Niyama Private Islands Maldives appointed Thierry Vergnault as their Executive Chef. Thierry Vergnault takes the helm of F&B at Nature’s Playground, overseeing the resort’s 10 restaurants and bars, as well as regular creative pop-ups and Michelin-starred collaborations.
Born and bred in France, Chef Thierry Vergnault has trained in the classics of French culinary art. He fuses traditional cooking techniques and a relentless dedication to quality with the global flair inspired by his exploration of the world.
He began his career at the height of the French gastronomic scene, at the Four Seasons Hotel George V in Paris. Since then, his time with Hilton, Marriott, Westin and Le Meridien has taken him to the four corners of the world, from Russia to the US and the Caribbean.
Thierry first joined Minor Hotels in 2021, overseeing the F&B operations of its Tivoli hotels in Qatar. Today, he is the vision behind Niyama’s wide breadth of culinary experiences, with 10 restaurants and bars across two islands, including modern Indian Ocean cuisine half a kilometre out to sea, the fiery flavours of Asia, Latin America and Africa at Jungle Nest and Tribal, and surreal tasting journeys below the ocean’s surface at Subsix.
Speaking of his announcement, Thierry said, “I am delighted to be joining Niyama Private Islands in the Maldives. Every opportunity comes with a lot of responsibility, and it is an opportunity for me to contribute. Our guests are well-travelled and have excellent experience in fine dining. It is a challenge for me to fulfil the expectations of every guest and provide with an unforgettable dining experience. I follow the best practices in culinary global trends in combination with old gourmet school and innovative culinary that appeal to customers` taste, preferences and curiosity.”
“Chef Thierry Vergnault shares our passion for creating gastronomy that transports our guests across the oceans and into the sublime”, says Hafidh Al Busaidy, General Manager of Niyama Private Islands Maldives. “I look forward to seeing his creativity in action as he dreams up novel concepts to put Niyama on the culinary map in 2024”.