Appointments & Promotions

Grace Bay Resorts Welcomes Christopher Meredith as New Group Director of Food & Beverage

PROVIDENCIALES, TC. May 8, 2017 – Grace Bay Resorts today announced the appointment of Chef Christopher Meredith as Group Director of Food & Beverage. Meredith brings more than 20 years of extensive knowledge in the food and beverage industry to the role, where he is responsible for the management and successful operation of all dining outlets at Grace Bay Resorts’ properties, including Grace Bay Club, West Bay Club and The Private Villa Collection.

“There are chefs who have mastered fine dining, chefs who thrive in an ultra luxury resort setting, and chefs who flourish in a Caribbean environment—but Chris’ unique ability to excel in all three of these areas at once makes him perfectly suited to lead the Food & Beverage team at Grace Bay Resorts,” said Nikheel Advani, Chief Operating Officer and Principal of Grace Bay Resorts. “Chris is excited, we’re excited, and—most important—our guests are excited for this new chapter in Grace Bay Resorts’ culinary story.”

Meredith launched his career in the United Kingdom where he rose through the ranks at some of the top Michelin-starred kitchens in the world. At the age of 29, Meredith landed the title of Executive Chef at The Samling Hotel in Ambleside, where he earned his first Michelin Star. He went on to earn his second Michelin Star when he headed the kitchen at Gilpin Lodge, and was named Upcoming Chef of the Year by Relais and Chateaux in 2007.

Meredith went on to hold leadership positions at renowned eateries across the United Kingdom, including Culinary Director at Punch Bowl Inn, which was named Michelin Pub of the Year in 2009 under his supervision, and Executive Chef at Coworth Park, a luxurious five-star country house hotel and part of the iconic Dorchester Collection. Next, he served as Executive Chef at the iconic Sandy Lane resort in Barbados before moving on to the role of Culinary Director at Raffles Seychelles, a luxury resort in the heart of Praslin, where he oversaw ten separate food and beverage outlets and led a team of more than 110 staff members before joining the team at Grace Bay Resorts.

When not in the kitchen, Chris enjoys cycling, squash, motorsports and paddle boarding with his daughter. He currently resides in Providenciales, Turks and Caicos and is excited to oversee Grace Bay Resorts’ gourmet eateries, which include Grace Bay Club’s signature Infiniti Restaurant & Raw Bar, The Grill, Stix pop-up restaurant on the beach, as well as beachfront Drift restaurant at West Bay Club.

About Grace Bay Resorts

Grace Bay Resorts is a boutique developer and operator of high-end, luxury resorts and branded holiday villas, founded from its flagship property Grace Bay Club which opened in 1993. The brand has grown in recent years with an ownership stake in the management of West Bay Club and The Private Villa Collection, a compilation of luxury freestanding private beachfront villas, all in Turks and Caicos. Led by Mark Durliat and Nikheel Advani, the developers and hoteliers behind this renowned brand, and Michael Brewster, Grace Bay Resorts provides development, branding and management expertise for luxury five-star boutique hotels and branded holiday villas. Grace Bay Resorts is expanding its award-winning brand and services across the Caribbean destinations and Latin America, with a target of 10 properties in the next few years. www.gracebayresorts.com

Contact:
Hayley Loft
hayley.loft@smapr.com
212.957.3005

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.