Carlos Alvarez has been named Executive Chef at Caerula Mar Club, a boutique luxury resort located on the quaint Bahamian island of South Andros that’s owned by HGTV celebrity power couple, Bryan and Sarah Baeumler.
Driven by a deep love of cooking with more than 30 years of experience in kitchens around the globe, Alvarez brings an unparalleled passion to Caerula Mar’s culinary team. In 1993, he immigrated from his home country of Nicaragua to Canada, where he worked his way up the ranks from his first job as a dishwasher and eventually becoming a sous chef at the age of 27. Being raised by a single mother with five children taught him that food should never be taken for granted – a philosophy that has given him the utmost respect for his ingredients and one that he carries with him to this day. In 2018, Alvarez joined the Caerula Mar team as sous chef and helped oversee the resort’s grand opening in the first quarter of 2020.
“Any successful dish starts with natural elements, and the most rewarding aspect of working at Caerula Mar is that the team encourages my holistic and organic approach to cooking,” explains Alvarez.
“As a child, I was inspired by the way food brings people together. In this intimate resort environment, I can connect with all of the guests and share my passion for fresh, ethically harvested ingredients that make them feel good.”
As executive chef, Alvarez will oversee daily operations for the resort’s culinary concepts: Lusca fine dining restaurant, Driff’s Beach Bar and the Switcha café. His menus offer classic, comforting food with Caribbean flair, with highlights that include dishes like Jerk Cauliflower and Lobster Pot Pie. Working alongside Alvarez is Canadian-born Sous Chef Janet Hoedino, who hails from top-tier restaurants that include the acclaimed Patria in Toronto.
“We’re incredibly fortunate to have Chef Alvarez and Chef Hoedino at the helm of our kitchen,” said General Manager Margaret Gratzinger.
“They’re both resourceful, creative and so great with our guests. Since they’ve teamed up, the guest response has been overwhelmingly positive. We can’t wait to see what they have in store for next season.”
