Regent Palms Turks and Caicos, a 72-suite luxury resort on Grace Bay Beach, has introduced new executive chef Ingo Moller to kick off updated culinary programming for guests. Moller will be responsible for the food and beverage operations at the resort’s fine dining restaurant Parallel 23, the casual eatery Plunge, in-room dining, and catering and banquet services.
With over 15 years of experience in the hospitality industry, Moller has extensive background in fine dining. Most recently, he worked as the executive chef at Soneva Gili by Six Senses Maldives. In previous roles, he worked for Hotel Kempinksi Adlon in Berlin, Taj Mahai Hotel in New Delhi, and and Sonesta Hotel & Casino Cairo. His years of training in European fine dining and work on luxury yachts has given him the knowledge and background ideal for working with Turks and Caicos’ local seafood fare.
Regent Palms Turks & Caicos, opened in 2005, is colonially inspired. It has 72 oceanfront suites featuring views, accommodations and highly personalized service. Located on the Grace Bay Beach, the entrance to the Regent Palms makes way to high-end retail shops, an infinity pool and swim-up bar, the al fresco Parallel 23 restaurant, event and meeting space, croquet lawn, tennis courts, and complimentary water sports on white sand beaches.
Adjacent to the retail courtyard is the 25,000 square foot Regent Spa, an on-site retreat with a coral façade, open-air lounge, and treatment room bungalows.
