Magdalena Grand Beach & Golf Resort?in Tobago has hired Denis Jaricot as its new executive chef. Chef Jaricot brings nearly 40 years of experience in the hotel and restaurant industry to the Magdalena Grand.
Chef Jaricot was raised and educated in Lyon, France and began his career as an apprentice at PLM Hotel Terminus ? Perrache in his hometown. Chef Jaricot moved up the ranks in the restaurant industry, from apprentice to executive chef, at esteemed resorts and hotels including the Four Seasons Montreal; Grand Lido ? SuperClubs Resorts in Negril, Jamaica; Sandal Regency La Toc in St. Lucia; and Dreams La Romana Resort & Spa in the Dominican Republic, among others. His most recent position was as a sales manager at Pompano Fish Farm with Caribbean Seafarms S.R.I.
?We believe Chef Jaricot?s credentials will be a valuable asset to the Magdalena Grand food and beverage operation,? said John Murphy, principal, efm Hospitality Solutions, operator of Magdalena Grand Beach & Golf Resort. ?Having experience in all facets of the industry, Chef Jaricot demonstrates he is capable of taking our restaurant operation to the next level,? he continued.
At Magdalena Grand, Chef Jaricot will oversee a team of 57 kitchen and stewarding staff. He will be responsible for all food production in the resort?s restaurants, banquet functions and other outlets and will develop menus, purchase food and create new recipes. Along with food production, Chef Jaricot will also create and monitor the food and labor budget for the department all while maintaining the highest professional food quality and sanitation standards.