Gili Lankanfushi has appointed Harinath Govindaraj as its Executive Chef.
Govindaraj, who hails from Karaikudi in Tamil Nadu, joined Gili Lankanfushi as a Sous Chef in 2013. He has since been with the Gili team.
“Our creative culinary team is looking forward to bring you enhanced dining experiences, in the next chapter of our Gili Story,” an announcement by the resort read.
This appointment comes as Gili Lankanfushi prepares to reopen on December 1.
On December 1, the Maldives’ much-loved eco-resort Gili Lankanfushi will welcome back sophisticated, eco-conscious guests following an inspired renovation of the resort.
Honouring its laid-back philosophy and rustic chic aesthetic, the island will remain an intimate and sustainable paradise for the barefoot luxury traveller, with a new design concept and wellness programmes to further enrich the soulful guest experience.
Originally opened in 2012, Gili Lankanfushi was previously voted ‘Best Hotel in the World’ by TripAdvisor for its uniquely laidback air and impeccable service ethic.
Located in the languid waters of the North Male Atoll, just a 20-minute speedboat ride from the Velana International Airport, it is the ultimate place to get away from the world.
The 45 refurbished villas will offer open-air living spaces, roof terraces and private decks with direct access to the lagoon below, and there will be the addition of new private pools to the enhanced Residence and Villa suites for extra seclusion.
The Family Villas with Pools are a new addition to the resort featuring two en suite bedrooms, a private swimming pool for children to splash in the sunshine, a rooftop terrace for further space to dine and play, as well as a living room situated over the lagoon and accessed from a safe walkway.
The vast 1,700sqm Private Reserve – the largest overwater villa in the world – is located 500m from the main island and offers four vast bedrooms in addition to a private open-air cinema, spoiling spa, air-conditioned gymnasium, infinity pool and two-storey waterslide, directly into the lagoon.