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In an exciting development for culinary enthusiasts and hospitality aficionados, Rodelle Rawlins has been named the Executive Chef at the esteemed Mount Nevis Hotel. With an impressive background and a flair for creative Caribbean cuisine, Rawlins brings a wealth of experience and innovation to his new role, promising a delightful culinary journey for patrons.

Rodelle Rawlins, a seasoned Chef De Partie with a rich history in the hospitality industry, honed his skills at the renowned Four Seasons Nevis Resort, where he served as a Sous Chef. His culinary journey began at the Clarence Fitzroy Bryant Culinary Arts/Chef Training program in St. Kitts, where he laid the foundation for his exceptional career.

Rawlins’ expertise encompasses various aspects of the culinary world, including catering, menu engineering, food and beverage management, and hotel operations. His comprehensive skill set is further highlighted by his strong communication skills, a crucial element in the dynamic and collaborative world of professional kitchens.

The decision to appoint Rawlins as the Executive Chef at Mount Nevis Hotel is a strategic move to leverage his passion for creative Caribbean food and local cuisine. His ability to infuse a modern twist into traditional dishes makes him the perfect match for the hotel’s Caribbean-inspired restaurant.

Mount Nevis Hotel expressed their excitement over Rawlins’ appointment in a recent social media post, stating, “We are thrilled to welcome Chef Rodelle Rawlins as our new Executive Chef.” The hotel recognizes Rawlins not only as a culinary maestro but also as an inspiring figure within the community.

Beyond his culinary talents, Rawlins is an active community member who generously donates his time and efforts to various charities and organizations. He goes above and beyond by inspiring local children through hands-on cooking classes and mentorship programs. Rawlins’ commitment to community engagement aligns seamlessly with Mount Nevis Hotel’s values, making him a true asset to the team.

His journey from St. Kitts to Trinidad, Anguilla, and finally to Nevis reflects his dedication to exploring diverse culinary landscapes and incorporating unique flavors into his repertoire. The Mount Nevis Hotel anticipates that Rawlins will bring a fresh perspective and elevate the dining experience for their patrons.

As an ambassador of the Four Seasons brand, Rawlins has already left an indelible mark on the culinary scene in the region. His new role at Mount Nevis Hotel is poised to showcase his culinary prowess, creativity, and dedication to providing an unparalleled dining experience for guests. The hotel is confident that under Rawlins’ culinary leadership, the Caribbean-inspired restaurant will continue to be a gastronomic haven for locals and visitors alike.