Above: Rosewood Little Dix Bay in Virgin Gorda, BVI
By the Caribbean Journal staff
The Rosewood Little Dix Bay resort in Virgin Gorda has named Torsten Rumprecht its new executive chef.
Rumprecht will lead the culinary team at the British Virgin Islands property, including the resort’s Sugar Mill, Pavilion and Beach Grill restaurants.
The chef has already created new menus for all three restaurants, with dishes like local grilled potfish, jonny cakes with mild scotch bonnet creole sauce and butter pudding with rum sauce.
“Fully embracing Rosewood’s guiding A Sense of Place philosophy, Chef Rumprecht has introduced a fresh take on the resort’s Caribbean cuisine, blending his expertise in international cooking techniques with fresh, exotic ingredients from the British Virgin Islands,” said Edward Linsley, managing director at the resort. “With a wealth of experience in international kitchens, including the Caribbean, he is the perfect chef to lead culinary efforts during the resort’s 50th anniversary year and beyond.”
Rumprecht comes to the resort from the Hotel Frankenland in Bad Kissingen, Germany; his previous roles have included stops at the Regent Palms Resort in Turks and Caicos and the Belmond La Samanna in St Martin.