– Luxury Hotel Adds Seasoned Chef to Lead Its Culinary team –
Barbados, June, 2015 – The Fairmont Royal Pavilion, an award-winning hotel located in the sought-after Platinum Coast, announced the appointment of Kirk Kirton as Executive Chef. Kirk, who will oversee the resort’s culinary division, brings extensive experience in restaurant management and culinary operation to this position.
“Kirk has a wealth of experience and we are very pleased to be adding someone of his caliber to direct our culinary team” commented Tim Morrison, General Manager, Fairmont Royal Pavilion. “He has already launched new menus that encompass originality and creativity that will surely become signature dishes at our restaurants for the enjoyment of our valued guests.”
With more than 18 years of progressive culinary experience, Kirk, a local Barbadian, arrives at the Fairmont Royal Pavilion from the popular Lone Star Restaurant, in St James, Barbados, where he most recently served as Executive Chef. The Lone Star offers a fusion concept that combines Italian recipes with signature Lone Star classics, and is one of the most sought-after dining experiences in Barbados. “We are certain that visitors and locals will enjoy Kirk’s new culinary creations at the Fairmont Royal Pavilion as much as they enjoyed the menus that he developed during his time at the Lone Star.” mentioned Tim Morrison.
Prior to his tenure at the Lone Star, Kirk held a range of Executive Chef positions in some of Barbados’ most celebrated properties, including Treasure Beach Hotel & the Royal Westmoreland resort, and in England. During his time in England, he worked for Nico Ladenis as Sous Chef at the three-Michelin-starred Cheznico restaurant, and for over two years as Head Chef at Ladenis’s Brasserie, Incognico Restaurant, before coming back home to Barbados.
Kirk has a strong commitment to providing guests with an extraordinary dining experience. Using the freshest ingredients sourced from local purveyors, while adding a creative flair to every single dish in the newly created menus, the culinary adventure that awaits at the Fairmont Royal Pavilion under his direction is one utterly delectable; from sunrise to sunset, and from banquets to romantic dinners, there is much to savor at this quintessential property.
Kirk holds an Associate of arts Degree majoring in Culinary Arts from the Florida Culinary Institute. He also attained an Executive Diploma in General Management from the University of the West Indies, Cave Hill School of Business.
