Maximilian Deickert has been appointed director of food and beverage of Rosewood Little Dix Bay, the legendary Caribbean resort that is anticipated to reopen in December 2017 following a complete renovation. In this role, Deickert will consult on the resort’s overall culinary vision and oversee the operations of the property’s three signature dining venues, which will be unveiled with new designs and Sense of Place® dining experiences upon the resort’s reopening.
“Maximilian’s extensive background in the luxury hospitality industry makes him the perfect individual to develop and oversee Rosewood Little Dix Bay’s refreshed food and beverage program,” said Andreas Pade, managing director of Rosewood Little Dix Bay. “We are confident that Maximilian will help evolve Rosewood Little Dix Bay’s memorable dining experiences and further establish the resort as a leading culinary destination in the British Virgin Islands.”
Deickert joins Rosewood Little Dix Bay with over 20 years of experience overseeing food and beverage operations for luxury resorts throughout Asia, Europe, the Caribbean and the Middle East. Most recently, Deickert was a hotel operations and food and beverage consultant with Conseil & Project Management in Hong Kong.
Prior to that, he served as food and beverage operations manager with Aspire Katara Hospitality in Qatar. He also has experience working in the Food & Beverage Department of Kempinski Hotels in Seychelles, Saudi Arabia, and Germany and as director of food and beverage for Victoria Jungfrau Grand Hotel & Spa in Switzerland.
