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Capella Marigot Bay, Saint Lucia Appoints New Executive Chef Brendan Mcgowan

May 16, 2014 Appointments No Comments Email Email

Brendan McGowan brings with him over 25-years of award-winning experience in managing some of the finest restaurants in the world.

unnamedAs Executive Chef at Capella Marigot Bay Resort and Marina, Saint Lucia, he will oversee all of the resort’s food and beverage operations and has also been tasked to create bold and inventive menus incorporating the unique flavors of Saint Lucia as well as flavors from America and Europe. McGowan will also helm the development of brand new dining establishments at the resort which will include a rooftop restaurant overlooking the treetops and the breathtaking waters of the bay and an intimate Rum Cave.

“I am looking forward to beginning a new phase of my career at Capella Marigot Bay,” said McGowan. “The Capella brand encourages chefs to explore new tastes and styles and it is going to be exciting to create an all-new global culinary concept and most importantly showcase Saint Lucian dishes, using local ingredients and working with local grocers and farmers to offer the freshest seasonal items.

Before joining Capella Marigot Bay, Ireland-native McGowan was the Executive Chef for the St. Regis Hotel Doha in Qatar, a luxury hotel listed on Travel + Leisure’s International List as one of the “Best New Hotels for 2013.” McGowan oversaw the hotel’s culinary team development, formulating menus for all dining outlets and honing the property’s food presentation.

Prior to arriving in the Middle East, McGowan served as Executive Sous Chef at the Ritz-Carlton in Istanbul Turkey, where he assisted with assembling the culinary talent for the hotel as well as crafting special menus for events and meeting groups. McGowan has also worked for the Jumeirah Messilah Beach Hotel in Kuwait; the Four Season Hotel in Riyadh, Kingdom of Saudi Arabia; the Four Seasons Hotel in Amman, Jordan; the Ritz-Carlton in Dubai, United Arab Emirates; the Ritz-Carlton in San Francisco, California; La Folie in San Francisco, California; and the Royal Garden Hotel in London, England.

McGowan began his career in 1986 at the Cathal Burgha College of Catering and Hotel Management. He then continued on to Canterbury College of Catering and Hotel Management, which he graduated from in 1990.

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