Restaurant India News: JW Marriott Maldives Kaafu Atoll Appoints New F&B Director and Executive Chef

JW Marriott Maldives Kaafu Atoll Island Resort has announced the appointment of Arup Chakraborty as Director of Food & Beverage and Thierry Vergnault as Executive Chef. The dual leadership move signals a renewed focus on culinary strategy, operational performance and guest experience across the resort’s dining portfolio.

Arup Chakraborty joins the property with more than 16 years of international hospitality experience. He began his career in London, gaining exposure to global hospitality benchmarks, including experience at the Michelin-starred Pétrus by Gordon Ramsay. Over the years, he progressed into senior roles with brands such as Hilton London Paddington, The Leela Palace Chennai, Constance Lemuria Resort and Sandals Resorts.

In the Maldives, he has held leadership positions at Pullman Maldives Maamutaa, Atmosphere Hotels & Resorts and Emerald Faarufushi Resort & Spa, where he most recently served as Director of Food & Beverage. In his previous role, he was responsible for strengthening commercial outcomes alongside maintaining high guest satisfaction metrics, reflecting a balanced operational approach.

“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.”

Executive Chef Thierry Vergnault brings an international culinary background shaped by experience across Europe, North America, the Middle East, Russia, the Caribbean and the Maldives. Originally from France, he began his professional journey at the Four Seasons Hotel George V in Paris, where he trained in classical French cuisine within a fine-dining environment. His career trajectory has since reflected a blend of global exposure and operational leadership across luxury hospitality markets.

Chef Thierry’s culinary philosophy centres on seasonality, sustainability and regional sourcing, aligned with international standards of refinement and execution. At JW Marriott Maldives Kaafu Atoll Island Resort, he will oversee the curation of dining concepts that integrate local Maldivian ingredients with global culinary influences, reinforcing destination-led gastronomy.

“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.”

Together, Arup Chakraborty and Chef Thierry will manage the resort’s seven signature restaurants and bars. The portfolio includes South American charcoal grill concepts at Athiri, Japanese–Peruvian fusion at Nikkei and the JW Garden to Table approach at Pure. The leadership team will focus on menu innovation, cost management, team development and consistency across outlets, aligning operations with JW Marriott’s global brand positioning in the mindful luxury segment.

The appointments indicate a strategic emphasis on strengthening food and beverage as a revenue driver within the resort’s overall business model. With experiential dining increasingly influencing booking decisions in luxury island destinations, JW Marriott Maldives Kaafu Atoll Island Resort is reinforcing its culinary leadership structure to support long-term growth and brand differentiation.