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Cap Maison's Third Annual Guest Chef Series

Cap Maison continues its popular Guest Chef Series for the third year in 2013, with three dynamic international chefs joining Cliff at Cap’s Executive Chef Craig Jones in the kitchen. This year’s guest chefs are Julian Marshall of Bleeding Heart in London; José Pizarro of José and Pizarro restaurants in London; and Joe Truex of Watershed on Peachtree in Atlanta. To mark the occasion, Cap Maison is once again offering its Chef Series Weekend package which includes accommodations, multi-course dinners prepared by the visiting star chefs, and a savings off published rates.

By bringing guest chefs to Cap Maison, we keeps things fresh and bring new influences to our restaurant,” says Ross Stevenson, General Manager. “It’s also an opportunity for our culinary staff to spend time abroad working in their respective kitchens. In the end, it’s really collaboration between Chef Craig and the visiting chefs.

The Chef Series Weekend Package includes: 
  • Three-nights in a Gardenview Room
  • Daily breakfast at Cliff at Cap
  • Chef Series Dinner on Friday and Saturday nights. Saturday dinner includes wines paired with the Guest Chef’s menu.
  • Round-trip airport transfers
  • $1,845 per room, per package, based on double occupancy (excluding tax and service)  

January 25 & 26, 2013

Julian Marshall, Head Chef

Bleeding Heart, London, England

Julian Marshall, Head Chef of Bleeding Heart in London,
has 25 years under his toque as a chef, including seven years with Anton Mosimann and eight years as chef of The Lanesborough . Two years ago he moved to one of the city of London’s most venerable and historic establishments, the 30 year-old Bleeding Heart, with its fine-dining restaurants, its French Bistro and Terrace and its Anglo-Saxon Tavern. He now runs a team of 28 chefs in four separate kitchens, a daunting task for anyone, especially in December when they handle almost 1,000 customers a day. His passion is for food that is simply and honestly prepared.

March 1 & 2, 2013

José Pizarro, Executive Chef

José and Pizarro, London, England

Chef José Pizarro has been called the father of Spanish cooking in the UK. He opened his first solo venture, José, in May 2011 and opened Pizarro in November 2011. Chef Pizzaro is a veteran of Meson de Doa Filo in Madrid, where he cooked nueva cocina and began his love affair with fresh, brightly flavored dishes. He later worked at some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaudi. He is the author of Seasonal Spanish Food and the forthcoming Spanish Flavours. In 2012, Chef Pizzaro was awarded Ontrade personality of the year 2012 by Harpers Magazine, Newcomer of the Year 2012 Winner Food and Travel Magazine Awards, Restaurant of the Year 2012 Winner Food and Travel Magazine Awards and Restaurant of the Year 2012 World Food Awards.

March 15 & 16, 2013
Joe Truex, Executive Chef

Watershed on Peachtree, Atlanta, Georgia

Chef Joe Truex, a native Southerner, displays his unique style of Southern cuisine at Watershed on Peachtree. His classic approach to cooking transforms traditional Southern dishes into something distinctive and exciting. A graduate of The Culinary Institute of America in New York, he worked at the original Le Cirque under Chef Daniel Boulud, and in restaurants in Basel, Switzerland, Las Vegas and New York City, as well as at the prominent Atlanta restaurant Repast.

Craig Jones, Executive Chef

Cliff at Cap, Cap Maison, Saint Lucia

Executive Chef Craig Jones oversees the resort’s signature restaurant, Cliff at Cap, one of the island’s top tables with breathtaking panoramic views of the Caribbean Sea. Chef Jones serves a French West Indian-inspired contemporary menu based on classical techniques, fresh island products and seafood.  His cooking at Cliff has been hailed by The New York Times and Cliff at Cap is regarded as one of the most highly sought after tables in the Caribbean.  His disciplined approach is rooted in his experience at a number of Relais & Chateaux and other Michelin-starred restaurants in Scotland and England, including Longueville Manor, and Gravetye Manor & Inverlochy Castle. 

Cap Maison is set on a stunning four-acre, cliff-top parcel of land just minutes north of popular Rodney Bay, and features 50 artfully appointed suites and guest rooms.  In 2012, the resort was voted one of the top hotels in the Caribbean and the Atlantic by the readers of Condé Nast Traveler in the magazine’s 2012 Readers’ Choice Awards survey. Condé Nast Traveller, Britain’s edition of the prestigious magazine, named Cap Maison one of the top five properties on St. Lucia in its November 2012 issue. Cap Maison was also named a 2012 Fodor’s Choice property by Fodor’s Travel. A member of both Virtuoso and Preferred Boutique Hotels group, Cap Maison’s signature restaurant is Cliff at Cap, which has breathtaking panoramic views of the Caribbean Sea. Executive Chef Craig Jones serves a French West Indian-inspired contemporary menu based on fresh local products and seafood.
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