September 22, 2010 – Cap Estate, Saint Lucia — Cap Maison and its Cliff at Cap restaurant are pleased to announce a new Guest Chef Series for the upcoming winter season. Drawing on its own member affiliation with Preferred Boutique™, Cap Maison invited several top chefs from the kitchens of other Preferred member hotels to cook alongside Chef Jones in his St. Lucia kitchen. This line-up of talented chefs from U.S. resorts who will cook in St. Lucia on select weekends between January and April 2011. Each will present a special menu that blends their signature style with the rich bounty of fresh local ingredients found on this West Indian island, a cook’s paradise thanks to the volcanic rich soil and abundance of fresh seafood. Room rates for the Chef Series weekends start at $435 per night per room, including full breakfast. The three-course dinner menu is $75 per person, per dinner, not including wine, taxes and gratuity. On Friday night guests will have a choice of two dinner menus, one presented by the guest chef and the other by resident Executive Chef Craig Jones, of The Cliff at Cap restaurant. Saturday dinner will be collaborative menu between the two chefs, with wine pairings.
Executive Chef Craig Jones oversees the resort’s signature restaurant, one of the island’s top tables with breathtaking panoramic views of the Caribbean Sea. Chef Jones serves a FrenchWest Indian- inspired contemporary menu based on classical techniques, fresh island products and seafood. His cooking at Cliff has been hailed by The New York Times and is regarded as one of the most highly sought after tables in the Caribbean. His disciplined approach is rooted in his experience at a number of Relais & Chateaux and other Michelin-starred restaurants in Scotland and England, including Longueville Manor, and Gravetye Manor & Inverlochy Castle.
January 14 & 15, 2011
Celebrity Chef Andre David Halston
Executive Chef and Director of Food & Beverage
Innisbrook, Salamander® Golf & Spa Resort
Innisbrook, Florida
A member of Preferred Hotels® & Resorts
This Celebrity Chef applies his talents across this world famous resort. Halston oversees all of the resort’s restaurants and F & B division. He has been instrumental in the development of the new steakhouse dining concept at Packard’s, the contemporary and organic fare served at the new Market Salamander Grille. A former executive chef with Ritz-Carlton, France based La Boulangerie, Champps Restaurants and Capital Grille Restaurants. This Celebrity Chef has been named Chef of the Year by Restaurant Business, Chef Magazine and the BCA. He has contributed regularly as an NBC guest chef.
February 25 & 26, 2011
Robert G. Wysong, Executive Chef
The Sanctuary at Kiawah Island Golf Resort
Kiawah Island, South Carolina
A member of Preferred Hotels® & Resorts
Robert G Wysong is the Executive Chef for The Sanctuary at Kiawah Island Golf Resort, responsible for three restaurants, banquets and catering efforts. For more than two decades, Chef Wysong has led kitchen brigades for private clubs, independent restaurants, convention and destination hotels alike. He now manages the day to day culinary & beverage operations for The Sanctuary at Kiawah Island Golf Resort, a AAA Five-Diamond resort and Five Star award recipient by Forbes Travel Guide, along with top rankings from Condé Nast Traveler and Travel + Leisure magazines.
April 8 & 9, 2011
Beau MacMillan, Executive Chef
Sanctuary on Camelback Mountain Resort and Spa
Scottsdale, Arizona
A member of Preferred Hotels® & Resorts
 Chef MacMillan has worked in some of the most distinguished kitchens in America, including La Vieille Maison in Boca Raton Florida, the Hotel Bel Air in Beverly Hills and Shutters on the Beach in Santa Monica. He was recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain. He has competed on “Iron Chef America “and was pitted against Iron Chef Bobby Flay in “Battle American Kobe Beef” — and won.
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