Rosewood Little Dix Bay, Virgin Gorda’s beloved and stunning island escape, announced the appointment of Guillaume Galvez as the property’s Executive Chef. In this role, Chef Galvez will be responsible for providing strategic direction to the culinary team and overseeing culinary operations at the property, including the three beloved restaurants The Sugar Mill, The Pavilion, and The Reef House.
Chef Galvez joins Rosewood Little Dix Bay with over 20 years of experience in the hospitality industry having previously worked at various hotels across the world. Most recently, Chef Galvez served as Executive Chef at Sir Richard Branson’s private Necker Island, also located within The British Virgin Islands, giving him a wealth of destination knowledge. Before that, Chef Galvez held Executive Chef positions at The Conrad Bora Bora Nui in French Polynesia and Kempinski Hotel Khan Palace in Mongolia. He’s also held positions at several well-known culinary institutions including Michelin-starred restaurants Relais et Chateaux, Els Tinars and Le Parvis.
Chef Galvez grew up in the Avignon area of France, where he was surrounded by winemaking, organic farming, and foraging. He developed a passion for food at a young age and started cooking at 14 years old. His personal philosophy places an emphasis on environmentally conscious techniques and practices, with a focus on crafting delicious meals and menus that also help to reduce a restaurant’s footprint. With a focus on creativity, Chef Galvez prioritizes farm-to-table, locally sourced, and organic ingredients.
“We’re delighted to welcome Guillaume as Rosewood Little Dix Bay’s Executive Chef,” says 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.”
Rosewood Little Dix Bay’s culinary program is home to an eclectic and inspired mix of Virgin Gorda restaurants with its venues ranging from Caribbean fine dining to beachside farm-to-table cuisine. In line with its sustainably minded ethos, the resort’s on-site sustainable farm provides all ingredients for the resort’s three dining venues including the Pavilion, The Reef House which specializes in “farm-to-fork” dining and The Sugar Mill offering a Caribbean-inspired tapas menu.
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