Hospitality

The best time to plant a tree was 20 years ago, the second best-time is now

Published

1 year ago

July 4, 2024

Integrator Web-Editor

Integrator Media had an exclusive interview with Noel Clarke, Senior VP of International for Impossible Foods

What inspired the founding of Impossible Foods?

Impossible Foods was founded with a singular purpose: to positively impact people and the planet by making delicious, nutritious plant-based meat with a fraction of the environmental footprint of meat from animals. People have said this is a lofty goal, but more than a decade later, we’re proving that progress is achievable. Impossible products are now available across four continents and in our two-and-a-half years of business in the UAE, we’ve expanded into more than 200 restaurants in the region.

The journey of creating the first Impossible Burger and the scientific breakthroughs involved

Before we launched Impossible Beef in 2016, the team spent five years working to understand how meat behaves at the molecular level so that we could replicate this same flavour chemistry with plant ingredients. It was during this process that we identified heme as the key ingredient for what makes animal meat so craveable, allowing us to innovate an animal-free version that’s identical to the heme found in soy. This breakthrough was the building block of what would eventually become Impossible Beef, differentiating our product as the plant-based beef that looks, cooks, tastes like animal beef.

What’s the significance of the Impossible Chicken Nuggets launch in the UAE?

Many consumers know us for our flagship Impossible Beef product, but our Impossible Chicken Nuggets are one of the most accessible entry points to the Impossible brand and the plant-based space more broadly. Since first launching the product in 2021 in the US, Impossible Chicken Nuggets quickly became one of our most popular products because of their broad consumer appeal, versatility, and incredible taste – decisively outranking a leading animal nugget on flavour, texture and overall appearance in a blind taste test. As a result, they’ve become a key component of our international expansion strategy. Including the UAE, Impossible Chicken Nuggets are available in 7 countries and have proven successful in bringing more consumers around the world into the brand.

How does Impossible Foods balance taste, texture, and nutritional value in its product development?

Every Impossible product is designed to match the animal on the overall sensory experience –– taste, aroma, texture –– as well as nutritional quality. We don’t consider “good enough” or “close enough” a true success. With Impossible, consumers don’t have to choose between taste or nutrition. This is what sets us apart in the marketplace. A great example of this is our Chicken Nuggets product, which not only beats the animal nearly 3 to 1 on taste, but also outperforms animal chicken on nutrition with 0 milligrams cholesterol and 40% less saturated fat.

How does Impossible Foods address scepticism towards plant-based meats?

It’s normal to see some scepticism with new innovations. For example, we saw this with plant-based dairy and now as the market has matured, these options are just as commonplace as conventional dairy products. Similarly, plant-based meat is just getting started, so we still have a long runway of growth ahead of us. We know that tasting is believing when it comes to these products – once people try Impossible for the first time, more than 1 in 2 intend to do so again. It’s incumbent on us and the rest of the plant-based category to continue raising the bar when it comes to delivering great-tasting, nutrient-dense products. This will allow us as a collective industry to ensure a positive first impression for consumers and create a positive halo effect across the entire space.

What role do you believe plant-based meat alternatives will play in the global food system in the next decade?

Our mission at Impossible is to champion a global food system that is more reliant on plants than it is on animals. Vegans and vegetarians are already doing their part to live a more sustainable, plant-based lifestyle but the folks we have to win over are flexitarians and meat-eaters. Plant-based meat products like ours offer a seamless replacement for the animal meat products that consumers know and love, significantly lowering the barrier to entry for meat-eaters into the broader plant-based category. We have to make this transition easy for people and not force them into lifestyle changes that they’re unlikely to maintain in the long-term.

As a father to five children who wants the best for their future, the following Chinese proverb deeply resonates with me: “The best time to plant a tree was 20 years ago. The second-best time is now.”

Hospitality

DIVE INTO GREATNESS: SUN DIVING WELCOMES WORLD CHAMPION FREEDIVER ALESSIA ZECCHINI TO SUN SIYAM OLHUVELI

Published

21 hours ago

October 2, 2025

Integrator Web-Editor

Alessia Zecchini, world champion freediver, in yellow and black wetsuit smiling by the ocean before diving event at Sun Siyam Olhuveli.

Sun Diving is proud to present a one-of-a-kind ocean experience with world champion freediver Alessia Zecchini on 13th October 2025. The event will be held at Sun Siyam Olhuveli’s Sunrise Beach from 4:00 PM to 5:30 PM. Guests will have the rare opportunity to meet the athlete recognized as “The Deepest Woman in the World.”

Born in Rome in 1992, Alessia began freediving training at just 13 years old and went on to set multiple world and European records. She was the first woman to dive to 100 meters in free immersion and has since reached the deepest at 123 meters in constant weight with monofin. Her inspiring career has been celebrated worldwide, including in the movie Vertical Breath and the acclaimed Netflix documentary The Deepest Breath. Today, she continues to push boundaries while sharing her passion for the ocean and the importance of its conservation.

This unique guest engagement by Sun Diving offers dive enthusiasts the chance to meet Alessia during an informative talk. She will share her journey and experiences in freediving, reflect on her accomplishments, and discuss ocean preservation and breath control. Following her talk, a Q&A session will allow guests to connect directly with Alessia and the Sun Diving team. Sun Diving will also host an interactive beach experience where guests can try scuba and snorkel gear in shallow water with instructors. Guests can capture photos and autographs from Alessia and explore the dive booth to learn about the world of diving and special offers at Sun Diving.

“Welcoming Alessia Zecchini is an honor for us and an inspiration for our guests,” said Ahmed Nihaan, Dive Center Manager at Sun Siyam Olhuveli. “Her achievements beneath the waves embody both human potential and the importance of protecting our oceans.”

Sun Diving, the official diving arm of Sun Siyam Group, offers SSI-certified courses, snorkelling, freediving, and specialty programs across its Maldives properties. As a subsidiary, it enhances guest experiences with curated dive packages, illustrated dive maps, lifeguard programs, and eco-focused initiatives, positioning Sun Siyam as a leader in sustainable and memorable ocean adventures.

Hospitality

THE RETURN OF JAZZ & JUICE NIGHTS AT CUCINA, THE PALM

Published

24 hours ago

October 2, 2025

Integrator Web-Editor

Three-piece jazz trio performing live at Cucina The Palm during Jazz and Juice Nights, featuring upright bass, piano, and drums against decorative wall backdrop.

Jazz, cocktails and Italian flair are back! Cucina, The Palm is bringing back its much-loved Jazz & Juice Nights, starting Friday, 3rd October, where live music, Italian dining, and vibrant energy set the scene for an unforgettable night.

Every Friday and Saturday from 7pm to midnight, Cucina comes alive with a dynamic three-piece jazz trio led by award-nominated arranger and composer Rudo Pieterse on upright bass and vocals, accompanied by Jose Roman Nunez on piano and Janelle Bernado on drums. Their soulful melodies and lively rhythms fill the restaurant with energy, immersing guests in the sounds of classic jazz and the warm ambience of an Italian piazza.

Guest can enjoy two hours of unlimited beverages for just AED 165, featuring Italian classics such as the timeless Negroni and refreshing Aperol Spritz, alongside the Hugo Spritz and the restaurant’s signature Cucina Spritz – a mix of Martini Fiero, Martini Ambrato, berry shrub, sparkling wine, and chocolate bitters. Wine lovers can also explore Cucina’s unique wines-on-tap selection and savour an impressive selection of reds, whites and rosés.

For those seeking a complete dining experience, Cucina’s a la carte menu celebrates the essence of Italy. Guests can indulge in freshly made pasta, wood-fired pizzas, and other Italian favourites, all crafted with fresh ingredients and time-honored recipes. Each dish is designed to complement the live entertainment and drinks, transporting diners to the heart of Italy for a truly immersive experience.

With the trio’s vibrant performances, Cucina’s lively yet sophisticated ambiance, inventive drinks offering and delicious à la carte options, Cucina’s Jazz & Juice Nights deliver the perfect weekend ritual – ideal for long evenings of dining, sipping and soaking up the atmosphere.

Hospitality

Sun Siyam Marks 35 Years with Culture-Led Brand Transformation

Published

2 days ago

October 1, 2025

Integrator Web-Editor

Guests dancing at sunset beach celebration with traditional Maldivian performers at Sun Siyam resort

Sun Siyam today unveils a milestone transformation as it celebrates 35 years of Maldivian hospitality. More than a visual refresh, the brand (r)evolution introduces a bold new brand statement anchored in The Home of the Maldivian Spirit, reinforcing the group’s position as one of the Maldives’ most culturally authentic resort operators. The transformation elevates guest journeys with new Signature Experiences introduced across all six resorts and strengthens direct relationships with customers through Siyam Rewards. A single identity now unites the group’s five Maldivian resorts and its Sri Lankan retreat under The House of Siyam. To help guests and partners navigate the portfolio, each property is now grouped under three distinct collections: Luxury, Privé, and Lifestyle.

Luxury Collection: elevated by the elements and steeped in the sublime, this is the highest calibre of island indulgence. Sun Siyam Iru Fushi now leads the Luxury Collection, offering premium exclusivity and a perfect sun-soaked paradise.

Lifestyle Collection: vibrant, energetic and designed for dreamlike adventure. The Lifestyle resorts are Sun Siyam Olhuveli and Siyam World, brimming with entertainment, recreation, and a wide mix of experiences for families, friends, and couples alike.

Privé Collection: intimate barefoot hideaways where privacy and bespoke comforts come first. Sun Siyam Iru Veli, Sun Siyam Vilu Reef and Sun Siyam Pasikudah in Sri Lanka form the Privé Collection, romantic havens for travellers seeking soulful escapes.

Central to this evolution are a series of Signature Experiences, designed to go beyond the villa and bring Maldivian heritage and imagination into every stay. Guests can immerse themselves in Maldivian Roots, weekly culinary and cultural journeys celebrating heritage through story and flavour. They can book the Maldives’ first overwater photo studio, the Insta Villa, for envy-inducing moments in six-star surrounds. And they can join the island’s most vibrant scene at the Sun Siyam Beach Club, where afternoons of relaxed lounging turn into evenings of music and dancing under glowing tangerine skies. From the ceremonial Wow Welcome to Hidden Treasure Chests, the culinary journey of Plant Based Bliss and Moonlit Cinemas, each stay is enriched with unexpected moments of joy.

The brand (r)evolution also introduces Siyam Rewards, a digital membership programme that builds stronger direct relationships with guests. Members enjoy personalised itineraries, room upgrades, and optional carbon offsets, with rewards available from the very first booking. Every stay continues to support marine conservation and community projects through the group’s sustainability platform, Sun Siyam Care.

Reflecting on this milestone, Hon. Ahmed Siyam Mohamed, Founder, Owner & Managing Director, said: “When we founded Sun Siyam in 1990, and later opened our first resort in 1998, our goal was simple, to share the warmth of our islands and our people with the world. This transformation keeps that soul alive while giving us the space to innovate for the next generation of free-spirited travellers.”

Deepak Booneady, Chief Executive Officer, added: “This rebrand is not just about design, it is about experience. It is about cultural authenticity, purpose-driven hospitality, and creating moments that spark joy. With the Maldives’ widest choice of villas, the region’s most generous premium all-inclusive plan, and now our Signature Experiences, we are setting the stage for the future of island travel.”

The group selected the best experts in their fields to orchestrate the rebrand: JHAGGER&CO as lead brand advisors, driving a year‑long project that began with in‑depth audience research and an internal reset of vision, purpose, and values; Lee McNichol and Jose Rivero, Founders and Creative Directors of London based StudioSixty7, to refine, restyle and refresh interior environments; and Maldives hospitality pioneer, Dominik Ruhl, who helped the team to develop and implement new operational standards as well as signature experiences, embedding the new brand standards in the day to day service. With an incredible execution by the island operations team, General Managers and Resort Managers, led by VP of Operations at Sun Siyam, Abdulla Thamheed, as well as Sun Siyam’s brand sales, marketing, and public relation teams, the result is a warm, vibrant design system that retains its Maldivian soul while embracing a contemporary edge.