There's nothing quite like picking up new skills or broadening horizons to reignite a passion.  For the culinary team at Christophe Harbour, professional development is a part of daily life, and top priority for Executive Chef Barnaby Jones.

Beyond the day-to-day training that he delivers on the job, Chef Jones has also organized a roster of seasoned professionals who throughout the year will come into the kitchen and share their knowledge with the team.

Christophe Harbour Executive Chef Barnaby Jones (left) and visiting chef Miguel Somoza

The Pavilion F&B staff has a few new tricks up their sleeve thanks to a recent professional development session led by Chef Miguel Somoza. Somoza is the Executive Head Chef at an exclusive private estate in Virgin Gorda and has nearly 20 years experience as a pastry chef in some of the UK and Caribbean’s most notable dining establishments. Last month, he not only spent time with Christophe Harbour pastry chefs Sherese and Tiz but also with the larger culinary team to develop skills and sharpen techniques.

Somoza worked with the team, including Christophe Harbour's Pastry Chef Sherese Cross, to develop new bread recipes and techniques as well as new dessert ideas.

Most exciting for ice cream lovers everywhere, they also worked on several new recipes for housemade ice creams using a plethora of local items such as coconut, pumpkin and soursop. These new ice cream recipes are perfect for use in a Pacojet, the kitchen's newest toy. A pacojet micro-purees deep-frozen foods into ultra-fine textures. Mmmm. Deliciousness coming soon to a menu near you!  

Join us at The Pavilion for lunch daily or dinner Tuesdays through Sundays and try out some of the new menu items. Don't miss Wednesday Supper Club, a special fixed price menu featuring global flavors and local fare. For reservations: +1 869.465.8304