Photo Credit: Tim Cortroneo
"I worked with Chef Tony at the Four Seasons back in Boston. We stayed in touch after he relocated to work in St. John. I was born in Puerto Rico, and my Mom moved back there a few years ago. So now, I not only have the opportunity to cook at a restaurant that is very scenic and has all sorts of history, but I'm also just a 40-minute boat ride to where my Mom lives," Vargas said.
What also drew Vargas to St. John was a chance to broaden his cooking horizons with a new kind of freshness, especially pertaining to seafood. Caneel Bay Resort has its own private harbor and fresh fish is brought in daily for the resort's four restaurants, including local favorites like Mahi Mahi, snapper, yahoo, tuna and lobster. "There's Maine lobster and Caribbean lobster. The taste is distinctly different and our customers love it. At the Sugar Mill, we serve a fantastic array of fish, all caught within a few miles of the resort," Vargas said.