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.
An adult-only sanctuary set amid crystalline lagoon waters, Anantara Veli Maldives Resort unveils an inspired celebration of culinary artistry with its fourth Michelin Star Guest Chef Series, featuring an exceptional all-female lineup. Set within the tranquil beauty of the Maldives, acclaimed chefs from around the world bring their distinctive perspectives and Michelin-starred mastery to the island for a series of exclusive dining experiences.
From the sun-soaked coasts of Italy to the vibrant streets of Bombay and the refined ateliers of Paris, each residency offers guests the opportunity to savour refined flavours, creative expression and the evolving voice of women in global gastronomy, thoughtfully curated in Anantara Style.
Kick-starting the series back in January was Chef Caterina Ceraudo, whose Calabrian-rooted cuisine reflects the landscapes and traditions of Southern Italy through a contemporary lens. Known for her thoughtful approach to ingredients and refined techniques, her dishes honoured the connection between land, heritage and modern Italian creativity.
Chef Gabriela Chamorro brought the vibrant spirit of Dubai’s cosmopolitan dining scene to the island last February. Her residency showcased bold flavours and contemporary flair, with standout dishes such as a Buñuelo with tuna tartare, guava jam and black garlic aioli, balancing sweetness, richness and bright coastal notes in a single elegant creation.
Looking ahead, the series continues with an inspiring lineup of female chefs from around the world, each bringing their own perspective and culinary artistry to the island.
Among them is Chef Kelly Rangama, a Michelin-starred chef and winner of Top Chef France, known for weaving her Creole heritage into refined French cuisine. Her signature Rougail Saucisse elevates the beloved Réunion Island classic of smoky sausage, tomato and aromatic spices with contemporary finesse.
Also joining the series is Michelin-starred Chef Emily Roux, of the legendary Roux family. Known for her elegant and inventive French-inspired cuisine, Chef Emily has earned the recognition through her restaurant Caractère in London and her place within one of Britain’s most iconic culinary dynasties. Her Seared John Dory with beurre blanc and seasonal vegetables showcases her refined technique and mastery of balanced, expressive flavours.
From the land of the rising sun, Chef Nao Motohashi of Restaurant JULIA brings the precision and quiet elegance of Japanese cuisine to the series. Known for her refined approach to seasonal ingredients and meticulous technique, Chef Nao creates dishes that balance purity, harmony and visual artistry. Her cooking reflects the philosophy of Japanese gastronomy, where flavour, texture and presentation come together in thoughtful simplicity, offering guests a dining experience that is both delicate and deeply expressive.
Expanding the chef list from its usual Michelin-starred lineup, visiting chefs for the rest of the year include Chef Iris Jordan Martin of Restaurant Ansils in Aragon, Spain, winner of the 2025 Michelin Guide Young Chef Award, Chef Ash Valenzuela-Heeger of Riverine Rabbit in Birmingham, UK and Chef Niyati Rao of Ekaa in Bombay, India.
“We’re excited to have an all-female lineup this year. The culinary scene is a male-dominated industry, but there are many female chefs out there whom we believe deserves the same recognition and our team of chefs would benefit tremendously from this experience,” said Culinary Director, Chef Francis Purification.
He added, “Each residency features collaborative dinners with our chefs, cooking classes and a long table dinner, hosted by a member of our family, allowing guests to engage not only with delicious food but with the stories and inspirations behind it.”
For more information on the dinner, visit www.anantara.com or email fbcoordinator.amd@anantara.com.
For centuries, the maturation of fine spirits has been a land‑bound ritual, guided by oak, air and time. At NH Collection Maldives Reethi Resort, that tradition turned seaward. In partnership with Planteray Rum, widely regarded as one of the world’s best premium rum brands, the property has completed the world’s first certified underwater ageing of rum in glass bottles by a resort, with the inaugural batch earning glowing evaluations for its depth and complexity.
For twelve months, while the resort itself was undergoing a transformation, the rum matured in a gentle rocking motion, shaped by hydrostatic pressure, slow currents and the constant temperature of the deep. Resting in custom‑designed metal cages ten metres beneath the surface, a selection of Planteray Rum bottles lay undisturbed in their ocean cellar, at a site identified by our resident Aquafanatics dive experts as sheltered from harsh currents, protected from excessive sunlight and calm enough to let time do its work uninterrupted.
Brought ashore for the resort’s reopening on 21 December 2025, the sunken treasure, still bearing the fingerprints of marine life that had embraced it during its underwater repose, revealed a character that surprised even seasoned experts.
“Underwater, time and conditions interact differently with the liquid. After a year beneath the sea, the rum has developed enhanced roundness, smoothness and complexity,” said Fannie Thibaud, Deputy Master Blender at Planteray Rum.
“A passion project and an ambitious experiment, our sea-aged rums bring together innovation, artistry and storytelling in every sip,” said Valentin Osolos, General Manager at NH Collection Maldives Reethi Resort. “We couldn’t have done it without our partners at Planteray Rum, who immediately recognised the potential to create something the industry hadn’t seen before and helped us reimagine what craftsmanship can look like in the Maldives.”
By choosing to surrender control to nature and letting it work in patience and silence, with only occasional dives to check the integrity of the cages, the spirit becomes inseparable from its setting in the UNESCO‑protected Baa Atoll.
Buoyed by the success of this inaugural vintage, Planteray Rum has already entrusted the resort with new varieties, now undergoing their own year‑long transformation beneath the waves. The programme is set to become a permanent feature of the resort’s culinary and mixology offering. At Handhuvaru, the resort’s signature mixology concept, guests can experience the new maritime vintage neat or in imaginative cocktails such as Chai on the Rocks, combining aged XO rum with warming chai spice and subtle tropical sweetness, or Mocha Molasses, an intense expression of overproof rum layered with espresso and dark chocolate.
For more information about NH Collection Maldives Reethi Resort, please visit https://world.nh-hotels.com/en/nh-collection-maldives-reethi.
Romance reaches new heights at SO/ Maldives with the launch of its breathtaking Sky Dining Experience, an intimate culinary journey set high above the island, offering uninterrupted 360-degree views of the resort, the turquoise lagoon, and the endless Maldivian horizon. Officially launched on 15 March 2026, this extraordinary experience invites guests to dine among the stars in one of the most romantic settings in the Maldives.
Suspended between sky and sea, Sky Dining alter an evening meal into a magical moment. As the sun melts into the Indian Ocean and the lagoon glows in shades of sapphire and gold, couples and friends gather around beautifully set tables elevated above the island. When night falls, the sky begins to sparkle, creating an unforgettable atmosphere where the stars above mirror the shimmering waters below.
Designed for intimacy and exclusivity, the Sky Dining experience features only four tables per evening, with each table welcoming up to four guests. Guests will indulge in a curated dinner while soaking in sweeping panoramic views of SO/ Maldives’ iconic overwater villas, pristine lagoon, and the vast Maldivian sky.
To elevate the evening further, each couple will be presented with a bottle of house wine, perfectly paired to complement the dining experience. For guests who prefer a non-alcoholic option, a bottle of premium non-alcoholic sparkling wine will be served, ensuring every celebration feels equally special.
As part of the launch celebration, SO/ Maldives invites guests to discover this new signature experience with an exclusive introductory offer of 20% off, available for reservations made between 15 March and 31 March 2026.
With its breathtaking views, candlelit ambiance, and the gentle rhythm of the ocean below, Sky Dining at SO/ Maldives promises a night where romance floats above the lagoon and every moment feels written in the stars.
- Price: USD 120++ per person
- Capacity: Maximum 4 tables per night
- Beverage: 1 bottle of house wine per couple included
- Non-Alcoholic Option: 1 bottle of non-alcoholic sparkling wine per couple
At SO/ Maldives, where fashion meets luxury island living, the Sky Dining Experience adds yet another unforgettable way for guests to celebrate love, life, and the beauty of the Maldives.
For more information or to book your perfect festive getaway, please visit so-maldives.com or contact so.maldives.reservations@so-hotels.com.
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