i. Biography
Chloe St-Cyr’s move into executive kitchen leadership at Scrub Island Resort, Spa & Marina, BVI in 2019 was built through service in places where the work is as much about control as cooking: hotel operations, island properties, and international kitchens that leave little room for drift. The foundation sits at École Hôtelière des Laurentides, where culinary studies and management established the technical and operational side of the trade. Early work in mise en place and the management of kitchen and service gave her direct experience with the full brigade — pacing, pressure, accountability, and the constant requirement to keep the pass, the team, and the timing aligned.
Coming Up
Training at École Hôtelière des Laurentides led Chloe St-Cyr into a sequence of posts that map a working chef’s route through different service systems. The progression runs from line-level execution to kitchen leadership, and each stop adds a different set of demands: chef at Hilton Worldwide in Dubai, chef de partie at Hilton Dubai Jumeirah in Dubai, head chef at Kandolhu in Maldives, interim executive chef at Dhigali in Maldives, executive chef at Sandals Negril in Jamaica, culinary designer and executive chef at SO Sofitel in Singapore, and executive chef at Sandy Lane Yacht Club in Canouan, St. Vincent & the Grenadines (until 2019). Read together, those roles show responsibility being added in layers rather than all at once. The pattern is practical: service pressure, wider oversight, and the ability to move between execution and management without losing control of either. Since 2019, Chloe has held the executive chef role at Scrub Island Resort, Spa & Marina, BVI, where that breadth now sits in one operation.
Where They Are Now
Since 2019, St-Cyr has been executive chef at Scrub Island Resort, Spa & Marina, BVI in the British Virgin Islands. The role follows work across Dubai, the Maldives, Jamaica, Singapore, and Canouan, and that range informs how she handles kitchens and service. The task is not only plate output; it is the management of a system — how a brigade holds under pressure, how standards move through prep and service, and how an operation stays coherent from start to finish. The through-line across those postings is range applied in practice. She has worked from basic mise en place through broader responsibility for kitchen and service, which gives her leadership a direct understanding of the jobs beneath the title. That kind of fluency comes from repetition, service urgency, and the discipline of timing, not from observing from outside.
Honors
Chloe's honors include Clearwater Shellfish Challenge finalist (2016), Taste New Zealand (2015), and Young Chef of the Year (2015).
Profile updated July 2026
FAQ
Asked of Chloe
What is Chloe St-Cyr's current role?
As of 2026, Chloe St-Cyr is Executive Chef.
Where did Chloe St-Cyr train or study?
Chloe St-Cyr trained at École Hôtelière des Laurentides.
What recognition has Chloe St-Cyr received?
Clearwater Shellfish Challenge finalist (2016).
