Doolittle's Restaurant welcomes two new chefs to Marigot Bay
 We are pleased to announce the appointment of Chef Peter Lawrence, as Executive Chef at Doolittle’ Restaurant.
Peter, a St. Lucian, began his career as Sous-Chef at the Royal St. Lucian Hotel where he won numerous culinary awards and medals.
He expanded his Caribbean experience, working at well-known resorts in Bermuda and Trinidad.
Peter honed his skills further as Executive Chef at Cara Suites Hotels, in both Trinidad and
St. Lucia.
Chef Peter’s greatest talent is his food creativity, especially with fish and seafood.
Guests are raving about his risotto & seared tuna triangles, as well as his crème caramel – worth the ferry ride across the bay.
 Marigot Beach Club is pleased to introduce the new Sous-Chef at Doolittle’s Restaurant, Elisee Titus.
Titus hails from St. Lucia and we are very fortunate to have him join our team.
His previous experience includes: Senior Sous-Chef at Sandals Grande St. Lucian, Chef de Partie at Sandals Regency Golf Resort & Spa, and Cook at Couples Beach Resort, all on St. Lucia.
He also worked as Sous-Chef at Beaches in the Turks & Caicos for 5years.
Titus will keep our kitchen well-organized and enjoys working with local spices and produce.
Together, both Chefs have truly enhanced the food quality at Doolittle’s Restaurant.
Come put your taste buds to the test. Our new luncheon menus are ready now!.
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