As Veligandu Maldives Resort Island prepares for its grand opening in November 2024, anticipation is building for what is sure to be an unforgettable experience. Located in North Ari Atoll, Veligandu has long been a favorite destination for travelers, offering breathtaking natural beauty, luxurious accommodations and a tradition of exceptional hospitality. After a meticulous renovation, the resort is ready to welcome guests back with a full range of services that honor its rich history while incorporating modern luxuries.
To find out what’s in store for the resort’s revamped cuisine, we spoke to Chef Cristian Marino, Culinary Consultant at Veligandu Maldives. With an illustrious career spanning more than 20 years across multiple continents, Cristian brings his culinary expertise and creative vision to Veligandu Maldives, ensuring an unforgettable dining experience. Awards he has received include the “Golden Q” from Ospitalita Italiana and the “Silver Plate” from Accademia Italiana della Cucina. Earlier in his career, Cristian traveled the world, honing his skills with six-star cruise line Silversea Cruises. Since then, his expertise has been sought after by leading hotels and restaurants around the world, serving as Executive Chef at Radisson Blu, InterContinental, Marriott and Crown & Champa Resorts.
Hotelier Maldives: Dhonveli has been a staple at Veligandu for many years. How did you revamp this popular restaurant?
Christian Marino: Dhonveli holds a special place in the hearts of many of our guests, so it was important to preserve its essence while incorporating contemporary touches that reflect my culinary philosophy. I elevated the buffet format by enriching it with theme nights that take guests on a global culinary journey. The mix of tradition and innovation ensures variety, comfort and enjoyment for everyone.
One of the most memorable moments was when we tried out our new pizza oven imported from Italy. The first crispy and fluffy pizza took me back to my childhood in Italy, when I learned the art of pizza making from my father. It is this connection that we want our guests to feel at Dhonveli; experiencing a piece of Italy in the Maldives.
To further enhance this journey, we have introduced a traditional tandoor oven from India and a custom-built pizza oven from Italy. The tandoor oven brings authentic Indian flavors to the buffet, while the pizza oven plays a central role in Italian nights, giving guests a taste of true Italy. These ovens and interactive live cooking stations ensure every meal is fresh, flavorful and memorable.
HM: The resort offers a variety of dining experiences. Can you elaborate on what guests can expect at breakfast, especially in terms of international cuisine and healthy options?
CM: Breakfast is a very important part of the guest experience and we make sure to cater to a wide range of tastes. Our international breakfast buffet offers a wide selection ranging from traditional Western dishes to popular Asian dishes, ensuring every guest can start their day with something they like.
To further enhance the breakfast experience, we have introduced a dedicated Healthy Corner with nutritious options such as fresh fruit, smoothies, whole grain cereals and other healthy choices. We believe that a healthy start to the day sets the tone for the entire vacation, making it easy and fun for guests to maintain healthy habits during their stay with us.
HM: Veligandu is known for its beautiful surroundings. Are there any special dining experiences that take advantage of the resort’s natural beauty?
CM: Dining at Veligandu is not just about enjoying a meal. It is about creating unforgettable memories. We offer special dinners in breathtaking locations across the resort. Imagine a private beach dinner with the waves gently lapping on the shore, or a tranquil night under the stars in our lush tropical gardens. To add an extra magical touch, we also offer full moon night dinners. Dine under the glow of the full moon to create a truly special evening. These experiences combine the natural beauty of the Maldives with exquisite cuisine to ensure that every meal is not only delicious but also memorable.
What can we expect from HM Raalhu Restaurant?
CM: Raalhu is a place that pushes the boundaries of luxury dining. Specialising in fresh seafood and premium meats, every dish tells a story. Whether it’s a perfectly grilled steak or delicate Maldivian lobster, the experience here is about the connection to the ingredients and the environment. My vision for Raalhu was to create a space where guests would walk away not only with a meal, but with memories of a true culinary journey.
HM: Madivaru Restaurant & Teppanyaki Grill is an interesting concept, what was the inspiration for this fusion concept?
CM: The concept is inspired by the historic Silk Road, which connected cultures and cuisines from the Mediterranean to Asia. At Madivaru, our goal was to bring that sense of exploration to the dining experience. The Teppanyaki grill adds a dynamic, interactive element that is fun and delicious. The idea is to discover new flavors and enjoy culinary theatre.
HM: The Champagne Pavilion seems like a great place to unwind. What makes it so special?
CM: The Champagne Pavilion is truly special, especially as the sun begins to set. It’s the perfect spot for an aperitif as the sun sets, where guests can enjoy fine Champagne paired with fresh oysters and fresh tropical fruit. For those looking for something a little different, we offer a selection of fine wines, along with artisanal cheeses and elegant chef-crafted snacks. We make the most of the Maldives’ beautiful scenery and create an atmosphere that’s conducive to relaxation and celebration.
HM: Finally, what are you most looking forward to about Veligandu reopening?
Christian Marino: As we reopen Veligandu’s doors, we are thrilled to invite our guests to experience a resort that not only honors our rich history, but also sets the stage for a future of unforgettable culinary adventures. As we embark on this new chapter, we are committed to ensuring that every culinary experience at Veligandu not only honors our resort’s rich heritage, but also sets the stage for a future filled with innovation, excellence and unforgettable memories.
HM: Your approach to cooking seems to be deeply rooted in both leadership and health. Can you tell us how your book reflects this philosophy and how it influences your work at Veligandu?
CM: That’s absolutely true. As both an experienced chef and an up-and-coming author, I have a unique perspective that blends leadership, creativity and health. Through my books such as 10 Rules for the Modern Chef and The Healthy Italian Chef, I have distilled the principles that guide my work. 10 Rules focuses on inspiring leadership in the kitchen, fostering creativity and maintaining high standards, and these principles have shaped the culinary team at Veligandu. Meanwhile, The Healthy Italian Chef emphasizes a balanced and nutritious approach to food. This philosophy is deeply reflected in our menus, where excellence and health go hand in hand, and we ensure that all Veligandu guests experience this harmony with every bite.
