CuisinArt Golf Resort & Spa has proudly announced the hiring of a new Executive Chef, in the person of Mr Jasper Schneider, a graduate of the French Culinary Institute of New York.
The renowned chef is now taking the already food-centric resort to the next level. “With two new restaurants opened last year –Anguilla’s first Japanese restaurant, Tokyo Bay; and Italia which serve a gourmet selection of artisanal pastas, meat dishes and local seafood specialties – the resort offers five restaurants with a range of cuisines to satiate any palate,” a release from Trudy Nixon of True Communications stated.
The release continued: “Jasper will take our culinary product to new heights, capitalising on his passion for local, fresh products to reinvigorate our seafood offerings with the ocean in his backyard and our resort-grown produce at his fingertips,” said StephaneZaharia, General Manager of CuisinArt Golf Resort & Spa. “He brings a combination of city and island experience that will perfectly suit our discerning guests.”
Schneider developed an affinity for seafood during the four years he spent in the Caribbean as Executive Chef at the Palms Resort in the Turks and Caicos Islands and at the Ritz Carlton in St Thomas, US Virgin Islands. He then moved to the American mainland where he attended the French Culinary Institute, and where he began his career fourteen years earlier.
Most recently, Executive Chef Schneider opened Sushi Samba Restaurant in Coral Gables, Florida, and is now well prepared for his return to the Caribbean.
“While I love the time I’ve spent in the US, I’m eager to get back to the Caribbean,” he said. “Joining CuisinArt Resort as Executive Chef is a culinary dream come true. Between the hydroponic farm, the Chef’s Table, five restaurants and a wine cellar, so extensive, can complement any and every flavour. I feel like a kid in a candy shop. I am ready to join an already stellar team of chefs and culinary professionals, and help add a few new touches and flavours.”
On Friday, December 13, General Manager, StephaneZaharia, invited a number of local guests to a “progressive supper – an evening of good company, fine food and excellent wine” to introduce the new Executive Chef. The guests were hosted at three of the restaurants: Italia,Le Bistro at Santorini and Tokyo Bay, with transportation provided between venues.
It was a delightful and enjoyable evening for all.
