MARIGOT BAY, SAINT LUCIA – October 26, 2015 – Chef William “Billy” Boyle has been appointed as the new Executive Chef for Capella Marigot Bay Resort & Marina in Saint Lucia. Bringing more than 15 years of culinary expertise, Chef Boyle has worked at top dining establishments across the United States including Jer-ne Restaurant at The Ritz-Carlton in Marina del Rey, California and LAVO at The Palazzo in Las Vegas. As Executive Chef, Boyle will curate diverse menus with seasonal ingredients and rich detail while maintaining a high level cooking technique.
Boyle plans to bring his culinary philosophy to all food and beverage programming at Capella, which is made up of the property’s signature restaurant The Grill at 14⁰61⁰, the scenic Bayside Café, the swim-up Brut Bar and Pool Bar and the resort’s intimate Rum Cave, which offers pairings with a diverse selection of rums, alcohol, wines and other fine spirits.
“Chef Boyle’s creative technique is the perfect complement to Capella’s philosophy of creating memorable experiences,” said Daniel Canas, General Manager of Capella Marigot Bay Resort & Marina. “Having worked at some of the top restaurants in the United States, Chef Boyle will also help us to shape a dynamic and creative food and beverage program.”
Prior to joining the culinary team at Capella Marigot Bay, Chef Boyle helmed the food and beverage operations at The James Royal Palm in South Beach, Miami, Florida. During his time there, Chef Boyle handled menu creation, directed banquets and developed programming for events like Architectural Digest’s Oasis Lounge during Art Basel and To Live and Dine by Miami Magazine.