PRESS RELEASES

  • 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 Anguilla restaurants‘ 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 on dining in Anguilla, 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.

    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.

    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, the leading portfolio of boutique luxury hotels and residences worldwide, 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 at our Anguilla beach resort, 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.

    Anguilla accommodations for our guests 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 Anguilla dining, The 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.

    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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  • 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.

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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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