the previous seven years. Christophe Blatz trained under such notable chefs as Alain Ducasse and cooked in some of the finest Michelin star-rated kitchens in France including Les Ambassadeurs restaurant in the Hotel du Crillon Paris. His background fuses French continental with Caribbean flavors and ingredients.   Working alongside chef Christophe Blatz is Mark Andrew Smith, master of the art of pastry making.   Chef Smith's extensive resume includes over five years as pastry chef for P&O Cruises and four years as pastry chef at Carlisle Bay Resort in Antigua.   Smith, joined by Executive Sous Chef, Burdette Martin, contribute an amazing flavor to Curtain Bluff.

Cooking Classes with the Chef - Chef Christophe Blatz teaches guests his personal style of fusing French flavors with Caribbean cuisine.   Guests learn to cook lunch in the Bluff House, the private home of the Hulfords.   Classes are $60 and include lunch and a specially selected bottle of wine from Curtain Bluff's cellar.

Cooking Classes with Master Chef Andre Soltner at Curtain Bluff!

Breakfast, lunch and dinner - Breakfast and dinner are served al fresco in the Main Dining Room with sweeping views of the gardens. Lunch is served around the main bar terrace or in the more casual atmosphere of the Beach Club, which has been restyled with luxurious teak furniture.   In-room dining is available during all meal hours.

Afternoon Tea - Afternoon tea is served on the Sugar Mill Terrace.  

Hors d'oeuvres - At cocktail hour, guests can enjoy hot and cold hors d'oeuvres inside the Sugar Mill Bar or on its romantic terrace.

Attire - Attire is very casual during the day, but beach cover-ups are appreciated in the dining room at breakfast. At other times gentlemen are requested to wear long pants (no jeans, please), a collared shirt and dress shoes in the evening.

Entertainment - Live music is played nightly for dancing in the Garden Pavilion.   There is also a weekly beach party luncheon with a live steel-drum band and Caribbean buffet.