Grace Bay Club Gets New Executive Chef and Restaurant Manager

Gerry Gnassi and Kali Kanagaratnam Join Provo's All-New Grace Bay Club

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. October 14, 2008

FEBRUARY 19, 2007. The Grace Bay Club is in the midst of transforming from the island's premier boutique property into a world-class luxury resort and residential destination, and its food & beverage team is undergoing a similar renaissance.

Managing Director and well-known hotelier Nikheel Advani is at the helm of the transformation, tapping two of the industry's brightest stars to lead a complete reworking of Grace Bay Club's culinary point of view and, in the process, assure its continued supremacy in the Turks & Caicos Islands. Executive Chef Gerry Gnassi and Restaurant Manager Kalidas (Kali) Kanagaratnam are charged with elevating Grace Bay Club's acclaimed

Euro-Caribbean menu while surprising the resort's well-heeled guests with their striking culinary range. "We place a strong emphasis on service and quality," said Nikheel Advani. "Securing a top-notch culinary team - and enticing players of this caliber and skill - really underscores our commitment to operating the finest resort in the Caribbean and, essentially, completes the Grace Bay Club package."

An undeniable star on the South Beach culinary scene, Executive Chef Gnassi trades one playful tropical setting for another. The expressive and inspired chef pairs classical French training with a Northern Italian sensibility, striking just the right creative balance between tradition and innovation. Recently, his work at Miami hotspot Barton G garnered a Food Network appearance and "guest chef" turn at the Versace Mansion.

Well known in culinary circles, Kanagaratnam joins Grace Bay Club as Restaurant Manager of Anacaona, the resort's fine dining restaurant. The position follows 11 successful years with Ritz-Carlton, culminating with his most recent stint at New York's Ritz-Carlton Battery Park, where he worked under French Master Chef Jacques Sorci.

Gnassi's interpretation of island cuisine - heavily influenced by his most recent stint as Executive Chef of the dynamic and sought-after South Beach eatery Barton G - relies on his ability to move seamlessly among international culinary traditions, capably executing both the traditional and highly original. Ask Gerry what he's making for dinner? Without missing a beat, he'll answer, "I'm going to surprise you with something you never ever dreamed of, like Miniature French Toast and Strawberries Torchon with Black Truffle, Bacon Ice Cream and Ponzu/Bananas Foster Foie Gras. Or maybe an entr'ee of Hard-seared Snapper on Lemongrass Creamy Grits with Spicy Merguez and Sweet Potato Crisps." He's equally adept at preparing a more-familiar Steak Frites, but always adding a Gerry twist like polenta fries, a mustard demi-glace and zesty home-made ketchup.

Whatever the dish, Chef Gerry's menu showcases an enviable depth of culinary knowledge and confidence, as well as a healthy dose of whimsy that reminds diners that food should be fun. From contemporary vegetarian selections to updated classics, Gnassi shows an unrelenting dedication to the freshest ingredients, creative execution and imaginative presentation.