Yann Giacomoni Named Exec Chef at Jumby Bay

A Rosewood Resort in Antigua, West Indies

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. November 11, 2010

Antigua, West Indies - November 10, 2010 - Jumby Bay, A Rosewood Resort is pleased to announce the appointment of Yann Giacomoni as Executive Chef. An extraordinarily accomplished culinary professional who has held the title of Executive Chef at six hotels over the past 19 years, Giacomoni is responsible for all dining operations at the exclusive and newly transformed private island off the coast of Antigua, including menu creation for three restaurants and one bar as well as in-suite dining, banqueting and special events.

Jumby Bay's transformation has brought new vitality and style to the resort's dining scene and Giacomoni will be making waves with small but significant changes. At The Verandah Restaurant & Kitchen, he'll draw inspiration from Mediterranean cuisine while the menu at the new Pool Grille will be enhanced with an inventive selection of wraps and rotis. At The Estate House, Giacomoni will join Chef de Cuisine Juan Bochenski in dreaming up daily menus of modern European cuisine for the resort's signature fine-dining restaurant and introducing multi-course dining options and seasonal tasting menus.

“I couldn't be happier than to be leading dining operations at Jumby Bay. The resort enjoys an excellent reputation for culinary creativity throughout the Caribbean, and I look forward to enhancing it by drawing the most out of fresh, local ingredients and imported provisions of the highest quality,” said Giacomoni. “If my long history in the hotel industry has taught me anything, it's that the job of an Executive Chef is to inspire co-workers as well as the dining public. Jumby Bay is the perfect stage for me to do both.”

Giacomoni is no stranger to the myriad demands of hotel dining. He joins Jumby Bay from St. Regis Punta Mita, an AAA 5-Diamond resort where he served as Executive Chef since May 2008. He held the same position at each of five previous postings going back to 1991, including at Le Meridien Cancun Resort & Spa (2004-2008); Sofitel Minneapolis (2002-2004); Le Meridien Noumea (1999-2002); Le Meridien Nirwana Bali (1998-1999); and Le Meridien San Diego at Coronado in San Diego, California (1991-1997). Giacomoni got his start in 1977 as Commis de Cuisine at Chez Astoux, a trendy restaurant on La Croissette in Cannes, France.

A native of France, Giacomoni earned culinary diplomas at Lycee Hotelier de Nice. He is fluent in French, English and Spanish.

About Jumby Bay, A Rosewood Resort:
Jumby Bay, A Rosewood Resort is an inclusive luxury retreat set on its own enchanting 300-acre private island two miles off the coast of Antigua in the West Indies. Accessible only by boat, the resort offers upscale travelers a relaxed and authentic Caribbean escape with superb white-sand beaches and lush tropical environs. In December 2009, Jumby Bay revealed a $28 million resort-wide transformation. Closed since June 2008, the ultra-luxe, resort hideaway re-emerged with an array of absolutely brand new enticements; including its first-ever SENSE®, A Rosewood Spa, 28 new spacious suites and fully enhanced accommodations, new open-air Verandah, new Pool Grille bistro-style restaurant, and a pair of $18 million Estate Homes with private pools, tennis courts, and full access to the many amenities of Jumby Bay. For active travelers, Jumby Bay offers watersports, tennis, hiking and biking trails, a fitness center and a new oceanfront infinity pool. In 2007, Jumby Bay was named the “World's Best Caribbean Resort” in Travel + Leisure's World's Best Readers' Survey. It also ranked among the “Top 25 Caribbean Resorts” on Conde Nast Traveler's Reader's Choice Awards 2009, and was included on Travel + Leisure's World's Best Awards in 2009. www.jumbybayresort.com.