Jumeirah Olhahali Island appoints Monsef Belmouden as F&B Director, Derrick Walles as Executive Chef

Jumeirah Olhahali Island has appointed Monsef Belmouden as Director of Food & Beverage and Derrick Walles as Executive Chef, strengthening its culinary and food and beverage leadership team as the resort continues to develop its dining experiences.

Both executives joined the resort in October 2026, bringing experience across international luxury hotel brands and hospitality destinations in the Maldives, the Middle East, Asia and Africa.

Belmouden brings extensive experience in restaurant operations, food and beverage management, pre-opening projects and hospitality leadership. Prior to joining Jumeirah Olhahali Island, he served as Director of Food and Beverage at InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa in the United Arab Emirates from November 2023 to January 2026.

During his tenure at the resort, he oversaw food and beverage operations, culinary teams, stewarding, banqueting, conferences and entertainment programming. His responsibilities included managing a team of approximately 250 employees across nine food and beverage outlets, alongside conference and event facilities.

Before joining InterContinental, Belmouden was General Manager of Gastronomy at Atlantis The Royal in Dubai from October 2021 to September 2023. He was part of the pre-opening team responsible for establishing the hotel’s Gastronomy dining concept, which features 13 culinary stations and concepts, with seating capacity for approximately 960 guests.

His previous experience also includes serving as Food and Beverage Operations Manager at W Dubai – The Palm between December 2019 and November 2021, where he managed operations at LIV restaurant and W Lounge.

From December 2018 to November 2019, he was Head of Restaurants at The Oberoi Marrakech in Morocco, contributing to the property’s pre-opening preparations and overseeing its all-day dining, poolside and fine-dining operations.

Earlier in his career, Belmouden held food and beverage management positions at Sheraton Grand Hotel Dubai and JW Marriott Marquis Hotel Dubai. At the latter, he served as Restaurant Operations Manager at Kitchen6 and previously as Assistant Manager at La Farine, gaining experience in restaurant management, menu development, team leadership and commercial operations.

He also founded RatingLuxury.com, a hospitality advisory initiative focused on operational assessments, service standards, staff training and guest experience improvement.

In his new role at Jumeirah Olhahali Island, Belmouden will oversee the resort’s food and beverage operations, focusing on dining experiences, service standards, team development and the performance of its restaurants and bars.

Meanwhile, Derrick Walles joins Jumeirah Olhahali Island as Executive Chef following his tenure in the same position at Amilla Maldives, where he served from October 2025 to September 2026.

Walles brings nearly two decades of culinary experience, with much of his career spent working at luxury resorts in the Maldives. His professional background includes kitchen management, menu development, resort openings and culinary operations across properties in the Indian Ocean, Southeast Asia and the Middle East.

Before joining Amilla Maldives, Walles served as Executive Chef at Alila Villas Uluwatu in Bali, Indonesia, from December 2023 to October 2025.

He previously worked as Executive Sous Chef with Six Senses Hotels Resorts Spas in Oman between January 2022 and November 2023.

His career in the Maldives includes serving as Chef de Cuisine at Patina Maldives, Fari Islands, from March 2021 to February 2022, where he was part of the resort’s pre-opening team. Before that, he held the same position with Soneva between March 2019 and February 2021.

Walles also served as Sous Chef at Velaa Private Island from October 2017 to January 2019 and at LUX* Resorts & Hotels in the Maldives from November 2016 to October 2017.

Earlier in his career, he worked with PER AQUUM Hotels & Resorts, including Huvafen Fushi, where he progressed through junior culinary positions. His professional journey also includes experience with Hilton Worldwide, where he began his career as a trainee in November 2007.

His appointment as Executive Chef places him in charge of the resort’s culinary operations, including menu development, kitchen teams and the delivery of dining experiences across its restaurants and private dining venues.

Announcing the two appointments, Jumeirah highlighted their international hospitality experience and shared approach to developing dining concepts and guest experiences.

“Behind every memorable table are the people who shape it,” Jumeirah stated in its announcement.

The company added that Belmouden and Walles would work together to develop the next phase of dining at Jumeirah Olhahali Island, bringing their experience in food and beverage operations and culinary management to the resort.

Located in North Malé Atoll, Jumeirah Olhahali Island is an all-villa luxury resort accessible from Velana International Airport by a 55-minute speedboat journey or a 15-minute seaplane flight.

The resort features 67 beach and overwater villas and residences, each with a private infinity pool and rooftop terrace. Its accommodation includes multi-bedroom residences designed for families and groups.

Jumeirah Olhahali Island’s dining offering includes Kayto, which serves Nikkei cuisine combining Japanese and Peruvian culinary traditions, and Shimmers, a beachfront restaurant specialising in Greek and Mediterranean dishes.

Glow offers international cuisine with a focus on fresh produce and lighter dining options, while Café Lounge provides coffee and refreshments. The resort also offers destination dining experiences, including private dinners, beachside dining and customised menus for special occasions.

Culinary experiences extend beyond the restaurants, with the resort offering cooking masterclasses covering Maldivian cuisine, sushi, pizza-making, mixology and other food and beverage disciplines.

Jumeirah Olhahali Island is also home to Talise Spa, featuring overwater treatment facilities, alongside a fitness centre, swimming pools and recreational activities. Its marine experiences include snorkelling, diving, water sports and excursions exploring the surrounding reefs and lagoons.

The resort has been undertaking a refurbishment programme covering its accommodation, dining experiences and guest facilities, with newly designed spaces forming part of its development.

The appointments of Belmouden and Walles come as Jumeirah Olhahali Island continues to refine its food and beverage offering, bringing together operational leadership and culinary expertise to develop dining experiences across the resort.