Rosewood Little Dix Bay in Virgin Gorda has a new Executive Chef. A veteran of Rosewood Hotels & Resorts, Carlos Hannon was most recently Executive Chef at Rosewood San Miguel de Allende in Mexico. At Rosewood Little Dix Bay, he will oversee the property’s three dining establishments including Sugar Mill, Pavilion, and Beach Grill.
Chef Hannon has designed new menus at all three restaurants to cater to the distinct atmospheres of each. Pavilion, Rosewood Little Dix Bay’s open-air restaurant, now has a daily rotating menu. At Beach Grill, the hotel’s casual waterfront restaurant, Chef Hannon’s new menu offers lighter options that are full of Caribbean flavors such as the signature Caribbean burger with “reggae” fries. Sugar Mill, the most formal of the dining options now offers a new menu with dishes that use ingredients like foie gras, Cornish hen and sea bass. All three menus incorporate fresh, organic, and local ingredients from Virgin Gorda. Dishes may include fresh lobster caught by local fisherman, or produce grown at nearby farms.
Under Chef Hannon’s direction, the banquet and room service menus at Rosewood Little Dix Bay will also be completely redesigned. The banquet menu will feature more Caribbean flavors, and the new room service menu will change daily, just like the rotating menus at Pavilion.
Visit: www.rosewoodhotels.com/en/littledixbay.