Chef Bobby Briggs, our Corporate Chef, has almost a lifetime of experience in the culinary arts.

He was born in Dublin, Ireland, in 1946, and at the young age of only 18, he was already in the kitchen of the Russel Hotel in Dublin as an apprentice under Chef Pierre Roland.

Chef Briggs then landed in the Bahamas and served as Chef de Partie at the Lyford Cay Club from 1969 to 1973. He returned to Ireland in 1973 as Sous Chef at the Ashford Castle, one of the most exclusive luxury hotels in the world.

His love of the Bahamas brought him back in 1975 where he rounded out his culinary career eventually becoming Executive Chef to the Ocean Club from 1985 to 1992.

As a founding member of the Bahamas Culinary Association, he has been involved in the Culinary Classic since its inception, and has also participated with the Bahamas Culinary Olympic Team.

We are proud to have Chef Briggs on staff to help with menu planning, introduce new and exciting culinary delights, and answer any questions you might have.