NEVIS, West Indies – Montpelier Plantation & Beach – a former sugar plantation dating back to the 1700s – will reopen for the winter season October 18 – sporting a fresh look in select rooms and a new chef, veteran culinarian Stéphane Caumont.
Martyne Kupciunas of Miami’s The Design Garden is spearheading the refurbishment of six plantation rooms, paying homage to the resort’s vibrant history and lush surroundings. Inspired by historic elements such as surrounding thick grey stonewalls, rugged lava stone, circular metal kettles that once distilled harvested sugar cane, as well as the island’s verdant tropical vegetation, the new rooms display a warm and inviting light grey palette accentuated by splashes of color from brightly patterned Trina Turk fabrics. Each room is anchored by a large free-formed, stone coffee table, sports its own distinctive accents and elements such as a whimsical headboard made of oversized, slightly distressed metal circles reminiscent of the old sugar kettles.
An inspired new culinary approach will emerge spearheaded by French-born chef Stéphane Caumont, who was most recently chef de partie at the Grand Hyatt Dubai. He has honed his culinary skills worldwide, working at the Hyatt Regency London-The Churchill, the Park Hyatt Sydney, Australia, and as the chef de cuisine at the French Embassy in Bamako, Mali. Although Caumont’s origins are rooted in French gastronomy, his wide-reaching global experiences heavily influence his new seasonal menus at Montpelier Plantation & Beach, where he now oversees the hotel’s culinary program, culinary special events and food operations – including the AAA Four Diamond fine dining Restaurant 750, the more casual eatery Indigo and the private tasting dinners held at Mill Privée.
For the winter season at the resort’s Indigo restaurant, Caumont and his team will serve creative island fare such as Chilled Avocado & Coconut Milk Soup with marinated watermelon, Nevisian Prawn Cocktail, Grilled Spiny Lobster Tail and Housemade Caribbean Tagliatelle with confit tomato, peppers, sweet potato, olives, ginger and passion fruit. Guests luxuriating at alfresco Restaurant 750 will savor Olive Oil Confit Tuna with crunchy cucumber and crayfish, Pan Fried Red Snapper Niçoise and Roast Veal Tenderloin with spinach, pine nuts and coconut basmati rice.
Montpelier Plantation is characterized by a colorful colonial heritage – with rugged cobblestone and intricate antique accents – intertwined with modern artwork and sleek furnishings. With 19 sea-view rooms housed in beautiful bungalows – including 16 rooms and three suites – the property is owned and operated by the Hoffman family, who acquired it in 2002 and completed renovations to the reception area, great room and terraces as well as upgrades to all rooms. In 2009, the Hoffmans added a private beach, and in 2012 Indigo was refurbished.
Media Contact US: Marguarite Clark Public Relations