DENVER (September 23, 2024) – The Strand, Turks and Caicos, a new luxury, residential resort opening in November 2024 on 2,230 feet of oceanfront in Providenciales, is pleased to announce the appointments of Craig McNeil as culinary director and Gastón Campana as executive chef of the property’s signature waterfront restaurant, The DelMar Restaurant and Beach Club.
“We’re thrilled to welcome McNeil and Chef Campana, two longstanding and leading authorities in Caribbean hospitality, to the culinary team at The Strand,” says John Fair, managing director of The Strand. “The DelMar is perched dramatically above the Caribbean Sea and will offer a dining experience unlike any other in the Turks Islands. McNeil and Chef both bring exceptional international expertise, and we are eager to showcase their remarkable talent and cement The Strand’s reputation as a culinary destination when we open our doors this fall.”
Hailing from Scotland, Chef McNeil brings more than three decades of experience to The Strand. His background includes leading the culinary efforts at some of Florida’s most prestigious establishments, such as The Dalmar Fort Lauderdale, Fisher Island Club Miami Beach, and Fontainebleau Hotel Miami Beach. He also served as a private chef to VIP clients on the islands, allowing him to foster key relationships with local purveyors and providers influencing The Strand’s menu of inspired coastal cuisine.
“I’m honored to launch The DelMar and lead the overall culinary offerings at The Strand alongside Executive Chef Gastón Campana,” said McNeil, culinary director at The Strand. “In my years at both high-end hospitality establishments and as a private chef on the island, I’ve cultivated important connections that will bolster the culinary offerings of The DelMar and create a truly unparalleled dining experience in the destination.”
A native of Buenos Aires, Chef Campana’s 20 years of experience spans the globe, where he’s worked in top dining destinations across Spain, Germany, Argentina and Thailand, including at Paco Roncero’s Michelin-starred Sublimotion and Estado Puro in Ibiza. Ultimately making his way to South Florida in 2015, Campana worked at notable hotspots including Valentino Cucina Italiana in Fort Lauderdale, StripSteak by Michael Mina and Scarpetta by Scott Conant at Fontainebleau Hotel Miami Beach, and The Dalmar Fort Lauderdale, where he worked closely with Chef McNeil before overseeing culinary at Coco Bistro in Providenciales.
The DelMar Restaurant and Beach Club is set to open in October. Fusing flavors from Asia, Latin America, and the Mediterranean, signature dishes will showcase the freshest fish, seafood, prime steaks, and chops cooked on an exhibition wood fired Parrilla or smoked in-house. The wine list will feature old world selections combined with new world surprises and an adjoining waterfront bar will offer a more casual menu and specialty cocktails throughout the day.
For reservations and to learn more about The Strand Turks & Caicos, please visit www.thestrandtci.com or follow @thestrandtci. Headshots of McNeil and Chef Campana are available here.
