Rosewood Little Dix Bay is pleased to announce that Ricardo Cera has been appointed executive chef of the resort in Virgin Gorda, BVI. In this role, Chef Cera will be responsible for crafting the menus and overseeing the kitchens at the resort’s Sugar Mill, Pavilion and Beach Grill restaurants, where he will combine his contemporary style with traditional Caribbean influences to create an innovative and authentically local culinary experience. In addition to running the resort’s restaurants, Chef Cera will develop and launch Rosewood Little Dix Bay’s “Sense of Taste” programming to give guests an immersive dining experience using the famed Anegada Lobster and other tastes of the island.
Chef Cera comes to Rosewood Little Dix Bay with over 15 years of experience overseeing culinary programs in 5-star hotels and renowned restaurants and teaching culinary classes. A Rosewood veteran, Chef Cera most recently served as the executive sous chef at Jumby Bay, A Rosewood Resort in Antigua, where he was responsible for menu development, food preparation, kitchen management and team training.
“We are so pleased to have such a passionate and reputable chef leading our culinary programming here at Rosewood Little Dix Bay,” said Ed Linsley, managing director of Rosewood Little Dix Bay. “We are confident that Chef Ricardo will bring a fresh approach to our culinary program, and we’re excited for our many repeat guests to experience Chef’s Ricardo’s innovative new menus and culinary delights.”
Prior to his role at Jumby Bay, A Rosewood Resort, Chef Cera was head chef at Bom Sucesso in Portugal, head chef teacher at Schools of Turismo de Portugal, head chef of Restaurante Tempero de Mar and sous chef at Pestana Palace Hotel in Lisbon. Chef Cera began his career as a chef at the Four Seasons Hotel Ritz Lisbon, where he got his first taste of working in luxury hospitality.
