Cupertino Ortiz has been appointed executive chef of Rosewood Little Dix Bay, the legendary Caribbean resort which is anticipated to reopen in December 2017 following a complete renovation. In his new role, Chef Ortiz will lead culinary efforts for the property’s three signature dining venues. He will also be charged with creating brand new dining concepts and menus for each of the three restaurants, a task that involves building relationships with local farmers, fishermen and food purveyors; developing complementary cocktail and beverage programs; creating special culinary programming for guests; and ensuring that the resort’s culinary offerings celebrate the culture and bounty of the BVIs. Chef Ortiz will implement his new menus along with the unveiling of the refreshed resort.
“With an extensive background in luxury hotels and a history with Rosewood Hotels & Resorts, Chef Ortiz is the perfect individual to lead Rosewood Little Dix Bay’s culinary team and its three exceptional restaurants,” said Andreas Pade, managing director of Rosewood Little Dix Bay. “As we near completion on this groundbreaking renovation project, we look forward to watching Chef Ortiz create unique Sense of Place dining experiences for our guests that will celebrate the rich culinary culture of the BVIs.”
Chef Ortiz joins Rosewood Little Dix Bay with over a decade of experience leading kitchens at luxury resorts throughout the Caribbean, Mexico and Latin America. Most recently, Chef Ortiz was executive chef at Malliouhana, an Auberge Resort in Anguilla and was executive chef and director of food and beverage at Mukul Beach, Golf & Spa in Nicaragua. Prior to that, he served as executive chef and director of food and beverage at Sugar Beach, a Viceroy Resort, in St. Lucia. He also has experience working with Rosewood Hotels & Resorts as executive sous chef at the Five-Diamond Las Ventanas al Paraíso, A Rosewood Resort in Los Cabos.
