Per Aquum is delighted to announce the appointment of Marc Gussing as general manager of its iconic Maldivian retreat, Huvafen Fushi.
Celebrating its tenth anniversary this year, Huvafen Fushi is one of the most sought after properties in the Maldives with its highly personalised service, intimate island experience and visionary concepts such as the world’s first underwater spa.
Gussing is well known to Per Aquum, having previously held the role of director of operations at Huvafen Fushi in 2005.
“To have the opportunity to come back and lead this exceptional property is incredible.
“Many of the original team members are still here and it really feels like I’ve come home.
“I’m looking forward to bringing more daringly different concepts to Huvafen Fushi over the next 12 months and building on the strong foundations that are already in place,” he commented.
Prior to and post completing his schooling in hotel management in Switzerland, Gussing’s career has taken him across the globe to Switzerland, United Kingdom, United States of America, Monaco, Israel, France, Seychelles, Thailand, Indonesia, Sri Lanka, and the Maldives.
Marc is a Swedish national and speaks four languages including English, French, Swedish, and basic Spanish.
Nick Downing, vice president, Per Aquum, commented: “I am delighted to welcome back Marc after working with him ten years ago during the opening years of Huvafen Fushi when we broke the model of the typical Maldivian resort experience.
“Over the course of his career Marc has held roles ranging from General Management to specialised food and beverage management, estate development and cruise liners.
“His involvement in all aspects of operational responsibilities gives him a tremendous advantage to evolve Huvafen Fushi for the future.”
Huvafen Fushi offers 44 bungalows and pavilions both on the beach and overwater.
This exceptionally intimate retreat is just 40 minutes by speedboat from Male and provides some of the Maldives best dining experiences from raw cuisine at RAW to wood fired pizzas on the beach at Fogliani’s and wine dinners six metres underground in Vinum.