Chef

This is a 40-cover, reservation-only fine dining restaurant created for chefs who value technique, clarity, and calm excellence. We are intentionally moving smaller to focus on precision over speed, depth over breadth, and consistency over chaos. This kitchen is designed for a chef who wants to cook properly again.

 

Modern, contemporary cuisine grounded in classic technique. Layered flavors built from the ground up. Strong foundations in sauces and ingredient history. No ready-made or processed products — everything is prepared in-house. Premium ingredients treated with restraint, balance, and purpose.

 

Led by a highly driven, innovative young Executive Chef combining modern thinking with strong classical discipline. Present and hands-on leadership actively involved in service, training, and daily operations. A calm, structured kitchen built on clarity, consistency, mentorship, and respect. Small, focused brigade with clear standards and accountability.

 

This role is based in St. Lucia and is open to relocating chefs. Relocation support is available for the right candidate. The position is designed for chefs seeking a high professional standard alongside a better quality of life. With calm service, a smaller team, and a sustainable rhythm, this is a rare opportunity to cook at a serious level without the burnout of major city kitchens.

 

A disciplined chef with five-star or Michelin-level training (or equivalent standards) who values consistency as much as creativity. Someone comfortable in a small, hands-on environment who takes pride in building dishes from scratch and handling complex dietary requirements. Who This Role Is Not For Chefs who rely on shortcuts or convenience products, require large teams to feel important, or chase trends rather than mastering fundamentals.

 

To apply: Submit your CV and a brief note outlining your culinary background, your approach to building dishes from the ground up, and why a small, elite kitchen appeals to you