Sugar Ridge Resort is happy to announce it has named Andrew Jean its new Executive Chef, overseeing Carmichael’s  Restaurant and The Sugar Club as well as catering for special events.

Chef Jean comes to the hotel with over 20 years experience, including an apprenticeship with Relaix & Chateau. Prior to joining Sugar Ridge, Andrew Jean worked at Atlanta’s premier resort, Chateau Elan & Winery, and at the Soco Hotel in Barbados. He has also worked in restaurants in Dallas, New Orleans, San Diego and Palo Alto.

Chef Jean specializes in New Caribbean and American Cuisine, and is skilled in farm-to-table and sustainable cooking. He is intent on sourcing more local seafood and produce for use in his kitchens.

Presently he is working on revising the menus at the two restaurants to reflect a “New World” style with more light dishes and Mediterranean, Spanish and Caribbean influences.