Curaçao Marriott Beach Resort appoints the new Culinary team
Curaçao Marriott Beach Resort has refreshed its F&B program by appointing Executive Chef Eric Sala and Sous Chef Martijn Liebregts.
Curaçao Marriott Beach Resort has refreshed its F&B program with the welcoming of a new culinary team, appointing Executive Chef Eric Sala and Sous Chef Martijn Liebregts.
With more than 20 years of training as an Executive Chef with hospitality brands like Marriott, Intercontinental, and Hyatt, Sala supervises all kitchen operations at Curaçao Marriott Beach Resort’s four dining concepts. He comes to the resort from the Intercontinental Hotel San Jose, where he managed five restaurants and two convention centers holding up to 1,800 guests, resulting in $10 million in revenue during his tenure.
Liebregts brings his eight years of chef experience – including a position at a Michelin star concept and one of “The World’s 50 Best Restaurants” – to his role as Sous Chef at Curaçao Marriott Beach Resort. Having lived in the ABC islands for two years now, Liebgrets is well-acquainted with Caribbean-style dining and adds his expertise in French and Australian cuisine to his cooking for an unexpected flare.
The six-acre, beachfront Curaçao Marriott Beach Resort offers a wide variety of dining options for every traveler to enjoy. Guests can relax and unwind at Zala Gastro Lounge featuring premium whiskeys and rums, shared platters, and gourmet small plates with Caribbean flair. For a more casual experience, try The Salty Iguana Ocean Grill – including a brand-new menu. Dinners at Çspice are always vibrant and relaxing, offering authentic Caribbean cuisine, while Izakaya Sushi Bar allows you to indulge in delicious sushi and fish selections.