A safe landing in the Maldives

A safe landing in the Maldives

Local partners with expert knowledge played a crucial role in the installation of Mareno equipment at a new VIP airport lounge foodservice facility in the Maldives. Tina Nielsen speaks to the people at the heart of the project.

Velana International Airport in Malé serves as the gateway to the Maldives, the tropical island nation in the Indian Ocean famous for its pristine white-sand beaches, crystal-clear waters and vibrant coral reefs. A highly sought-after destination for travelers from around the world, the Maldives welcomed more than two million visitors last year and is renowned for its luxury and exclusivity.

Five years ago, Maldives Airports Company Limited, a government-owned entity, began construction on a large new terminal. As part of the project, it also launched work on a dedicated terminal for the VIP Lounge, which was completed two years ago. “The lounge is for VIP guests arriving in The Maldives, whether by private jet or travelling business and first class on international flights,” explains project coordinator Carmelo Tortorici from Cook the Chef. “This is also an area that can be booked as a meeting area for overseas diplomatic organizations or government officials.” Invited to submit a proposal for the foodservice offering, Tortorici partnered with kitchen equipment manufacturer Mareno, and Wattson, a trusted local supplier responsible for installing the foodservice facilities. Together, they developed a proposal that included fitted kitchens and buffet areas, featuring the Mareno M1 kitchen solution and drop-in selfservice elements integrated into the design.

Staying flexible

“We prepared something that could be elastic and meet as many requirements as possible,” explains Tortorici, adding that having a local partner is crucial – not only for installation, but for aftersales service. “The Maldives is a complicated and remote area; when you need a cable, you can’t just go to a shop and buy it,” he says. “It is so important for us to have the professional team with the experience and skills on the technical side.”

Khathman Abd. Sattar ( far right), technical and after-sales manager at Wattson, says the government relied on their expertise to create a compelling proposition. “The request was a little bit vague, so they asked us to provide as much information as possible, based on our professional expertise,” he says. “We designed a kitchen that could cater for and supply a variety of different cuisines. It is basically divided into three floors with one covering the whole kitchen, which is a fully functional kitchen, and the remaining two floors serve as the buffet areas,” he says.

Visitors can request a selection of private rooms with optional waiter service, ideal for groups such as diplomats with specific culinary requirements. “I am sure the kitchen will be ready to accommodate almost any request,” says Tortorici.The team faced several challenges. The bidding process began in early 2023, but the tender was not awarded until the end of the year. In the meantime, construction moved forward.

Best-laid plans

By the time they returned to start on their work, the site had changed significantly from what had been approved. “Electricity, drainage and plumbing were already finalized when we jumped in. Matching this to our drawings was a significant challenge,” says Tortorici. “There were some structural differences,” recalls Sattar. “So, we worked with Carmelo and the Mareno team to accommodate the new structure and the new electrical and water points. It was abit of a challenge, but we didn’t change the design so much that it will create issues in the workflow and the customer was satisfied.” When it came to specifying equipment from Mareno, the request was to exclusively use electric machines.

For a project in a location as remote as the Maldives, electricity load is key. “The machines had to be flexible,” says Tortorici. “We used quite a lot of induction cooking machines [including several from INDUCS®], plus bratt pans, and multi-functional ovens.” In accordance with HACCP rules, separate areas were created for the preparation of fish, meat and vegetables, plus separate pot washing and beverage zones. As might be expected from a governmentdirected project, bureaucracy was an issue. “Any small change or adaptation to  the facilities and structures had to be authorized,” says Tortorici. “You have to fill out an application just to move drainage 20 centimeters to the right. There’s an application to present the Request for Authorization, then someone has to ask for another authorization, and then another.”

Despite these obstacles, a solution-focused approach supported by local expertise and technical knowledge ultimately proved successful. “I think we managed to finish the project on time and successfully by catering to all the demands and the requests made by the client,” says Sattar. “It was a really successful project for us.”

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