Celebrated industry leaders Barnaby Jones and Claudio Corallo offer global approach to Kittitian cuisine

 

Christophe Harbour is pleased to welcome a new world-class culinary team. Celebrated industry leaders Barnaby Jones has joined as Executive Chef and Claudio Corallo as Director of Food & Beverage. The appointments come at a pivotal time as the development prepares for a momentous 2017, including the debut of the marina village, featuring several luxury retail boutiques and customs house as well as the opening of Park Hyatt St. Kitts, the first Park Hyatt property to launch in the Caribbean.

“Following a careful selection process, we are delighted to introduce two industry experts, Barnaby Jones and Claudio Corallo, who not only have demonstrated their expertise in the global luxury hospitality industry, but also their proficiency in translating their experience within the Caribbean,” stated Jon Gersonde, General Manager and Vice President of Operations for Christophe Harbour.

Born in Jamaica to British parents, Jones received his formal culinary training in France as an apprentice to a renowned Michelin 3-star chef. His career has since taken him around the globe from star-studded resorts such as Amandari in Bali and Amanjena in Morocco to several Caribbean resorts and communities in Antigua, St. Vincent and the Grenadines where he has managed teams of 100+ chefs and has been an instrumental in the concept and design of an onsite micro dairy and cooking school. As Executive Chef, Barnaby Jones will oversee the entirety of Christophe Harbour’s culinary program, including both The Pavilion Beach Club and award-winning beachside bar, SALT Plage, placing an emphasis on contemporary “hook to table” Caribbean fare. Jones’ approach pays homage to local tradition and culture from modern takes on Caribbean classics to incorporating flavors deriving from the region’s storied history as a hub in the global spice trade.

Corallo joins Christophe Harbour with more than a decade of luxury hospitality experience with extensive global experience, including boutique properties in France, Corsica and Sicily and globally-recognized brands such as JW Marriott Marquis and Shangri-La in Dubai. Corallo most recently served as Food & Beverage Manager at the renowned Cotton House in Mustique, St. Vincent and the Grenadines where he oversaw a team of 25 people simultaneously for four of the resort’s outlets in addition to curating the wine list and creating menus along with the Executive Chef. Corallo will be working closely alongside Jones to offer Christophe Harbour’s members and guests a fresh and global approach to Kittitian cuisine and deliver a world-class dining experience.