BIO: Executive Chef Anthony Dawodu
Anthony Dawodu, Executive Chef of Caneel Bay, A Rosewood Resort, sports impressive restaurant and hospitality experience earned on both sides of the Atlantic. Dawodu is responsible for all culinary operations at the Virgin Islands beachfront retreat, including menu creation at the Turtle Bay Estate House, Sugar Mill, Caneel Beach Terrace and Caneel Beach Grill restaurants, as well as in-room dining and special events. Dawodu came to Caneel Bay from Boston, where he kept busy - indeed, quite busy - over the previous three years as Executive Chef of two notable restaurants, Bamboa and 33.
Previously, Dawodu spent eight years at the renowned Four Seasons Hotel Boston. There, he held culinary positions of increasing responsibility, including Chef de Cuisine of the hotel's five-diamond, five-star dining room, Aujourd'Hui; Restaurant Chef of the Bristol Lounge; Sous Chef and Gard Manger; and Chef de Partie at Aujourd'Hui. Prior to arriving in Boston, Dawodu was Chef de Partie at the fine dining restaurant at The London Hilton Park Lane from 1994-1996. He got his start in the culinary field in 1991 as a Commis at the Marriott Hotel in London.
Born in New York to a Trinidadian mother and a Nigerian father, Dawodu moved with his family to Nigeria at age five, which is where he ultimately developed a love for cooking and experimenting with various West African dishes. He relocated to London in the early 1990s and studied the culinary arts at Westminster College in London.