Grand Hyatt Baha Mar welcomes Joseph Rolling, Garrette Bowe, and Anna Folaros as Executive Chef, Chef de Cuisine, and General Manager, respectively, of the property’s new Marcus at Baha Mar Fish + Chop House, opening July 2021. The newly appointed team will lead both the management and culinary operations of the restaurant, helmed by six-time James Beard award-winning Chef Marcus Samuelsson offering a culinary experience inspired by both Bahamian culture and Chef’s travels throughout the world. A celebration of Chef Marcus Samuelsson’s legacy and passion for food, the menu will feature locally and sustainably caught seafood, fresh produce, and premium dry aged cuts.
Grand Hyatt Baha Mar Welcomes New Team at Marcus at Baha Mar Fish + Chop House
Joseph Rolling brings more than 10 years of culinary and management experience in Michelin-starred dining concepts throughout the country, including Morimoto in Maui and Twist by Pierre Gagnaire in Las Vegas. Chef Rolling most recently served as Executive Chef at Roy’s Beach House in Oahu’s Turtle Bay Resort, where he worked closely with local farms to source fresh ingredients, consistently developed and delivered innovative menus, and oversaw 30 kitchen staff to ensure menu items and overall service were successfully executed. Passionate in working with local vendors and capturing the essence of local flavors, Chef Rolling will deliver Chef Marcus Samuelsson’s vision to create an unparalleled dining experience for guests of Marcus at Baha Mar Fish + Chop House.
“I am eager to guide our team in this new chapter and also establish meaningful relationships with local Bahamian purveyors to serve fresh, seasonal ingredients year-round,” says Rolling. “I look forward to supporting Chef Marcus Samuelsson’s vision to cultivate a creative kitchen inspired by local Bahamian flavors, deliver consistent excellence, and further establish the resort as the premier dining destination in The Bahamas.”
Born and raised in Freeport, Grand Bahama, Chef Garrette Bowe spent the earlier years of her career studying in Chicago, where she earned her Bachelor’s in Culinary Arts from Kendall College and worked her way up to a Sous Chef position at a local restaurant. Chef Bowe moved back to Nassau at age 25 and became Sous Chef for the new Shima at The Island House before later joining the Grand Hyatt Baha Mar team as Sous Chef for on-site restaurants Café Madeleine and The Palms. As the Chef de Cuisine of Marcus at Baha Mar Fish + Chop House, Chef Bowe will execute consistent high-quality service and cuisine due to her knowledge of local gastronomy, experience in developing creative menus, and proficiency in leading professional kitchens.
“It has been a pleasure to return to The Bahamas and share my passion for the culinary arts with both the local community and visiting travelers,” says Chef Bowe. “I am excited for this next chapter in my career and look forward to showcasing my expertise and love for Bahamian cuisine while working alongside the talented Marcus at Baha Mar team.”
With more than 10 years of restaurant management experience, as well as successfully opening and operating multiple food and beverage outlets, Anna Folaros excels in delivering high-quality hospitality and service. As a member of the Hyatt family for almost 9 years, Folaros is a dedicated team player who wholly understands Hyatt’s standard of excellence and aims to uphold that standard. Prior to her most recent position as the Assistant Director of Food & Beverage at Grand Hyatt Baha Mar, Folaros led the onboarding of more than 50 F&B employees at Park Hyatt New York as the Assistant Director of Operations, where she also oversaw the opening of the hotel’s fine dining restaurant and lounge. Anna also led F&B programming at newly opened Grand Hyatt SFO in late 2019. Folaros’ previous positions have enabled her to refine her skills in restaurant management, staff training, and customer service, making her an exceptional candidate for the General Manager position.
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“I look forward to fostering confidence, passion, and high-quality service among our team which, in turn, will deliver a memorable dining experience for guests,” says Folaros. “As a dedicated member of the Grand Hyatt Baha Mar food and beverage team for almost two years, I will continue to uphold the brand’s mission, as well as Chef Samuelsson’s mission, to provide an all-encompassing luxury dining experience while also honoring local Bahamian culinary traditions.”
For more information, please visit https://bahamar.com/culinary/.
