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Chef Vargas Says Yes to the Caribbean and Joins Caneel Bay’s Sugar Mill Restaurant

For nearly four years, Chef Mike Vargas played hard to get. Each time he received a call from Anthony "Tony" Dawodu, the Executive Chef at the Caneel Bay Resort in St. John, Vargas would reply that he would consider working at Caneel Bay — one of the most beautiful restaurants in the U.S. Virgin Islands — when the time was right. That time came in 2009, when Dawodu made Vargas an offer he couldn't refuse and the two former Boston-based chefs joined forces at the Sugar Mill Restaurant overlooking the Caribbean Sea.

Tim Cotroneo

Tim Cotroneo is a freelance writer from Minneapolis, MN, specializing in Caribbean travel, business, and golf. Tim is the Travel Writer for Business Owner Magazine and the Contributing Editor for Travel Dreams Magazine. All of Tim's travel articles can be found at www.timcotroneo.com and www.traveldreamsmagazine.com ...(Read More)

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