Appointed Executive Chef
At Belmond Cap Juluca in Anguilla, Anguilla
Chef Gaskin's diverse experience and international allure is pivotal to oversee the varied and authentic offerings at Belmond Cap Juluca and allows the resort to offer healthy, light, and delicious Caribbean cuisine alongside more indulgent and experimental dining concepts inspired by the culinary world of Belmond.
As Executive Chef, Gaskin will oversee all food and beverage operations at Belmond Cap Juluca, including the newly designed Pimms restaurant - an elegant beachfront dining experience - where the dishes are artful and the produce is local; CIP's by Cipriani, Belmond's legacy Italian restaurant; Maundays Lounge, a Peruvian tapas bar that draws inspiration from Belmond's Peruvian portfolio; and a rustic beach seafood BBQ and bar, the eponymous The Cap Shack. Chef Gaskin will also design a prix fixe Chef's Table menu with an emphasis on fresh, seasonal, sustainable ingredients: Gaskin will introduce every course and, at the end of the meal, will join the diners.
Born and raised in London, Chef Andrew Gaskin creates elevated, diverse cuisine inspired by his extensive global travels. A veteran of Michelin-starred kitchens in Rome, Monte Carlo, Paris and the UK, he has worked alongside acclaimed culinary talents Michel Rostang, Fulvio Pieranglini and Heston Blumenthal, and prepared dinners for dignitaries such as Her Majesty Queen Elizabeth II.
Chef Gaskin's style of cooking is innovative, light, and inspired by Mediterranean cuisine, which he credits to his longstanding appreciation of locally available and grown produce. Prior to joining Belmond Cap Juluca, Chef Gaskin was Corporate Executive Chef of Maistra Hotels in Croatia and the Head Chef of Starwood hotels in Malta, Africa, China, Thailand, Sardinia, and Bora Bora.
His culinary heroes are equally diverse. He cites renown chefs Blumenthal and Marco Pierre White as professional inspirations, but also credits his culinary school professor, the late John Huber, and his grandfather—who worked as a chef for the Royal Navy—for helping to shape his cuisine. Furthermore, Gaskin's wife, a native of the island of Sardinia, is both his toughest critic and biggest supporter when it comes to creating "flavorful food with a soul".