Courtesy of Food & Beverage Magazine
Hilton Aruba Caribbean Resort & Casino, the 355-room, 15-acre beachfront oasis situated on Aruba’s world-famous Palm Beach, announces the appointment of Gerard Coste as the resort’s executive chef. With more than 25 years of culinary mastery, Coste will oversee all of the resort’s dining operations.
Since arriving on the “One Happy Island” 20 years ago, Coste has cooked for a multitude of hotels and restaurants, including the Westin, Wyndham, the upscale Chalet Suisse steakhouse and worked as director of food and beverage under the resort’s previous management.
Hailing from the South of France, Coste boasts a Mediterranean-French culinary lexicon inspired by his family’s longstanding passion for cooking. Coste made a move to England where he broadened his horizons at the internationally renowned Harveys restaurant in Bristol and at the Concorde Hotel in London. While looking for the next chapter of his career, Coste accepted the advice of a fellow chef and mentor, who recommended he venture to Aruba, thus launching a two-decade career in the Caribbean.
“Chef Coste will be operating at the intersection of exceptional quality and extraordinary presentation,” said Olivier Maumaire, general manager, Hilton Aruba Caribbean Resort & Casino. “His broad culinary know-how will elevate our meticulously prepared dishes and deliver an even more exceptional experience for our guests.”
Coste will oversee all culinary aspects of the resort including the property’s signature Sunset Grille Restaurant, Laguna Restaurant, Gilligan’s Beach Bar & Grill, Mira Solo Martini & Wine Bar, La Playa Torchlight Dinner experience, banquets and catering. He looks forward to applying his culinary expertise and unique cultural background to deliver fresh and simple food of the highest quality.
