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Jeff David Named Food & Beverage Manager
Cap Juluca, Anguilla

 
Maundays Bay, Anguilla (January 2, 2003) - Cap Juluca, Anguilla, has taken major steps to further enhance its food and beverage operation. Effective immediately, Jeff David has been named Food & Beverage Manager, new chefs and new menus are now in place at two of the hotel's three restaurants and after-dinner jazz has been added. 

David's appointment was made by Eustace Guishard, General Manager of the hotel. He comes to Cap Juluca from Little Dix Bay in the British Virgin Islands where he was Food & Beverage Manager. Prior to that, he was at the Four Seasons in Boston, where he held various positions including General Manager of the Bristol Lounge and Banquet Manager. While there, David was awarded the 2000 Manager of the Year. 

His hospitality career began at the Regent Beverly Wilshire. David has a Bachelor of Fine Arts from UCLA, received wine stewardship certification at the Culinary Institute of America and Regent/Four Seasons Hotel Certification in various fields.

In addition, Cap Juluca's award-winning Executive Chef George Reid has appointed Tomas Bengtsson Chef at Kemia, the hotel's hors d'oeuvrerie and Larry Tuck, Chef at Georges, Cap Juluca's beachside restaurant. Bengtsson formerly was Executive Sous Chef at Aquavit in New York City and brings an eclectic Asian/European fusion touch to the menu with items such as Coriander Seasoned Crayfish with Crispy Rice Cake and Tamarind Reduction. 

Tuck comes from LeSPORT in St. Lucia and was voted among the Top 100 Chefs in Canada by Food & Wine magazine for his work as Executive Chef at the Inn at Lake Bonavista in Calgary. His repertoire includes a Jerk Chicken and Feta Cheese Quesadilla with a Chili Pepper Sour Cream.

Pimms, the hotel's signature restaurant, continues under Reid with a new menu and more choices. Additions include Pancetta Wrapped Grouper with Braised Leeks and Candied Carrots in a Basil Sauce and Cumin Scented Lamb Rack with Oyster Mushrooms, English Peas, Golden Raisins and Potato Puree.

At Kemia, after-dinner jazz is now offered twice weekly. On Tuesdays, keyboard and vocals entertain and on Saturdays, a solo saxophonist. Special wine dinners and a celebrity chef series are in the planning stages for 2003.

Award-winning Cap Juluca is a secluded, sophisticated and romantic 179-acre retreat with 72 spacious rooms and suites and six pool villas located in 18 very private white Moorish style two-story beachfront villas. Cap Juluca is a member of Leading Small Hotels of the World.


 
Contact:
Cap Juluca
Maundays Bay, Anguilla
Leeward Islands, British West Indies
(264) 497-6779
[email protected]
www.capjuluca.com
Also See: David W. Flack Named Managing Director of Little Dix Bay in the British Virgin Islands / Oct 2002
Eustace Guishard Named Anguilla's Hotelier of the Year / Dec 2002


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