Coming Home: Nicholas Cherman Returns as Executive Chef

Nick Cherman, Executive Chef and Beth Garbutt Co-Owner & Director of F&B

We’re delighted to welcome Nicholas Cherman back to Calabash, this time as our Executive Chef.

For us, Nick’s return is particularly special. Born and raised in Grenada, he first joined our kitchen team in 2020 as Chef de Partie and quickly progressed to Chef de Cuisine at Rhodes Restaurant.

In 2022, Nick left Grenada to broaden his experience overseas, always with the hope that one day he would bring that knowledge home. Over the following four years, he continued his journey within the Relais & Châteaux family, working at the Michelin-starred SOURCE at Gilpin Hotel & Lake House in the Lake District, followed by The Vineyard Hotel & Spa in Berkshire, where he became Senior Sous Chef.

Now, four years later, he’s home.

Nick returns with a wealth of experience, but also a deep connection to Grenada and its food. His love of cooking began with his grandmother, and today his style brings together the techniques he developed in England with the ingredients, flavours and traditions he grew up with here.

He has already introduced refreshed menus across Calabash. At Rhodes, dishes include Calabash Gin Cured Tuna, L’Esterre Spiced Duck Breast and Red Snapper Bouillabaisse, while The Beach Club takes a more relaxed approach with dishes such as Grenadian Jerk Chicken Club, Caribbean Spiny Lobster and Grenadian Chocolate & Caramel Tart.

Central to Nick’s approach is using what we have right here in Grenada. He’ll be working closely with local farmers, fishermen and producers, as well as L’Esterre, our family’s organic-certified farm in the north of the island, which supplies much of the fruit, vegetables and spices used in our kitchens.

Nick’s return comes at an exciting time for Calabash as our family approaches 40 years of ownership and we look towards the next chapter of the hotel.

There’s something very rewarding about seeing a talented young Grenadian chef grow within our team, head overseas to learn and develop, and then choose to come home and lead our kitchens.

We couldn’t be happier to have him back.

Welcome home, Nick.