Rosewood Le Guanahani St. Barth is thrilled to announce that Chef Cedrik Ollivault will assume the role of Executive Chef overseeing the reimagination of the resort’s culinary experiences and developing a passionate team of creatives to see his strategy through.
A man of action, Chef Ollivault combined culinary study with apprenticeship while working at Michelin Star restaurant L’Escu de Runfao. A true Breton and attracted to the ocean, Chef Ollivault then travelled to the United States, Caribbean, French Polynesia and beyond, all while mastering his skills in some of the best hotels. His culinary vision at Rosewood Le Guanahani St. Barth blends the different flavours and inspiration from his global adventures along with locally sourced produce and techniques.
Chef Ollivault joins Rosewood Le Guanahani with a vision to reimagine the resort’s culinary experience and to develop a passionate team of creatives to see his strategy through. “It is my responsibility to ensure that we create exceptional memories for our guests’ minds and pallets”, says Chef Ollivault, adding that “Combining my passion for cooking, island life and stunning natural environments led me to joining Rosewood Le Guanahani. Revisiting the culinary concepts of the Beach House here on property is a wonderful challenge: there are multiple atmospheres within which allows our team to constantly refresh the energy and menus throughout the day while blending fresh, new flavours with expertly crafted techniques”.
Chef Ollivault’s outstanding experience and talent are sure to elevate Rosewood Le Guanahani St Barth’s culinary program to new heights. Under his culinary direction, the hotel will continue to position itself as the premier culinary destination in and outside of the Caribbean.
