Amidst the shimmering emerald lagoons of the Maldives, a newly opened gem—JW Marriott Kaafu Atoll Island Resort—welcomed its first guests this January. But for Korean travelers, there’s more than just the pristine views to look forward to. There’s a name whispered among discerning gourmets: Executive Chef Cha Jae Yong ‘Allen’.

Though many first came to know Chef Cha when he made headlines as the first Asian Executive Chef at Cheval Blanc Randheli, the prestigious LVMH luxury resort, his culinary journey spans far beyond that accolade. From serving former U.S. President Barack Obama and former German Chancellor Angela Merkel to preparing feasts for Sheikh Mansour bin Zayed Al Nahyan, Chef Cha has long been a trusted name behind the scenes of elite global hospitality.

Now, at JW Marriott Kaafu Atoll, his culinary artistry is no longer reserved for the select few. Every guest who steps onto the island is invited to experience his unique vision of gastronomy—one that goes beyond taste and into the realm of memory, connection, and emotion.

For Chef Cha, cooking is not just about creating meals. It’s about crafting stories, connecting cultures, and building moments that last. His journey at JW Marriott Kaafu Atoll isn’t merely about delighting the palate—it’s about leaving a heartfelt impression on every guest who dines under his care. Let’s dive into a conversation with the chef himself.

Please tell us a bit about yourself.

Hello, readers of Magazine Voyage. I’m Cha Jae Yong ‘Allen’, Executive Chef of JW Marriott Kaafu Atoll Island Resort. It’s a pleasure to meet you through this feature.

I began my culinary journey at 17—young by most standards, but it allowed me to immerse myself in the world of cuisine from an early age. What began as a simple desire to cook delicious food soon evolved into something far deeper. I came to understand that food is not just nourishment or pleasure—it’s a language. One that communicates across cultures, connects people, and conveys emotion.

Throughout my career, I’ve worked across the U.S., China, Southeast Asia, and now the Maldives. Every destination has enriched my understanding of local ingredients, techniques, and the philosophy of fine dining. My time as Executive Chef at Cheval Blanc Randheli, part of the LVMH group, was particularly formative—it taught me what true luxury really means. And today, I’m channeling all those experiences into my latest chapter here at JW Marriott Kaafu Atoll.

What does JW Marriott Kaafu Atoll mean to you personally?

This resort is far more than just a workplace—it holds profound personal meaning for me. I’ve been part of its journey since the very beginning, back when it was still a collection of concrete and sand. To say that my fingerprints are on every corner of this resort would not be an exaggeration. For me, JW Marriott Kaafu Atoll is a canvas—a space where I pour my culinary identity into every detail. Having been involved from the ground up, I feel a strong emotional attachment, and that’s reflected in the care and precision I bring to every dish served here.

As Executive Chef, you were involved in designing all the menus. What was your guiding principle when creating them?

Above all, I value authenticity. Food never lies—it reflects the intentions and heart of the person who prepares it. My goal isn’t just to satisfy a guest’s palate, but to create lasting memories that become part of their travel story. That’s why I’ve worked to ensure every dish is built on fresh, honest ingredients, layered with the depth of technique and philosophy I’ve refined over the years.

People often ask what makes food truly luxurious. It’s not necessarily about extravagance or rare ingredients. True culinary luxury lies in the warmth and sincerity of the experience—like a mother’s homemade meal, prepared with time, care, and love. That’s the essence I’ve tried to infuse into every menu here. I revisit and refine each element daily, striving for excellence, because our guests deserve nothing less than something meaningful.

What kind of culinary experiences can guests enjoy at JW Marriott Kaafu Atoll?

We proudly offer a global gourmet journey.

Our main restaurant, Veyo, presents an international menu that reflects culinary influences from around the world. Riva, our Indian Ocean specialty restaurant, delves deeper into regional flavors, while Athiri, our grill house, rivals any fine steakhouse with premium cuts and meticulous technique. For something more adventurous, Nikkei serves a refined fusion of Japanese and Peruvian cuisine. Our aim is to let guests travel the world through flavor, even as they bask in the beauty of the Maldives.

Since you’re Korean, have you included any Korean dishes on the menu?

Absolutely! As a Korean chef, I’m proud to represent my culinary heritage. At Veyo, we always have homemade kimchi and kkakdugi (cubed radish kimchi) available upon request. You’ll also find dishes like Samgyetang(ginseng chicken soup) and Korean-style spicy chicken made with my own ‘Gochujang’.

I believe the deep flavors of Korean cuisine come from ‘time’—time equates to care. Every sauce, every ferment, is prepared with intention.

Our samgyetang is slow-simmered to achieve a rich, silky broth, and tender, fall-off-the-bone meat. Some Korean guests have told me it’s better than what they’ve had back home in Korea—and that always makes me smile.

We also offer a private Korean barbecue dining experience, complete with traditional side dishes like seasoned vegetables and korean traditional ‘Jeon’, all handmade by me. It’s Korean fine dining in the middle of paradise—a unique, memorable experience we’re proud to share.

With the global rise of Korean culture, have you noticed increased interest in Korean cuisine?

Without question. When I first began cooking abroad, Korean food was relatively unfamiliar to many. But today, thanks to the global reach of Korean culture—through media, music, and film—people are not only aware of Korean cuisine, they actively seek it out.

At many of the international hotels and resorts where I’ve worked, we’ve begun incorporating Korean flavors into fine dining menus, not just as a novelty, but as a core component. The global appetite for Korean food is growing—and with it comes a responsibility.

To me, globalization doesn’t mean diluting Korean cuisine to suit other palates. It means preserving its essence while presenting it in a way that resonates. Korean food’s soul lies in its depth and time-honored techniques, and I believe in sharing that with sincerity and integrity.

Do you have any dreams or plans for the future?

My dream is to connect with more people through food—not only as a chef, but also as a mentor and storyteller. I’m currently a visiting professor at Baekseok University, sharing my journey with aspiring chefs. I also hope to write a book one day, to document my experiences and culinary philosophy. I’m not sure if I’m eloquent enough, but it’s a dream I hold dear. (laughs)

Ultimately, I envision opening a Korean fine dining restaurant that bridges Korea and the world—a place where I can share authentic Korean flavors under my own name, Cha Jae Yong, and not just my international moniker, Allen.

Finally, do you have a message for future guests of JW Marriott Kaafu Atoll?

JW Marriott Kaafu Atoll is more than a beautiful island—it’s a labor of love, created by a team passionate about offering guests truly unforgettable experiences.

Every menu has been crafted with deep care, reflecting the heart of home-cooked comfort and the elegance of fine dining. I hope our guests feel that warmth—that after a long journey to the Maldives, our food refreshes their spirit and leaves behind a lasting impression. Please come, relax, and savor the flavors we’ve prepared with devotion. We’ll be here, ready to welcome you with the luxury of heartfelt hospitality.