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SHERATON NASSAU BEACH RESORT APPOINTS DEVIN E. JOHNSON EXECUTIVE CHEF T he Sheraton Nassau Beach Resort, located in Nassau, The Bahamas, has announced the appointment of Devin E. Johnson to the position of executive chef. In this new role, Johnson will oversee menu planning and food cost management for the six restaurants and lounges on prop- erty as well as supervise the resort’s team of 75 culinary and stewarding staff members. Johnson is a Certified Professional Chef, and lecturer, with over 18 years of Food and Beverage experience. Johnson comes to the Sheraton Nassau Beach Resort from the Westin and Sheraton at Our Lucaya Beach and Golf Resort on Grand Bahama Island; he began his tenure there as sous chef and worked his way up to food and beverage manager. He also gained experience at the Westin Buckhead in Atlanta, where he was Executive Chef at the 390-room resort and was responsible for over- seeing a culinary and stewarding team of 60 staff. Before joining Our Lucaya, Johnson held executive chef and consultant positions at Point of View Villas in Fresh Creek, Andros Island, and the Caripelago Restaurant on Cable Beach in Nassau. Earlier in his career, Johnson spent time in Europe as the head chef at Sansbury’s Canteen, and the chef de partie at Brasserie Roque, both in London. He was also the chef saucier at Hotel Chateau Tilques in St. Omer, France. As a lecturer, Johnson taught food related courses at the Bahamas Hotel Training College in Nassau, including cake baking and decorating, Caribbean cuisine, gourmet cooking, fine dining, kitchen organization and menu planning. Johnson received his education in Culinary Arts and was awarded his certification from the Bahamas Hotel Training College in 1992. He also obtained a Professional Chef’s Diploma in 1994 at Westminster College in London, England. Johnson is a certified vocational technical educator 38 through Horry Georgetown University, in North Carolina, as well as certified in South American Cuisine through the Culinary Institute of America in California. Most recently, he was certified as hospitality supervisor from the American Hotel & Lodging Educational Institute. Johnson has received several awards for his culinary tal- ents, including gold medals in numerous competitions such as the British Gas Caterbility Culinary Arts Competition (1993); Russell Hume British Meat Competition (1994); ACF Approved Team Culinary Classics Competition (2001); and the American Meat Caribbean Chef Competition (2004). He was also a member of the Bahamas Culinary Olympic Team who captured three Bronze Medals in Germany in 2002. About the Sheraton Nassau Beach Resort Situated on a 1,000-ft. stretch of one of Nassau’s spec- tacular white-sand beaches, the Sheraton Nassau Beach Resort is set on seven exquisite acres of stunning waterscape, including three fresh- water pools with flowing waterfalls, a swim- up bar and oversized whirlpools nestled among tropical landscaping. The resort houses six restaurants and lounges serving a variety of island specialties and interna- tional cuisine. The 694-room Sheraton Nassau Beach Resort offers accommodations featuring a large private balcony or patio. Rooms are equipped with high-speed Internet access, LCD flat-screen televisions and the signature Sheraton Sweet Sleeper™ Bed – a multi-lay- ered creation adorned with voluptuous down pillows, sensuous cotton sheets and a signa- ture blanket and duvet. The resort also fea- tures 25,000 sq. ft. of elegant, tropically- inspired indoor and outdoor function space that can easily accommodate your meeting or event of up to 1,200 attendees. The Sheraton Nassau Beach Resort is 15 minutes from Nassau’s Lynden Pindling International Airport, which is serviced by a number of domestic and international carriers. For more information and/or reservations, please call the Sheraton Nassau Beach Resort at (877) 782-0149 or visit http://www.sheratonnassau.com/. Black Meetings & Tourism March/April 2010: www.blackmeetingsandtourism.com