Welcome New Executive Chef

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Saint Lucian born Benson Peterson is the Executive Chef for Fond Doux Plantation & Resort. Chef Benson’s deep appreciation for authentic Saint Lucian and Caribbean Cuisine was developed at a young age growing up in Choiseul where he was exposed to a variety of locally grown organic foods that would fuel his lifelong passion for cooking.

He began his culinary career at the age of 19 working at the Rendezvous Hotel as a 2nd Grade Cook. Benson believes the first year of cooking food with a Caribbean/International emphasis brought everything together for him: how to focus on one or two ingredients in a dish and make them shine, and how to keep things simple and interesting.

Between 2005 and 2013, Benson Peterson quickly, worked his way up through some of Saint Lucia’s prestigious five star resorts i.e. the Ladera and Coconut Bay Resort & Spa where he learned to master his cooking techniques. In 2014, he proceeded to work with the Norwegian Cruise Lines for four years where he then further deepened his knowledge and refined his culinary experience.

As the Executive Chef of the award winning Fond Doux Plantation & Resort, Benson applies his many skills and experiences in preparing the best dishes possible for guests of the Bamboo Restaurant & Bar and is committed to using fresh, locally sourced menu items by incorporating many of the ingredients from the resort’s very own organic garden. His all-time favorites include the avocado and shrimp salad, sweet valley lambi souse kaye and the plantation fish papillote.

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