Vibrant, fresh and creative, Caribbean flavours and ingredients have always been at the heart of Christophe Harbour’s cuisine. That is why we are so pleased to be debuting our signature, locally and regionally inspired food and beverage program, spearheaded by award-winning Executive Chef, Miles Thompson. Chef Thompson oversees the entirety of the exciting new culinary and integrated beverage program at Christophe Harbour, which includes The Pavilion and SALT Plage, promising to take it to new levels.

Working alongside local partners who share his passion and principles, Thompson’s dishes are sophisticated and original, showcasing the freshest of flavours from farm and sea, blending historic Caribbean ingredients with contemporary techniques. “The Caribbean is ripe with exceptional ingredients and preparation styles, which make for some fun in the kitchen,” he says. “The most exciting menus are those where local and traditional meet modern cuisine.”

Prior to joining Christophe Harbour, Thompson enjoyed a highly successful career in several top restaurants in New York and Los Angeles such as Nobu, Animal, and Allumette. His talent has garnered critical acclaim, including a spot on Zagat’s “30 Under 30 - Rock Stars Redefining the Industry” list.  

Rounding out leadership of the integrated culinary and beverage program are Chef de Cuisine, Benjamin Osher and Beverage Manager, Christian J. Zamora. Osher brings an international approach from his time with Michelin-rated Junoon NYC and Nobu in New York, LA and Moscow. Zamora’s passion for inventive cocktails is evident in his presentation and fuelled by his time at Greens in San Francisco. Inspired by an abundance of local, seasonal, and fresh ingredients, Osher and Zamora are integral support for Thompson and the new program.

“Following a careful selection process, we are delighted to have such a strong, creative team at the frontline of our Caribbean offerings,” stated Buddy Darby, Chief Executive Officer at Christophe Harbour.