Executive Head Chef René Cahane

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Antigua & Barbuda Chef profile

Executive Head Chef René Cahane Blue Waters Resort & Spa

As Executive Head Chef at the Blue Waters Resort & Spa, René Cahane has created new menus that celebrate the best international cuisine.

Choose a healthy and nutritious wild rice, roasted squash and pumpkin seed salad in the Palm Restaurant, or try a selection of eclectic, contemporary tapas featuring ceviche of local tuna with oriental slaw in Bartley’s Restaurant, or visit the stunning Cove Restaurant for a taste of fusion with a Caribbean twist. You will certainly find a dish ‘just for you’ on your visit.

René Cahane has over 20 years experience working in London’s 5* hotels, restaurants and private members clubs. His passion for cooking, he says, is reflected in his food. To ensure your experience at the restaurants of Blue Waters Resort & Spa is memorable, he endeavours to use seasonal produce, where possible, presenting dishes with attentive service and flair.

Chef Rene Cahane 2
René is assisted by Jason Hughes, a Gordon Ramsay protégée and now Chef de Cuisine at The Cove Restaurant. Jason has been appointed to align Blue Waters already great reputation with a new level of culinary experience. He has honed his skills in Paris and at the Savoy Grill in London. His passion is pastry, so look out for stunning desserts on your next visit to The Cove Restaurant.

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