All Inclusive Adults Only Resort Spotlights Plates


The best all inclusive resorts in the Caribbean attract scores of foodies.

This year one hundred and thirty-five young and energized Bahamian chefs lined the gourmet kitchens at Sandals Royal Bahamian, digesting the culinary spectacles of Japanese Teppanyaki, French, Mediterranean and Italian cuisines.

The chefs explored the arts of ten restaurants across the resort, each boasting its own character and style, but all complete with that Bahamian pinch of salt.

According to Executive Chef for Sandals Royal Bahamian Karl Blunden, most of the new chefs and sous chefs at the resort have come with a wealth of knowledge and experience in Bahamian gastronomy and are buzzing with enthusiasm for the knowledge and skills of cuisines the world over, available for their taking.

“We are constantly adding new dining concepts to our 5 Star Global Gourmet Dining Programme as we move forward in anticipating the refined pallets of our guests. With this new team, we will continue to further redefine the concept of the all-inclusive experience,” Blunden said.

Already, the Bahamian team conquers the aptly named Spices Restaurant built around Caribbean Cuisine, and have favoured well in the variation that exists at Bella Napoli Pizzeria, the Royal Grill Beachside Cafe and the Cricketers’ Pub.

But their skills are equally sharpening in the Resort’s Seafood Restaurant – Gordon’s on the Pier, the Japanese Teppanyaki experience that is Kimonos Oriental Cuisine, the French marvel of Baccarat, Crystal Room Mediterranean and Casanova – the Italian restaurant.

Together the resort’s restaurants are prepared to accommodate as many as 500 guests, all sifting through menus designed to intrigue and excite them, while challenging the Bahamian chefs’ creativity and knowledge of global cuisine.

Sandals Resorts International’s Group Manager, Food and Beverage Standards, Paul Bauer, said the new culinary team at Sandals Royal Bahamian is without question living up to the expectations of guests in their delivery of quality, distinct, authentic and engaging cuisine.

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