Rosewood Baha Mar Appoints Chef Jeremy Metz as Executive Chef of Café Boulud, The Bahamas to Lead Culinary Innovation with French Technique and Caribbean Flavour

Rosewood Baha Mar has announced the appointment of Chef Jeremy Metz as Executive Chef of Café Boulud, The Bahamas. This milestone ushers in a new chapter of luxury dining in Nassau. With over 20 years of global fine dining experience, Chef Metz will guide Chef Daniel Boulud’s celebrated French-American restaurant into an era defined by French artistry and Caribbean vibrancy. For Rosewood Baha Mar, the appointment is a statement of intent. It signals a bold strategy to raise culinary standards, attract global travellers, and establish The Bahamas as a premier gastronomic destination.

Chef Jeremy Metz’s global journey

Chef Jeremy Metz arrives at Café Boulud with a career spanning continents. He recently served as Corporate Executive Chef for The Taste Boulevard Company in Riyadh, working with Alain Ducasse. He led openings for acclaimed restaurants, including Benoit in Saudi Arabia, and spearheaded the launch of Maiz by Al Khozama. His Caribbean ties run deep, with prior roles as Executive Chef at Moskito Island and Executive Sous Chef at Oil Nut Bay in the British Virgin Islands. Each role added depth to his skills in managing kitchens, training teams, and delivering consistent excellence.

Rosewood Baha Mar’s vision for luxury dining

Rosewood Baha Mar has built a reputation as a hospitality icon in the Caribbean. Its collaboration with world-class chefs defines its brand positioning. By placing Jeremy Metz at the helm of Café Boulud, the resort strengthens its culinary leadership. This move ties into broader tourism trends, where luxury travellers demand immersive dining experiences as part of their journeys. Food is now a central pillar of tourism. For Rosewood Baha Mar, dining is no longer an amenity; it is an attraction. This strategy reinforces The Bahamas as a magnet for global gastronomes.

Café Boulud’s legacy and evolution

Café Boulud is more than a restaurant. It represents Chef Daniel Boulud’s philosophy of blending tradition with innovation. Inspired by four culinary muses—La Tradition, La Saison, Le Potager, and Le Voyage—the restaurant reflects history, seasonality, sustainability, and global influence. Under Metz, these muses will be reimagined with Bahamian ingredients. Local seafood, tropical fruits, and island spices will find place alongside classic French techniques. This fusion will create menus that honour both French gastronomy and Bahamian heritage. The restaurant’s evolution will redefine fine dining in Nassau.

Culinary innovation as tourism strategy

Tourism markets are shifting. Travellers want more than beaches and resorts; they seek cultural immersion through cuisine. The Bahamas recognises this. By elevating Café Boulud, Rosewood Baha Mar turns food into an anchor for high-value tourism. Culinary travellers spend more, stay longer, and return often. Chef Metz’s appointment aligns with this global shift. His ability to design menus that combine artistry with authenticity makes Café Boulud not just a dining venue but a driver of tourism growth. This illustrates how hospitality and gastronomy converge to boost local economies.

Blending French artistry with Bahamian flavours

Chef Metz has made it clear that his philosophy lies in blending worlds. His French training gives him precision and discipline. His Caribbean experience gives him familiarity with regional ingredients. At Café Boulud, he will merge both. Expect dishes where local grouper meets French sauces, or tropical mango enhances classic desserts. These creations will not just satisfy palates—they will tell stories of cultural fusion. Diners will taste the essence of The Bahamas interpreted through the lens of French artistry. This approach ensures relevance for local guests and appeal for international travellers.

The role of leadership in culinary excellence

Jeremy Metz is recognised not only for his cooking but for his leadership. He has managed complex pre-openings, mentored young chefs, and coordinated with global icons. At Rosewood Baha Mar, he will shape both kitchen culture and guest experiences. His leadership will ensure consistency, innovation, and service alignment with Rosewood’s global standards. In luxury hospitality, leadership defines success. A great chef must be a manager, mentor, and strategist. Metz’s track record in international resorts proves he can balance all three. Café Boulud will benefit from this holistic expertise.

A Caribbean return for Chef Metz

Metz’s return to the Caribbean is significant. After years abroad, his homecoming to the region brings continuity. He understands island hospitality and its rhythms. He also understands the global expectations of affluent travellers. This combination makes him uniquely equipped to bridge local traditions with international demand. For The Bahamas, his return is a gain for the entire tourism ecosystem. It enhances the destination’s profile as a place where world-class chefs choose to work and innovate. His presence adds credibility to Nassau’s rising reputation in the global culinary map.

Daniel Boulud’s confidence in the future

Chef Daniel Boulud’s confidence in Metz underscores the importance of this appointment. Boulud has entrusted his brand’s reputation in The Bahamas to Metz’s stewardship. This speaks volumes about Metz’s skill, reliability, and creative vision. Café Boulud carries symbolic value for Boulud, being central to his global identity. With Metz in charge, he signals trust in the Caribbean market and a belief in its potential. This alignment of vision between global icons and local destinations reflects a new era of culinary collaboration in tourism.

Hospitality and gastronomy as economic engines

The Bahamas is positioning hospitality and gastronomy as dual engines of growth. Rosewood Baha Mar’s investment in Café Boulud shows confidence in this model. Beyond guest satisfaction, fine dining drives local sourcing, job creation, and skills development. Farmers, fishermen, and artisans benefit when luxury kitchens demand quality local produce. Ancillary industries, from wine suppliers to training schools, also see growth. Tourism is no longer isolated from the local economy. High-end restaurants like Café Boulud become integrated players in community development and global branding.

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