New chef on the Hill
As a Table Talk Food Award recipient, year after year, Round Hill Hotel & Villas in Montego Bay has long been considered a premier dining destination, and let’s not forget the truly amazing accommodations. There’s more and just in time for the start of the winter season. Executive chef Martin Ian Maginley has come on board (new menus and all) this past weekend, bringing some of his own light, fresh, refreshing flair to Round Hill – a perfect fit (according to Josef Forstmayr, managing director) for their mission, “to create light, clean Caribbean dishes”.
Making the move from SuperClubs, Grand Lido Negril Resort & Spa, where he was also the executive chef, Maginley was instrumental in helping to co-ordinate the annual foodie getaway, Epicurean Escape, in association with Food & Wine Magazine. Coming up to its 10th year, Maginley has shared the range with the likes of Sam Choy, Hawaii’s culinary ambassador; and Fabio Trabocchi of Maestro, at the Ritz Carlton, (Tyson Corner, Virginia) and James Beard, 2006 winner. This five-day event continues to draw gourmands from near and far, and usually includes interactive cooking seminars and competitions.
Having graduated from George Brown College in Toronto, Canada, Maginley appeared on a number of national television programmes, performing live demonstrations on The Today Show, and Fox 5 Morning Show. Prior to his move to Jamaica, Maginley was the sous-chef at The Four Seasons Regent Hotel, in Toronto, Canada. He has also been the recipient of numerous awards, including the top award in the Caribbean – Chef of the Caribbean – two consecutive years (1999 and 2000), alongside 42 gold, 27 silver and 19 bronze awards from the Jamaica Cultural Development Commission (JCDC).