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Chef Wolfgang von Wieser Introduces Modern Cuisine with Global Influence
Providenciales, Turks and Caicos, March 21, 2011 – Grace Bay Club is proud to announce the addition of Chef Wolfgang von Wieser to its impressive culinary talent at the Turks & Caicos Resort. Chef Wolfgang joins the Grace Bay Club team following five years as the Executive Chef of the Bellagio Hotel & Casino in Las Vegas. With over 30 years of experience in Four and Five Diamond restaurants and international know-how from tenures in the UK, Austria, Australia, Switzerland and the Carribean, Chef Wolfgang has a proven passion for fresh ingredients, creative concepts and modern presentations in his cuisine.
“When creating the new menus at Grace Bay Club, I wanted to take the colorful local ingredients and flavors of the island and incorporate them into a modern dining experience,” says Chef Wolfgang Von Wieser, Group Food & Beverage Director. “Instead of looking to just one chef to compile our menu, I called upon a collection of celebrated talents from around the world to create a truly unique gourmet experience unlike anything else in the Caribbean. Our menu celebrates the indigenous ingredients of Turks and Caicos like fresh local lobster, snapper, grouper and wahoo, which are such an integral part of island cuisine, while mixing in tastes and techniques from a global palate.”
Grace Bay Club boasts four gourmet eateries including the world’s first Infiniti Bar, the French American Bistro Grill Rouge, formal oceanfront dining at Anacaona,and Krave, a contemporary poolside venue serving up a selection of Caribbean-inspired comfort food.  All of Grace Bay Club’s restaurants are oceanfront, and incorporating fresh, local ingredients is paramount. At Anacaona, the resort’s adults-only signature restaurant, Chef Wolfgang serves up Euro-Caribbean cuisine and reinventions of Caribbean classics, such as a Caicos Lobster Pot Pie with Garden Vegetables and Truffle Crust and the Grace Bay Paella with Tiger Prawns, Diver Scallops, Chicken Mahi Mahi and Chorizo.
Chef Wolfgang is a strong believer in experiencing everything that the island has to offer, particularly when it comes to local seafood. Adhering to a philosophy similar to that of landlocked restaurants, he incorporates a ‘sea to table’ approach at Grace Bay Resorts. Since joining the team at Grace Bay Club, Chef Wolfgang has also introduced additional a la carte dishes, as well as various tasting options that delight even the most discerning foodie, such as fresh conch served three ways and a ‘Lobster Lobster’ tasting menu priced at $75 a person. For the more adventurous palate, he recommends the wildly popular South Caicos Red Snapper with Lemon Cous Cous and Coriander-Papaya Salsa.  
“Grace Bay Club is setting the standards for culinary experiences in and around Turks and Caicos,” says Nikheel Advani, Chief Operating Officer of Grace Bay Resorts. “I believe the most important resort feature is service. A resort can have the most delicious food, but if the staff does not respond to the needs of the guests then the experience is impacted. Our staff, including Restaurant Manager Kyle Spaull and General Manager Thierry Grandsire, was carefully chosen for their specific ability to provide exceptional cuisine and sincere hospitality. With Chef Wolfgang now on board, we have created the best of both worlds: unsurpassed service standards in all of our eateries, and cuisine that you would fly the world over to try.”
South Caicos Red Snapper with Lemon Cous Cous and Coriander-Papaya Salsa
From the kitchen of Anacaona at Grace Bay Club, Turks and Caicos
Yields 4 servings.
4-5 Red Snapper filets
6 oz cous cous
4 cups chicken stock
1 oz grated ginger
3 sprigs fresh coriander
Olive Oil
Rice Wine Vinegar
Sea Salt and Freshly Ground Black Pepper
Tomato salt
1 piece organic lemon
1 small green zucchini
1 small yellow zucchini
1 papaya (medium ripe)
1 small red onion
1 yellow tomato
¼ yellow bell pepper
Bring chicken stock to a simmer. Pour over Couscous, season with Salt & Pepper and squeeze half a Lemon and grate zest. Cover bowl with Cling film and set aside.
Heat up non-stick Fry Pan. Add Olive oil and half of Ginger. Season Fish with Sea Salt and Lemon Juice. Place in pan and sear on both sides. Finish fish fillets in preheated oven.
Dice Papaya – Yellow Tomato - Red Onion – Yellow Bell Pepper - add all ingredients into a bowl. Season with Salt & Pepper, add half of Grated Ginger, chopped Cilantro, add some Olive Oil and Rice wine Vinegar to taste.
Mix well together and set aside.
Cut small Zucchini in half and then in semi-circle.
Sautee in Fry pan over high. Season with Tomato Salt.
Requesting team’s input On a warm Dinner Plate place the cous cous in the center. Place the fish fillet on top. Add Sautéed Zucchini around cous cous. On the Fish place a serving of Papaya Salsa. Happy Cooking!
                                                                                                                            March 2011
About Grace Bay Club
Perched on 11 acres of immaculate beachfront, the world renowned Grace Bay Club was the first luxury all-suite resort in Turks and Caicos, offering guests a haven for uninterrupted relaxation.  The resort, divided into three separate sections for discerning travelers of all tastes includes: the adults-only Hotel area with private restaurant, bar, and swimming pool, the family-friendly Villas with their own restaurant, bar, and pool, in addition to the uber-luxe Estate, with a complete set of exclusive amenities. For more information, please
About Grace Bay Resorts
Grace Bay Resorts is a boutique developer and operator of high-end, luxury resorts and branded residences, founded from its flagship property Grace Bay Club in Turks and Caicos which opened in 1993. Led by Mark Durliat and Nikheel Advani, the developers and hoteliers behind this renowned resort, and Michael Brewster, Managing Partner of Denver-based SV Capital Partners, Grace Bay Resorts provides development, branding and management for its brand and is expanding its award-winning services into other Caribbean destinations and Latin America, with a target of 10 properties in the next few years. For more information, please
Media Contacts:
Katie Fontana / Courtney Marzahn, Susan Magrino Agency
641 Lexington Avenue, 28th Floor
New York, NY 10022
212.957.3005, [email protected] / [email protected]
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