When you think of destinations renowned for culinary excellence, places like Tokyo, Copenhagen or Barcelona come to mind. The Caribbean, on the other hand, is almost universally overlooked—and with good reason. It’s a region that lures travelers based on stunning beaches and idyllic weather rather than the promise of inspired cuisine. But one hotel in Anguilla is trying to change that.
Like the name suggests, CuisinArt Golf Resort & Spa is owned by the founder of Cuisinart kitchen appliances, Leandro Rizzuto, so it’s little wonder that food is at the forefront of the guest experience here.
The Mediterranean-inspired hotel has made a habit of breaking stereotypes since it first opened in 1999. For instance, you probably wouldn’t expect to find a sprawling farm in the middle of the Caribbean, but CuisinArt houses an 18,000 square-foot hydroponic greenhouse that yields an impressive array of produce—things like cucumbers, arugula, shiso, mint, lemongrass and more.
And, suffice it to say, you wouldn’t expect to find the former executive chef of Le Bernardin on the tiny island of Anguilla—but at CuisinArt, he’s the guy cooking your breakfast, lunch and dinner. Chef Jasper Schneider, who was previously at the helm of Eric Ripert’s Michelin-starred New York City restaurant, now oversees all four of CuisinArt’s restaurants: Café Med, Le Bistro Santorini, Italia at the Clubhouse and Tokyo Bay. With the help of Food and Beverage director Jonas Treffers (formerly of The Savoy in London), the property is quickly turning into a full-blown culinary destination.
Of course, there’s more to the hotel than just the food. CuisinArt has a $50 million Greg Norman-designed golf course, 98 suites and villas, the largest freestanding spa in the Caribbean and a beachfront location that is arguably the best on the island. We’ll let the photos do the talking—click through the gallery for a digital diary of the experience.