Interview from Executive Chef at Sandals Resort
We know that a huge part of traveling for most people is the FOOD. Trying delicious food and beverages from around the world is one of the many reasons to go traveling.
Because of this, we’ve decided to interview Craig Nazareth, Executive Chef at Beaches Turks & Caicos. Being our largest resort and catering primarily to children, it faces the significant challenge of accommodating food allergies and dietary requirements on a grand scale. The culinary team at Beaches Turks & Caicos is also at the forefront of innovation, having introduced our first Culinary Concierge.
This dedicated team member’s primary responsibility is to ensure the safety of our guests by coordinating requests related to food allergies and dietary requirements. Learn more about their strides to providing excellent food and beverage at every Sandals resort.
Feuilleté de Ratatouille: Puff pastry, caramelized onion, fromage de chèvre, provincial tomato concassé, smoked eggplant
Can you share with us how Sandals approaches creating a diverse menu that caters to guests with different dietary preferences?
We are very fortunate to have a culinary brigade of chefs from several different countries and with several different specialties, so whenever we create new menus, we bring the entire team together and draw from their collective experience. This allows us to create balanced menus that take various culinary preferences into account. For example, in our Bombay Club restaurant, the Sous Chef specializes in vegetarian and vegan cuisine, so whenever we create new menus, we draw from her expertise to provide the best vegan and vegetarian options.
Roasted Cauliflower Steak: Premium plant-based Hungry Planet® Italian sausage & quinoa cake, broccoli rabe, coconut curry cream (GF-DF)
What specific efforts does Sandals make to accommodate guests with food allergies, and how do you ensure a safe dining experience for them?
Every resort has a Culinary Concierge that guests can visit to peruse menus, choose specific dishes or modify specific dishes to accommodate specific food allergies or dietary requirements. We also follow up with one-on-one consultations with our Chefs to ensure nothing is forgotten.
Charred Vegetable Salad: Grilled broccoli, charred Brussels sprouts, honey roasted carrots, lemon-yogurt dressing, toasted hemp seeds (GF)
Many people today have dietary restrictions or choose to follow a vegetarian or vegan lifestyle. How does Sandals ensure a satisfying and varied culinary experience for guests who don’t consume animal products?
We have replaced the term dietary “restrictions” with “dietary requirements.” Restrictions implies fewer options – a limitation on which types of cuisine may be available. Here, we pride ourselves on being able to modify any dish, any cuisine, to make it safe for our guests, so the word requirements is more appropriate. Aside from providing vegan and vegetarian options on every menu, modifying other dishes for guests who don’t consume animal products is a very straight-forward process.
Vegan Aubergine: Eggplant, stuffed with premium plant-based Hungry Planet® chorizo, rice, tomato ragout, basil oil (GF-DF)
When it comes to food allergies, cross-contamination can be a concern. How does the culinary team at Sandals prevent cross-contamination in the kitchen to provide a safe dining environment for guests with allergies?
When we receive the food allergy or dietary requirement request, this is handed to the Sous Chefs of each restaurant. This is then assigned to one chef (Chef de Partie level or higher), who is responsible for all food allergies, so only one person follows the dish all the way from basic preparation to cooking, to the table. The Chef will then set up in a separate area of the kitchen away from potential allergens, sanitize their work area and use a distinct set of utensils, cutting board, etc. to prepare the ingredients for that particular dish. It will then be cooked separately, plated away from the main cooking line, then brought to the guests by the Chef.
Can you walk us through the process of customizing meals for guests with specific dietary needs or preferences? How do you handle special requests?
Guests can choose to visit our Culinary Concierge or request a one-on-one consultation with a Chef. They would first choose the restaurant in which they would like to dine and communicate their particular food allergy or dietary requirement. Next, they would select the dishes they prefer and we customize the dish accordingly by removing the allergen. For example, Chicken Alfredo pasta could be made vegetarian, gluten- and dairy-free by substituting mushrooms for the chicken, using gluten-free pasta, and finishing with a dairy-free “cream” sauce and cashew cheese.
Some guests may choose not to consume alcohol. How does Sandals accommodate clients who don’t drink, and what alternatives or creative beverage options are offered to ensure a delightful experience?
We offer a great variety of innovative mocktails in all our bars and restaurants, as well as alcohol-free beer upon request.
In terms of vegetarian and vegan options, what creative and innovative dishes does Sandals offer to make sure these guests have a memorable and enjoyable dining experience?
The most creative and innovative dishes are the ones who guests create for themselves. Again, this requires taking their dietary requirements, preferences and tastes into account and innovating accordingly. We have even been challenged to create dishes for vegan guests who don’t eat anything that reproduces, such as garlic and potato.
Are there specific challenges you face in providing diverse menu options for guests with dietary restrictions, and how does the team overcome these challenges?
We have yet to encounter a request we couldn’t accommodate. We conduct very thorough consultations with our guests to determine not only their food allergies and dietary requirements, but their specific tastes and preferences as well. We then rely upon the creativity of our diverse, knowledgeable and experienced culinary team, as well as a wide range of consistently-availability ingredients to accommodate their requests.
Can you share a success story or notable example where the culinary team at Sandals went above and beyond to accommodate a guest with unique dietary preferences or restrictions?
Sous Chefs are assigned to follow a particular guest or family to oversee the preparation of their meals according to the requirements they have outlined for us – even to other restaurants not directly under their leadership. Here is an email from a recent guest that highlights this process:
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Plan Your Trip With Bliss!
If you are a foodie that loves to travel, than Sandals resorts may be the perfect option for you! With their wide variety of different foods to choose from and their desire to make every guest experience perfect, Sandals is a destination for all foodies. Check out their resorts all around the world! Need help planning your foodie trip? Schedule a free consultation with the Bliss Honeymoons team to get started today.
