Barbados’ Sandy Lane Adds Two Chefs to Kitchen

Sandy Lane, Barbados named two acclaimed chefs to its culinary team –Conny Andersson as executive chef and Claire Clark as executive pastry chef, effective Oct. 15. Andersson has 20 years culinary experience at the executive chef level with large international operations such as Four Seasons Hotels & Resorts in Beverly Hills, Nevis, India, Bali and the Maldives.

Clark’s career spans 20 years having held the position of head pastry chef at esteemed establishments such as Claridges, The Wolseley and more recently, Three-Michelin-Star rated The French Laundry. She won the award of Pastry Chef of the Year by The Craft Guild of Chefs in 1999 and 2005 and is the author of the book “Indulge 100 Perfect Desserts.”

Sandy Lane is located on the western coast of the island of Barbados. Originally built in 1961, Dermot Desmond, J.P. McManus and partners purchased the property and golf course in 1996 and completely rebuilt and expanded, opening in March 2001.

This exclusive 112-room resort has rooms that average 900 square feet, a five-bedroom villa, luxury Bentley airport transfers, four restaurants including the signature restaurant L’Acajou, five bars, a 47,000-square-foot spa and three distinct golf courses offering guests the best golf in the Caribbean. Two of the courses are Tom Fazio-designed 18-hole courses including the Green Monkey Course.