With 20 years of gastronomic experience and a deep passion for culinary art, Erick Sanz eagerly steps into his new role as Executive Chef at the prestigious Oetker Collection’s Private Island Resort, Jumby Bay Island
April 2024 – Oetker Collection is pleased to announce the appointment of Erick Sanz as Executive Chef of Jumby Bay Island, a private island off the coast of Antigua and one of the most desirable all-inclusive retreats in the Caribbean.
As a respected leader in the culinary and hospitality industries, Sanz brings his commitment to excellence and innovation in gastronomic creations to his new role at Jumby Bay Island. Over his career, he has embodied an exemplary hallmark of hospitality and quality with an impressive background that spans across several cultures, including destinations in Mexico, the United Kingdom, and now expanding his horizons to the Caribbean. Sanz joins the Jumby Bay team following his most recent position as Executive Chef at Hotel Live Aqua Beach Resort Punta Cana, where he showcased his extensive skillset and vast knowledge by creating unforgettable culinary experiences for discerning palates, complimented by extraordinary service. Prior experiences include roles as Executive Chef at Hilton Mexico City Hotel, Director of Food & Beverage and Executive Chef at Hotel TRS Resort Riviera Maya Mexico, and Executive Chef and Food & Beverage Manager at Hotel Palace Resort Golf & Spa Mexico.
Venturing into the culinary world at the age of 16, Sanz was inspired by the cultural, historical, and gastronomical richness of Mexico City. With a deep understanding of culinary trends and the diversity of tastes, Sanz is known to prepare delicious dishes with fresh ingredients from local farms, the sea, and land. A few of his emblematic dishes include the Black-Angus short rib in Chile Quemado, made from ingredients used in ancestral Mexican cuisine that immerse diners into the roots of a rich and diverse culture; fresh Sea Bass Aguachile, a sensory experience where ingredients are carefully selected to produce a harmony of flavors; and the Roasted Artichoke Pipian, an ode to tradition and culinary ingenuity where the combination of spices, aromatic herbs, and vegetables adds an incomparable depth to the dish.
“I’ve enjoyed acquainting myself with the vibrant and abundant culinary landscape that Antigua has to offer. Joining the esteemed Oetker Collection team is an honor, and I’m thrilled to infuse my dishes with the flavors and essence of the land and sea,” said Erick Sanz, Executive Chef at Jumby Bay Island. “My idea is to deliver refined and avant-garde service, represented by authentic dishes without losing the sense and value of local and traditional products. As my love for food continues to grow, I believe this is only the start of my culinary adventure at Jumby Bay Island and I look forward to expanding my gastronomic imagination even further in this special destination.”
In this next chapter for Jumby Bay Island, guests are invited to indulge in Chef Erick’s remarkable creations and embark on a delightful new culinary adventure rooted firmly in the hotel’s tradition of excellence.
