New Executive Chef for exclusive Sandy Lane resort

Hot off the press this morning, Chef Hermes has received word that there has been a high profile appointment at the exclusive Sandy Lane resort.

The former Executive Chef and Culinary Director Conny Andersson has lasted less than a year after his appointment in October 2009 along with high profile Pastry chef, Claire Clarke. The new appointment may raise a few eyebrows as he is more than a controversial figure.

Mr Jonathan Wright, has probably some of the best hotels in the world on his CV, yet his alleged ‘fire brand’ type of man management has brought him to the attention of the catering media more than once. After spending 3years at Le Manoir Aux Quat Saisons as Executive Chef, he moved to the new Conrad joint venture hotel ‘The Great Eastern’. But after only 2months in the job he resigned and left in late January 2000.

Clearly a talented chef, Mr Wright then turned his sights back to Oxford, purchasing The Lemon Tree restaurant and renaming it ‘La Gousse d’ail’, and allegedly stated very publically

I’m aiming to acheive 2 stars and potentially more

After initally gathering the plaudits and accolades, La Gousse d’ail was put on the open market in 2002 with the blame being laid at the door of September 11th & the outbreak of ‘Foot & Mouth’ .

Mr Wright later re-surfaced in America at the Winsor Court Hotel, New Orleans as Executive Chef, towards the end of his tenure in Louisiana there were rumours that he was looking to return to the UK. He was then recruited by various hotels around the USA finally ending up at The Setai Hotel, Miami Beach as Executive Chef & Food and Beverage Director, where he has been since May 2007.

Sandy Lane resort, Barbados is often touted as one of the most exclusive resorts in the world, with people like our favourite dragon Duncan Bannatyne apparently holidaying there along with a plethora of pop stars. With rooms starting at $1150 per night it clearly can afford to be selective as to it’s clients.

Congratulations to Mr Wright on his appointment from all us at The Chef Hermes Blog


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