ANGUILLA, B.W.I. (September 15, 2016) – Malliouhana, An Auberge Resort announced today the appointment of Marc Alvarez as Executive Chef of The Restaurant at Malliouhana. Reclaiming its place as one of the Caribbean’s most iconic hotels after a multi-million renovation unveiled in 2014, Alvarez will focus on all aspects of the culinary program at The Restaurant and throughout the resort. With more than 30 years of industry experience, Alvarez will take the culinary operations of Malliouhana to new heights with his expertise in authentic Caribbean cuisine.
“Coming to us already with a well-respected reputation in Anguilla, we are pleased to welcome Chef Alvarez to The Restaurant and look forward to sharing his multi-faceted perspective on Caribbean cuisine to one of the island’s stand-out fine dining experiences,” said John Vasatka, General Manager of Malliouhana. “The re-birth of Malliouhana has been extremely well-received and we are excited to add Chef Alvarez’s culinary philosophy to the upcoming winter season.”
In its third full season after an extensive transformation, Chef Alvarez will introduce a new menu concept, which features the plentiful seafood provided by Anguilla’s waters and local produce. The Auberge Resorts signature Food of Place program will also take place in January 2017 with an interactive boat and farm to table dinner featuring the small farmers and fishermen on Anguilla who supply fresh local products to the resort. A large family style gathering will take place with Chef Alvarez leading diners on a culinary journey through the region’s signature dishes. Additional Food of Place programming will be rolled out in 2017.
Most recently, Alvarez served as Executive Chef of Cove Castles Restaurant in Anguilla, where he oversaw the re-opening of the restaurant to the public and implemented a wood-burning menu concept. Prior to that Alvarez took a role as consulting chef for popular Anguilla hot spots Straw Hat and The Pumphouse. Before returning to the Caribbean, Alvarez held positions at New York restaurants Danny Meyers Café 2, Crispo Restaurant, The Polo at The Westbury and Aureole, where he worked with Michelin three-star Chef Charlie Palmer.
Alvarez attended the Culinary Institute of America and has received continuing education at the French Culinary Institute. In his free time Alvarez can be found enjoying the beaches of Anguilla with his wife and two daughters or researching menus from his extensive private cookbook collection.
For more information, please visit www.malliouhana.com.
