As executive chef, Alexander has already developed new menus for Bolongo�s two restaurants featuring fresh seafood specialties, Cajun delights, Caribbean favorites, chicken and beef dishes, pastas and lighter foods such as pizza, wraps and sandwiches. 

Before the Jolly Roger Inn, Alexander worked as a chef aboard the 114� luxury charter yacht �Ring Anderson.�  He received a degree in Culinary Arts from the South Carolina campus of Johnson & Wales University.  His cooking style reflects the Cajun influences he learned while growing up in New Orleans, the traditions he�s adopted while living in the Caribbean and the Pan-Asian accents that are popular with many of the leading chefs in the United States today. 

�The addition of Chef Richard has instantly provided an enhanced dining experience for our guests,� said Richard Doumeng, general manager of Bolongo.  �His creative style of fusing cuisines from around the globe have made our restaurants better and more fun.  You can read it on the menus, see it on the plate and most importantly taste it.  Chef Richard loves what he does and it shows,� he added. 

New Menus

Highlights of the Bolongo Beach House�s new menu developed by Chef Alexander include Dominican Red Snapper with a �down-island� Creole sauce; local Caribbean Broiled Lobster; St. Bart�s Seafood Court Bouillon; Chicken Cozumel; Chicken Cubano; Grilled Filet Mignon with a wild blueberry demi-glaze; a Cuban-style marinated New York strip steak; Sesame Seared Ahi Tuni Loin; and Jerk Seasoned Pork.