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Dadlani    Hemant Dadlani 
  Rosewood Little Dix Bay, BVI  
Dadlani
 www.littledixbay.com
 
       

Hemant Dadlani is Executive Chef of Rosewood Little Dix Bay. Hailing from India, a land of rich culture and cuisine, Dadlani brings restaurant and resort experience earned throughout the Caribbean. He is responsible for all culinary operations at Rosewood Little Dix Bay, including menu creation at the Sugar Mill, Pavilion and Beach Grill restaurants, at Sense, A Rosewood Spa®, and for in-room dining and special events.

Dadlani’s culinary style involves the bold flavors of the world’s tropical cultures and the exotic spices of his Asian roots. The Caribbean is an ideal backdrop for his talents, allowing him to create fresh, simple and succinct dishes utilizing local and even organic produce as well as freshest seafood. Dadlani allows for flexibility based upon the growing season. His culinary creations come down to nature and the nature of taste.

Dadlani joined Rosewood Little Dix Bay from Jade Mountain and Anse Chastanet on the island of St. Lucia, where among other things he established an interactive live kitchen to display his talents for fusing contemporary Indian and Caribbean cuisines. Previously, he was at Kura Hulanda, a Leading Small Hotel of the World on Curacao in the Netherlands Antilles, where he worked closely with Chef Stephane Brallet to introduce molecular food science and haute cuisine at the 4-Diamond restaurant Astrolabe.

Dadlani is the current holder of the title ‘Virgin Islands Ultimate Chef Challenge 2010’.

Dadlani got his start in culinary hospitality with the Oberoi Group in India including the opening of Trident Udaipur.

Born in Udaipur, Rajasthan, India, Dadlani studied Hotel Management at the National Council for Hotel Management and Catering Technology in New Delhi, India. He currently resides on Virgin Gorda.

 
 
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