New F&B leader joins Grace Bay Resorts

Chef Christopher Meredith is the new group director of food & beverage for Grace Bay Resorts. (dining tables and chairs outside on a deck)

Grace Bay Resorts announced the appointment of Chef Christopher Meredith as group director of food & beverage. Meredith brings more than 20 years of extensive knowledge in the food-and-beverage industry to the role, where he is responsible for the management and successful operation of all dining outlets at Grace Bay Resorts’ properties, including Grace Bay Club, West Bay Club and The Private Villa Collection on the Turks and Caicos island.

“There are chefs who have mastered fine dining, chefs who thrive in an ultra luxury resort setting, and chefs who flourish in a Caribbean environment—but Chris’ unique ability to excel in all three of these areas at once makes him perfectly suited to lead the food & beverage team at Grace Bay Resorts,” said Nikheel Advani, chief operating officer and principal of Grace Bay Resorts. “Chris is excited, we’re excited, and—most important—our guests are excited for this new chapter in Grace Bay Resorts’ culinary story.”

Meredith launched his career in the United Kingdom where he rose through the ranks at some of the top Michelin-starred kitchens in the world. At the age of 29, Meredith landed the title of executive chef at The Samling Hotel in Ambleside, where he earned his first Michelin Star. He went on to earn his second Michelin Star when he headed the kitchen at Gilpin Lodge, and was named Upcoming Chef of the Year by Relais and Chateaux in 2007.

Meredith went on to hold leadership positions at renowned eateries across the United Kingdom, including culinary director at Punch Bowl Inn, which was named Michelin Pub of the Year in 2009 under his supervision, and executive chef at Coworth Park, a five-star country house hotel and part of the Dorchester Collection. Next, he served as executive chef at the iconic Sandy Lane resort in Barbados before moving on to the role of culinary director at Raffles Seychelles, a luxury resort in the heart of Praslin, where he oversaw ten separate food-and-beverage outlets and led a team of more than 110 staff members before joining the team at Grace Bay Resorts.