JW Marriott Maldives Kaafu Atoll Island Resort announces the appointments of Arup Chakraborty as Director of Food & Beverage and Thierry Vergnault as Executive Chef, marking a meaningful new chapter for the resort’s culinary journey.
Arup Chakraborty – Director of Food & Beverage
Arup Chakraborty has over 16 years of international hospitality experience, beginning in London with exposure to world-class standards including the Michelin-starred Pétrus by Gordon Ramsay. He later held leadership roles with Hilton London Paddington, The Leela Palace Chennai, Constance Lemuria Resort Seychelles, and Sandals Resorts Caribbean. In the Maldives, he worked with Pullman Maldives Maamutaa, Atmosphere Hotels & Resorts, and most recently Emerald Faarufushi Resort & Spa as Director of Food & Beverage, driving commercial performance and guest satisfaction.
“It is a privilege to join JW Marriott Maldives Kaafu Atoll Island Resort, my first experience within the Marriott International family,” said Arup Chakraborty. “I look forward to building upon the resort’s strong culinary foundation and introducing new experiences that continue to delight our guests.”
Thierry Vergnault – Executive Chef
Originally from France, Chef Thierry brings an exceptional culinary journey that began at the prestigious Four Seasons Hotel George V in Paris, where he developed a deep respect for classical French cuisine and refined his craft at the highest level. His career has since taken him across North America, the Middle East, Russia, the Caribbean, and the Maldives, shaping a culinary philosophy inspired by travel, culture, and human connection. Blending technical excellence with creativity, Chef Thierry’s approach celebrates seasonality, sustainability, and a strong sense of place. At JW Marriott Maldives Kaafu Atoll Island Resort, he will curate refined and distinctive dining experiences that highlight the richness of local Maldivian ingredients, thoughtfully infused with global influences.
“I am delighted to begin this new chapter with the team at JW Marriott Maldives Kaafu Atoll Island Resort,” shared Chef Thierry Vergnault. “My focus is on crafting meaningful culinary experiences that honor local produce while reflecting the inspiration of my international journey.”
Culinary vision
Together, Arup and Chef Thierry will oversee the resort’s seven signature restaurants and bars, shaping a cohesive and elevated dining experience that encompasses South American charcoal grills at Athiri, Japanese–Peruvian fusion at Nikkei, and the JW Garden to Table philosophy at Pure. Their shared focus will be on culinary creativity, operational excellence, and delivering meaningful dining experiences aligned with JW Marriott’s mindful luxury ethos.
