PRESS KIT
Francisco Sanabria is the executive chef of Rosewood Little Dix Bay in Virgin Gorda, a role that he has held since December 2019. In his position, Francisco is responsible for providing strategic direction to the culinary team and overseeing the property’s four restaurants and bars.
A leading international chef, Francisco brings over 20 years of industry experience to Rosewood Little Dix Bay, having worked at top restaurants in Europe, Asia, the Caribbean and the Middle East. Prior to assuming his current role, Francisco served as the executive sous chef at Rosewood Baha Mar, working across the resort’s four food and beverage venues through its 2018 opening. Previously, he assumed several critical roles at Rosewood Abu Dhabi, including chef de cuisine at the property’s all-day dining destination. Before joining Rosewood Hotels & Resorts in 2014, Francisco held prestigious positions at a number of iconic culinary institutions including Michelin-starred restaurants Sant Pau in both Barcelona and Tokyo and Moments at Mandarin Oriental, Barcelona, as well as Spanish dining destinations Bar Cañate, Restaurant Café de Oriente and Restaurant Teatriz. He began his career in Madrid following the completion of his culinary schooling at Spain’s Centro Superior de Hostelería de Galicia.