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Numbers of Nights: 1

Number of Rooms: 1

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Adults

Children (0-18 yrs)

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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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To add more than 4 rooms, please call +1 869-469-6238. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Resort directly at +1 869-469-6238 or our Toll-free numbers by country .

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Four Seasons Resort

Nevis West Indies

Local Time

Local Temperature

25 °C / 77 °F

My Four Seasons

In the Kitchen with Rodelle Rawlins

As a Sous Chef at Four Seasons Resort Nevis, Rodelle Rawlins defines his style of cooking as “authentic Caribbean Creole,” something which comes naturally for him.

 

"My signature style takes advantage of the wide array of spices available here on the Island.”

 

Falling in love with cooking at an early age, Chef Rodelle often reflects on his humble beginnings in the kitchen when he was just a boy helping his grandmother cook. His grandmother was the heart and soul of the family kitchen, sharing her recipes with the young, up-and-coming chef.

 

Rodelle’s mother and sisters spent most of their careers in the hotel industry and taught him all about working in their restaurants, which he also was able to visit and explore as he grew up. From there, his passion and drive for cooking took off so much so that he was the only male studying Food and Nutrition at his high school. Not to be deterred, he continued his studies at Clarence Fitzroy Bryant College in St. Kitts where he pursued an Associate’s Degree in Culinary Arts before completing his Master's at Liaison Culinary Institute in Toronto, Canada.

 

He began his professional career as a Kitchen Manager and Executive Chef for a small restaurant in Trinidad, from which he eventually worked his way up to becoming a hotel and restaurant chef throughout the Caribbean.

 

Today, Chef Rodelle’s recipes are featured on all eight restaurant and bar menus at the Resort, including his award-winning rub.  Mixing a blend of sweet, savory spices and root herbs, his signature blend complements any meat, poultry or seafood, enhancing the flavours of each dish.

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