Scrub Island Resort, Spa & Marina, BVI Appoints Chloe St-Cyr as New Executive Chef

British Virgin Islands, Scrub Island. May 15, 2019

Scrub Island Resort, Spa & Marina, BVI recently appointed Chloe St-Cyr as the new executive chef of the luxury, private island resort. As executive chef, St-Cyr will be responsible for managing the kitchen staff in the procurement, production, preparation and presentation of all food service outlets and front of house operations. St-Cyr brings more than 10 years of hospitality experience from six different countries.

"We're so pleased to welcome Chef Chloe to Scrub Island Resort, Spa & Marina, where she will draw on her years of experience and award-winning creativity to lead the resort's talented culinary team as executive chef," said Scott McArdle, general manager. "Chef Chloe is the perfect choice to oversee our evolving food and beverage offerings, including the newly rebranded Cardamom & Co. and Donovan's Reef."

Prior to joining Scrub Island Resort, St-Cyr was executive chef at Sandy Lane Yacht Club on Canouan in the St. Vincent & Grenadines island chain, where she directed the conception and opening of the island's exclusive restaurants. St-Cyr's other experience includes time as a culinary designer and executive chef at the luxury SO Sofitel in Singapore; executive chef at Sandals Negril in Jamaica; interim executive chef at Dhigali in the Maldives; chef de cuisine at Kandolhu in the Maldives; and chef de partie at Hilton Dubai Jumeirah.

St-Cyr also held a position as chef at Hilton Worldwide in Dubai, where she apprenticed in seven different kitchens, taking on all roles from basic mise en place to managing the kitchen and service. St-Cyr has a degree in advanced culinary studies and management from École Hôtelière des Laurentides in Quebec, Canada. St-Cyr was the 2015 winner of "Taste New Zealand" in Dubai, the 2015 runner-up for "Young Chef of the Year" in Dubai, and a 2016 finalist at the "Clearwater Shellfish Challenge" in Dubai.

Always an exclusive getaway, Scrub Island Resort offers private-island luxury now more than ever, with crystal-clear water, pristine beaches and crowd-free vacationing.

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Revenue Management: Focus On Profit

Revenue Management is still a relatively new profession within hotel operations and as such, it continues to evolve. One significant trend in this area is a shift away from using revenue as the foundation to generate key performance indicators (KPIs) and to instead place the emphasis on profit. Traditionally, revenue managers have relied on total revenue per available room (TrevPAR) and revenue per available room (RevPAR) as the basis of their KPIs. Now, some revenue managers are using gross operating profit per available room (GOPPAR) as their primary KPI. This puts profit at the center of revenue management strategy, and managers are increasingly searching for new ways to increase the profitability of their hotels. Return on Investment is the objective of any hotel investment, so it is only logical that profitability and ROI will be emphasized going forward. Another trend is an expanded focus on direct hotel bookings. Revenue managers know that one way to increase profitability is to steer guests away from online travel agencies (OTAs) and book directly with the hotel. This tactic also reinforces brand identity and loyalty, and encourages repeat business. In addition, it provides a valuable platform to market the hotel directly to the customer, and to upsell room upgrades or other services to them. Another trend for revenue managers involves automation in their software programs. Revenue management systems with automation are far more desirable than those without it. Automating data entry and logistics increases efficiency, allowing managers to spend more time on formulating strategy. As a bonus, an automated system helps with aggregating and interpreting data. The October issue of the Hotel Business Review will address these developments and document how some leading hotels are executing their revenue management strategies.