CAP JULUCA ENHANCES FOOD & BEVERAGE OPERATION New F & B Manager, Chefs and Menus; After-Dinner Jazz Added Maundays Bay, Anguilla (January 2, 2003) - Cap Juluca, Anguilla, has taken major steps to further enhance its food and beverage operation. Effective immediately, Jeff David has been named Food & Beverage Manager, new chefs and new menus are now in place at two of the hotel's three restaurants and after-dinner jazz has been added. David's appointment was made by Eustace Guishard, General Manager of the hotel. He comes to Cap Juluca from Little Dix Bay in the British Virgin Islands where he was Food & Beverage Manager. Prior to that, he was at the Four Seasons in Boston, where he held various positions including General Manager of the Bristol Lounge and Banquet Manager. While there, David was awarded the 2000 Manager of the Year. His hospitality career began at the Regent Beverly Wilshire. David has a Bachelor of Fine Arts from UCLA, received wine stewardship certification at the Culinary Institute of America and Regent/Four Seasons Hotel Certification in various fields. In addition, Cap Juluca's award-winning Executive Chef George Reid has appointed Tomas Bengtsson Chef at Kemia, the hotel's hors d'oeuvrerie and Larry Tuck, Chef at Georges, Cap Juluca's beachside restaurant. Bengtsson formerly was Executive Sous Chef at Aquavit in New York City and brings an eclectic Asian/European fusion touch to the menu with items such as Coriander Seasoned Crayfish with Crispy Rice Cake and Tamarind Reduction. Tuck comes from LeSPORT in St. Lucia and was voted among the Top 100 Chefs in Canada by Food & Wine magazine for his work as Executive Chef at the Inn at Lake Bonavista in Calgary. His repertoire includes a Jerk Chicken and Feta Cheese Quesadilla with a Chili Pepper Sour Cream. Pimms, the hotel's signature restaurant, continues under Reid with a new menu and more choices. Additions include Pancetta Wrapped Grouper with Braised Leeks and Candied Carrots in a Basil Sauce and Cumin Scented Lamb Rack with Oyster Mushrooms, English Peas, Golden Raisins and Potato Puree. At Kemia, after-dinner jazz is now offered twice weekly. On Tuesdays, keyboard and vocals entertain and on Saturdays, a solo saxophonist. Special wine dinners and a celebrity chef series are in the planning stages for 2003. Besides the choice of three restaurants, a Cap Juluca holiday includes continental breakfast daily; all water sports, including water skiing; two weekly tennis clinics; day and night tennis; golf at the new aqua driving range, putting green and bunker (golf balls are an added charge); use of the health club; complimentary mini-bar set up; a nightly movie; croquet; and horticultural tours. A wide variety of spa rituals are offered, ranging from Holistic Aromatherapy Facials to Jamu Massages and the Juluca Ritual for Two. Award-winning Cap Juluca is a secluded, sophisticated and romantic 179-acre retreat with 72 spacious rooms and suites and six pool villas located in 18 very private white Moorish style two-story beachfront villas. All rooms have ocean views and are air conditioned. There is a junior Olympic-sized swimming pool and a choice of two beaches: the white stretch of sand of Maundays Bay and Cove Bay, a 1-1/2-mile sandy beach. Cap Juluca is a member of Leading Small Hotels of the World. For further information and reservations, contact Cap Juluca's office in Miami toll-free, (866) 458-5822 or (888) 858-5822 (8JULUCA); (305) 466-0916, or to the hotel, (264) 497-6779. Visit the web site, www.capjuluca.com or e-mail, capjuluca@anguillanet.com.
© 2001 Cap Juluca. P.O. Box 240, Maundays Bay, Anguilla, Leeward Islands, British West Indies Tel: (264) 497-6666; Fax: (264) 497-6617 Toll-free (U.S.): 1-888-8JULUCA (1-888-858-5822) info@capjuluca.com