Hodges Bay Club adds new head pastry chef to the mix (Antigua and Barbuda)
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Hodges Bay Club adds new head pastry chef to the mix (Antigua and Barbuda)
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Category: North America & West Indies / Carribean islands - Antigua and Barbuda - Careers -
Appointments
This is a press release selected by our editorial committee and published online for free on 2008-06-13
Hodges Bay Club, Antigua’s hottest new resort and residential development, continues to build a mouth-watering food and beverage team with the appointment of another world-class culinary talent, Miguel Somoza, as head pastry chef, in anticipation of its opening in October 2008.
An exclusive new club, hotel and spa, Hodges Bay Club is idyllically situated on the pristine northern sandy shore of Antigua. Hodges Bay Club will ooze sophistication and style, while integrating the character of the Caribbean in a fresh and modern way, bringing Antigua right back to the forefront of contemporary luxury.
Miguel brings over eight years of knowledge and experience to the Hodges Bay Club team, gained working in a number of menu development and implementation roles at resorts worldwide, including the internationally renowned, three Michelin-starred Hotel ~ Restaurant Michel Bras in Laguiole, France; Le Manoir Aux Quat’Saisons, Oxfordshire; and over three years as head pastry chef at Babington House, Somerset. Most recently, Miguel played a substantial role in the opening of Ronnie’s Restaurant, Thornbury, designing menus and training kitchen staff.
At Hodges Bay Club, Miguel will manage a team of six responsible for all the aspects of the pastry and bakery section, preparing all breads and pastries in-house from scratch, from croissants for breakfast, to sour dough rolls for dinner, to the dough used for the pizzas served at Shade. Miguel and his team will also produce delicious, homemade ice-creams and sorbets using the revolutionary ‘Paco Jet’ system, and all chocolates, petit fours and afternoon tea scones will be produced in-house, along with any culinary requests for special occasions.
With subtle flair and creativity, Miguel’s dessert menus will focus on light, local ingredients and combine classic techniques with global culinary influences and exotic Caribbean flavours. Menus for Kohili will offer simple beachfront delights designed to cool and cleanse the palate; while signature restaurant, Taboo, will tempt guests with decadent, yet innovative creations that push the culinary boundaries and take dessert dining to another level.
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