about connection. It’s about good food, good wine, and good company. This is what travelling to the Maldives to truly unwind should look like.” He further explained that the idea behind the event was also to introduce the Maldives in a different light, showcasing not only its natural beauty, but also the vibrant lifestyle and culinary offerings available at CROSSROADS Maldives and across his three restaurants within the destination.
Chef Dharshan expressed his appreciation to all participating chefs and extended his gratitude to the three partner resorts, SAii Lagoon Maldives, Curio Collection by Hilton, Hard Rock Hotel Maldives, and SO/ Maldives for their role in hosting guests at their event. Special acknowledgement was given to the leadership teams, including General Manager Alex Traeger of SAii Lagoon Maldives, General Manager Frederic Lebegue and General Manager Olivier Moies-Delval of SO/ Maldives, whose collaboration ensured a seamless and memorable experience for all involved.
Sharing his thoughts on the event, Alex Traeger, General Manager of SAii Lagoon Maldives, said, “We are delighted to welcome more gatherings like this at SAii Lagoon Maldives, where guests can seamlessly blend holiday, work, and meaningful connections. Events like ‘No Guests, Just Chefs’ truly reflect the spirit of CROSSROADS Maldives, bringing people together to experience, unwind, and create unforgettable moments in one vibrant destination.”
The event also highlighted what makes CROSSROADS Maldives truly distinctive. Participating chefs were hosted across Hard Rock Hotel Maldives, SAii Lagoon Maldives, and SO/ Maldives, experiencing the destination’s signature split-stay concept, a seamless integration of different resort styles within one connected location. This allowed them to move effortlessly between accommodation, dining venues, and leisure experiences without the logistical challenges typically associated with multi-venue events.
According to Chef Dharshan, this ease of movement and proximity is what sets CROSSROADS apart. “With the close proximity of restaurants, accommodation, and extraordinary moments, this is the only place that could truly host an event like this,” he noted. The concept not only fosters collaboration but also allows participants to fully immerse themselves in the destination without disruption.
Beyond the kitchens, the chefs embraced the full CROSSROADS lifestyle, from curated dining journeys at The Marina to water sports excursions and leisure activities. Just 15 minutes by speedboat from Velana International Airport, the destination offers both convenience and a sense of escape, making it ideal for niche, high-profile gatherings that combine creativity with relaxation.
At the heart of it all lies The Marina, a lively hub of dining, entertainment, and social energy, often described as the “Maldivian Riviera.” It is here that guests can enjoy a vibrant mix of rare moments, from world-class cuisine to lifestyle and retail offerings, all within one dynamic setting.
The success of this second chapter has already paved the way for the future, with Chef Dharshan confirming plans to host the event again next year. More than just a culinary gathering, “No Guests, Just Chefs” stands as a testament to CROSSROADS Maldives’ ability to redefine destination experiences where hospitality, gastronomy, and community come together seamlessly.
The Behind The Bar Sirru Icon series recently hosted a mixology event at Sirru Fen Fushi Private Lagoon Resort, featuring Dinesh Mondkar, Flor de Caña’s brand ambassador for India.
The event gave guests an opportunity to explore a selection of rum cocktails while learning more about the craftsmanship and heritage behind the Flor de Caña brand. Set against a sunset backdrop over the ocean, the session combined cocktail-making techniques, brand storytelling and a relaxed island setting.
Guests were introduced to a range of cocktails that highlighted bold flavours and the versatility of rum in contemporary mixology. The evening also offered insight into the methods and presentation behind premium cocktail service, adding an interactive element to the experience.
The event formed part of the resort’s ongoing Behind The Bar Sirru Icon series, which continues to bring recognised figures from the international spirits industry to the Maldives. Through the series, the resort aims to expand its food and beverage offering with curated events that connect guests with global brands and industry expertise.
Such experiences are designed to complement the wider guest programme by combining destination dining and beverage concepts with the setting of the Maldives, while offering visitors a more immersive way to engage with the resort’s hospitality offerings.
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