Caneel Bay Names Resort Manager and Exec Chef

A Rosewood Resort

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. October 14, 2008

ST. JOHN, USVI, October 10, 2007. Caneel Bay, A Rosewood Resort on St. John has announced the appointment of Edward Gannon as its new Resort Manager and Anthony Dawodu as its new Executive Chef. Gannon is responsible for all day-to-day operations as well as overseeing the staff at the renowned Caribbean resort. Dawodu will be responsible for all culinary operations at the Virgin Islands beachfront retreat, including menu creation at the Turtle Bay Estate House, Equator, Caneel Beach Terrace and Caneel Beach Grill restaurants, as well as in-room dining and special events.

"It takes keen insight and an eye for quality to run a resort of Caneel Bay's legendary scope, and Edward Gannon is more than qualified to do an outstanding job," said Nikolay Hotze, Managing Director of Caneel Bay. "With two decades of experience at some of hospitality's most renowned properties, Edward is a splendid pick to assure that Caneel Bay remains the finest resort in the Caribbean."

Gannon brings an impressive food and beverage and management background to Caneel Bay. Prior to joining the resort, he spent three-and-a-half years as General Manager and Executive Chef at the Winnetu Oceanside Resort on Martha's Vineyard. Previously, Gannon was Executive Chef at an array of luxury properties and catering operations throughout Massachusetts including Four Seasons Hotel Boston (1997-2003); The Catered Affair in Hingham (1996-1997); and the Hawthorne Hotel in Salem (1995-1996). In the early 1990s, he spent two years as Executive Sous Chef at Four Seasons Hotel Boston, and three as Executive Chef at The White Barn Inn in Kennebunkport, Maine during which the hotel's dining room first attained AAA Five-Diamond status.

A native of Miami, Gannon earned an associates degree in Occupational Science from Johnson and Wales College in Providence, Rhode Island in 1985.

"Anthony Dawodu is extraordinarily qualified and we knew he'd bring a wide range of influences and experiences to our culinary operations," said Nikolay Hotze, Managing Director of Caneel Bay. "We look forward to Anthony's contributions in redefining the resort dining experience for our guests."

Dawodu comes to Caneel Bay from Boston, where he kept busy - indeed, quite busy - over the past three years as Executive Chef of two notable restaurants, Bamboa and 33. Previously, Dawodu spent eight years at the renowned Four Seasons Hotel Boston. There, he held culinary positions of increasing responsibility, including Chef de Cuisine of the hotel's five-diamond, five-star dining room, Aujourd'Hui (2002-2004); Restaurant Chef of the Bristol Lounge (1999-2001); Sous Chef and Gard Manger (1997-1999); and Chef de Partie at Aujourd'Hui (1996-1997).

Prior to arriving in Boston, Dawodu was Chef de Partie at the fine dining restaurant at The London Hilton Park Lane from 1994-1996. He got his start in the culinary field in 1991 as a Commis at the Marriott Hotel in London.

Born in New York to a Trinidadian mother and a Nigerian father, Dawodu moved with his family to Nigeria at age five, which is where he ultimately developed a love for cooking and experimenting with various West African dishes. He relocated to London in the early 1990s and studied the culinary arts at Westminster College in London.