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.