ST. LUCIA – DECEMBER 17, 2019 – The award-winning Landings Resort & Spa by Elegant Hotels in Rodney Bay, St. Lucia, has tapped Arturo Eduardo Avila Zarraga as Executive Chef to take the helm and elevate the resort’s international culinary program. Born in Mexico, trained by Japan’s best, and experienced in leading world-class culinary programs throughout the Caribbean, Zarraga has his sights set on earning his first Michelin Star at The Landings.
Zarraga, an epicurean and visionary who served on the opening teams of several of the largest hotel developments and cruise launches in the Caribbean and Latin America, got his start with a degree from the College of Science and Humanities in Mexico City. He studied and earned a Chef de Cuisine certification by the American Culinary Federation and spent six months training to become a Japanese Master Chef under the direction of Yasuyuki Suzuki, one of the first sake sommeliers in New York City.
Since then, Zarraga has developed a resume that spans more than a dozen cities and countries and ranges from executive chef positions at five-star resorts to the title of head chef for two internationally renowned cruise lines. Now Zarraga is ready to take his talents back to the Caribbean and use his vast global experience to bring exceptional fine dining to The Landings.
“After training all around the world and continuously working to perfect my craft, I feel more inspired than ever by the recent generation of Mexican chefs on the rise,” says Zarraga. “I aspire to follow in their footsteps and earn my first Michelin Star. The Landings’ F&B has incredible potential, and I am honored to join the team of this world-class Caribbean resort.”
In his new position as Executive Chef of The Landings, Zarraga will drive the property’s culinary direction as it moves into a new era and work to inspire small menu changes that showcase his career and extensive international background. He will also integrate his passion for using local ingredients and expert plating techniques as strategies that drive the resort’s culinary program into a new realm.
The path that led Zarraga to St. Lucia started 20 years ago as he gained experience as a sous chef at various hotels and restaurants in Napa Valley and Mexico City. In 2000, Zarraga became the Chef de Cuisine at the Four Seasons Hotel Mexico City, and then appointed Executive Chef of the Lyford Cay Club in Nassau, Bahamas.
After seven years away from home, Zarraga returned to his native Mexico in 2009 as the Executive Chef to help open the highly anticipated St. Regis Hotel Mexico City and its “La Diana” and “Jean George” restaurants; rated among the best in the area by AFAR and OpenTable. Having developed a household name for himself, Zarraga was asked to join the opening team as Head Chef for Allure of the Seas, Royal Caribbean International’s largest cruise ship in the world at the time. Holland America followed suit in 2012, hiring Zarraga as Executive Sous Chef of its Westerdam vessel.
With a desire to get back on solid ground, Zarraga became the Executive Chef and Food & Beverage Director of the Viceroy Hotel and Resort Zihuatanejo in Mexico in 2014 and then, in 2016, took the role of Executive Chef of the Magdalena Grand Beach Resort in Trinidad & Tobago, tasked with overseeing its seven F&B outlets. Finally in 2018, he joined GCG Group, a leading provider of airline, industrial and event catering in the Caribbean and Latin America, driving the company’s culinary strategy.
As Executive Chef of The Landings, Zarraga will oversee all three on-property restaurants including the open-air Beach Club for all-day dining, Callaloo Beach Bar & Grill, a laid-back spot for a light snack while on the beach, and The Palms, a romantic restaurant with dramatic marina views and an inventive “East Meets West” menu that changes seasonally.
“Arturo’s extensive culinary background speaks for itself,” said Paul Collymore, General Manager of The Landings. “His experience and emphasis on regionally inspired, locally sourced ingredients complements our current F&B program, so we look forward to working cohesively to refine our guests’ culinary experience.”
