Rosewood Little Dix Bay announced a key appointment to their Food & Beverage team – Executive Chef Andy Gaskin. A well-established name in the world of hospitality, Chef Andy looks forward to bringing his expertise and passion to Rosewood Little Dix Bay, with the goal of continually advancing the property’s culinary program. From Caribbean fine dining to beachside farm-to-table cuisine, Rosewood Little Dix Bay is home to an eclectic and inspired mix of Virgin Gorda restaurants, including the beloved outposts Sugar Mill, Reef House, Rum Room, and Pavilion. The restaurants have garnered a reputation as some of the British Virgin Islands’ top dining hotspots, and the property is confident that they will only continue to evolve under Chef Andy’s inspired leadership.
Prior to joining Rosewood, Chef Andy held several senior positions within the culinary and hospitality industries. In his previous role, he served as Managing Director at Blue Truffle Consultancy and has been a chef for several other luxury hotel groups such as Belmond, Maistra, Starwood, and more. With close to three decades of experience, he has developed a unique culinary vision and style. His cuisine integrates influences from all over the world, including inspiration from the dishes and flavors of China, Thailand, French Polynesia, Sardinia, and more.
At his core, Chef Andy is a creative who uses cooking as his medium, with an emphasis on innovative dishes that incorporate the four elements of his gastronomic craft: taste, originality, emotion, and humor.
Rosewood Little Dix Bay, with its culinary program so deeply rooted in the lush natural landscape of Virgin Gorda, provides the perfect background for this level of creativity, and the property looks forward to watching the resort continue to flourish as one of the top dining destinations in the Caribbean.
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