Our Executive Chef at Anse Chastanet and Jade Mountain Stefan Goehcke has worked in Michelin star restaurants and a host of high end eateries in the culinary capitals of the world. He was first drawn to Saint Lucia and our twin resorts because of our commitment to organic food and to use of local produce. Sweetening the deal was the fact that we are the only tree-to-bar chocolate maker on island.
Before joining Jade Mountain and Anse Chastanet, Stefan who hails from Germany has held positions as Executive Chef at Baros Resort in the Maldives and as Executive Sous Chef at the Intercontinental flagship resort “Sun Peninsula” in Danang, Vietnam and at “Gili Lankanfushi”, Maldives.
After his culinary degree in Hamburg, Goehcke trained under variety of chefs at top rated Michelin star restaurants including the “Margaux” in Berlin, under two star chef Eric Chavot at the “Capital" in London Knightsbridge as well as with chef Eduard Hitzberger at “Kaps”, a hideaway resort and spa in Kitzbühel, Austria.
Goehcke continued his culinary training and expanded his experience in international luxury hospitality on several international luxury cruise ships such as the Seabourn “Legend” and at the signature seafood restaurant “Fish In” at the Kempinski Hotel Red Sea Aqaba in Jordan.
“I am thrilled to be working closely with the rest of the team and to delight our guests with memorable dining experiences. To be able to receive fresh produce from our organic farm is a great plus”, Stefan says.
As Executive Chef at Anse Chastanet and Jade Mountain, Goehcke will be supported by the resorts’ Chefs de Cuisine Frank Faucher and Elijah Jules, with overall guidance from the resorts’ consulting chef, James Beard Award winner Allen Susser who is the creator of the overall culinary philosophy.
With his 18 years of service at Anse Chastanet Chef Frank Faucher has proven himself to be a cornerstone and mentor to the resort and the culinary team.
Constantly striving for personal growth and improvement Chef Frank has climbed the culinary ladder from the ground up. Starting in the technical department 18 years ago he quickly found his true passion within the kitchen through the guidance of the Executive Chef. Within his first year of employment, Chef Frank was given the opportunity to work as a kitchen steward and learn on the side lines. Chef Frank left no challenge unmatched to reach his goals.
Specialized in Vegetarian Cuisine he now heads the Anse Chastanet Tree House brigade in the position of Chef De Cuisine and has passionately spearheaded the organic vegetarian menu offered in our Emeralds Restaurant. Besides this he also entertains the resort guests with his interactive cooking class, using only the freshest of ingredients from our organic farm, offered on Thursdays from 1pm-2pm.
Outside of work Chef Frank enjoys farming, spending time with his family and sharing his vast knowledge with students in the community through educational outreach programs.
Chef Donal Hourihan is the Executive Sous Chef at Anse Chastanet and Jade Mountain. After a career in finance, Chef Don followed his passion for cooking and attended the Institute of Culinary Education in New York City where he graduated from the program with top honors. Chef Don spent time in the kitchen of Blue Hill at Stone Barns under the tutelage of Executive Chef Dan Barber as well as Restaurant 81 along side Executive Chef Ed Brown.
Later in his career he joined Executive Chef Jeffrey Forrest at Park Avenue Tavern just steps away from the world famous Grand Central Station. After a very successful run at Park Avenue Tavern, Chef Don was invited to join the opening team of the highly acclaimed Refinery Hotel in midtown Manhattan as Executive Sous Chef. He could not resist Saint Lucia’s tropical charm and later joined the team at Anse Chastanet & Jade Mountain.
Harvey Setterfield grew up in the S.E. of England (known as the Garden of England). What he didn't grow, he picked when in season, which gave him a good start to sensory tastes of fresh products. In 1990, Harvey departed the UK to travel and experience life, by signing on with several different Cruise Ships for 4 years as a Wine Steward. Returning to London, he went to work for the Regent/Four Seasons. Whilst there, he studied at the Wine & Spirit Education Trust, Achieving Sommelier Certificate and then their Highest Sommelier Diploma. After which he worked for Toto’s, the first Italian restaurant in the UK to receive a Michelin Star.
Travel beckoned him to the Caribbean, starting with Costa Rica, where he worked for both the Marriott and Intercontinental Hotels. From there he was hired by the Ritz Carlton in Grand Cayman as a wine consultant, leading to their first ever Wine Spectator Award for the wine lists in two of the restaurants. In 2014, Harvey joined the culinary teams at Jade Mountain and Anse Chastanet as the Resident Sommelier.
As a result, the wine lists at Anse Chastanet and Jade Mountain have grown considerably in size and will hopefully please all visiting wine enthusiasts.