Sonesta Great Bay Beach Resort & Casino presents new executive chef Iwan Hokahin (Saint Martin)
|
Sonesta Great Bay Beach Resort & Casino presents new executive chef Iwan Hokahin (Saint Martin)
|
Category: North America & West Indies / Carribean islands - Saint Martin - Careers
- Appointments
This is a press release selected by our editorial committee and published online for free on 2009-10-07
Sonesta Great Bay Beach Resort & Casino welcomes Iwan Hokahin as executive chef. Born in St. Maarten, Chef Hokahin’s expertise and passion adds new dimension to dining at the beachfront resort, with a menu of inventive international flavors and a driven spirit.
“I’m thrilled to return to my childhood home of St. Maarten as executive chef for such a prominent local resort,” says Chef Hokahin. “This island is the culinary capital of the Caribbean and I am eager to continue Sonesta Great Bay’s reputation for offering exciting and varied dining options in a warm, friendly environment.”
In the resort’s Bay View Restaurant, guests enjoy a gastronomic journey of choices for buffet breakfast, lunch and dinner. The Molasses International/Caribbean Restaurant offers a host of international and Caribbean options, with a fresh signature Great Bay flavor. La Cucina Eatery combines a passion for excellence with a delightful Italian dining experience.
Chef Hokahin spent his childhood in St. Maarten and St. Eustatius. As the son of a Surinamese father and Dutch mother, Hokahin was able to embrace both local Caribbean and European flavors at a young age.
As a teenager, Chef Hokahin studied culinary arts in the Netherlands, including professional culinary arts at SVH Apeldoorn and Basic Culinary arts at KTS Oudenbosch. He honed his skills working in local restaurants, including restaurants Da Gabriele and De Vischpoort. Chef Hokahin followed his passion to Italy to enhance his knowledge of regional cuisines. Two years later, Hokahin returned to his roots in St. Maarten, where he worked briefly at Busby’s Beach Restaurant.
Hokahin soon relocated to Washington, D.C., acting as the executive chef for Eurest Dining Services, a division of Compass group, honing his skills in fine dining venues, in-office catering and innovative dining services for corporate settings. He served as executive chef for Exxonmobil Corp., managing catering, fine dining and cafes. With Fannie Mae, he opened a new conference centre in 2009 and held the position of executive chef for four Fannie Mae locations in the DC metropolitan area.
|
|
