Gasim Ibrahim, known affectionately as Gattey, hails from the picturesque island of Fuvammulah in the Maldives. With over 15 years of experience working at renowned resorts such as Makunudu Island Resort, Conrad Maldives Rangali, Anantara Kihavah Villas, and Hilton Maldives Amingiri, he has made a name for himself in the Maldivian luxury hospitality sector. Today, he proudly serves as the Head Sommelier at Villa Haven Resort, a prestigious role that allows him to continue his journey in the world of fine wines.

Gasim’s passion for becoming a sommelier was sparked by the expansive wine cellar at Conrad Maldives and Hilton’s Southeast Asia F&B Master competition. His journey began as an F&B server at a three-star Maldivian property, where his curiosity was piqued by the diverse bottles of fine wines. Seeking further growth, he joined Conrad Maldives Rangali Island Resort, learning alongside Master Sommelier Kamal Malik. Winning multiple awards in Hilton’s F&B Master competition, he found a clear path to pursue his sommelier ambitions. Under the guidance of senior wine expert Mr. Arunkumar at Anantara Kihavah, Gasim expanded his expertise, and after leading a successful wine program, he joined Hilton Amingiri before assuming his current role at Villa Haven.

In his wine curation at Villa Haven, Gasim thoughtfully tailors experiences to complement the Maldivian setting, with light, refreshing wines and more full-bodied selections suited to various guest activities and resort dining. He finds that the Maldives’ natural beauty and serene surroundings enrich the wine experience he offers to his guests, blending relaxation with luxury.

Sourcing wine for a resort in the Maldives can be challenging, yet Gasim works closely with capable vendors to ensure availability. He manages inventory strategically, planning logistics to maintain stock levels during peak seasons. For Villa Haven’s diverse international clientele, he finds success in building rapport and trust, using these relationships to understand guests’ preferences and elevate their tasting experiences.

Sustainability is a cornerstone of Gasim’s approach, with the resort’s wine selections reflecting a commitment to environmental consciousness as part of its Green Globe certification. In his exclusive collection, rare wines such as Petrus 1993 and Château d'Yquem 1984 are highlights, underscoring the resort’s dedication to exceptional luxury.

For aspiring sommeliers, Gasim’s advice is to step out of one’s comfort zone and embrace the unique working environment of the Maldives, a place where one can grow professionally while enjoying a safe and resource-rich setting. Staying current with global wine trends is crucial to his role, and he does so by reading expert guides and tasting new wines.

Collaborations with chefs and winemakers have been integral to Gasim’s approach. By maintaining strong relationships with wine vendors, he organizes wine dinners and other events, creating memorable experiences for guests. His personal favorites span prestigious regions like Champagne, Burgundy, Bordeaux, Tuscany, Veneto, and Piemonte, while boutique selections further enhance his curated programs.

Looking to the future, Gasim envisions the Maldivian luxury wine programs embracing innovative trends, such as underwater wine aging. One memorable example was his partnership with F&B Director and Wine Educator Arunkumar Tamilselvan to submerge a batch of Dom Pérignon underwater for slow maturation—a project that launched in December 2020 at Anantara Kihavah. With an abundance of resources at his disposal, Gasim believes that wise planning and execution will drive the future of wine programs in the Maldives to new heights.

Story Covered by - Wine Xplorer