The Four Seasons Resort Nevis is launching a refreshed culinary program at the property.
That will include new concepts at the resort’s On the Dune and Kastawey Beach Bar, along with menu enhancements at Esquilina, the Crowned Monkey Rum Bar and Mango ahead of Thanksgiving and the Festive season.
And the legendary Nevis resort has tapped Antoine Lhomme to the role, following a three-year stint as executive assistant manager in charge of food and beverage at La Samanna, a Belmond Hotel in Saint Martin.
In the role, Lhomme will oversee all food and beverage operations at the resort, focusing on innovation, creativity and “providing extraordinary culinary experiences for guests.”
A native of France, Lhomme’s career has also included roles with Kempinski and Heritage Suites Hotels, among others.
He is also a WSET level 2 sommelier.
“Staying relevant with trends, I am continuously aiming to improve efficiencies, profitability and the guest experience,” Lhomme said. “As a passionate hotelier, it is a true honor to join Four Seasons Resort Nevis. I look forward to bringing my experience and fresh perspective to the culinary offerings of this stunning and fascinating property. I look forward to being part of this fantastic team for the coming years.”
For more, visit the Four Seasons Resort Nevis.