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 Anguilla,
British West Indies (August 19, 2008) � Cap Juluca � the award-winning
luxury resort on the pristine Caribbean island of Anguilla � has tapped
acclaimed classic French chef Rene Bajeux to spearhead its culinary operations.
Cap Juluca�s General Manager Gary Thulander stated that Bajeux will
take charge as executive chef for the resort, overseeing three restaurants,
as well as in-room dining and catering.
�Rene Bajeux�s impeccable credentials, creativity and tireless work
ethic will be essential to our management team as we look to upgrade this
renowned, world-class resort,� Thulander said. �He has an impressive
track record in the culinary and hospitality industries, and we are very
proud to have him join our team of industry professionals.�
Added Bajeux, �I am thilled to take this new position and am very excited
about the opportunities Cap Juluca has to offer. The resort has an important
legacy to live up to, with stellar service and dedicated staff who are
ready to take Cap Juluca to the next level.�
In his new position, Bajeux � born and raised in Alsace-Lorraine, France
� will lend his considerable expertise to the development of new concepts
and menus for the resort�s three restaurants, including the fine dining
venue Pimms�, George�s and Kemia which will be re-concepted as a Pan-Asian
restaurant. In addition, he will supervise approximately 80 employees and
oversee staff training and development.
Bajeux certainly has the expertise and credentials to take this already
impressive resort to even higher standards of excellence. One of just 50
French Master Chefs in the United States � as designated by the Maître
Cuisinier de France � he began his culinary career as an apprentice at
age 14, and then trained as a cook in the French Navy. He spent his early
career in Montreal, working at some of the city�s finest restaurants, and
then moved to Maui, where he worked as executive chef of the Four Seasons
Resort, eventually relocating to the Four Seasons Beverly Hills in the
same position. He also worked at several fine dining restaurants in Chicago,
including a stint as executive chef/partner at Bristrot Zinc, a three-star
bistro.
More than ten years ago, he moved to New Orleans to work as executive
chef at the city�s venerable Windsor Court Hotel, overseeing its fine dining
venue, The Grill Room � Louisiana�s only Mobil Five-Star and AAA Five Diamond
restaurant. He later joined the prestigious Renaissance Pere Marquette
Hotel, serving up authentic French cuisine at its acclaimed Rene Bistrot.
Last year, he took the helm of another classic French venue, La Provence
in Lacombe, Louisiana, where he was hired as a chef/partner to advance
the restaurant�s �farm to table� agenda.
Throughout his more than three-decade culinary career, Bajeux has accrued
numerous accolades for his classic culinary approach, among them Esquire
magazine�s �Best New Restaurants,� �Chef of the Year� from the American
Tasting Institute; and inclusion among �America�s Top Tables,� Gourmet
magazine. He has hosted many dinners at The James Beard House in New York
City and was designated �Outstanding Member, 1997-2000� by The James Beard
Foundation.
About Cap Juluca
Insulated from the outside world, yet only minutes by air or boat from
St. Maarten, Cap Juluca resort is a private self-contained enclave on Anguilla
in the British West Indies, situated along two miles of the most pristine
white sand beaches in the Caribbean. Offering a spectacular private getaway,
Cap Juluca�s spacious Moorish villas with 98 luxurious suites and bedrooms,
five-star restaurants, exotic landscaped tropical gardens, and friendly
and gracious service professionals provide an unparalleled level of luxury.
The twenty-year-old property has received one prestigious designation after
another � consistently ranking at the top of every list of the best hotels
and resorts in the Caribbean and the world � and is a member of Leading
Hotels of the World.
The resort was recently purchased by an investor syndicate, Cap Juluca
Properties Ltd., led by respected travel industry executive Adam M. Aaron,
previously chairman and CEO of Vail Resorts and RockResorts and president
and CEO of Norwegian Cruise Line Ltd. For more information, visit www.capjuluca.com. |
