On Tuesday the 14th and Wednesday the 15th April, the chefs at Belmond Cap Juluca prepared lunch to supply approximately 50 of our front-line medical responders with a home-cooked meal. The management and staff at Belmond Cap Juluca recognises and appreciates the selfless and dedicated work that these professionals do in caring for those in need of medical attention and especially in dealing with the COVID-19 pandemic.
The chefs involved were, Executive Chef, Johnny Clero, Executive Chef CIPS, Filipe Rizzato, Executive Sous Chef, Dean Samuel and Chef de Cuisine, Cesar Landeo.
We are proud to show our support and appreciation.
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