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THE CHEF
Billy Boyle is executive
chef at Capella Marigot
Bay in St Lucia. Originally
from Memphis, TN, he
spent five years as a sous
chef at the Ritz-Carlton in
Marina del Rey. After two
years as executive chef
at the James Hotel in
Miami, he returned to work
for former Ritz-Carlton
boss Horst Schulze in his
new Capella Hotel Group,
and so arrived in St Lucia
in 2015.ST LUCIAN FINE DININGThe Grill at 14°61° is our
highest-end dining, but I let my team of local chefs
drive the ingredients we use – I just apply a bit of
American whimsy. The St Lucian national dish is
green figs and saltfish; green figs are actually small
unripe bananas. I do a version of that with yellowfin
tuna grilled and sliced, with green fig Lyonnaise.
THE ISLAND’S BOUNTYWe serve burgers, but I took
French fries off the menu in favor of breadfruit,
sweet potato and plantain chips (although if people
demand regular fries, they do get them). Ground
provisions here are incredible – the sweet potatoes
have purple, orange or white varieties and the yams
are like tree trunks. The soil is so fertile here, things
grow like crazy.
THE ATTRACTION FOR YACHTSAt our pool bar, we
serve light food, including sushi with local fish:
tuna, lionfish, mahi-mahi, octopus. Marigot Bay is
one of the Caribbean’s most secure anchorages –
it’s really sheltered from weather and tide – andour marina has berthing for yachts up to 280ft
(and 20ft draft).
THE INSANE PARTYWhenever friends visit, I send
them to the Friday night Jump-Up at Anse la Raye
or Gros Islet. They are huge street parties with
sound system grills constructed from scrap metal
where they’re cooking chicken, pork, fish and floats
(like fried bread). Don’t go early – it doesn’t really
kick off until 11pm.
THE INDIANWest Indian Adil Sherwani has two
restaurants, Spice of India in Rodney Bay, and
Masala Bay, near here, and employs highly trained
chefs from Mumbai.
THE RUM TASTINGFor me, our Rum Cave, reachable
by launch, epitomizes the Caribbean – a great place
for a sundowner. The bartender runs St Lucian
rum tasting nights including Admiral Rodney,
Chairman’s Reserve, Elements Eight and even a
delicious Castries Peanut Rum liqueur.
capellahotels.com/saintluciaVERDANT VIEWS
Above: adjacent to The Grill at
14 ° 61 °, the Alexandria Cabana
offers private dining in a lush
setting. Right: Chef Boyle’s
roasted kingfish