Frenchman’s Reef, in St. Thomas, U.S. Virgin Islands, has named Greg Smith as its executive chef. The new hire will unveil his lineup of exciting culinary concepts that will debut with the two new resorts, The Westin Beach Resort & Spa and Morningstar Buoy Haus Beach Resort, an Autograph Collection Hotel. Between the two resorts, there are nine restaurants and lounges, including the Asian-inspired Sugarfin; the Mediterranean-influenced Luna Mar; the Shorebird, which presents a number of cuisines; and Isla Blue, which brings fresh creative island cuisine with inspiration drawn from the Caribbean to Mexico.

Smith is a graduate of the Art Institute of Los Angeles and has served as chef with brands including Sea Island; the Ritz-Carlton, San Juan; the Four Seasons Resort Nevis; and others. Smith also draws on his experience in hotel banquet operations, which he will leverage in his leadership of culinary programming for group functions at Frenchman’s Reef.

“We are thrilled to welcome chef Greg Smith as our new executive chef at Frenchman’s Reef and lead the talented culinary team and its two new resorts,” said Kurt Wiksten, managing director at Frenchman’s Reef. “We are excited for Chef Greg Smith to showcase his extensive culinary knowledge on the island, where he looks forward to creating innovative culinary experiences highlighting locally sourced seafood and seasonal ingredients.”

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