The Tribune

ALBANY yesterday said it has promoted Bahamian employee, D’Angelo Charlton, to executive chef.

In his new post, Mr Charlton will lead the south-west New Providence community’s culinary team and oversee all dining experiences, menu development and culinary for five restaurants and several other food

and beverage outlets on the property.

“Our executive chef, D’Angelo Charlton, embodies the essence of culinary excellence. His unparalleled creativity, attention to detail and passion for the craft have elevated Albany’s dining experiences for guests over his tenure here,” said Albany’s vice-president of food and beverage, Ivan Haller. “I am incredibly proud of his achievements and the dedication he brings to the team every day.”

Mr Charlton was said to have found his calling in the food and beverage industry at a young age. As the grandchild of restaurant owners from Mayaguana, he practically grew up in the kitchen learning the recipes and traditions of his family culture.

Mr Charlton then enrolled in The College of The Bahamas, and began competing in culinary events on New Providence as well as internationally, eventually obtaining ten medals for his innovative creations.

After graduating he worked in different roles at various Caribbean resorts ranging from Atlantis to the Lyford Cay Club. Mr Charlton also trained at top international restaurants, including the three-Michelin starred restaurant that is also the 52nd best in the world and has a green star for sustainability - Atelier Moessmer Norbert Niederkofler, in Brunico, Italy.