Sugar Beach, A Viceroy Resort in St. Lucia has welcomed new Executive Chef Andrew Jones to lead the culinary team across their six restaurant and bar venues - from a feet-in-the-sand restaurant to a sleek sushi bar. Hailing from London, Chef Jones worked most recently as Executive Chef & Director of the seafood restaurant, Chamberlain's of London, where he catered in several royal palaces and cooked for members of the British Royal Family. Prior to that, he was the Executive Chef of the hotel, The Westbury, London, where he headed up two Rosettes Artisan Restaurants, which were voted in the top 10 highest-rated restaurants by OpenTable UK (formerly Toptable). He began his career in 1995 as the Premier Sous Chef of Claridge's, London after graduating from South East Essex Technical College in east London.
Chef Jones brings to Sugar Beach his modern, European cooking style using local, seasonal ingredients. He focuses on quality ingredients cooked in a simple way to intensify flavor and texture. As a winner of The Roux Scholarship in 2004 (a prestigious UK cooking competition, allowing him to work alongside 3 Michelin Star Chef Michel Bras), Chef Jones is excited to join the Sugar Beach team with his first foray into the Caribbean islands.
1 November 2018 — Busby's role at Hotel Emblem continues his tenure with Viceroy Hotel Group, where he previously served as the Director of Rooms at Viceroy Snowmass in Aspen, Colo. Prior to joining Viceroy, Busby held key roles at distinguished companies including Hyatt Hotels, Baha Mar Hotels, and Las Vegas Sands Corporation.