 |
  
|
|
Press ReleasesContact: THE LANDINGS ST. LUCIA, A ROCKRESORT, WELCOMES EXECUTIVE CHEF ROLAND CZEKELIUSRodney Bay, St. Lucia – September 18, 2007 – Roland Czekelius has been appointed executive chef at The Landings St. Lucia, A RockResort, opening December 2007. In this position, he will oversee all dining operations at the 231-suite beachfront resort. Chef Czekelius, a 35-year veteran of the culinary industry, joins The Landings with extensive consulting and cooking experience throughout the United States and the Caribbean. His culinary training began with a three-year comprehensive chef apprenticeship program at the Schloss & Sport Hotel Igls in Innsbruck, Austria. Prior to joining the RockResorts team, the Austrian chef most recently served as executive chef at the world-class Caneel Bay Resort in St. John, USVI, where he managed three full-service restaurants and a staff of 55. Czekelius held previous positions at Stowe Mountain Resort & Inn in Vermont, Sonesta Beach Hotel & Spa in Bermuda, Chatham Bars Inn in Massachusetts and The Boston Park Plaza Hotel & Towers. He was also executive chef at St. Lucia’s Jalousie Plantation from 1993-1995, during which time he was honored as chef of the year, and held the position of team captain of the award winning St. Lucia Culinary National team. Chef Czekelius is a member of numerous organizations including the American Culinary Association, The International Chaine Des Rotisseurs, and has served as founding board member of both the Caribbean Culinary Association and the American Food and Wine Society. “We are excited to have Roland at the helm of our food and beverage team at The Landings,” said Gary Thulander, managing director of The Landings St. Lucia. “His background and culinary expertise will be instrumental in the creation of a top-notch resort experience for our guests.” Chef Czekelius’ culinary creations will include regional and international fare favorites with a twist, utilizing fresh, local ingredients. His vision for the four dining venues at The Landings is to combine innovative culinary trends and techniques fused with an ever-changing harmony of exciting flavor and presentation combinations. Opening this December, The Beach Club Restaurant and Bar will serve breakfast, lunch and dinner in a casual dining, open-air atmosphere overlooking the yacht harbor and Rodney Beach. The menu will reflect Caribbean and Mediterranean influences, and will utilize the island’s seafood and fruit from local farmers and markets. The Landings will be the most luxurious resort on St. Lucia, spanning 19 acres and nearly 800 feet of the island’s most stunning beachfront. All accommodations will be waterfront, offering views of the beach, harbor, lagoon or channel. One-, two- and three-bedroom suites will range in size from 900 to 2,300 square feet. The Landings will be developed in four distinct phases. Phase One, open to guests in December 2007, will include 62 guest suites, entrance pavilion, spa, salon, fitness center, pool, water sports concession, five acre marina and the Beach Club restaurant. Phases Two, Three and Four will incorporate additional suites, pools and restaurants and will be completed during 2008, 2009 and 2010, respectively. For more information about The Landings St. Lucia, including reservations, please visit WWW.ROCKRESORTS.COM or call 1-877-657-ROCK (1-877-657-7625). About RockResorts
> Back to Press Releases |
