Food & Beverage

Jen joined the staff in September 2017 as the Director of Food and Beverage for both Cabañas on Clark’s Cay and sister property Villa on Dunbar Rock. In this capacity, she leads all team efforts in the kitchen, bar, and serving areas.

Jenny was born in Oklahoma but at 2 months old, her family moved to Honduras. After graduating from the American School in Tegucigalpa at the age of 19, she headed off to the Culinary Institute of America in Hyde Park, NY where she earned an Associate's Degree in Culinary Arts and a Bachelor's Degree in Hospitality Management.  Jenny's externship was spent working at the Four Seasons Hotel in Boston, an institution she credits with teaching her to create high standards and a positive, supportive work culture.

How were we able to lure Jen to Guanaja? In her own words,

“Very few times in our lives are we presented, with perfect timing, such an amazing opportunity to make an impact, where we came from. I have been away from Honduras for 15 years, and I have been busy not only exploring the different cuisines of North America but the world. Fueled by my passion for food, hospitality, and different cultures, I bring an enthusiasm to expand our team’s minds, just as mine has been for the past 15 years.”

Meals include breakfast, lunch, and dinner with a snack provided around the cocktail hour. There will be one or two entrees 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 and Chef will create an alternative!

Provisioning in a remote location requires a good deal of advanced planning, so we will ask all of our guests to advise us on food allergies and dietary restrictions prior to their arrival via our guest questionnaire.

Coffee is available in Las Casitas beginning around 6:30 am.

Breakfast is served at Rios Cantina at 7:30. Fresh juice, fresh fruit, eggs, and bacon or sausage are always on the menu, and we find most of our guests want to eat breakfast “local” style with tortillas, beans, Chimol (pico de gallo) and hot pepper sauce.

Cereal and toast are also available for those who arise earlier or who just want a light breakfast.

Lunch is served whenever the morning dive boats return, the late afternoon snack after the return of the afternoon boat dive, and dinner generally around 6:30 – 7:00.

As an All-Inclusive resort, there is an open bar for our very tasty 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.