Nassau, The Bahamas
– The Sheraton Nassau Beach Resort, located in Nassau,
The Bahamas, has announced the appointment of Devin E. Johnson to the position
of Executive Chef. In this new role, Johnson will oversee menu planning and
food cost management for the
six
restaurants and lounges on property as well as supervise the resort’s
team of 75 culinary and stewarding staff members. Johnson is a Certified
Professional Chef, and lecturer, with over eighteen years of Food and Beverage
experience.
Johnson comes to the Sheraton Nassau Beach Resort from the Westin and
Sheraton at Our Lucaya Beach and Golf Resort on Grand Bahama Island; he began
his tenure there as Sous Chef and worked his way up to Food and Beverage
Manager. He also gained experience at the Westin Buckhead in Atlanta, where he was Executive Chef at the
390-room resort and was responsible for overseeing a culinary and stewarding
team of 60 staff.
Before joining Our Lucaya, Johnson held Executive Chef and Consultant
positions at Point of View Villas in Fresh Creek, Andros
Island, and the Caripelago Restaurant
on Cable Beach
in Nassau.
Earlier in his career, Johnson spent time in Europe as the Head Chef at
Sansbury’s Canteen, and the Chef De Partie at Brasserie Roque, both in London. He was also the
Chef Saucier at Hotel Chateau Tilques in St.
Omer, France.
As a lecturer, Johnson taught food related courses at the Bahamas Hotel
Training College
in Nassau,
including cake baking and decorating, Caribbean cuisine, gourmet cooking, fine
dining, kitchen organization and menu planning. Johnson received his education
in Culinary Arts and was awarded his certification from the Bahamas Hotel
Training College
in 1992. He also obtained a Professional Chef’s Diploma in 1994 at Westminster College
in London, England. Johnson is a certified
Vocational Technical Educator through Horry
Georgetown University,
in North Carolina, as well as certified in
South American Cuisine through the Culinary Institute of America in California. Most
recently, he was certified as Hospitality Supervisor from the American Hotel
& Lodging Educational Institute.
Johnson has received several awards for his culinary talents, including
gold medals in numerous competitions such as the British Gas Caterbility
Culinary Arts Competition (1993); Russell Hume British Meat Competition (1994);
ACF Approved Team Culinary Classics Competition (2001); and the American Meat
Caribbean Chef Competition (2004). He was also a member of the Bahamas Culinary
Olympic Team who captured three Bronze Medals in Germany in 2002.
About the Sheraton Nassau Beach
Resort
Situated on a 1,000-foot stretch of one of
Nassau’s spectacular white-sand beaches, the Sheraton Nassau Beach Resort
is set on seven exquisite acres of stunning waterscape, including three
freshwater pools with flowing waterfalls, a swim-up bar and oversized
whirlpools nestled among tropical landscaping. The resort houses six
restaurants and lounges serving a variety of island specialties and
international cuisine.
The 694-room Sheraton Nassau Beach Resort
offers accommodations featuring a large private balcony or patio. Rooms are
equipped with high-speed Internet access, LCD flat-screen televisions and the
signature Sheraton Sweet Sleeper™ Bed – a multi-layered creation
adorned with voluptuous down pillows, sensuous cotton sheets and a signature
blanket and duvet.
The Sheraton Nassau Beach Resort is 15 minutes from Nassau’s
Lynden Pindling International
Airport, which is
serviced by a number of domestic and international carriers.
For more information and/or reservations, please call the Sheraton
Nassau Beach Resort at (877) 782-0149 or visit http://www.sheratonnassau.com/
.