Elevating Bahamian Culinary Excellence: Chef Jeremy Metz Joins Café Boulud at Rosewood Baha Mar
In a dynamic move sure to ignite the global food and beverage industry, Café Boulud, The Bahamas at Rosewood Baha Mar announces the appointment of Chef Jeremy Metz as Executive Chef. Renowned for his prowess at world-class dining destinations—from the Caribbean to Saudi Arabia—Chef Metz is primed to elevate the luxury dining scene in Nassau with a seamless blend of classic French technique and vibrant Bahamian flair.
For restaurants, hospitality professionals, and foodies eager for food & beverage news and trends, this appointment signals an exciting new chapter for one of the Caribbean’s most influential venues.
Chef Jeremy Metz: Global Hospitality Industry Leader
With more than two decades in the food and beverage management sphere, Chef Metz’s career is a masterclass in fine dining innovation and restaurant marketing. Hailing from France, Metz cut his teeth working with world-renowned chefs and brands, gaining experience in the bustling kitchens of Europe, the Middle East, and the Caribbean.
Career Highlights in the Global Food & Beverage Industry
- Recent Leadership Roles: Most notably, Chef Metz served as Corporate Executive Chef at The Taste Boulevard Company (Saudi Arabia), partnering with legendary Chef Alain Ducasse to open the acclaimed Benoit Restaurant.
- Caribbean Expertise: Metz led kitchens at Moskito Island by Virgin Limited Edition, and as Executive Sous Chef at Oil Nut Bay, British Virgin Islands—both hospitality industry benchmarks for sustainability and menu innovation.
- Global Perspective: Metz’s international stints—and his passion for local food sourcing and sustainable food brands—mirror the food & beverage trends demanding cultural crossover and eco-conscious practices.
Redefining Luxury Dining: French Technique Meets Bahamian Hospitality
With his appointment, Chef Metz aims to uphold the Pierre of Café Boulud’s French culinary roots while injecting the warmth and soul of Bahamian food and beverage culture.
Culinary Philosophy: The Art of Fusion
Chef Metz’s approach is rooted in the four culinary muses of Daniel Boulud:
- La Tradition: Classic French fare and meticulous technique.
- La Saison: Celebrating Caribbean seasonality and local flavors—perfect for food & beverage sustainability.
- Le Potager: Garden-inspired plant-based dining and menu innovation.
- Le Voyage: Global influences—think viral flavors and international food and beverage news.
“I am thrilled to return to the Caribbean and collaborate with Chef Daniel Boulud on a spectacular menu of vibrant dishes—blending the essence of The Bahamas with the artistry of French cooking.”
—Chef Jeremy Metz, Executive Chef at Café Boulud, The Bahamas (rosewoodhotels.com)
Menu Innovation and Industry Trends: What to Expect
Hospitality managers, food service industry leaders, and procurement directors alike can anticipate a bold slate of menu innovations that respond directly to today’s top food and beverage trends:
- Hyper-Local Sourcing: Leveraging the bounty of Bahamian seafood, tropical fruit, and artisanal producers for menus crafted with local food sourcing at the forefront
- Sustainable Food Brands: Cultivating relationships with island farmers and sustainable purveyors, reinforcing Rosewood’s hospitality sustainability ethos
- Plant-Based Dining & High-Protein Yogurt: Responding to demand for healthy meals near me and creative, nutrient-filled menu items—think creative plant-based starters and probiotic-driven desserts
- Viral Flavors: Exploring vibrant, Instagram-worthy flavors such as ube, pistachio milk, and more
- Signature Dishes: Redefining classics like bouillabaisse with Caribbean ingredients, delighting food and beverage directors looking for menu differentiation
Actionable Tips for Industry Pros
- Lean into Local: Sourcing locally is not just a sustainability move—it’s a marketing edge. Highlight unique ingredients and celebrate your regional producers.
- Balance Heritage & Innovation: Bring together time-honored culinary techniques with trending flavors and modern plating.
- Stay Guest-Centric: Metz’s commitment to Bahamian hospitality underlines the value of personalized, engaging food and beverage services—key for guest retention in luxury dining.
Rosewood Baha Mar: The Epitome of Culinary and Guest Experience
Set atop Nassau’s iconic Cable Beach, Rosewood Baha Mar embodies Bahamian luxury in every detail, from architecture to guest service. Home to 237 guestrooms, suites, and villas, it serves as a vibrant playground for foodies and hospitality industry leaders alike. With five signature dining venues—of which Café Boulud is the jewel—Rosewood Baha Mar sets the standard for food and beverage companies and food service industry excellence in the Caribbean.
“Chef’s extensive experience in global fine dining perfectly complements Rosewood Baha Mar’s commitment to culinary excellence.”
—Monica Ortiz, Managing Director at Rosewood Baha Mar (rosewoodhotels.com)
The Dinex Group: Culinary Leadership on the Global Stage
Founded by three-star Michelin chef Daniel Boulud, The Dinex Group spans a wide array of celebrated restaurants, each a beacon for food and beverage industry innovation. The appointment of Chef Metz at Café Boulud, The Bahamas, continues their legacy of advancing food and beverage management and hospitality technology.
Why This Matters for the F&B Industry
- Inspiration for Foodservice Executives: Metz’s career trajectory affirms the value of ongoing professional development and cross-cultural experience.
- Menu Innovation: The blend of classic and contemporary supports menu engineering strategies that can increase check averages and guest loyalty.
- Restaurant Marketing: A high-profile appointment backed by data-rich storytelling (and boosted by food and beverage magazine coverage) can fuel press coverage, boost search rankings, and drive reservations.
For more on driving food and beverage excellence in oceanfront resorts, check our coverage on Tech Trends Transforming the Foodservice Landscape and Sipping Into the Future: The Hottest Drink Trends Making Waves in 2025.
Industry Perspective: How to Attract and Retain World-Class Culinary Talent
Bringing in a chef of Jeremy Metz’s caliber requires clear vision, commitment, and a compelling employment brand. Here’s how top restaurants can follow suit:
- Invest in Professional Development: Offer training, global exchanges, and growth pathways
- Promote a Culture of Excellence: Recognize achievement and celebrate menu innovation
- Emphasize Food Safety Trends: Incorporate the latest food safety protocols to drive confidence
- Champion Diversity: Like Daniel Boulud’s multi-cultural culinary teams, diverse hiring unlocks the broadest flavors and ideas
What’s Next for Café Boulud, The Bahamas—and the Broader Food and Beverage Community
Expect Chef Metz’s arrival to set new benchmarks for menu innovation, guest experience, and sustainable sourcing—showcasing why Café Boulud is a beacon in contemporary food and beverage news. For hospitality managers, institutional buyers, and F&B pros, this story is a reminder that investing in talent, sustainability, and cross-cultural flavor is essential for acclaim, awards, and bottom-line business results.
Whether you’re a procurement director sourcing the next sustainable food brand, a food and beverage manager eyeing menu innovation, or a foodie searching for “healthy food near me” in Nassau, the next chapter at Rosewood Baha Mar is a development to watch closely.
Ready for the Ultimate Culinary Experience in The Bahamas?
Reservations for Café Boulud, The Bahamas are expected to surge—don’t miss your spot at the table.
For interviews, industry partnerships, or to secure your next meal at a leading F&B destination, contact Rosewood Baha Mar directly at rosewoodhotels.com/baha-mar.
Join the conversation:
Are you embracing local food sourcing or menu innovation at your venue? Share your thoughts in the comments below or connect with us on social media.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
