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Thread: Matt Boland now is regional executive chef for "divi"

  1. #1
    Aruba since 1979
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    Andrea J.'s Avatar
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    Matt Boland now is regional executive chef for "divi"

    excellent
    way to go Chef Matt

    Matt Boland Joins Divi Resorts as Regional Executive Chef Aruba’s Top Chef Heads to Divi

    Posted by Aruba Daily on September 25th, 2014
    ARUBA – Matt Boland, a veteran and culinary star of the Aruba hospitality industry, has joined Divi Resorts as regional executive chef. Boland is in charge of food and beverage operations for the company’s more than twenty restaurants at its properties in Aruba, Barbados, Bonaire, St. Croix and St. Maarten. Boland is the first to hold this new position for Divi Resorts, and he is tasked with creating new menus, conceptualizing future restaurant ideas and unifying standards of culinary excellence. He also will be expanding “pureocean,” Divi’s proprietary restaurant brand, in key locations. He reports to Marco Galaverna, president and chief operating officer of Divi Resorts.
    The assignment brings Boland full circle with Divi Resorts. A native of upstate New York, Boland moved to Aruba in 1993, at the invitation of the owner of Divi Resorts, who frequented an exceptional French restaurant in Ithaca, New York, where Boland was headchef. In more recent years, Boland was the initial consultant to Divi Resorts for “purebeach,” a lounge created for Divi Aruba Phoenix Beach Resort in 2009. Its success, which introduced a Euro-Caribbean chic ambiance to Aruba casual dining, resulted in the remaking of the resort’s existing restaurant into “pureocean,” and the eventual extension of the concept to other Divi resorts.
    A self-taught chef with training in classic French kitchens in Paris, Boland’s skills, award-winning accomplishments and creativity have earned him executive chef assignments at Aruba’s biggest resorts, including Wyndham, Radisson and Westin hotels. Under his direction, the Sunset Grille became a AAA Four Diamond restaurant, one of only two restaurants in Aruba in the last 10 years to achieve the standing, and a perennial traveler favorite. Along with numerous industry accolades and awards, Boland has cooked at the famous James Beard House in New York City, “a career milestone for any chef, “ he said.
    He is Aruba’s celebrity chef and the Tourism Authority’s popular choice to wow attendees at travel shows with food demonstrations and tastings. He is also the author of “Aruba Trips for Travelers,” published in 2005.
    “Matt has unflagging energy, creativity and passion for developing fresh concepts, welcoming environments and delicious experiences,” said Galaverna. “We are thrilled that Matt is back with Divi Resorts. We know he will make Divi the dining destination on every one of our islands.”

    - See more at: http://aruba-daily.com/newspaper/mat....4rlV6048.dpuf
    Last edited by Andrea J.; 09-25-2014 at 10:13 AM.

  2. #2
    Senior Member danadog56's Avatar
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    si where is he cooking phoenix or divi village
    ARUBA....HOME AWAY FROM HOME

  3. #3
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    the link i put up was not working, so i copied the article

    to the best of my understanding he will not be cooking

    he will be creating, delegating and doing lots of travel and will be in an "executive role"

    from the article
    Boland is the first to hold this new position for Divi Resorts, and he is tasked with creating new menus, conceptualizing future restaurant ideas and unifying standards of culinary excellence. He also will be expanding “pureocean,” Divi’s proprietary restaurant brand, in key locations. He reports to Marco Galaverna, president and chief operating officer of Divi Resorts.


    Quote Originally Posted by danadog56 View Post
    si where is he cooking phoenix or divi village

  4. #4
    Senior Member danadog56's Avatar
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    Thanks Andrea.....will have to go up to Phoenix and check out sunset grill....haven't been there for quite awhile
    ARUBA....HOME AWAY FROM HOME

  5. #5
    Senior Member ~Amy~'s Avatar
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    He's been at his position with the Divi in St. Maarten for a few months now already. I already missed seeing him on our last trip in April but we still keep in touch. He was always so passionate and innovative with his cooking (my husband, the amateur chef, loved talking "food" and U.S. restaurants with him.) I'm sure the Divi restaurants' menus will improve with Matt's creativity.
    Last edited by ~Amy~; 09-25-2014 at 04:02 PM.
    ~Amy~ - 35th trip to Aruba: New Years Eve 2017/2018 -- Zihuatanejo, MX: March 2018 -- Ireland: June/July 2018 -- 36th trip to Aruba: Sept. 2018




  6. #6
    Senior Member cindyo's Avatar
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    We've been to the Divi in St Maarten and to be honest it wasn't so great. Maybe the new guy will bring the food up to better standards. Rooms weren't so great there either. We did like the Sunset Grille a lot though🌞

  7. #7
    Senior Member cpjones's Avatar
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    The Sunset Grille at the Radisson that he influenced so much continues to be one of our favorite restaurants.... pricy but way worth it. Bone in Rib Eye.... MMMmmmmmmm

  8. #8
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    absolutely worth it indeed cp!

    last time we were at the sunset grille............hmmm, probably 5 yrs ago and have no idea why we haven't been back.

    Quote Originally Posted by cpjones View Post
    The Sunset Grille at the Radisson that he influenced so much continues to be one of our favorite restaurants.... pricy but way worth it. Bone in Rib Eye.... MMMmmmmmmm

  9. #9
    Senior Member ~Amy~'s Avatar
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    We never went back to the Sunset Grille after Matt left...we followed him over to Pago Pago at the Westin. He did amazing things with their menu - took average entrees and brought them up to date with newer cooking styles, seasonings, etc. - great ahi tuna, scallops, etc. but our favorite was always the shredded duck appetizer with crepes and hoisin sauce. Miss it already. But I'd be willing to try some of the Divi's restaurants (I guess that would have to be at the Phoenix) if I knew he had a hand in creating the menu.

    I always had to laugh when we complimented Matt on the steaks at Sunset Grille and he told me where he ordered his meat from - Southern Minnesota in a town where my husband grew up. We fly all the way to Aruba to have meat from MN! LOL!!
    Last edited by ~Amy~; 09-26-2014 at 10:41 AM.
    ~Amy~ - 35th trip to Aruba: New Years Eve 2017/2018 -- Zihuatanejo, MX: March 2018 -- Ireland: June/July 2018 -- 36th trip to Aruba: Sept. 2018




  10. #10
    Senior Member cpjones's Avatar
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    Quote Originally Posted by ~Amy~ View Post
    We never went back to the Sunset Grille after Matt left...we followed him over to Pago Pago at the Westin. He did amazing things with their menu - took average entrees and brought them up to date with newer cooking styles, seasonings, etc. - great ahi tuna, scallops, etc. but our favorite was always the shredded duck appetizer with crepes and hoisin sauce. Miss it already. But I'd be willing to try some of the Divi's restaurants (I guess that would have to be at the Phoenix) if I knew he had a hand in creating the menu.

    I always had to laugh when we complimented Matt on the steaks at Sunset Grille and he told me where he ordered his meat from - Southern Minnesota in a town where my husband grew up. We fly all the way to Aruba to have meat from MN! LOL!!
    Pago Pago was one of our top choices too..... I hate it when we lose a great restaurant!

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