Windjammer Landing
Introduces Guest Chef
Culinary Experience
By Stan Bishop - SLYOU Magazine
Windjammer Landing Villa Beach
Resort has found a new and more
exciting way to entice its guests’
taste buds. For once every two
months, the popular resort in the
north of Saint Lucia will feature
an international chef for a week
of culinary cocktails, lunches
and dinners as part
of its Guest Chef
Culinary
Experience
series.
Chef John Horne
The first of this new and
appetizing addition to the resort’s
menu was held in January,
featuring Chef John Horne, who
works for Oliver & Bonacini,
a Canadian hospitality and
entertainment company. He’s best
known for being the Head Chef
at Canoe Restaurant, one of the
best restaurants in Toronto. In
fact, as Executive Chef for Oliver
& Bonacini Restaurants, Chef
Horne oversees seven restaurants,
the biggest being Auberge du
Pommier and the award-winning
Canoe Restaurant.
Held from January 20 to 24,
the full plate of gastronomic
activities at Windjammer Landing
Villa Beach Resort focused on
pairing fine wines handpicked
by Sommelier Jeremy Bonia
with Saint Lucia’s freshest
local foods. The culinary
programming schedule included
a Complimentary Champagne
Cocktail Hour on Wednesday,
January 20; a Locally-sourced
Plated Foods Lunch Event on
Tuesday, January 21; a Beach
BBQ Fiesta on Wednesday,
January 22; and a Culinary
Celebration Dinner featuring a
one-of-a-kind five-course
16 SL-YOU | It’s All About Business
“My visit is not to
only expose guests
to Canadian cuisine,
but to also show off
the great ingredients
available in Saint
Lucia.” - Chef Horne
degustation menu created by Chef
John Horne.
“My visit to Windjammer Landing
Villa Beach Resort is not to only
expose their guests to Canadian
cuisine, but to also show off the
great ingredients available in Saint
Lucia,” Chef Horne told SLYOU
Magazine at the beginning of his
week-long stay at the popular
resort.
Admitting that many of the local
ingredients were new to him, he
noted that his biggest expectation
for the culinary showcase was to
find some really great ingredients
and work with the Windjammer
Landing Villa Beach Resort staff.
“Not only are they going to learn
from me, but I also get to learn
from them. It’s all part of being
a chef – growing through new
experiences,” Chef Horne, who was
www.slyoumag.com | February - April 2020