Above: the Rosewood Little Dix Bay

By the Caribbean Journal staff

The Rosewood Little Dix Bay resort in Virgin Gorda has named Carlos Hannon its new executive chef.

Hannon was most recently the executive chef at the Rosewood San Miguel de Allende in Mexico; he has also previously served as executive sous chef at Rosewood Mayakoba in Riviera Maya.

He will oversee the resort’s three restaurants, including Sugar Mill, Pavilion and Beach Grill at the British Virgin Islands resort.

“Carlos Hannon brings a wealth of experience and a tremendous passion for food to the kitchen at Rosewood Little Dix Bay,” said Ara Aederi, corporate director of food and beverage at Rosewood Hotels & Resort. “He has infused the entire dining experience at the resort with the vibrancy of the Caribbean, and we look forward to continuing to enjoy his delicious creations.”

Hannon has created new menus at each of the restaurants, aiming to signature the cuisine in Virgin Gorda and particularly local produce and fish.