Marigot Bay Resort and Marina on St. Lucia has hired Daniel Echasseriau as director of Food & Beverage and Culinary Operation. Echasseriau brings more than 26 years of experience as an executive chef and director of food and beverage. He most recently worked at St. Peter’s Bay Resort & Residences and Port Ferdinand Marina & Residences in Barbados.
A native of Brittany, France, Echasseriau began his culinary career at the age of 17, studying and working weekends in private villas on the west coast of France, according to a statement from the resort. He worked his way up with stints at international restaurants: Midsummer House Restaurant in Cambridge, England; La Maison Restaurant in Holetown, Barbados; the Coconut Residence in Gambia, West Africa; La Samanna, Belmond Hotel in St. Martin; Hilton Bora Bora Nui Resort & Spa, French Polynesia; and the Rosewood Corniche, Jeddah, Saudi Arabia. He was executive chef 16 years ago at The Body Holiday, Le Sport in northern St. Lucia.
“I am really excited to be back on the island,” Echasseriau stated. “The island has evolved quite a lot in the time I have been away. There are still challenges, but it is easier to get ingredients and high-quality produce now and I plan to capitalize on this and establish relationships with local suppliers to create a true farm-to-table experience for our guests.”