Scrub Island Resort, Spa & Marina, the first luxury resort development in the British Virgin Islands in more than 15 years and first member of the Autograph Collection? in the Caribbean, has announced the appointment of Michael Wedderburn as the resort?s
new executive chef. Jamaican-born Chef Wedderburn will oversee the resort?s three main restaurants: Caravela, the fine-dining outlet featuring refreshing modern Caribbean cuisine with an American twist; Tierra!Tierra!, a casual, open-air restaurant overlooking the pool; and One Shoe Beach Bar & Grill located on North Beach. In addition to the restaurants, Wedderburn will draw on his extensive banquet experience to direct the resort?s catering, room service and special event operations.
Following the completion of Chef Davide Pugliese?s role in establishing the overall culinary operation, Wedderburn plans to refresh all resort menus, as well as revamp the fine-dining Caravela to emphasize locally grown produce, Caribbean seafood and traditional cooking methods with an innovative twist on the modern palate.
?With his vast experience and varied skill set, Michael makes a great addition to our exceptional culinary team at Scrub Island Resort,? said Anura Dewapura, Scrub Island Resort managing director. ?He will use his expertise in utilizing only the finest available premium ingredients to dazzle our guests and enhance their dining experience at the resort.?
A 25-year veteran of the culinary industry, Wedderburn?s rise to epicurean fame began with humble beginnings as a line cook in number of Jamaica?s notable hotels and restaurants. Now an accomplished chef specializing in French, Caribbean and Mediterranean cuisines, Wedderburn has held leadership roles at a number of prestigious resorts, including The Ritz-Carlton Buckhead in Atlanta, and in Florida, The Ritz-Carlton, Sarasota, and The Ritz-Carlton, Amelia Island. He was also executive sous
chef at Hershey Lodge in Hershey, Penn., where he oversaw banquet operations for the renowned 665-room property with more than 100,000 square feet of meeting space, preparing meals for groups of 10 to 2,000 guests.