Chef Cristian Marino’s vision for Veligandu Maldives Resort Island

As Veligandu Maldives Resort Island prepares for its grand reopening in November 2024, anticipation is building for what promises to be an unforgettable experience. Nestled in the North Ari Atoll, Veligandu has long been a beloved destination for travellers, offering stunning natural beauty, luxurious accommodations, and a legacy of outstanding hospitality. After a thoughtful renovation, the resort is ready to welcome guests back with enhanced offerings that honour its rich history while embracing modern luxury.

To gain insight into the resort’s revamped culinary offerings, we sat down with Chef Cristian Marino, the Culinary Consultant for Veligandu Maldives. With a distinguished career spanning over two decades across multiple continents, Cristian has brought his culinary expertise and creative vision to Veligandu Maldives crafting dining experiences that promise to be unforgettable. His career includes accolades such as ‘The Golden Q’ from Ospitalità Italiana and the ‘Silver Plate’ from the Accademia Italiana Della Cucina. Early in his career, Cristian traveled the world, honing his skills on Silversea Cruises, a six-star cruise line. Since then, his expertise has been sought after by prestigious hotels and restaurants worldwide, including roles as Executive Chef at Radisson Blu, InterContinental, Marriott, and Crown & Champa Resorts.

Hotelier Maldives: Dhonveli has been a staple at Veligandu for years. How have you updated this beloved restaurant?

Cristian Marino: Dhonveli holds a special place in the hearts of many guests, so it was crucial to preserve its essence while introducing modern touches that reflect my culinary philosophy. We’ve elevated the buffet format by enriching themed nights that embark guests on a global culinary journey. This blend of tradition and innovation ensures variety, comfort, and something delightful for everyone to savour.

One of the most memorable moments was testing our new pizza oven from Italy. The first crisp, airy pizza we pulled out brought me back to my childhood, learning the art of pizza -making from my father in Italy. That’s the connection I want our guests to feel at Dhonveli—like they’re experiencing a slice of Italy right here in the Maldives.

To enhance this journey, we’ve added a traditional tandoor oven from India and a custom-made pizza oven from Italy. The tandoor oven brings authentic Indian flavours to our buffet, while the pizza oven plays a central role during our Italian nights, offering guests a true taste of Italy. These ovens, along with our interactive live cooking stations, ensure that every dining experience is fresh, flavourful, and memorable.

HM: The resort offers a variety of dining experiences. Can you tell us more about what guests can expect for breakfast, particularly in terms of international options and healthy choices?

CM: Breakfast is a crucial part of the guest experience, and we’ve made sure it caters to a wide range of preferences. Our international breakfast buffet offers an extensive selection, from classic Western dishes to Asian favourites, ensuring that every guest can start their day with something they love.

To further enhance the breakfast experience, I’ve introduced a dedicated healthy corner with nutritious options like fresh fruit, smoothies, whole grain cereals, and other wholesome choices. We believe that a healthy start to the day can set the tone for the entire vacation, making it easy and enjoyable for guests to maintain their healthy routines while staying with us.

HM: Veligandu is known for its beautiful surroundings. Do you offer any special dining experiences that take advantage of the resort’s natural beauty?

CM: Dining at Veligandu is about more than just the food—it’s about creating unforgettable memories. We offer special dinner setups in breathtaking locations around the resort. Picture a private beach dinner with the waves gently lapping at the shore, or a serene evening under the stars in our lush tropical gardens. For an added touch of magic, we also offer full moonlit dinners, where guests can dine under the glow of the full moon, making the evening truly special. These experiences combine the natural beauty of the Maldives with exquisite cuisine, ensuring that every meal is as memorable as it is delicious.

HM What can guests look forward to at Raalhu Restaurant?

CM: Raalhu is where we’ve really pushed the boundaries of luxury dining. Specialising in the freshest seafood and premium meats, every dish is designed to tell a story. Whether it’s a perfectly seared steak or a delicate Maldivian lobster, the experience is all about connecting with the ingredients and the environment. My vision for Raalhu was to create a space where guests leave with memories of not just a meal, but a true culinary journey.

HM: Madivaru Restaurant & Teppanyaki Grill sounds intriguing. What inspired the fusion concept there?

CM: The concept draws from the historic Silk Road, a route that connected cultures and cuisines from the Mediterranean to Asia. At Madivaru, my goal was to bring that sense of exploration to the dining experience. The Teppanyaki Grill adds a dynamic, interactive element that’s both entertaining and delicious. It’s about discovering new flavours and enjoying the theatre of cooking.

HM: The Champagne Pavilion sounds like the perfect spot to unwind. What makes it special?

CM: The Champagne Pavilion is indeed a special place, especially as the sun begins to set. It’s the perfect spot for a sunset aperitif, where guests can enjoy a glass of fine champagne paired with freshly shucked oysters, or perhaps some fresh tropical fruit. For those who prefer something different, we offer a selection of fine wines accompanied by artisanal cheeses or a small, elegant bite crafted by our chefs. It’s all about creating an atmosphere of relaxation and celebration, making the most of the beautiful Maldivian setting.

HM: Finally, what excites you most about the reopening of Veligandu?

Cristian Marino: As we reopen the doors to Veligandu, I’m thrilled for guests to experience a resort that not only honours its rich history but also sets the stage for a future of unforgettable culinary adventures. As we embark on this new chapter, I am dedicated to ensuring that every culinary experience at Veligandu not only honours our rich heritage but also sets the stage for a future filled with innovation, excellence, and unforgettable memories.

HM: Your approach to cuisine seems deeply rooted in both leadership and health. Can you tell us how your books reflect this philosophy and how they’ve influenced your work at Veligandu?

CM: Absolutely. As an experienced chef and an emerging author, I bring a unique perspective that blends leadership, creativity, and wellness. Through my books, including ‘The 10 Rules of the Chef in the Modern Era’ and ‘The Healthy Italian Chef’, I’ve distilled the principles that guide my work. The 10 Rules focuses on inspiring leadership in the kitchen, fostering creativity, and maintaining high standards—principles that have shaped the culinary team at Veligandu. Meanwhile, The Healthy Italian Chef emphasises a balanced, nutritious approach to dining. This philosophy is deeply reflected in our menus, where excellence and well-being go hand in hand, ensuring that every guest at Veligandu experiences this harmony in every bite.