Off the Menu

From February 5th – 14th, Jumby Bay Island is playing host to six chefs from some of the most sought after and highly-regarded luxury hotels in the world. Working in conjunction with our talented culinary team on island, including newly appointed Executive Chef Erick Sanz, these culinary craftsmen will be creating special menus across all of Jumby’s dining outlets, inspired by their home
countries and the culinary journeys that have brought them to the forefront of haute cuisine.

Enjoy French-Caribbean Cuisine at The Estate House, with specialty menus prepared by Chef Jean-Luc Lefrançois from Chateau Saint-Martin & Spa, Chef Tom Falicon of Hotel Du Cap-Eden-Roc, and Jumby Bay’s own Chef Eustace Cabral.

Chef Erick Sanz, originally from Mexico, will provide daily specialty lunch menus at The Pool Grille, showcasing distinctive flavours unique to Latin America.

Celebrate Valentine’s Day at The Veranda with a three-course Italian menu created by Chefs Osvaldo Presazzi, Roberto Nese, and Davide Somaschini from Grand Hotel Tremezzo, on Northern Italy’s Lake Como, alongside Chef Paolo Lovari of Jumby Bay Island.

For a more family-centric experience on February 14th, Chef Farid Fazel, from Brenners Park-Hotel & Spa, in Baden-Baden, Germany, will prepare a special farm-to-table menu at the Jumby Bay Farm.
Each and every meal promises to be a joyful blend of culinary creativity and Jumby Bay magic.