Just in time for its 60th anniversary year, Caneel Bay Resort on St. John, USVI, has announced the appointment of Nicholas Arnold as Executive Chef. With a passion for the culinary arts that matches the beauty of the island the Resort calls home, Arnold oversees all dining operations, menu creation, and procurement of the freshest, most flavorful ingredients for Turtle Bay Estate House, Caneel Beach Terrace, Caneel Beach Bar & Grill and Cannella. He also directs private dining and room service, as well as banqueting for special events.
Arnold infuses his menus with healthy, nutrient-rich, and eminently flavorful food – cooked with integrity and the freshest possible ingredients. He is sourcing local mahi, lobster, mango and arugula, to name a few, and all seafood he uses – particularly halibut, salmon, tuna and other local fish – is re-iced only three times and spends no more than 48 hours out of the water. Meanwhile, he is always looking for opportunities to infuse his cooking with Caribbean techniques and history.
Arnold worked at Caneel Bay previously from 2000-2002 as Garde Manger Chef, a position he secured on invitation from then-Chef Hans Schadler who spent the majority of his career at Caribbean Rockefeller Resorts. This time Arnold arrived at the Resort from New Albany Country Club in New Albany, Ohio, where he was Executive Chef over the past four years. Arnold has also held positions at a number of prominent addresses, including as Executive Chef of The Garden of the Gods Club in Colorado Springs; Executive Chef of Boulder Country Club in Boulder, Colorado; Chef de Cuisine at The Wisconsin Room at the American Club, an AAA Five-Diamond, Forbes Five-Star resort in Kohler, Wisconsin; and Executive Chef of Riverbend, a private membership club originally created in 1923 by Walter Kohler, then-Governor of Wisconsin.
