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Kyle McKnight, Executive Chef at Lovango Resort & Beach Club, brings a passion for locally sourced ingredients and culinary creativity to the island. With decades of experience, he curates vibrant, seasonal menus that showcase Caribbean flavors and farm-to-table excellence.
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Chef Sam Choy has been creating cuisine with fresh, local island ingredients since he was a boy learning to cook alongside his parents. Before the words “Farm-to-Table” ever came together, sourcing and cooking with the traditional foods of Hawai‘i was a way of life for Sam.
In 2004, Choy was awarded the James Beard Foundation Award America’s Classics Award for Sam Choy’s Kaloko in Kailua-Kona, on the Big Island of Hawai‘i. The award recognizes “beloved regional restaurants” that reflect the character of their communities.
Brian Arruda is the Founder & CEO of premier chef-placement agency Executive Chefs at Home. Prior to this, he traveled the country working for acclaimed chefs including José Andrés, Thomas Keller and Daniel Boulud, working his way from prep cook to Executive Chef.
James Beard Rising Star semifinalist Robbie Felice is the co-founder and chef-partner of the exclusive pop-up pastaRAMEN, as well as Viaggio Ristorante and Osteria Crescendo in New Jersey.
Vincent ‘Vinny’ Alterio was born in Chicago and began his cooking career at the Peninsula Chicago. He has worked with Graham Elliot at his flagship restaurant as the chef and on “Master Chef” (as a guest judge) alongside Gordon Ramsey and Christina Tosi. In 2015, he decided to follow the seas and his dreams to a warmer climate. He ended up sailing into Cruz Bay, St. John, where he lives and works! Vinny is the owner of STJ Speakeasy on St. John.
Kenny has been living and cooking in the Virgin Islands since 2012. Throughout this time, he has learned and appreciated how to work with local ingredients and the community. In 2022, he opened Fish Bar on St. Thomas as the executive chef and partner, creating a concept that focuses on farm-to-table dining and supports local farmers and fishermen.
Sahar Siddiqi is the Chef de Cuisine of Chai Pani Decatur, the Indian street food restaurant known for changing the perception of Indian food in America. She is a first-generation Pakistani-American (or American-Pakistani, as her father insists) who grew up outside New York City, attended the Culinary Institute of America in Hyde Park, and worked her way through renowned kitchens including State Bird Provisions in San Francisco and Atlas in Atlanta. Sahar came to the Chai Pani Restaurant Group in 2019 and two years later she was promoted to lead the kitchen as CDC.
In 2023, the James Beard Foundation recognized Sahar as a semifinalist for Best Chef: Southeast.
Rick Mace’s childhood surrounded him from an early age by gardening, hunting, fishing and farming. His family’s 100-acre farm in Ohio inspired his culinary interest and naturally informed his understanding of a ‘field to fork’ philosophy. A South Florida “Rising Star Chef” and Palm Beach County’s “Chef of the Year,” Rick has cooked from Vermont to Vegas and beyond, most recently as the Executive Chef of Café Boulud Palm Beach. His world class training under the renowned chef, Daniel Boulud, has informed his journeyman’s style – making him the Master of Meat he is today.
Chef Ariel Rodriguez from Puerto Rico is renowned for his culinary expertise, blending traditional Puerto Rican flavors with modern techniques. His innovative approach to local ingredients has earned him acclaim, making him a prominent figure in the vibrant culinary scene of Puerto Rico. Chef Ariel Rodriguez is celebrated for his commitment to promoting the rich culinary heritage of Puerto Rico.
Giorgio Rapicavoli is an acclaimed chef and owner of the wildly popular Eating House, as well as Luca Osteria in Coral Gables. He also is the current chef at the Mayfair Grove in Coconut Grove. Born and raised in Miami, Rapicavoli has dedicated his career to championing Miami’s culinary scene and infusing his Argentine and Italian heritage into the city’s rich melting pot of food and culture. He is the first-ever Miami contestant to win Food Network’s Chopped which resulted in the opening of Eating House’s pop-up restaurant.
Chef Gary Kim brings a bold, globally inspired approach to food, shaped by his travels and heritage. Born in Seoul and raised in New England, he co-founded Anju Noodle Bar and Son-Mat Foods, later opening Mr. Kim’s in New Hampshire. With experience honed under James Beard Award-winning chef Tony Messina at Uni in Boston, he has led pop-ups across the U.S. and now brings his innovative, flavor-driven cuisine to the Caribbean as the Executive Chef of the Wine Shop in the Virgin Islands.
A renowned Puerto Rican chef, René’s passion for cooking and dedication to culinary excellence have made him a prominent figure in the island’s gastronomic scene. Born and raised in Dorado, Chef Marichal has spent over a decade honing his craft, from leading kitchens to now owning some of the Island’s most popular restaurants with unique concepts like Bacoa Finca y Fogón in Juncos and Aldeana
Xavier Pacheco has over 25 years of experience in the culinary industry, standing out for his commitment to Puerto Rican culinary traditions and his support for local producers.
HIS HEART beats to the rhythm of salsa, sofrito, and firewood. From a young age, he fell in love with the magic that happens in front of the stove, becoming a passionate advocate for Boricua cuisine.
He studied at the University of Puerto Rico and the prestigious Johnson & Wales University culinary school in Miami. His professional training included working at Nobu Restaurant (NY) and as a cook at the Four Seasons Hotel Brickell Avenue, Miami. He further honed his skills in Barcelona under the renowned chef Ángel Palacios.
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Chef Juan José Cuevas, a native of Utuado, Puerto Rico, is the executive chef at 1919 Restaurant in San Juan’s Condado Vanderbilt Hotel. An honors graduate of the Culinary Institute of America, his illustrious career includes positions at Michelin-starred establishments worldwide.
In 1995, Cuevas began his culinary journey at the three-star Michelin restaurant Arkelare in San Sebastián, Spain. He further honed his skills at The Ritz-Carlton in San Francisco, El Raco in Barcelona, and Essex House in New York City. His tenure at Blue Hill Restaurant in New York contributed to the restaurant earning a Michelin star and a three-star rating from The New York Times.
Returning to Puerto Rico in 2012, Cuevas embraced the island’s rich culinary heritage. At 1919 Restaurant, he emphasizes fresh, locally sourced ingredients, collaborating closely with local farmers and artisans.
Cast your vote for Lovango in the 2025 Condé Nast Travelers Readers’ Choice Awards!
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Saturday-Thursday, 10 am – 9 pm
With the stars overhead and the sand beneath your feet, enjoy local live music, dancing, signature cocktails and a delicious Caribbean-style buffet.
Monday – Thursday, 5pm – 8pm
Enjoy cocktails before dinner followed by a one-of-a-kind sunset dinner by the water.
