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Sandy Lane, Barbados Names Conny Andersson as Executive Chef
and Claire Clark as Executive Pastry Chef

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Sandy Lane, Barbados, is delighted to announce that two acclaimed Chefs are joining its prestigious culinary team; Conny Andersson as Executive Chef and Claire Clark as Executive Pastry Chef, effective October 15, 2009.

Conny Andersson boasts twenty years culinary experience at Executive Chef level with large international operations such as Four Seasons Hotels & Resorts in Beverly Hills, Nevis, India, Bali and the Maldives.

During his time with Four Seasons, Conny’s roles incorporated a wide range of responsibilities such as staff training and development in five diamond standards; food philosophy; recipe writing; food and menu concepts.  Soon after opening, Four Seasons Nevis became the first AAA Five Diamond resort in the Caribbean.

Conny’s accolades include Chef of the Year in 2003 by Club Culinaire of French Cuisine and leading the teams at Four Seasons Nevis and Four Seasons Bali in 1994 and 1996 respectively to winning a combined total of seven gold and four silver medals.  Conny has volunteered his skills to worthwhile high profile charity events including the Red Cross Tsunami Fundraiser for Thailand and the National Children’s Kidney Foundation – Best Chefs of LA Fundraiser.

Conny is looking forward to leading the talented Sandy Lane Team to further success in exceeding its AAA Five Diamond rating and delivering the highest level of cuisine expected by the hotel’s discerning guests.

Claire Clark’s auspicious career spans twenty years having held the position of Head Pastry Chef at esteemed establishments such as Claridges, The Wolseley and more recently, 3-Michelin Star rated, The French Laundry.  She won the prestigious award of Pastry Chef of the Year by The Craft Guild of Chefs in 1999 and 2005 and is the proud author of the book “Indulge 100 Perfect Desserts.”

Claire was the first person to be awarded the MOGB (Master of Culinary Arts) in England for the Pastry Section and has taught at Le Cordon Bleu Cookery Schools in London.  She is also an Examiner for City & Guilds Advanced Pastry.

Both Conny and Claire bring a wealth of experience and unrivalled talent to Sandy Lane which will further enhance the already exemplary high standards of gastronomy offered.

About Sandy Lane

Sandy Lane is located on the western coast of the island of Barbados. Originally built in 1961, Dermot Desmond, J.P. McManus and partners purchased the property and golf course in 1996 and completely rebuilt and expanded, opening in March 2001.  This exclusive 112-room resort has stylish lodging in rooms that average 900 square feet, a five-bedroom villa, luxury Bentley airport transfers, four restaurants including the signature restaurant L’Acajou, five bars, a 47,000-square-foot spa and three distinct golf courses offering guests the best golf in the Caribbean.  Two of the courses are Tom Fazio-designed 18-hole courses including the Green Monkey Course.

Rates for 2009 at Sandy Lane range from US$1000 to $4200 for rooms, $1800 to $6200 for suites, and $4000 to $10,000 for penthouses, and $9,000 to $25,000 for the Villa at Sandy Lane.  For more information and reservations, visit the resort’s website, www.sandylane.com  or call Sandy Lane at (246) 444-2001 or toll free at 866-444-4080.  Sandy Lane is a partner of Virtuoso and a Member of Preferred Hotels and Resorts.


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Contact:

Meghan Powers Bell
Susan Magrino Agency
641 Lexington Ave., 28th Floor
New York, NY 10022
Phone: 212.584.6453
Fax: 212.957.7380
meghan@smapr.com

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Also See: Sandy Lane Resort Names Marcel Driessen Executive Chef; Will Oversee the Barbados Resort's Four Restaurants / August 2005

Fairmont Sells The Fairmont Glitter Bay in Barbados for Approximately $31 million, $620,000 Per Room / July 2004

Cancun, Barbados and Puerto Rico Were the Best Performers in the Global Resort Market with 2003 Occupancy Levels of Up to 78% / Deloitte / March 2004


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