Timothy Palmer Joins Fairmont Royal Pavilion as Executive Chef

Barbados, Bridgetown. March 25, 2020

Fairmont Royal Pavilion, Barbados is pleased to announce Timothy Palmer has been appointed Executive Chef of Fairmont Royal Pavilion effective February 6th 2020. As the new Executive Chef, Timothy will oversee the culinary operations of Fairmont Royal Pavilion's three restaurants and in-room dining.

Tim as he is affectionately called, brings 20 years of progressive experience in the Food & Beverage industry predominantly with the Fairmont Brand where he started his career in hospitality with Fairmont Jasper Lodge in 2000.

Tim gained his Caribbean hospitality experience when he returned to the Fairmont Brand in 2007, this time with Fairmont Southampton Princess in Bermuda where he worked until 2010. Again, in order to further develop his career, Tim moved to Fairmont Royal York from 2010 for two years and then Executive Chef at Fairmont Winnipeg where under his stewardship, the flagship restaurant VG has won AAA 4-Diamond Award for 4 years consecutively from 2016 to 2019.

"I am really excited about my new journey in Barbados. I am eager about learning more about the bold flavours and local ingredients of Barbados and the Caribbean and infusing those flavours and local produce with fun innovative techniques such as molecular gastronomy. There is a lot of potential with the restaurants at Fairmont Royal Pavilion and with my Barbadian team, I want to make our three restaurants the hottest spots on the West Coast to dine" said Timothy Palmer, the new Executive Chef of Fairmont Royal Pavilion.

We welcome Tim to Barbados and the Fairmont Royal Pavilion team and we look forward to creating and achieving lifelong culinary experiences for all our guests.

Media Contact:

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.

Coming up in May 2020...

Eco-Friendly Practices: Creative Innovation

Being eco-friendly is no longer a fad. It is an urgent planetary need and hotels are actively doing their part to reduce their carbon footprint by implementing sustainable, green practices. In addition to the goodwill derived from doing the right thing, hotels are also realizing the benefits to their business. A large percentage of Millennials expect hotels to be eco-friendly and will only patronize those properties that are proudly conforming. Consequently, more hotels are realizing that sustainability is a key element in a successful branding strategy. In addition, going green can lead to a more profitable bottom line, as savings on electricity, water and cleaning materials can add up. Also, there are other advantages that come with being an eco-friendly business, such as government subsidies and tax and loan incentives. As a result, many hotels are finding innovative ways to integrate eco-friendly practices into their business. Geo-thermal energy systems, along with energy-from-waste systems, are being used to heat and cool the property. Passive solar panels, green roofs, natural lighting and natural ventilation strategies also assist in energy conservation. Low-flow water systems and plumbing fixtures make a contribution, as does eco-friendly hardwood flooring, and energy efficient televisions and appliances throughout the property. In addition, some hotels have implemented in-room recycling programs, and only provide all-natural, personal care items. One hotel has actually constructed a bee-keeping operation on their grounds. Not only is this good for the bees but the hotel also produces products from the operation which they sell. This kind of creative innovation also holds enormous appeal to guests. The May issue of the Hotel Business Review will document what some hotels are doing to integrate sustainable practices into their operations and how they are benefiting from them.