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.

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.