Dining Redefined at Sandals Royal Bahamian with 135 Local Chefs on Frontline.
ne hundred and thirty-five young and energized Bahamian chefs line the gourmet kitchens at Sandals Royal Bahamian, digesting the culinary spectacles of Japanese Teppanyaki, French, Mediterranean and Italian cuisines.
The chefs explore the arts of ten restaurants across the resort, each boasting its own character and style, but all complete with that Bahamian pinch of salt.
According to Executive Chef for Sandals Royal Bahamian Karl Blunden, most of the new chefs and sous chefs at the resort have come with a wealth of knowledge and experience in Bahamian gastronomy and are buzzing with enthusiasm for the knowledge and skills of cuisines the world over, available for their taking.
“They are all now part of our growing restaurant portfolio and we are excited to have them on board. We are constantly adding new dining concepts to our 5 Star Global Gourmet Dining Programme as we move forward in anticipating the refined pallets of our guests. With this new team, we will continue to further redefine the concept of the all-inclusive experience,” Blunden said.
He cited his Bahamian Executive Sous Chef Clayton Rolle for his remarkable professionalism and knowhow, in managing the needs of the Resort’s dining outlets in his absence.
Already, the Bahamian team conquers the aptly named Spices Restaurant built around Caribbean Cuisine, and have favoured well in the variation that exists at Bella Napoli Pizzeria, the Royal Grill Beachside Cafe and the Cricketers’ Pub.
But their skills are equally sharpening in the Resort’s Seafood Restaurant – Gordon’s on the Pier, the Japanese Teppanyaki experience that is Kimonos Oriental Cuisine, the French marvel of Baccarat, Crystal Room Mediterranean and Casanova – the Italian restaurant. Together the Resort’s restaurants are prepared to accommodate as many as 500 guests, all sifting through menus designed to intrigue and excite them, while challenging the Bahamian chefs’ creativity and knowledge of global cuisine.
Among the Resort’s culinary stars according to the Executive Chef, are Baccarat French Restaurant’s Sous Chef Ricardra Turner, whom he says “has a good career in culinary arts ahead of her.” The same could be said for Sous Chef Carolyn Rolle who runs the Crystal Room Mediterranean Restaurant with distinction.
Three young Bahamians are holding their own in Kimonos, having this week begun preparing and serving Teppanyaki style for Resort guests.
“It is amazing how far they have come and I am confident they will continue to develop in these arts if they keep this attitude and drive,” the Executive Chef said.
He went on to cite Barbara Deveaux, who might be a senior in life, but has the attitude, work ethic and energy of a 25-year-old and that, according to Chef, servers this cancer survivor well as she carries the Resort’s busiest restaurant, Royal Café, with ease.
Sandals Resorts International’s Group Manager, Food and Beverage Standards, Paul Bauer, said the new culinary team at Sandals Royal Bahamian is without question living up to the expectations of Sandals guests in their delivery of quality, distinct, authentic and engaging cuisine.
Banqueting on the Resort remains an outsourced service with an overall team of more than 70 people, 46 of these are available daily throughout the resort to ensure smooth operation. These individuals, like the evening cleaning crew, are not considered a part of the Resort’s official full-time talent count of almost 600.
With the Resort returning to form and occupancy continuing to rise, Sandals Royal Bahamian is well poised for its November 18, 2016 official reopening.
