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Curacao Resort Names New Executive Chef

May 22, 2012

Hyatt Regency Curaçao Golf Resort, Spa and Marina is spicing things up this summer. The resort’s newest addition, Executive Chef Norbert Roesch, is brining his expertise and culinary skills to add new life to some of the island’s favorite culinary venues.

Innovative flavors and fresh ingredients are the inspiration behind his approach to food, giving clients a modern spin on traditional favorites.

Since his arrival, Norbert has revamped the menus at MEDI Restaurant and SHOR American Seafood Grill, which include specialty items such as the Pan Roasted Red Snapper with oyster stew and oven dried tomato and the Honey Glazed Suckling Pork Loin with pommes lorette and grilled pumpkin, both part of the sustainable farm to table program.

“Chef Norbert’s worldly culinary influences made him the perfect choice to lead the culinary team here at Hyatt Regency Curaçao, especially given that our resort welcomes a broad variety of visitors from all over the world,” said General Manager Flor van der Vaart in a written statement. “We are confident that the blending of his experience with the flavors that are unique to the Caribbean will make for an extraordinary combination for our guests.”

Roesch brings more than 25 years of culinary arts experience throughout the U.S., Canada and Germany to Hyatt Regency Curaçao Golf Resort, Spa and Marina.

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