Guest Chef Series on St. Lucia
Three chefs will join Executive Chef Craig Jones in the kitchen of Cliff at Cap in Cap Maison on Saint Lucia in the West Indies next year.
Guest chefs for the 2013 series are are Julian Marshall of Bleeding Heart in London, England; José Pizarro of José and Pizarro restaurants in London, and Joe Truex of Watershed on Peachtree in Atlanta Georgia.
Chef Marshall will be there January 25 and 26, 2013. He has 25 years under his toque as a chef, including seven years with Anton Mosimann and eight years as chef of The Lanesborough. Two years ago he moved to one of the city of London’s most venerable and historic establishments, the 30 year-old Bleeding Heart. He now runs a team of 28 chefs in four separate kitchens.
On March 1 and 2, 2013, it’s Chef Pizarro. Called the father of Spanish cooking in the United Kingdom, he opened his first solo venture, José, in May 2011 and opened Pizarro in November 2011. Chef Pizzaro is a veteran of Meson de Doña Filo in Madrid, Spain. He is the author of Seasonal Spanish Food and the forthcoming Spanish Flavours.
For the third and final event in the series set for March 15 and 16, 2013, Executive Chef Truex comes to Cliff at Cap’s. A native Southerner, he is a graduate of The Culinary Institute of America in New York, worked at the original Le Cirque under Chef Daniel Boulud, and in restaurants in Basel, Switzerland, Las Vegas and New York City, as well as at the prominent Atlanta restaurant Repast.
Executive Chef Craig Jones oversees the resort’s signature restaurant, serving a French West Indian-inspired contemporary menu based on classical techniques, fresh island products and seafood. His disciplined approach is rooted in his experience at a number of Relais & Chateaux and other Michelin-starred restaurants in Scotland and England, including Longueville Manor, and Gravetye Manor & Inverlochy Castle.
(Photo courtesy of Cap Maison)
