Voices: Rodrigo Buanafina, GM at Gili Lankanfushi Maldives, on the Art of Barefoot Luxury
In the ever-evolving landscape of luxury hospitality, where excess often defines experience, Rodrigo Buanafina offers a refreshingly grounded perspective—one rooted in purpose, people, and place.
Having spent over seven years growing within Gili Lankanfushi Maldives, from Food & Beverage Manager to General Manager, Rodrigo Buanafina embodies a rare continuity of vision in an industry often driven by constant movement. His journey reflects not only personal progression but also a deep commitment to preserving the soul of a resort celebrated for its “no news, no shoes” philosophy.
Rodrigo Buanafina’s Vision for the Future of Luxury Hospitality
In this conversation with Travel for Senses, Rodrigo Buanafina shares how long-term thinking shapes his leadership, why “barefoot luxury” is more relevant than ever, and how sustainability and personalization are not opposing forces—but complementary pillars of modern travel. From coral restoration initiatives to digital detox experiences, his approach reveals a thoughtful balance between innovation and restraint, all while maintaining the intangible magic that keeps guests—and team members—returning to this Maldivian sanctuary.
You’ve grown within Gili Lankanfushi over the past seven years—from F&B Manager to General Manager. How has that internal journey shaped your leadership style today?
First of all, I am thankful for the opportunity to have grown in a place I truly admire. I recognize that a big part of this is because of the managers and the hosts on the island who have worked with me along the way. I try my best to “give back” as much as I can – finding opportunities for growth and development for others who seek it. Secondly, it has reinforced the idea in my mind that you don’t need to bounce around every few years to learn and grow. As a result, I find myself more concerned, or in-tune, to how decisions will play out in the long-term, versus only thinking about the here and now. At an established resort like Gili Lankanfushi, long-term thinking and decision making is essential to maintaining our position as one of the most respected resorts in the country.
What lessons from your time leading the food and beverage division still influence how you now oversee the entire resort?
I speak from a biased perspective, but Food & Beverage offers a great (the best!) platform to understand how a resort operates, and how all the moving pieces come together. At Gili Lankanfushi, like at many resorts, Food & Beverage plays a key role in the overall experience of the guest – it’s a high touchpoint area, with most guests visiting the Restaurants & bars at least 2 or 3 times a day. During my time as F&B Manager, I learned the true value of personalizing guest experiences and being engaged with guests rather than managing from the office. I noticed that the team was more comfortable and more visible when I was also out and about and lending a helping hand. Today I try to do the same – spend as much time as possible on the floor with our guests and hosts. I find it brings out the best in the team and gives our guests more opportunities to connect with management.
Stepping into the GM role at a property that has been so central to your career, how do you balance honoring its legacy while bringing your own vision to the table?
What makes Gili special, in my opinion, is how people are made to feel here. Our guests talk about it all the time – “there is something special about this island, there’s a special energy”. If you talk to the hosts (how we refer to the team working here), they say very much the same thing. There’s a reason guests come back again and again, and there’s a reason our hosts stay for many years, and often times come back after leaving. For me, the best way to keep Gili special, is by helping preserve this ethos and this energy. Of course new initiatives can be brought in, and modifications to the aesthetics can be made, but the core should remain unchanged and preserved. It can be difficult as a manager to resist making changes everywhere, but sometimes change is simply not needed. In those cases, the most important function of management is to maintain rather than modify.
As General Manager, what are your top strategic priorities for Gili Lankanfushi over the next 2–3 years?
My primary goal is to maintain Gili Lankanfushi within the group of most respected resorts in the country. At the same time, I aim to introduce the resort into markets which have historically not engaged with the brand. I’ve always found it a shame when I see a mismatch between the number of arrivals from any given country into the Maldives and to Gili. In an ever-expanding ocean of luxury properties, in the Maldives, it becomes increasingly difficult for the guest to choose between so many options. One of Gili’s defining attributes is its consistency and its longevity, and this can be something incredibly reassuring to visitors.
Gili Lankanfushi has long been recognized for its sustainability initiatives. What new innovations or initiatives are you most excited to introduce or expand?
We are always looking to improve our sustainability efforts. We partner with an organization called Earth Check – a scientific benchmarking, certification and advisory group for sustainable travel and tourism. They help us understand how we are doing in relation to other hotels and resorts, and they provide us with a measurable framework for improving. Last year we were awarded Earth Check Gold – joining a handful of resorts in the Maldives. One of our newest initiatives involved replacing the use of fresh water with treated sewage treatment plant (STP) water for activities like irrigation & flushing toilets. This has brought about a significant saving of fresh water usage, which is incredibly costly to produce in the Maldives. Our team of Marine Biologists also continues to look into new ways of restoring coral reefs – something we hope to announce very soon.
How do you strike the balance between ultra-luxury guest expectations and maintaining authentic eco-conscious practices?
On face value achieving both of these goals simultaneously seems impossible. What is important to keep in mind, however, is the type of luxury the Gili Lankanfushi offers. Understanding the true meaning of “barefoot luxury” turns an oxymoronic phrase into something that is refreshingly realistic. Luxury at Gili is not about beautiful marble tabletops, crystal chandeliers, or brand names, but rather disconnecting, slowing down, being truly in the moment. By ensuring that guests understand this philosophy and buy-in to that offering, we end up attracting people who themselves want to enjoy an ultra-luxurious experience who are also eco-conscious. Who doesn’t want to enjoy the beauty of the Maldives in a sustainably thoughtful way?
The resort’s philosophy centers on “no news, no shoes.” How do you translate that ethos into meaningful, memorable guest experiences across all touchpoints?
“No news, no shoes” is a tagline which encapsulates “barefoot luxury” – essentially a call to relax and a disconnect from the hustle and bustle of daily life, and to find beauty in life’s simple things. It is, however, much more than simply removing your shoes and putting away your phone. I have found that when you remove the constraints of “classic luxury” (luxury yachts, pristine tablecloths, brand name amenities) you end up being left with service which is hyper personalized, thoughtful, and above all genuine. When we talk about creating a special moment for a guest who is celebrating a life milestone, the result will always be heartfelt and meaningful, if hosts buy-in to the “no new, no shoes” philosophy. Rather than gifting an expensive champagne or a brand-name shirt, we find that a beautiful table set-up on a guest’s favorite corner of the island, or personalized engraved wooden plaque, is far more meaningful and memorable.
You introduced several creative dining concepts during your time in F&B. Are there new experiential concepts—culinary or otherwise—that guests can look forward to?
Something I feel very passionately about is being able to truly disconnect in an ever increasingly connected world. We are soon to launch a “Gili Detox” option, where guests can surrender their phone for a period of their choosing, and in turn appreciate being in the moment a little bit more. We will look to replace all the reasons that someone feels they need their phone. No phone camera – how about a real one with printed pictures offered at the end of the stay? No world updates on BBC – how about tailored news updates from your Mr Friday at breakfast? No way to speak with the family – How about picking up a phone and giving them a ring the old-fashioned way? Finally, no reading material – How about your favorite book in your room at check-in?
What does a “Maldivian adventure of a lifetime” mean to you, and how do you ensure each guest experiences it in a personal way?
The Maldives is a unique place, and a must try for anyone who has the means to travel here. There are so many activities and experiences available – from snorkeling with manta rays to scuba diving with turtles, from taking cooking classes with world-class chefs, to exploring wellness options in the Spa, or from learning about coral propagation with the Marine Biologist to simply enjoying leisurely meals on the beach. At Gili we tailor each guest’s visit to their preferences and interests, through their assigned Mr. or Ms. Friday. Mr. Friday, a character from the Robinson Crusoe novel, is the inspiration for our butlers, and the focal point of each guest’s Gili experience. Much like when you visit a friend in a new city, you rely on their expertise and recommendations to make the most of your time. At Gili, our Mr. Friday team aims to do the same. Our ultimate goal is to create a “Maldivian adventure of a lifetime” which leave guests wanting “Annual Maldivian adventures”!
What are the biggest operational challenges of managing a remote, luxury island resort—and how do you address them?
I think when you put 280 full time hosts on an island that measures 800 meters by 200 meters, the question begins to answer itself. Keeping everyone engaged and happy, when they are far from their families and loved ones, is probably the biggest challenge. Recognizing this fact, and genuinely appreciating the sacrifices and the hard work that everyone puts in is hugely important. There are of course technical and operational challenges – Are we producing enough fresh water? what happens if food shipments are delayed? how do we operate if the generator fails? The good news is that we have incredible leaders and subject matter experts, who just need support and care to keep their areas running smoothly.
You played a key role in recent renovations, including the Marine Biology Centre and Overwater Restaurant. How have these additions transformed the guest experience?
I wouldn’t say that they have transformed the guest experience, but rather accented it. At the core of any guest experience at Gili is the people. The building, while of course important, really is secondary. The Marine Biology center, offers guests more space and a more comfortable setting to interact with the Marine Biology team, which of course is an upgrade. What guests will remember from their time in that building, however, is the care and attention provided by Renald & Matthew – our resident Marine Biologists. They will remember how they helped inspire their kids to learn about the ocean, or how they made a first ever snorkel into a life-long memory.
Are there any future developments or enhancements in the pipeline that you can share?
We are excited to be connecting one of the villas to a small island, meaning this villa will now have direct access to a private island! Guests staying in the villa will have the option to enjoy their private deck over water, or take a short walk and be on their own little beach. The idea is to give the over-water experience, and the land villa experience all at the same time. This will allow us to set up private dinners on the island, giving occupants of this villa another unique experience in the comfort of their villa. We expect work to be completed by the end of July, and ready for the festive season.
Coming from Brazil and working across different international properties, how has your global perspective influenced your approach at Gili Lankanfushi?
It’s a great question. My international background has certainly given me different lenses to use when approaching situations and opportunities. If you truly want to connect with guests and with hosts, then you need to really understand them, and this only comes from stepping out of your comfort zone, and trying to learn a little about other people’s reality.
Culture has an impact on people’s expectations and behaviors, and if you want to provide world-class service and anticipate needs, then you need to be able to create an environment which welcomes all cultures and you need a team that is in-tune to some of these cultural differences. On that note, I try to get the team excited and aware of different cultural expectations and talking points, something which ultimately improves the quality of our offering. We also work very hard on maintaining an environment which is attractive to people from all around the world, by keeping a guest mix which is not dominated by 1 nationality or culture. With only 45 villas we have the opportunity to treat each guest individually – and not by room number but by name. With a strong understanding of cultural expectations, and an environment designed to welcome people from everywhere, we can really help create memorable moments from people from all over the world.
What continues to inspire you personally about hospitality after 15 years in the industry?
People. We are bombarded on a daily basis with how divided the world is, how large our differences are, how little people really care about each other. My experience in hospitality is mostly exactly the opposite. I witness every day people who are eager to help others, and make small positive differences to other people’s lives. Recently I was having a conversation with Shaany, one of our Ms. Fridays, who was having an incredibly busy day. Despite having to skip lunch, she found time to arrange a beautiful surprise decoration in the guest room. As she explained to me that she wanted to “show her guest the best possible version of Maldives”, I realized how these are the sort of moments you can’t train or teach. Another example is our HR. Manager Fazeel, who always finds time to speak with hosts, it doesn’t matter if it’s during his lunch break or at 1am. Both of them are great examples of dedicated hoteliers – the sort of people who inspire me every day to go the extra mile.
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