Cap Juluca’s new Chef
As Cap Juluca has completed its $22M renovations it is sharing the faces behind the New Cap Juluca. One of these is the new chef René Bajeux. He has orchestrated the culinary experiences for some of the finest restaurants throughout North America. He is one of less than 50 American chefs honored with the title of “Certified Master Chef.” He has frequently appeared at the renowned James Beard House. And he is the recently appointed Executive Chef at the new Cap Juluca. 
Born and raised in France, Chef René first commanded attention as the Executive Chef at Maui’s Four Seasons Resort followed by the Four Seasons Resort in Beverly Hills and eventually at the Windsor Court Hotel in New Orleans, where he was awarded a 5-star Mobil Award, one of only 20 in the U.S. In 2001, Bajeux opened René Bistrot, an exclusive haven of authentic French cuisine in the heart of downtown New Orleans. Though René Bistrot was devastated by Hurricane Katrina, Bajeux persevered and collaborated with an old friend at the celebrated New Orleans restaurant, La Provence. He was recently recognized as Chevalier du Mérite Agricole for his contributions to the French agricultural system, and is considered a leader in French-inspired cuisine.
As Cap Juluca’s Executive Chef, Bajeux has personally crafted the vision for, and oversees the operation of Cap Juluca’s three updated palate-pleasing restaurants. Utilizing fruits, vegetables and grains grown right on property, Bajeux’s “garden-to-table” approach to cooking enhances every dining experience from the barefoot elegance of Blue to the Pan-Asian inspired dishes of Spice to the upscale “Eurobbean” fare of Pimms. His recruitment is part of an overall $80 million vision to refresh and revitalize Cap Juluca to ensure that every guest’s visit is the finest in the Caribbean and among the finest in the world.
With its rebirth Cap Juluca is to be experienced.
