Jean Louis Brocardi

Director of food and beverage

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Chef Jean-Louis Brocardi, native of Marseille, France where he grew up in the family restaurants and Hotels which were situated in Marseille, Chamonix, Antibes and Florida. After following in his parents footsteps, he joined the military for 8 years, after being wounded for the second time, he reverted to his first passion, Cooking. He started by finishing his cooking diploma in France and working for Roger Verges, a 3 Michelin star restaurant, and after two years he took his first international role as sous Chef of La Cana restaurant in Punta Cana, Dominican Republic. where he was President of the CFCC Canadian chef’s association 97 to 99, Vice president of LEs Toques Francaise for 7 years, Member of the French Culinary Academy. Along this path his career took him to Canada Colombia, St Bart’s, St Maarten, Hong Kong, New York where he was executive chef of a Michelin star restaurant Absynthe, Chicago, Los Angeles, Egypt, Morocco, Grenada where he opened Silversands Grenada, Washington DC @ the Madisson, Cyprus as Culinary Director for Joel Robuchon’s two restaurants, and finally Barbados. He is a French master chef, and a culinary instructor at Le Cordon Bleu where he graduated with his Bachelor degree, Director of the Baking and pastry program at The Connecticut culinary institute and the Ritz Escoffier school. For the last few years he has worked as Food and Beverage director in several resorts

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