Dining

At Grace Bay Resorts, we believe our cuisine enriches each guest’s experience with us, providing a unique opportunity to deliver our brand promise of handmade luxury experiences. As such, our culinary team is made up of chefs with the experience, creativity and commitment to deliver exceptional dishes made with the freshest ingredients and flavors to delight our guests’ most discerning palates. The result: superlative dining experience at every property that carries the Grace Bay Resorts name.

Offering over ten dining options along Grace Bay Beach each restaurant’s unique setting and variety of culinary features highlights of the Islands local inspirations and trends. From Pig roasts at the Grill located at Grace Bay Club to diverse gourmet Caribbean selection at Grace’s Cottage located at Point Grace, showcasing the region’s strong ethnic influences and finest ingredients , the selections are vast and sure to delight.

Chef Christopher Meredith and his team are consistently crafting and refining each venue’s dining experience, from innovative pop-up restaurants that perfectly complement the casual, beachside ambiance, to the sought-after Infiniti Restaurant & Raw Bar, the premier oceanfront fine-dining restaurant on Turks and Caicos. Each year, the team takes a critical look at all of our food and beverage offerings in response to the ever so changing tastes. They then develop fresh and contemporary enhancements using the freshest ingredients available. We are pleased to offer distinctive dining experiences that consistently deliver cherished memories for our guests.

The unveiling of Infiniti Restaurant & Raw Bar at Grace Bay Club remains a crowning accomplishment of our food and beverage program. This achievement followed the successful investment of a $2 million and collaboration between Grace Bay Resorts senior leadership, Interior Designer Thom Filicia, Food and Beverage Consultant Michael Bonadies, and architect Coast.

Infiniti Restaurant & Raw Bar’s architectural backdrop is as stunning as it’s dining experience. The concept accomplished our lofty goal to ensure that our guests and owners continuously enjoy exquisite culinary offerings in an incomparable setting that both sets and embraces new trends within the food and beverage world, all while staying connected to our roots and our Grace Bay Resorts brand.

Christopher Meredith

Group Director of Food & Beverage, Grace Bay Resorts

Christopher Meredith, Group Director of Food & Beverage, brings more than 20 years of extensive knowledge in the food and beverage industry to his role, where he is responsible for the management and successful operation of all dining outlets at Grace Bay Resorts’ properties, including Grace Bay Club, West Bay Club and The Private Villa Collection.

Meredith launched his career in the United Kingdom where he rose through the ranks at some of the top Michelin-starred kitchens in the world. At the age of 29, Meredith landed the title of Executive Chef at The Samling Hotel in Ambleside, where he earned his first Michelin Star. He went on to earn his second Michelin Star when he headed the kitchen at Gilpin Lodge, and was named Upcoming Chef of the Year by Relais and Chateaux in 2007.

Meredith went on to hold leadership positions at renowned eateries across the United Kingdom, including Culinary Director at Punch Bowl Inn, which was named Michelin Pub of the Year in 2009 under his supervision, and Executive Chef at Coworth Park, a luxurious five-star country house hotel and part of the iconic Dorchester Collection. Next, he served as Executive Chef at the iconic Sandy Lane resort in Barbados before moving on to the role of Culinary Director at Raffles Seychelles, a luxury resort in the heart of Praslin, where he oversaw ten separate food and beverage outlets and led a team of more than 110 staff members before joining the team at Grace Bay Resorts.

When not in the kitchen, Chris enjoys cycling, squash, motorsports and paddle boarding with his daughter.

Frank Castleton

Executive Chef, Grace Bay Club

Chef Frank received his diploma in the Culinary Arts in Aurangabad, India and studied at various culinary programs in India and Italy. Before coming to Grace Bay Club he worked for the Taj Hotels and Resorts for eight years, in roles of increasing responsibility, most recently in the Maldives at the Vivanta Coral Reef Resort.

Chef Olivier Hilton

Executive Chef, Point Grace

Born in Martinique, raised and educated in St. Lucia, Chef Olivier Hilton found his calling early. After completion of secondary school learning Olivier would study at the University of the West indies in the area of food and beverage while employed as a cook for a local restaurant in his hometown. His skill would be quickly embraced in St. Lucia as he seamlessly progressed working in various popular eateries across country from 2002-2009.

Chef Hilton was not afraid to take his talent to the next level and confidently moved to the United Kingdom to enhance his experiences. Toto’s Italian Restaurant in Worthing, West Sussex England, hired Olivier as Chef Assistant where he wowed his team with his quick adaption to the art of Italian food and culture. He would then return home in 2011 to be head chef of Big Chef Steakhouse, which at the time was the biggest job responsibility of his expanding career. From 2011-2016 Chef Olivier would continue making a name for himself between St. Lucia and St. Vincent in the culinary field before moving to Turks and Caicos for a short while as Executive Sous Chef of Seven Stars Resort and Spa.

Dubai was his next stop and Olivier would be apart of the pre-opening of Dukley Resort in Montenegro overseeing the launch of the restaurant and hand over while working as Chef De Cuisine/Chef Turnant at Key West Bar and Grill at Nikki Beach Resort and Spa in Dubai until 2021.

Chef Olivier Hilton is now Chef Manager of Grace’s Cottage, a 5 star restaurant within Grace Bay Resort’s Point Grace. His exceptional skill has been a major part of the restaurant’s success in Trip Advisor as Number 1 Restaurant on the island of Providenciales.

Chef Rakesh Bahadur

Executive Chef, Rock House

Chef Rakesh was born and raised in India originally from Nepal – ‘the country of the Himalayas’. From a young age, Chef was interested in cooking as his mum has been his inspiration for that led to cooking.

Chefs’ first step towards his career was in Bangalore, India in 2008 where he started working as a Commie after he completed his degree in Hotel Management. The journey for his career began in different cities; in fact, different countries where he was given opportunities to work and learn from talented Chefs. He shares his pride in working for Grace Bay Club which he calls a ‘beautiful place’ since 2015 with great team and leaders, who always which to share “always supports and encourages me”.

Apart, from his love for cooking, he also enjoys painting. His inspiration for painting is from his big brother who is a talented painter. He mentions that he has realized that no matter how hard Chef tries, he can never come close to his brother.

A few years back, he grew a passion for photography. Chef Rakesh started taking pictures with his cell phone first which was mostly food pictures then he moved towards scenic photography. During the pandemic, his desire grew more into photography. Therefore, he invested in a camera. He discovered that this new hobby allowed him to connect more with nature and people. Often times Chef Rakesh would capturerandom people pictures when they are not able to take their own; this makes himself and the people in the phots very happy.
Chef Rakeshs’ friends and family continues to encourage him including Mr. Nikheel Advani, Chief Operating Officer & Principal – Grace Bay Resorts, to continue pursuing this gift. He shares that he wished to continue with this passion other than his cooking.

Chef Neerul Tomar

Executive Chef, South Bank Resort

Neerul Tomar, the newly appointed Executive Chef at South Bank Resort in Turks and Caicos, brings over 20 years of global culinary experience to his role. He has honed his craft at some of the world's finest establishments, including Sandy Lane in Barbados, The Leela Kempinski Gurgaon in India, and Hotel Claridges in New Delhi. Neerul's expertise spans a wide array of international cuisines—from European and Caribbean to Asian and Middle Eastern—allowing him to create unique and memorable dining experiences. Passionate about culinary innovation, he enjoys exploring the diverse backgrounds of his team, highlighting their staple dishes to craft a rich, globally inspired menu. His commitment to excellence ensures that guests at South Bank will enjoy the freshest ingredients and an unforgettable culinary journey.