Food & Beverage

Andy, who has been at the Resort since the beginning of 2023, has been working in the hospitality industry for 12 years. She started working very young, helping in her family business, a small hotel, and a restaurant. Since then, she has developed a great passion for customer service and culinary arts. She graduated as a chef at Hernando Moreno's Culinary School, opened a catering service, and started a line of gourmet sauces. Later on, she continued planning events and working at an Italian Restaurant.

"With my acquired skills and love for my profession, I was given the opportunity to face a new challenge and move to the beautiful island of Guanaja and work as a Lead Chef for the past year. This island is incredible! I get to do what I love, get to know new people and learn about new cultures. Please do not hesitate to come to me with any inquiries or requests. No idea is too big or impossible. We are here to make it happen! We will be pleased to serve you! We love having you here and hope you enjoy your stay!" said Andy.

Visit our Staff Page to see all of our hard-working chefs, cooks and servers!

Jen, our previous Food & Beverage Manager has moved on but will continue working for the Resorts remotely. In addition to consulting on Food & Beverage, she will continue as the Wedding and Events Planner and take on additional duties as needed. She has been a tremendous asset to us these past five years, and though we won't get to see her smiling face on the properties, we are grateful she'll continue to be part of our extended family!

Meals include breakfast, lunch, and dinner with a snack provided around the cocktail hour. There is one entree prepared for each meal, announced on a blackboard in the dining area. If what you see is not for you, just let the staff know. The Chef and the talented kitchen staff will happily create an alternative!

Breakfast is served around 7:30. Fresh juice, fresh fruit, eggs, and bacon or sausage are always on the menu. We find most of our guests want to eat breakfast “local” style with tortillas, beans, Chimol (pico de gallo), and hot pepper sauce. However, cereal and toast are also available for those who arise earlier or who want a light breakfast.

Lunch is served whenever the morning dive boats return.  There is a late afternoon snack provided after the afternoon boat dive. Dinner is generally served around 6:30 or 7:00.  However, we caution you to pace yourself!  You don’t want to miss one of Blanca’s amazing desserts!

Provisioning in a remote location such as ours can be a bit of a challenge. Therefore, it requires a good deal of advanced planning. We, thus, query all of our guests for information on food allergies and dietary restrictions before their arrival.

As a food and beverage inclusive resort, there is an open bar. Open bar includes our delicious local beer, house wine, well liquor of vodka, rum, tequila and whiskey, Happy Hour “Drink of the Day,” juice, and soft drinks. Top-shelf/call liquor and specialty drinks are available for purchase at a surcharge.

Our bartending staff relishes the idea of creating “inspired” drinks.  Recently they got into infusing vodkas.  Just ask our bartenders-extraordinaire what they think about vodka infused with fresh mango juice, soda, and aged rum. YUM!