The JW Marriott Maldives Kaafu Atoll Island Resort has announced two significant appointments that will shape the future of its dining experiences: Arup Chakraborty as Director of Food & Beverage and Thierry Vergnault as Executive Chef. These hires mark a new chapter in the resort’s culinary journey, blending international expertise with a strong focus on local Maldivian flavors.

Arup Chakraborty – Director of Food & Beverage

Background: Over 16 years of global hospitality experience, beginning in London with Michelin-starred exposure at Pétrus by Gordon Ramsay.
Career Highlights: Leadership roles at Hilton London Paddington, The Leela Palace Chennai, Constance Lemuria Resort Seychelles, Sandals Resorts Caribbean, and several Maldives properties including Pullman Maldives Maamutaa and Emerald Faarufushi Resort & Spa.
Vision: Chakraborty aims to build on JW Marriott’s culinary foundation, enhancing guest satisfaction through innovative dining experiences.

Thierry Vergnault – Executive Chef

Background: Originally from France, Chef Thierry began his career at the prestigious Four Seasons Hotel George V in Paris, refining classical French techniques.
Global Journey: His culinary path spans North America, the Middle East, Russia, the Caribbean, and the Maldives, shaping a philosophy rooted in culture, travel, and sustainability.
Vision: At JW Marriott Maldives, he will highlight local Maldivian ingredients while infusing global influences, creating refined and meaningful dining experiences.

Culinary Vision for the Resort

Together, Chakraborty and Vergnault will oversee the resort’s seven signature restaurants and bars, including:

Athiri: South American charcoal grills.
Nikkei: Japanese–Peruvian fusion.
Pure: JW Garden-to-Table philosophy.

Their shared focus will be on culinary creativity, operational excellence, and mindful luxury, aligning with JW Marriott’s ethos of delivering elevated, guest-centered experiences.

Bengaluru, February, 2025: Renaissance Bengaluru Race Course Hotel is pleased to announce the appointment of Ho Chi Ming as its new Executive Chef. With a wealth of experience spanning over 16 years in the hospitality industry, Chef Ming will lead the hotel’s culinary operations, introducing his signature style and innovative approach to international cuisine.

Chef Ming brings an impressive background in Japanese, Thai, Chinese, Vietnamese, and broader Asian cuisines, making him a valuable addition to the hotel's diverse culinary team. His extensive experience includes working with luxury hotels and prestigious pre-opening projects over the past decade. His participation in renowned culinary events, such as the Asian Food Festival at Marriott properties, further highlights his dedication to excellence.

His commitment to culinary excellence is reinforced by numerous accolades, including the "Awarded Certificate TAP series" and a Level 3 Food Safety and Hygiene certification from EICH UK.

Commenting on Chef Ming's appointment, Sita Lekshmi, General Manager of Renaissance Bengaluru Race Course Hotel, said, "We are thrilled to welcome Chef Ming to our team. His exceptional culinary skills, combined with his passion for creating memorable dining experiences, align perfectly with our commitment to providing outstanding hospitality. We are confident that his expertise will bring a fresh perspective and elevate our culinary offerings to new heights."

Chef Ho Chi Ming is set to introduce a range of exciting culinary experiences at Renaissance Bengaluru Race Course Hotel, ensuring that guests enjoy an exquisite blend of flavors and innovative presentations.