There are resorts in the Caribbean that provide catering. Then there Grand Hyatt Baha MarRestaurants, bars and chef-driven concepts are central to the experience from the moment you arrive at Cable Beach.
Now the Nassau resort has a new culinary leader.
Grand Hyatt Baha Mar Appointed a veteran chef Jacob Escoe The new Executive Chef brings over 30 years of international hospitality experience to one of the Caribbean’s largest food and beverage operations.
Esko officially joined the resort on April 13 and is currently based in Nassau, where he oversees culinary operations in more than 25 restaurants, as well as banquet programs and in-room dining for the broader Baha Mar resort complex.
This means responsibility for one of the largest resort culinary portfolios in the region, encompassing everything from celebrity chef restaurants to large-scale convention dining.
“We are thrilled to welcome Jakob to the Bahamas family,” said Peter McMahon, Managing Director of Grand Hyatt Bahamas. “His global perspective, passion for excellence and commitment to talent development will further strengthen our culinary programs and enhance the overall guest experience across our resorts.”
Nassau’s massive culinary operation
The promise comes as follows Bahamas It continues to expand its position as one of the Caribbean’s premier culinary destinations.
The resort’s dining lineup now includes more than 40 food and beverage concepts across its expansive properties, from upscale steakhouses to beachfront cocktails and chef-led tasting menus.
Some of the resort’s best known locations include: Marcus at Baha Mar Fish + Chop HouseIt’s a Marcus Samuelsson concept that has become one of Nassau’s staple restaurants. This property also recently debuted. LeoraThis is a new restaurant from celebrity chef Scott Conant.
Esko will oversee the culinary direction behind the resort’s massive dining spaces, managing a large team of chefs and culinary experts across the resort.
His arrival comes as Nassau continues to see growing demand from travelers seeking resorts with destination-level dining programs instead of traditional all-inclusive buffets.
From Stockholm to the Bahamas
Esko’s career began in Stockholm, Sweden and took him through hotel kitchens and luxury resorts across several continents.
Over the years, he has held leadership roles at major hotel brands, including: Marriott, The Ritz-Carlton, Capella Hotel & Resortand W Hotel.
His resume also includes working in Michelin-starred culinary environments and operating large-scale banquets serving up to 10,000 guests.
Most recently, Esko served as executive chef for both companies. Gaylord National Resort & Convention Center Maryland and Gaylord Pacific Resort In California, he oversaw a culinary operation that included more than 200 team members and a multi-million dollar food and beverage program.
For Esko, the move to Nassau also has personal significance. The Bahamas becomes the 10th country in which he has worked as a chef.
“I am excited to join Grand Hyatt Baha Mar and build on our already established strong culinary foundation with our talented team,” said Esko. “The Bahamas has an incredible spirit and sense of place, and I look forward to learning from the people and traditions that make this destination so special.”
The Resort
Located on Cable Beach in Nassau. Grand Hyatt Baha Mar It is the largest hotel in the wider Baha Mar resort development.
The property has more than 1,800 rooms, suites and residences and features a large casino, expansive swimming pools, a Jack Nicklaus-designed golf course and an extensive swimming pool. Bahamas Convention, Arts and Entertainment Center.
Dining remains one of the defining features of the resort experience. This is especially true as Caribbean travelers increasingly prioritize chef-driven restaurants and local culinary identity when choosing a destination.
This is especially true in Nassau, where the dining scene continues to expand with an increasing variety of Bahamian flavors, international concepts, and collaborations with celebrity chefs from across the islands. That said, Nassau is now one of the true culinary capitals of the Caribbean.
