Written by Taking charge of Food & Beverage at Nature’s Playground, Executive Chef Thierry Vergnault now oversees the culinary offerings of the resort’s 10 restaurants and bars. Additionally, he manages regular creative pop-ups and collaborates with Michelin-starred establishments.
Hailing from France, Chef Thierry Vergnault’s culinary journey is rooted in the traditions of French culinary art. He seamlessly blends classical cooking techniques and an unwavering commitment to quality with a global influence derived from his worldly explorations.
Embarking on his career amidst the pinnacle of the French gastronomic scene at the Four Seasons Hotel George V in Paris, Chef Thierry Vergnault has since traversed the globe with stints at Hilton, Marriott, Westin, and Le Meridien. His culinary expertise has spanned from Russia to the United States and the Caribbean.
In 2021, Thierry joined Minor Hotels, initially overseeing F&B operations at Tivoli hotels in Qatar. Presently, he spearheads the culinary vision at Niyama, curating diverse dining experiences across two islands, featuring modern Indian Ocean cuisine suspended half a kilometer at sea, the bold flavors of Asia, Latin America, and Africa at Jungle Nest and Tribal, and immersive tasting ventures beneath the ocean’s surface at Subsix.
Expressing his enthusiasm, Chef Thierry stated, “I am delighted to join Niyama Private Islands in the Maldives. Every opportunity brings significant responsibility, and I see it as a chance to contribute. Meeting the expectations of our well-traveled guests, providing an unforgettable dining experience, and incorporating global culinary trends while honoring gourmet traditions is both a challenge and a joy for me.”
Hafidh Al Busaidy, General Manager of Niyama Private Islands Maldives, remarked, “Chef Thierry Vergnault shares our passion for crafting gastronomy that transports guests across oceans into the sublime. I eagerly anticipate witnessing his creativity at play as he introduces innovative concepts, solidifying Niyama’s presence on the culinary map in 2024.”