What’s On at Soneva

Kim Chan is a celebrated acupuncturist, shiatsu therapist and fertility expert with over 30 years of clinical experience in West London. Renowned for her innovative and intuitive approach, she combines treatments like acupuncture, shiatsu, myofascial release, Qi Gong and breathwork to address a wide range of health concerns, from physical injuries to emotional stress, while promoting profound relaxation and vitality. A senior lecturer and clinical supervisor at the College for Integrated Chinese Medicine, Kim developed its Qigong program and co-founded the UK’s first Chinese Medicine Gynaecology and Obstetrics Diploma, mentoring and supporting the acupuncture profession nationwide.

During her 15-year career, Hortensia has collaborated with the UN, Olympics Sports Federations and several private clinics. She has a Master’s in Osteopathy and degrees in Sports Education and Physiotherapy. Originally focused on a traditional osteopathic approach to treating sports injuries, Hortensia’s methodology evolved to reflect evidence that stress, emotions and unchanneled trauma have a direct impact on the body. She works closely with you to get to the root of your concerns, using a unique, multi-pronged approach that combines traditional osteopathy with her deep knowledge of the body’s biodynamic, skeletal, muscular and craniosacral systems.

Christina Wirth began her osteopathic journey as a physiotherapist with a deep curiosity about the human body, later earning a D.O. degree and becoming a licensed alternative practitioner. She completed advanced training in Biodynamic Osteopathy for babies and children in Germany and the USA, as well as cranial osteopathy at the Sutherland Cranial College in London. Christina’s approach focuses on identifying the root cause of concerns, supporting natural healing with minimal intervention and restoring the body’s harmony.

Hailing from Italy, massage therapist Stefano holds a Master of Science in physics and is an expert in educating his clients to live with optimum health free from pain. Drawing on years of research and clinical experience in the field of manual therapies, he has developed his own unique method that focuses on re-establishing more efficient movement patterns of the human body for reducing any chronic muscle pain and for improving athletic performance – moving better, feeling better. His treatments are an effective blend of the Western techniques of Structural Integration and Neuromuscular Therapy with the myofascial lines technique of Thai massage.

Soneva Art & Glass at Soneva Fushi is delighted to host Mel Douglas for an art residency from January 21 to February 17, 2025 Mel Douglas’s art explores the interplay between glass and drawing, crafting works that embody precision and quiet strength. An independent studio artist since graduating from the Canberra School of Art, ANU, in 2000, she earned her PhD in 2020 with research focused on understanding studio glass through the lens of drawing aesthetics. Douglas has received numerous accolades, including the Tom Malone Prize in 2020 and 2014, the Ranamok Glass Prize in 2002 and the International Young Glass Award in 2007. Her works are featured in prestigious collections worldwide, including the Corning Museum of Glass, the National Gallery of Australia and the Chrysler Museum of Art. Exhibited in over 30 museums and galleries globally, she continues to shape the narrative of contemporary glass art.

Head Chef of Søllerød Kro since 2013, Danish chef Brian Mark Hansen is renowned for his passion for classic French techniques and a dedication to elevating seasonal, local ingredients. Brian’s experience has been shaped at esteemed establishments such as Kong Hans Kælder, Christiansholm Castle and Søllerød Kro, where he previously served as sous chef. His approach combines a mastery of French culinary tradition with innovative touches, such as preserved mushrooms and yuzu, creating dishes that delight the palate with complexity and balance. Renowned for his caviar expertise, Brian has worked closely with Danish importer GASTROunika to refine selections that highlight the unique qualities of sturgeon roe. Signature dishes like “Caviar en Surprise” and beluga caviar with caramelised cream reflect his artistry and meticulous attention to detail. With accolades including multiple “Dish of the Year” awards and gold at Bocuse d’Or 2023, Brian’s culinary journey cements his position as one of Denmark’s most celebrated chefs.