PRESS RELEASES

Press Kit

  • October 26, 2015

    Cupertino Ortiz Appointed Executive Chef at Malliouhana, An Auberge Resort

    Ortiz Brings Caribbean Culinary Expertise to Iconic Luxury Resort on Anguilla Following Extensive Property-Wide Renovations and Reopening

    ANGUILLA, B.W.I. (October 26, 2015) Malliouhana, An Auberge Resort announced today the appointment of Cupertino Ortiz as Executive Chef of The Restaurant at Malliouhana. Ortiz will oversee seasonal menu conception and execution that celebrates a contemporary American culinary theme as well as highlighting Anguilla’s authentic sea-to-table culinary culture at Malliouhana. With more than 20 years of industry experience, Ortiz brings an eclectic flavor palate of high-end Caribbean and Latin American cuisine to provide the resort’s global guests.

    “Chef Ortiz brings a fresh perspective to the cornerstone restaurant of Malliouhana, upholding The Restaurant’s longstanding reputation as the best spot for a memorable Anguilla dining experience on the island,” said John Vasatka, General Manager of Malliouhana. “We are delighted to have him join the team following the reopening of the resort and look forward to introducing his fresh perspective to the plates of our loyal following of returning guests and those visiting for the first time.”

    Most recently, Ortiz served as Executive Chef of Rosewood at Baha Mar resort in the Bahamas, where he oversaw five on-site restaurant venues during the development stages of the property. Prior to that, Ortiz held the position of Executive Chef and Director of Food & Beverage at internationally recognized resorts including Mukul Resort & Spa in Nicaragua and Sugar Beach, A Viceroy Resort, where he was responsible all culinary operations including creating and executing menus, in-room dining, banquets and receptions, and pool and lounge operations. Earlier in his career, Ortiz served as Executive Chef at The Tides Riviera Maya in Mexico and as Executive Sous Chef at One&Only Palmilla and Las Ventanas al Paraíso, A Rosewood Resort both in Los Cabos, Mexico.

    The Restaurant at Malliouhana was a trailblazer in establishing established a new standard for the Caribbean’s culinary reputation when it first opened in 1984. Three-star Michelin Chef Joseph Rostang, the resort’s original chef, created a sophisticated French-inspired culinary landscape before passing the culinary torch to his son, Michelin two-star Michel Rostang, who infused Mediterranean classics with Caribbean accents.

    Now, after completion of a multi-million renovation, the new restaurant under Chef Ortiz and Auberge Resorts’ direction, will welcome guests with a relaxed style of contemporary dining that is upscale and approachable. Chef Ortiz’s menu will offer American and Mediterranean dishes while incorporating Anguilla’s access to some of the best and freshest seafood. The Restaurant features an extensive wine list, an Auberge hallmark, of more than 200 selections to choose from with representation from old and new world with a focus is on Napa Valley wines. Malliouhana’s signature Sunset Bar offers cocktails and a large selection of rare, regional rums in the most scenic vantage point on the island.

    For more information, please visit www.malliouhana.com. Follow @malliouhana on Twitter and Instagram.

    About Malliouhana, An Auberge Resort

    Now managed by the esteemed Auberge Resorts Collection, Malliouhana, on the Caribbean island of Anguilla, reopened in November 2014 after a three-year closure, ownership change and 18-month end-to-end renovation. The legendary go-to winter destination for the jet-set crowd is known for its iconic location high over Meads Bay and Turtle Cove, and sweeping 360-degree views of the Caribbean. The 44-room boutique blends modern amenities with the warmth and gracious hospitality of the Caribbean. Its transformed restaurant is lauded as the best on the island. Overlooking white-sand beaches, Malliouhana features a two-tiered swimming pool area surrounded by private cabanas, an Auberge Spa and an outdoor terrace for dining under the stars.

    About Auberge Resorts Collection

    Auberge Resorts Collection owns and operates a portfolio of exceptional hotels, resorts, residences and private clubs under two distinct brands: Auberge Hotels and Resorts, timeless luxury properties acclaimed for their intimate, understated elegance, and VieVage Hotels and Resorts, a new lifestyle brand that brings together contemporary themes of design, community and wellness in a fresh, active and social environment. While Auberge nurtures the individuality of each property, all share a crafted approach to luxury that is expressed through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. Properties in the Auberge Resorts Collection include: Auberge du Soleil and Calistoga Ranch, Napa Valley, Calif.; Esperanza, Cabo San Lucas, Mexico; Hotel Jerome, Aspen, Colo.; Malliouhana, Anguilla; Nanuku, Fiji; The Auberge Residences at Element 52, Telluride, Colo.; Hacienda AltaGracia, Pérez Zeledón, Costa Rica; VieVage, Napa Valley; VieVage, Los Cabos; and Auberge Beach Residences and Spa Fort Lauderdale, with several others in development. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com/. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.

    MEDIA CONTACTS:

    Lisa Goldstein

    Murphy O’Brien Public Relations 310.586.7150

    lgoldstein@murphyobrien.com

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  • April 22, 2015

    Malliouhana, an Auberge Resort Honored On Condé Nast Traveler’s 2015 Hot List

    Auberge Resorts Collection’s Caribbean Property Recognized as One of The World’s Best New Hotels

    ANGUILLA, B.W.I., (April 22, 2015)Condé Nast Traveler today announced its 2015 Hot List of the best new hotels and resorts in the world and Malliouhana, an Auberge Resort, an iconic luxury Anguilla beach resort in the Caribbean, has been recognized as one of the “Best Beachside Escapes.”

    “To be recognized by Condé Nast Traveler is a true honor and we are thrilled to see Malliouhana’s name among the list of the latest and greatest new hotels and resorts around the world,” said John Vasatka, General Manager of Malliouhana, an Auberge Resort. “Malliouhana has an incredible legacy in the Caribbean, and it’s rewarding to our entire staff to be distinguished as one of the best in the world.”

    Condé Nast Traveler’s annual Hot List comprises an exclusive collection of the world’s finest new hotels and resorts. A select 60 properties made the 2015 Hot List, after being vetted by editors and contributors who visited hundreds of recently opened properties around the world, from West Africa to Miami.

    The 2015 Gold List appears in the May issue of Condé Nast Traveler. For the complete list, please visit http://www.cntraveler.com/stories/2015-04-20/hot-list-2015-world-s-best-new-hotels.

    An iconic resort in the Caribbean, Malliouhana is perched high atop a panoramic bluff overlooking the white sand beaches of Meads Bay and Turtle Cove on the west end of Anguilla. Following a three-year closure and 18-month top-to-bottom renovation, the 44-room Anguilla luxury hotels re-opened on November 1, 2014, exactly 30 days to the day after it first opened its doors to an international jet-setting clientele. For reservations or more information, please call 1-866-282-3743 or visit http://malliouhana.aubergeresorts.com.

    About Auberge Resorts Collection

    Auberge Resorts Collection owns and operates a portfolio of exceptional hotels, luxury Caribbean vacation resorts, Anguilla real estate and private clubs under two distinct brands: Auberge Hotels and Resorts, timeless luxury properties acclaimed for their intimate, understated elegance, and VieVage Hotels and Resorts, a new lifestyle brand that brings together contemporary themes of design, community and wellness in a fresh, active and social environment. While Auberge nurtures the individuality of each property, all share a crafted approach to luxury that is expressed through captivating design, exceptional Anguilla dining and spas, and gracious yet unobtrusive service. Properties in the Auberge Resorts Collection include: Auberge du Soleil and Calistoga Ranch, Napa Valley, Calif.; Esperanza, Cabo San Lucas, Mexico; Hotel Jerome, Aspen, Colo.; Malliouhana, Anguilla; Nanuku, Fiji; The Auberge Residences at Element 52, Telluride, Colo.; Pronghorn Resort, Bend, Ore.; VieVage, Napa Valley; VieVage, Los Cabos; and Auberge Beach Residences and Spa Fort Lauderdale, with several others in development. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com/. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.

    MEDIA CONTACTS:

    Lydia You/Stacy Lewis
    Murphy O’Brien Public Relations
    310-586-7124/310-586-7164
    lyou@murphyobrien.com
    slewis@murphyobrien.com

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  • November 3, 2014

    Malliouhana, the Caribbean’s Brightest Star, Reopens as an Auberge Resort Following A Three-Year Closure and 18-Month Renovation

    ANGUILLA, B.V.I., (November 3, 2014) – Auberge Resorts Collection, internationally renowned owner and operator of boutique luxury hotels, resorts, residences and private clubs, has re-launched and rebranded the former Malliouhana Hotel & Spa as Malliouhana, an Auberge Resort, following a three-year closure, acquisition by AJ Capital Partners and an 18-month end-to-end redesign. The celebrated luxury Caribbean resort, located on a bluff overlooking Meads Bay and Turtle Cove on the island of Anguilla, re-opened its doors on Saturday, November 1, exactly 30 years after its initial debut in 1984, when it quickly became the go-to luxury hideaway for the international jet set.

    “Malliouhana has an incredible legacy in the Caribbean, and it has been a thrill to revitalize such an iconic resort,” said Craig Reid, Chief Executive Officer, Auberge Resorts Collection. “Previous guests will notice a new style of relaxed sophistication from the moment they arrive. We believe that Auberge’s reinterpretation perfectly captures the spirit of Anguilla with depth and beauty. We have brought something very new and fresh to the Caribbean.”

    Auberge Resorts Collection looked to two of the hospitality industry’s hottest design talents, TAL Studio and SB Architects, to refresh the resort’s design and décor, while Auberge’s own award-winning culinary, spa and operations teams reimagined the guest experience to appeal to today’s discerning traveler. A tropical oasis with 360-degree views of the Caribbean Sea, the transformed Malliouhana raises the bar for luxury in the Caribbean with its 44 spacious ocean-view rooms and suites, a dramatic open-air cliff-side restaurant, two new infinity-edge swimming pools and a signature Auberge Spa.

    The design team removed walls and opened up vistas to create a visual connection to the sea that surrounds guests from the moment they arrive. The fresh new color palette of mint, mango, saffron and white is inspired by the Caribbean sensibility and the effect of the water on Anguilla’s sugar-white sand. The theme of sky and sea is doubled in the lobby, where celadon interiors are reflected in a mirrored mosaic floor. The former reception desk has been replaced with two individual concierge desks, each topped with a ceramic sculpture of a Caribbean woman that has been commissioned for Malliouhana as a spirited tribute to Caribbean beauty.

    Guest accommodations have the collected feel of a stylish Caribbean residence owned by a glamorous world traveler. Chinoiserie and British Colonial pieces complement early 20th century deco and rattan seating. An oversized mirror anchors each guest room and cleverly hides the television. Guest rooms also showcase some of Malliouhana’s original treasures: a collection of animated jungle scenes depicting the Garden of Eden and painted by distinguished Haitian artist Jasmin Joseph.

    Accommodations offer 720 to 2,500 square feet of indoor/outdoor living space and feature Auberge Resorts Collection’s signature amenities, from Nespresso coffee makers and complimentary snacks and beverages to luxury linens, microfiber robes and artisan bath products custom blended for Malliouhana in the resort’s bespoke lemongrass scent.

    Renowned in the Caribbean for its superb legacy of fine diningThe Restaurant at Malliouhana features an updated open-air space in its exquisite bluff-top setting. Under the direction of new Executive Chef Jeremy Bearman, formerly executive chef of five-time Michelin-starred Rouge Tomate in New York City and L’Atelier de Joel Robuchon in Las Vegas, the re-envisioned restaurant features a contemporary American menu that embraces Caribbean traditions and flavors, such as jerk spices, passion fruit, tamarind and guava.

    Bearman has marshalled an extraordinary network of local growers and purveyors and an in-house team that includes two pastry chefs to design the new culinary program at Malliouhana. From the new European-style kitchen, with its separate butcher and fish stations and pastry, chocolate and ice cream areas, the restaurant offers a level of cuisine that departs from typical resort fare. Though classically trained, Bearman favors healthful preparations that bring flavors forward. “I love to work with classic yet authentic flavors and ingredients of an individual region and twist them into a more modern American preparation,” he said.  “This allows me to transport guests to a specific place through flavor while not just giving them the common classic dish.”

    Specialties include: House-Made Pasta with Spiny Lobster and Sea Urchin Butter; Tamarind- Glazed Duck with Cornbread and Coconut Butter; Lobster and Conch Pizza; Curried Goat with Basmati Rice, Pigeon Peas, Roasted Plantains and Sweet Potato Purée. For dessert: Tropical Fruits with House-Made Coconut Yogurt and Black Sesame; Lemon Pot De Crème; Horchata Cookie and Salted Caramel Ice Cream Sandwiches; and Curry Ice Cream. The restaurant also features an extensive wine list, an Auberge hallmark. Additionally, guest chefs and interactive culinary explorations will be offered throughout the year as part of Auberge Resort’s popular Food of Place program.

    Adjacent to the restaurant is the Sunset Bar, an indoor-outdoor lounge that takes full advantage of its location on the most scenic vantage point on the island. Offering a selection of more than 40 rum varieties, the bar also features island-inspired cocktails, such as a coconut martini with house-made elderflower water, a traditional daiquiri made with coconut and passion fruit and a menu of small plates as well as a selection of fine cigars, all accompanied by nightly live music and stunning sunsets nightly.

    Set in an intimate tropical garden setting, the two-story Auberge Spa sits next to two ponds and a jungle of island vines and exotic flowering plants. Exuding a luxurious residential ambiance, the villa-style spa features four private treatment rooms, regionally inspired therapies, an outdoor meditation garden and a relaxation lounge. Decorative wooden oars line the walls at the spa’s front doors, and a palette of blue, white and sand reflect the seaside setting. With treatments rooted in local healing traditions, the spa offers relaxing results-oriented skin care and rejuvenating body therapies to soothe and pamper guests. Treatments integrate island grown, organic and natural ingredients such as aloe and lemongrass, and custom house-made delights including a made-to-order sweet sugar cane body scrub, aloe mousse for après sun skincare and a banana rum masque for deeply nourishing haircare.

    After they are greeted with chilled lemongrass towels and the elixir of the day, spa guests can opt to create custom oil blends for their massages at the Aroma Design Bar. Signature treatments include Coconut Dream, a customized aromatic and therapeutic compress and massage incorporating the sun-kissed Malliouhana sand, coconut and a hint of passion fruit; Island Drift, a trio of a tropical Caribbean rum foot soak, sweet sugar cane body exfoliation and a coconut crème massage; and Sol Salvation, a hydrating wrap using a freshly made chilled aloe mousse and an aloe-lemon refresher elixir. Guests are invited to extend their spa experience and enjoy the ocean breeze in hammocks post-treatment in the open-air meditation garden set in an alcove of white and orange-flowered geiger and ficus trees.

    Guests preferring to soak up the sun will have ample opportunity at Malliouhana’s two new swimming pools. The heart of the resort, the two new infinity-edge pools are generously sized for a 44-room resort, allowing both couples and families the luxury of space to lounge and dine poolside. More active guests can enjoy a variety of outdoor activities, including yoga on the beach, biking, kayaking, snorkeling, deep-sea fishing, sailing, windsurfing and paddle boarding, as well as tennis and horseback riding. Personal trainers are also available.

    Rates at Malliouhana start at $525 per night. The resort is celebrating its reopening with special introductory packages such as “Island Debut,” “Warm Up Your Winter” and “Retreat To Romance.” For more information or to book, guests may call 1-866-282-3743 or visit www.malliouhana.com.

    About Auberge Resorts Collection 

    Auberge Resorts Collection owns and operates a portfolio of exceptional hotels, resorts, residences and private clubs under two distinct brands: Auberge Hotels and Resorts, timeless luxury properties acclaimed for their intimate, understated elegance, and VieVage Hotels and Resorts, a new take on luxury that brings together contemporary themes of design, community and wellness in a fresh, active and social environment. While Auberge nurtures the individuality of each property, all share a crafted approach to luxury that is expressed through captivating design, exceptional cuisine and spas, and passionate service. Properties in the Auberge Resorts Collection include: Auberge du Soleil and Calistoga Ranch, Napa Valley, Calif.; Esperanza, Los Cabos, Mexico; Hotel Jerome, Aspen, Colo.; Malliouhana, Anguilla; The Auberge Residences at Element 52, Telluride, Colo.; Pronghorn Resort, Bend, Ore., and VieVage, Napa Valley, Calif., with several others in development. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com/. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.

    MEDIA CONTACTS:

    Lydia You/Stacy Lewis
    Murphy O’Brien Public Relations
    310-586-7124/310-586-7164
    lyou@murphyobrien.com
    slewis@murphyobrien.com

    Download PDF

  • September 2, 2014

    Malliouhana, an Auberge Resort Opens November 1 In Anguilla

    Celebrated Caribbean Resort Reemerges from a Three-Year Closure and Redesign with New Guest Rooms, Restaurant, Public Spaces and Spa While Keeping its Historic Legacy Intact

    ANGUILLA, B.V.I.., (September 2, 2014)Auberge Resorts Collection, the internationally renowned developer and operator of boutique luxury hotels, resorts, residences and private clubs, will unveil an all-new Malliouhana on November 1, 2014, 30 years to the day after the legendary jet-set resort originally opened at its iconic location on a bluff high above Meads Bay and Turtle Cove on the island of Anguilla. Offering nearly 360-degree views of the Caribbean, Malliouhana re-emerges after a three-year closure and a top-to-bottom renovation that includes the creation of 46 spacious ocean-view rooms and suites; an open-air cliff-side restaurant spearheaded by award-winning Chef Jeremy Bearman; a signature Auberge Spa; and a two-tiered infinity swimming pool flanked by private cabanas. Auberge Resorts Collection partnered with celebrated global hospitality firm SB Architects and Todd Avery Lenahan of TAL Studio on the redesign, which evokes the glamorous ambiance of Anguilla during the ‘50s and ‘60s and raises the bar for luxury resorts in the Caribbean.

    “Malliouhana is Anguilla’s crown jewel and the thoughtful details and elements from the transformation bring the hotel to life as one of the Caribbean’s most trendsetting destinations,” said John Vasatka, General Manager. “The revitalization has honored the historic legacy of Malliouhana, while adding layers of design, luxury and gastronomy that will enhance the guest experience.”

    Guest accommodations

    Set on 20 acres of prime beachfront that includes two white-sand beaches, the reimagined Malliouhana retains its original white buildings, tiled roofs and elegant Moorish arches. New structural enhancements strengthen the resort’s connection to the sea by opening up stunning ocean views. Interior designer Lenahan plays on the island’s love of exuberant color in the décor of the guest accommodations, which range from 720-square-foot double rooms to 2,500 square-foot two-bedroom suites. All feature original Anguillan and Haitian artwork commissioned for the resort and expansive ocean-view terraces. Etched into the polished white floors are three interlocking porpoises, a nod to the symbol on the national flag of Anguilla. 

    Restaurant

    The resort’s original Michelin three-star restaurant set the standard for gourmet cuisine in the Caribbean. Its new open-air Restaurant at Malliouhana continues this fine-dining tradition, but in a more relaxed atmosphere and with more approachable fare. Chef Jeremy Bearman, formerly of the Michelin-starred Rouge Tomate in New York City, will offer a selection of large and small plates that will feature modern American cuisine with both Mediterranean and Caribbean influences. Chef Bearman will bring his experience in creating healthy, sophisticated and ingredient-driven food to the kitchen and cuisine at Malliouhana. Locally-sourced ingredients from Anguilla and neighboring islands, including some of the best seafood in the world, and herbs from the resort’s garden will be incorporated into dishes and highlighted on the menu. The adjoining Sunset Bar, where guests can enjoy live music and dramatic Caribbean sunsets, will offer rums from around the world and handcrafted cocktails. The resort will also offer an extensive wine list, an Auberge Resort hallmark.

    Spa

    Housed in an intimate Caribbean villa, the two-story Auberge Spa features tropical gardens, an outdoor relaxation area and four treatment rooms designed to take advantage of Anguilla’s balmy trade winds. A spacious couple’s spa suite includes private changing facilities and a private verandah. In Auberge Spa, Auberge-trained therapists will employ natural, indigenous healing agents to create luxury spa treatments tailored to guests’ specific health, wellness and beauty needs, some using Malliouhana’s custom-blended bath products created from a combination of lime and clementine and balanced with the rich aromas of ylang ylang and jasmine.

    Public Spaces

    In addition to the resort’s two white-sand beaches, guests can enjoy the new two-tiered swimming pool, which features private cabanas for adults and families. Auberge Adventures at Malliouhana will provide intimate ways for guests to explore Anguilla and the Caribbean with experiences including watercrafts, island hopping, deep sea fishing, sailing classes and horseback riding. The fitness program highlights outdoor activities such as paddleboard yoga, sea-based aqua classes, beach boot camp workouts and more. 

    Malliouhana’s refined yet relaxed setting offers an ideal venue for meetings, weddings and social events. Plans call for the resort to host just one wedding per day, so couples will be assured the undivided attention of the catering and events staff.

    Malliouhana is celebrating the unveiling of its stunning redesign with special guest packages. Rates will begin at $525 per night with special introductory promotions including the “Island Debut,” “Warm Up Your Winter” and “Retreat To Romance” packages For more information or to book, guests can call 1-866-282-3743 or visit www.malliouhana.com.

    About Auberge Resorts Collection 

    Auberge Resorts Collection owns and operates a portfolio of exceptional hotels, resorts, residences and private clubs under two distinct brands: Auberge Hotels and Resorts, timeless luxury properties acclaimed for their intimate, understated elegance, and VieVage Hotels and Resorts, a new take on luxury that brings together contemporary themes of design, community and wellness in a fresh, active and social environment. While Auberge nurtures the individuality of each property, all share a crafted approach to luxury that is expressed through captivating design, exceptional cuisine and spas, and passionate service. Properties in the Auberge Resorts Collection include: Auberge du Soleil and Calistoga Ranch, Napa Valley, Calif.; Esperanza, Los Cabos, Mexico; Hotel Jerome, Aspen, Colo.; Malliouhana, Anguilla; The Auberge Residences at Element 52, Telluride, Colo.; Pronghorn Resort, Bend, Ore., and VieVage, Napa Valley, Calif., with several others in development. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com/. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts

    MEDIA CONTACTS:

    Lydia You/Dana Pucci
    Murphy O’Brien Public Relations
    310.586.7124 /310.586.7180
    lyou@murphyobrien.com
    dpucci@murphyobrien.com

    Download PDF

  • July 21, 2014

    Jeremy Bearman Appointed Executive Chef at Malliouhana

    Bearman Brings Award-Winning Expertise to Iconic Luxury Resort Reopening on Anguilla

    MILL VALLEY, CALIF., (July 30, 2014)Auberge Resorts, leading operators of exceptional hotels and resorts, announced today the appointment of Jeremy Bearman as Executive Chef of The Restaurant at Malliouhana, which will celebrate Anguilla’s authentic culinary culture in a re-envisioned open-air setting overlooking the Caribbean Sea.  The 44-room Malliouhana will re-open as an Auberge Resort on November 1, following a three-year closure and extensive renovation.  Bearman will oversee the relaunch of Malliouhana’s famed Anguilla restaurant, which set the culinary standard for fine dining in the Caribbean when it first opened 30 years ago.

    “Chef Bearman’s experience running some of the most prestigious kitchens in the U.S. will guide The Restaurant at Malliouhana, and he is poised to continue the legacy of fine chefs at the resort,” said John Vasatka, General Manager of Malliouhana. “We are thrilled to have Jeremy join the team and look forward to experiencing how he will infuse the spirit of Anguilla’s local flavors into fresh, sea-to-table culinary creations.”

    Most recently, award-winning Chef Bearman served as Executive Chef of five-time Michelin-starred Rouge Tomate in New York City as well as Corporate Chef of SPE Certified, where he was responsible for creating and executing menus with health and sustainability in mind.  Prior to that, he held the position of Executive Sous Chef at db Bistro Moderne in New York City and L’Atelier de Joel Robuchon in Las Vegas.  Earlier in his career, Bearman served as Executive Chef at Medici Café and Terrace at Ritz-Carlton Lake Las Vegas and Opening Chef for Lark Creek Steak in San Francisco.

    Bearman holds a Bachelor’s of Science degree in Hospitality Management with a focus in food and beverage from Cornell University’s School of Hotel Administration.

    “I am extremely excited to be part of the reopening team for Malliouhana in Anguilla,” said Bearman.  “I am looking forward to becoming part of the vibrant island community and offering a Caribbean culinary experience that is second to none.  I am confident that my culinary team will not only live up to the high expectations set forth during the history of Malliouhana, but also will exceed them by creating a new standard for excellence.”

    The Restaurant at Malliouhana established a new standard for the Caribbean’s culinary reputation when it first opened in 1984.  Three-star Michelin Chef Joseph Rostang, the resort’s original chef, created a sophisticated French-inspired culinary landscape before passing the culinary torch to his son, Michelin two-star Michel Rostang, who infused Mediterranean classics with Caribbean accents.

    Under Chef Bearman and Auberge Resorts’ direction, the new restaurant will welcome guests with a relaxed style of fine dining that is at once sophisticated and approachable.  Chef Bearman’s menu will pay homage to Malliouhana’s history by offering modern interpretations on the French classics that were offered in the restaurant’s illustrious past.  The menu will also highlight Anguilla’s unique access to some of the best and freshest seafood in the world, and will incorporate indigenous Caribbean fruits, vegetables and eggs whenever possible.  An on-site garden will provide fresh herbs and vegetables for the restaurant and throughout the resort.  The restaurant will feature an extensive wine list, an Auberge hallmark, and the adjacent Sunset Bar will offer cocktails and a large selection of regional rums in the most scenic vantage point on the island.

    The 44-room Malliouhana, known for its iconic cliff-side location overlooking Meads Bay and Turtle Cove, offers sweeping 360-degree views of the Caribbean Sea.  The newly transformed resort will blend contemporary amenities with the glamour, warmth and gracious hospitality of the original Malliouhana.  Reopening November 1, 2014, 30 years to the day that it first opened its doors, Malliouhana will feature a new two-tiered swimming pool area surrounded by private cabanas, guest rooms and suites stylishly redesigned by Todd Avery Lenahan and a new Auberge Spa.

    For more information, please visit www.malliouhana.com.

     

    About Auberge Resorts Collection

    Auberge Resorts Collection owns and operates a portfolio of exceptional hotels, resorts, residences and private clubs under two distinct brands: Auberge Hotels and Resorts, timeless luxury properties acclaimed for their intimate, understated elegance, and VieVage Hotels and Resorts, a new lifestyle brand that brings together contemporary themes of design, community and wellness in a fresh, active and social environment. While Auberge nurtures the individuality of each property, all share a crafted approach to luxury that is expressed through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. Properties in the Auberge Resorts Collection include: Auberge du Soleil and Calistoga Ranch, Napa Valley, Calif.; Esperanza, Cabo San Lucas, Mexico; Hotel Jerome, Aspen, Colo.; Malliouhana, Anguilla; The Auberge Residences at Element 52, Telluride, Colo.; Pronghorn Resort, Bend, Ore., and VieVage, Napa Valley, with several others in development. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com/. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.

     ###

    MEDIA CONTACT:

    Dana Pucci
    Murphy O’Brien Public Relations
    310.586.7126/310.586.7180
    dpucci@murphyobrien.com

    Download PDF

  • September 30, 2013

    Auberge Resorts names design dream team for the transformation of Anguilla’s Malliouhana Hotel & Spa

    MILL VALLEY, CALIFORNIA (September 30, 2013)Auberge Resorts, leading developers and operators of exceptional hotels and resorts, today announced plans for its redesign of Malliouhana, an Auberge Resort on the Island of Anguilla, British West Indies. The 55-room Ocean view hotel, perched atop a panoramic bluff overlooking Meads Bay and Turtle Bay, will undergo a comprehensive revitalization, which is scheduled to be completed in the spring of 2014.

    Auberge Resorts has selected interior designer Todd-Avery Lenahan of TAL Studio to lead the redesign of all guest rooms, restaurants and public spaces. Lenahan masterminded the recent top-to-bottom transformation of Hotel Jerome, an Auberge Resort in Aspen, which was completed in December 2012. SB Architects, which counts the recent transformation of Dorado Beach in Puerto Rico among its many award-winning projects, will spearhead the architectural enhancements at the now 30-year-old Malliouhana.

    “TAL Studio and SB Architects were the clear choices for the Malliouhana’s transformation,” said Mark Harmon, CEO, Auberge Resorts. “Both firms have an incredible body of work that speaks to their talent at bringing the spirit of a destination to life. We’re excited about their creative vision for the Malliouhana, whose legacy of gracious hospitality is in a league of its own in the Caribbean.”

    Interior designer Todd-Avery Lenahan cites the photography of Slim Aarons, a chronicler of the rich and celebrated, as a source of inspiration for his re-envisioning of the Malliouhana. His plans call for maximizing the resort’s open-air design to create a relaxed atmosphere infused with exuberant colors, evoking the spirit of Anguilla during the Caribbean’s glamorous heyday of the 1950s and 1960s. His team is resurrecting historic elements of the origins of the island to infuse the design concept with a uniquely Anguillan feel.

    “The Malliouhana is beloved by two generations of guests, so we are doing some storytelling through the design to bring back that energy for the next generation of discerning travelers,” said Lenahan. “We dialed in the spirit of how people in the ‘50s and ‘60s traveled – yachts, fine linens, exotic wonderment – and translated that notion into a very collected and international feel.”

    Original paintings of animated tropical scenes that have withstood the test of time in the hotel’s lobby captured the interest of Lenahan and his team. Commissioned for the original Malliouhana, the pieces were rediscovered by the designers, who traced their provenance to a noted local artist and are now weaving the images into to the current design theme of each guest room.

    Etched into each guestroom’s polished white floors are three interlocking porpoises, a nod to the symbol on the national flag of Anguilla. Lenahan celebrated the island’s love of exuberant colors as a basis for the guestrooms, which are an encapsulation of an artistic spectrum. Leading galleries on the West Coast were sources for key pieces, which will complement the resort’s collection of restored vintage rattan.

    “We infused spaces with a rich palette – it’s an urbane take of what the Caribbean is,” said Lenahan. “We wanted to create something specific to this island – not just another swanky beach hotel, but something with depth and beauty that is unique to the destination.”

    SB Architects’ structural enhancements to the Malliouhana will visually strengthen the hotel’s connection to the sea by opening up views, replacing formerly limiting architectural forms with new ones and creating engaging new public spaces. These will include a new open-air restaurant and bar, a tiered swimming pool area with a strong connection to the topography, and a sunset bar. The architects are also designing an entirely new spa that will offer an intimate experience that will be consistent with Auberge’s reputation for innovative and exquisite small spa environments.

    The hotel’s signature white buildings, tile roofs, and slender Moorish arches will be incorporated into the new vision. “We’re being respectful of the hotel’s history by not doing too much. We will remove certain architectural elements that formerly stood between guests and the hotel’s spectacular views of the Caribbean Sea,” said Scott Lee, President and Principal, SB Architects. “Now, there will be a more pure connection to the water. We are also enhancing the arrival experience by circulating guests though mature landscape. The connection to land and sea will begin from the moment of arrival.”

    The Malliouhana is set on 20 acres of prime beachfront land that includes two private white-sand beaches. Accommodations range from spacious guest rooms, the smallest of which offers more than 700 square feet of space, to private beachfront villas. Resort amenities will include two restaurants and bars, an Auberge Spa and an extensive array of sports and fitness facilities.

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    About Auberge Resorts

    Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience. While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service. Among the Auberge collection of distinctive properties are: Auberge du Soleil, Napa Valley, Calif.; Calistoga Ranch, Napa Valley, Calif.; Esperanza, Cabo San Lucas, Mexico; Hotel Jerome, Aspen, Colo.; the Malliouhana Hotel & Spa, Anguilla; and The Auberge Residences at Element 52, Telluride, Colo., and Pronghorn Resort, Bend, Ore., with several others currently in development. For more information about Auberge Resorts, please visit www.aubergeresorts.com. Follow Auberge Resorts on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.

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    MEDIA CONTACTS:

    Stacy Lewis
    Murphy O’Brien, Inc.
    (310) 453-2539
    slewis@murphyobrien.com

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  • May 29, 2013

    John Vasatka named General Manager at Anguilla’s Malliouhana Hotel & Spa

    MILL VALLEY, CALIFORNIA (May 29, 2013) Auberge Resort has announced the appointment of John Vasatka to General Manager of the company’s newest addition to its portfolio, the Malliouhana Anguilla Beach Resort & Spa on the Island of Anguilla, British West Indies, which is currently undergoing a top-to-bottom design update.

    “We are pleased to have found such a perfect candidate to manage our first property in the Caribbean,” said Mark Harmon, Chief Executive Officer, Auberge Resorts. “John’s exceptional background with some of the most exotic and revered hotels and resorts in the world is certainly advantageous for us as we reopen this landmark Caribbean resort.”

    Prior to joining the Auberge Resorts team, Vasatka served as General Manager of The Veranda, an independent five-star luxury resort on Grace Bay Beach on the island of Providenciales. Prior to that, he was General Manager at several Amanresorts. He oversaw specification work for the first Amanresort in the Middle East, located in the Dibbeen National Forest in The Kingdom of Jordan. Prior to that, he was the opening General Manager of Amanyara, Turks and Caicos, Amanresorts’ first resort in the Caribbean and spent more than five years there. Vasatka played a prominent role in the residential sales efforts. Earlier in his career, he served as General Manager and Country Manager for Amanresorts in Sri Lanka, where he was General Manager of Amanwella, located in Tangalle and led the opening of Amangalla, located in Galle. Vasatka also served as General Manager for Amanpuri, the flagship Amanresorts property located in Phuket, Thailand. He began his career with Amanresorts as General Manager of Amanpulo in the Philippines. His earlier experience includes tenure with Little Dix Bay in Virgin Gorda, B.V.I. and the Boca Raton Resort & Club in Florida. Vasatka began his hospitality career at Embassy Suites Hotels in St. Paul, Minn., where he joined the Management Training program and was appointed Assistant General Manager. He transferred as opening General Manager for the property in Birmingham, Ala.

    He attended St. Cloud State University in St. Cloud, Minn., where he studied Liberal Arts. Perched high on a panoramic bluff overlooking the white-sand beaches of Meads Bay and Turtle Cove on Anguilla, Malliouhana is set on 20 acres of prime beachfront land that includes two private beaches. Resort amenities include two restaurants and bars, a 15,000-square-foot spa and an extensive array of sports and fitness facilities.

    About Auberge Resorts 

    Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience. While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service. Among the Auberge collection of distinctive properties are: Auberge du Soleil, Calistoga Ranch in Napa Valley, Calif.; Esperanza, Cabo San Lucas, Mexico; Hotel Jerome, Aspen, Colo.; Pronghorn Golf Club & Resort, Bend, Ore.; Auberge Residences at Element 52, Telluride, Colo.; and the Malliouhana Hotel & Spa on the Island of Anguilla, British West Indies, with several others currently in development. For more information about Auberge Resorts, please visit www.aubergeresorts.com. Follow Auberge Resorts on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.

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    MEDIA CONTACT:

    Stacy Lewis / Natalie Bond
    Murphy O’Brien, Inc.
    310-586-7164 / 310-586-7164
    slewis@murphyobrien.com
    nbond@murphyobrien.com

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  • February 26, 2013

    Auberge Resorts tapped to reposition and manage Anguilla’s Malliouhana Hotel & Spa

    MILL VALLEY, CALIFORNIA (February 26, 2013) – Auberge Resorts, leading developers and operators of award-winning small luxury resorts and private clubs, announced today that the company has been selected to rebrand and manage the Malliouhana luxury Caribbean resort and Spa on the Island of Anguilla, British West Indies. Auberge will lend its significant experience in luxury resort management and marketing to the 55-room resort, which is under new ownership.

    Auberge Resorts, which re-opened Aspen’s historic Hotel Jerome in mid-December, following an extensive renovation, is known for its iconic small resorts, Michelin-starred cuisine and innovative spa concepts. In addition to Hotel Jerome, the Auberge collection  includes lauded flagship Auberge du Soleil, Calistoga Ranch and Solage Calistoga, all in the Napa Valley; Esperanza in Los Cabos, Mexico; and The Inn at Palmetto Bluff in Bluffton, S.C. The company also operates several private clubs, including Pronghorn in Bend, Ore., and Element 52 in Telluride, Colo.

    “We are delighted to be chosen to put the landmark Malliouhana back in the spotlight and restore it to its former glory,” said Mark Harmon, Chief Executive Officer, Auberge Resorts. “Malliouhana’s timeless grace and character are unparalleled, and we believe that the addition of Auberge’s signature style of service, cuisine and spa experiences will be hugely attractive to Caribbean-bound luxury travelers.”

    The hotel, which had been privately owned and operated by the same family for 25 years, was recently purchased by an investor group led by Chicago-based AJ Capital Partners.

    Perched high on a panoramic bluff overlooking the white-sand beaches of Meads Bay and Turtle Cove on Anguilla, Malliouhana is set on 20 acres of prime beachfront land that includes two private beaches. Accommodations range from spacious guest rooms, the smallest of which offers more than 700 square feet of space, to private beachfront villas. Resort amenities include two restaurants and bars, a 15,000-square-foot spa and an extensive array of sports and fitness facilities.

    Auberge Resorts’ plans call for a top-to-bottom design update and enhancement to ensure that all aspects of the property and the service experience meet the company’s brand standards. Planning already is underway. Auberge will announce the design team in the next few weeks.

    About Auberge Resorts 

    Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience. While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service. Among the Auberge collection of distinctive properties are: Auberge du Soleil, Napa Valley, Calif.; Calistoga Ranch, Napa Valley, Calif.; Esperanza, Cabo San Lucas, Mexico.; Hotel Jerome, Aspen, Colo.; the Malliouhana Hotel & Spa, Anguilla; and The Auberge Residences at Element 52, Telluride, Colo., and Pronghorn Resort, Bend, Ore., with several others currently in development. For more information about Auberge Resorts, please visit www.aubergeresorts.com. Follow Auberge Resorts on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.

    # # #

    MEDIA CONTACT:

    Stacy Lewis
    Murphy O’Brien, Inc.
    310-453-2539 office
    310-422-2066 mobile
    slewis@murphyobrien.com

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