索尼娃贾尼

Coming from a long heritage line of Mexican healers, Patti is a master practitioner and healer who has dedicated 28 years of service around the globe to understanding how the body works and helping others create positive change. Patti uses her intuitive desire to heal with contemporary bodywork techniques, and alternative healing. Her unique ability to read the human body enables her to structure and facilitate restorative sessions that address the physical and spiritual manifestations of disharmony to deliver a unique healing experience. In addition to her treatments, Patti will be offering Therapeutic Bodywork, combining a range of modalities for guests based on their personal wellness needs.

Born in Yorkshire, England (known as ‘God’s own country’) Tim became passionate about food, cooking and inspiring others from the age of 13, when he worked as a dishwasher in a restaurant kitchen. From that moment he was hooked, watching the chefs in the kitchen, admiring their skills and the electric atmosphere of service. After graduating from college, he worked for Raymond Blanc for two years at Le Manoir aux Quat’ Saisons in Oxford, before moving to the South of France to fulfil his own romantic notions about French cuisine. While there, he worked with Yves Thuries at the Hostellerie du Vieux Cordes in the Tarn region. When Tim returned to Yorkshire, he opened a Junior Chefs’ Academy at Leeds City College to teach the next generation of chefs. Many former students have now gone on to become great chefs themselves, in England and all over the world. Tim was the first Yorkshire chef to head up one of the most popular Italian restaurants in Leeds, travelling to Italy, and working in Michelin-starred restaurants while he was there. Tim’s passion and drive saw him set up his own venture, opening The Butchers Arms in Hepworth, Yorkshire. The restaurant garnered an array of prestigious industry awards, including Pub Restaurant Chef of the Year from the Craft Guilds of chefs, and Best Gastro Pub of the Year. He has also appeared twice on the BBC’s Great British Menu, successfully reaching the finals. Tim is currently the Head Chef of the acclaimed Cannon Hall Farm in South Yorkshire, where he overseas the site’s award-winning restaurants, farm shop and deli. He also regularly cooks on television, and is resident chef on Channel 5’s This Week on the Farm. Tim will be bringing a taste of Yorkshire to Soneva Fushi and Soneva Jani in the Maldives from December 5 to 19, 2022.

Mikaël Silvestre is a former French international football player. Product of Stade Rennais FC youth system, Mikael claimed a first-team spot at only 18 and spent two good seasons with the French club before joining Italian prominent club Inter in the 1998/99 season. However, his career really picked up steam when Mikaël moved to Manchester United in 1999. He was a fantastic asset for the club under Sir Alex Ferguson for nine seasons amassing 361 appearances in all competitions for the Red Devils recording 5 League Titles, the FA Cup, the Football League Cup, two FA Community Shield victories, the Intercontinental Club World Cup and the Champions League in May 2008 before switching to Arsenal for 2 seasons under the reign of Arsene Wenger. In 2010, Mikael switched for German SV Werder Bremen. In 2013, the French player signed a contract with the MLS side Portland Timbers and featured there from January 2013 to November 2015. He then joined Chennai FC in 2015 for the start of the Indian Super League. Mikaël Silvestre was an international for France between 2001 and 2006 amassing 40 caps for the period. He was part of the team that won the FIFA Confederations Cup in 2001 and 2003 and runner up in the 2006 World Cup in Germany.   Young Sonevian’s Football Camp The camp will cover the psychological (confidence, feedback, decision making), technical (dribbling, shooting, basic catching skills), physical (change of direction of speed, hand-eye coordination); and the social/emotional (communication, celebrating, team interaction) aspects of football. All proceeds from the camp will be donated to the Soneva Foundation.    

Paul Svensson is a Swedish chef and restaurateur who lives and works in Stockholm after several years in the kitchens of London. Having spent 11 years as Creative Leader at Fotografiska, which in 2018 was voted the World’s Best Museum Restaurant and in 2020 was awarded a green star from the Michelin Guide, Paul now runs Paul Taylor Lanthandel, a neighbourhood restaurant that is known and respected for its circular outlook and thinking. Spring 2022 also saw the launch of his latest project Studio 2000, an edible experiment that strives to disrupt the food system and change the way we think about land use, soil health and flavour whilst also becoming the most equitable and fun way to look at the future of food. Passionate about the ‘Green Kitchen’ and questions sustainability in every decision he makes, Paul strives for a kitchen that achieves zero waste – a subject he also lectures on. His cookbooks are much loved and have won a number of awards, earning him distinction as one of Sweden’s most popular and loved TV chefs.