One of the top luxury resorts in the British Virgin Islands has named a new executive chef, Caribbean Journal has learned.
The Rosewood Little Dix Bay resort on Virgin Gorda has tapped Guillaume Galvez as its new chef. In the role, Galvez will be responsible for providing strategic direction to the culinary team and overseeing culinary operations.
That includes the resort’s Sugar Mill, The Pavilion and The Reef House.
“We’re delighted to welcome Guillaume as Rosewood Little Dix Bay’s Executive Chef,” said Andreas Pade, managing director of Rosewood Little Dix Bay. “We are confident that both Guillaume’s extensive experience and destination knowledge, along with our shared emphasis on farm-to-table dining will help Rosewood Little Dix Bay’s culinary offerings cement their status as some of the best in the Caribbean.”
Galvez is a native of Avignon; his career includes stops around the world, including at Michelin-starred eateries like Els Tinars and Le Parvis.
Little Dix Bay is one of four Rosewood properties in the wider Caribbean, with properties in Mexico, The Bahamas and St Barth.
For more, visit Rosewood Little Dix Bay.