Capella Marigot Bay Saint Lucia appoints new executive chef

Capella Marigot Bay Saint Lucia appoints new executive chef
Victor Israel Garrido, Capella’s new executive chef.

Capella Marigot Bay Saint Lucia has appointed Victor Israel Garrido as its new executive chef.

A press release describes Garrido as a jet-setting chef who brings a global perspective to the hotel, having served stints in Saint Lucia as well as in the U.S., Europe, the Middle East and Latin America.

According to the release, Garrido will be responsible for overseeing the food and beverage establishments, developing new concepts and menus, along with training his colleagues in the Capella “zeitgeist” which the ultra-luxury hotel company has already started to institute since taking over management of the resort earlier last year.

“Victor’s management of Capella Marigot Bay’s culinary team is crucial and they have already begun to deliver innovative new dishes and menus which our guests are raving about,” said Sean Carney, interim general manager, Capella Marigot Bay.

“Victor and his team will also be integral in introducing Capella’s exciting, new culinary programs which will feature wine and rum seminars and private dining ideal for couples, multi-generational families and also groups, all in all making for an unforgettable dining experience,” he added.

Before his new appointment, Garrido was the executive sous chef for Sugar Beach, a Viceroy Resort in Saint Lucia. During his time there, he was responsible for the property’s culinary enhancements, which included the re-branding process and renovation of the kitchen facilities. He also assisted in redesigning the menus and service sequences for the resort’s fine-dining and al fresco restaurants, the release said.

Prior to arriving in Saint Lucia, Garrido served as executive sous chef at the Fairmont Grand Hotel Kiev in the Ukraine, and also as chef de cuisine at the Fairmont Heliopolis & Towers in Egypt. He was also attached to the AAA Five Diamond Awarded, Fairmont Mayakoba in Mexico from 2008 to 2010 as banquet sous chef.

Garrido began his career with Shula’s Steak House at the Sheraton Hotel and Towers in Chicago as a kitchen commis. He then joined Las Palmas Mexican Restaurant in Chicago as their first cook and after serving a year there was plucked to join the Fairmont Acapulco Princess as their chef de partie.

Garrido is fluent in English, Spanish and Arabic.


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