At Coconut Bay Beach Resort & Spa, we offer multiple premium dining options, all located on the resort premises. From Asian cuisine to local Caribbean fare to flavorful Italian dishes, your taste buds will experience a vacation of their own.
Now, our dining experience has been made even more elite with the addition of Executive Chef Angelo Konidis to our dining ensemble. Thanks to his amazing culinary vision and expertise, he’s been perfecting every portion of our menus and thrilling our guests at every meal.
An Award-Winning History
From the time he was a young adult, Chef Angelo has been surrounded by the intricate and fast-paced culinary world. “I’ve been in the food business pretty much all my life,” he said. “I started with my father, who was also a chef. I went to the French Culinary Academy and graduated with a Bachelor’s in Culinary Arts.”
Since then, he’s worked at a multitude of impressive resorts and restaurants, from the Wyndham Rose Hall to the Hilton Santa Clara, where his team won several awards for their culinary accomplishments. He became the corporate chef for two Jamaican resorts, one of which received the honor of being number five in the Caribbean for the best food, all-inclusive and non-all-inclusive. When he was offered the position of Executive Chef at Coconut Bay last December, he jumped at the opportunity to join our team and has been impressing us ever since.
Fresh, Never Frozen
Chef’s culinary initiative is centered around his promise to always serve fresh, never frozen food. While many other all-inclusive resorts use frozen fish or canned fruits and vegetables, we’re breaking that mold by using only the freshest and local ingredients to make our dishes — in every restaurant at Coconut Bay. In fact, Chef orders fish directly from local fishermen, so the tuna or snapper you’re enjoying is, quite literally, fresh off the boat.
“I went with strictly fresh, local seafood. We used to import some of our seafood, but since we are right here in the Caribbean, we have access to the best — tuna, marlin, snapper.”
Since Chef Angelo’s arrival, we’ve taken a sustainable approach to our dining experience by growing our own herbs and vegetables in our on-resort greenhouse. We also source fruits, vegetables and some meats from local farmers. This local meat and produce, combined with Chef’s flavorful broths and sauces, make every meal at Coconut Bay a resounding success — a statement our guests agree with wholeheartedly.
Vision for the Future
Even after all the fabulous reviews he’s received from our guests, Chef Angelo is determined to keep improving the dining experience at Coconut Bay. When asked what he wants for the future, Chef said, “To be recognized as one of the top resorts in the Caribbean for our food and beverage offerings. My goal is also to educate and train my team to become better chefs.”
Chef Angelo plans to implement cooking demonstrations for guests and to continually add more new and unique dishes to our menus. The bar he sets is high, and he’s dedicated to raising it every day.
The next time you visit Coconut Bay Beach Resort & Spa, prepare your taste buds for a flavorful culinary journey.
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