Our Caribbean restaurants reflect perfectly the culinary diversity of each island, all exciting dining experiences you can't find anywhere else on the planet. For all of the imagery and flavors we might readily associate with the islands of the Caribbean, they still exemplify the mysterious and exotic. The same lush, tropical landscapes that today seduce us to find respite among the Caribbean's beaches, rivers, and mountains enticed Amerindians, Europeans, Africans, Asians, and Middle Easterners to their shores.
Caribbean Sous Chef
Specialty Dish: "Down-to-Earth" Caribbean
Originally from St. Mary, Jamaica, Executive Sous Chef Laire Robinson was lured into the culinary world when his passion for this industry and for food was recognized at an early age. Chef Laire went on to study the culinary arts at the Johns & Wales Culinary Institute, where he learned the essential craft of the trade. He continued with his career at exclusive restaurants and hotels such as White Barn Inn Restaurant, Pentagoet Inn Restaurant and Jupiter Island Golf & Country Club just to name a few.
Chef Laire's culinary philosophy and passion reflects the growing trend towards a healthier and "down-to-earth" lifestyle. To seek out the finest in regional and local organic produce, is the essence of his cuisine. Chef Laire's preference is to allow the natural flavors of food to express themselves.