The legendary cuisine of Executive Chef Andrew Knoll has established The Pavilion Antigua as the leading luxury dining destination in the Caribbean. Mentored by the inimitable and internationally renowned Chef Emeril Lagasse at New Orleans’ Emeril’s and later Delmonico’s, Chef Knoll has created a distinctive and elegant repertoire that delights the palette with creative combinations of Creole seafood featuring meats prepared using a variety of innovative curing techniques.

Chef Knoll’s masterpieces epitomize the best of French Creole cuisine, using the lush and sumptuous tropical ingredients of the Caribbean to craft such masterpieces as his Roasted Turkey and Gulf Shrimp Gumbo. His Pan-fried Blue Crab Cake with hamhock black bean ragoût accompanied by roasted chili lime butter sauce and crispy plantain chips is out of this world. And his famous LaBelle Farms Foie Gras Pan Roast with Antiguan black pineapple marmalade and macadamia nut buttered crèpes is a renowned classic.

The Pavilion Antigua’s creator and owner, Sir Allen Stanford, handpicked Chef Knoll to helm The Pavilion Antigua from the day it opened its doors in 2004.