AT ROSEWOOD LITTLE DIX BAY, A NEW EXECUTIVE CHEF AND F&B DIRECTOR SIGNAL A FRESH FOCUS ON FOOD
Marcel Driessen and Stephane Duvacher Set to Polish Legendary Resort’s Culinary Pedigree
At one of the Caribbean’s most celebrated and storied resorts, a culinary revolution is taking shape. Rosewood Little Dix Bay, one of the region’s “original” luxury resorts, is transforming its food and beverage operation with two key additions: noted Chef Marcel Driessen and F&B Director Stephane Duvacher. Driessen’s career spans 25 years and more than a half-dozen countries, including Lebanon, Seychelles, Jordan, Croatia and The Netherlands, while Duvacher has logged more than 22 years in Michelin-rated restaurants throughout France and at top hotels from Dubai to Oman to Kuwait. Together, the duo introduces a fresh and decidedly global culinary point-of-view to the British Virgin Islands.
“In our quest to retain our culinary dominance in the BVI, we’ve given Marcel and Stephane carte blanche to work their magic,” said Martein van Wagenberg, Managing Director. “Our goal is to continue to surprise our guests with strikingly innovative and original cuisine, often using organic ingredients and produce grown on property.” New Euro-Caribbean menu items are already garnering rave reviews. Selections include Duck Confit & Pecan Beurreck, served with Marinated Mango laced with Balsamic Essence; Anegada Lobster Ratatouille with Organic Tomato served with Chilled Herb Mousseline; and Pan-Fried Local Red Snapper with Maple Syrup-Soy Sauce and Leek Cannelloni. New menus, wine and rum tastings, and chef-led cooking demonstrations are among the culinary enhancements in the works.