The Pyrmont Curaçao Beach Resort has appointed Martijn Liebregts as its new Executive Chef, bringing an international culinary background shaped by more than a decade of experience across fine dining, luxury resorts and restaurant operations in Europe, Asia and the Caribbean.
With experience working at several renowned hospitality properties, Liebregts brings a diverse culinary perspective to the resort. His appointment marks an important step in developing the property’s food and beverage identity ahead of its opening.
Martijn Liebregts’ Journey in Luxury Hospitality
Liebregts joins The Pyrmont Curaçao Beach Resort from Sandals Resorts International in Curaçao, where he most recently served as Executive Sous Chef.
His previous culinary leadership experience includes positions at Park Hyatt St. Kitts and Curaçao Marriott Beach Resort, where he strengthened his expertise in luxury resort dining, kitchen management and culinary operations.
His professional journey also includes experience at restaurants in Amsterdam and Aruba, along with a culinary apprenticeship at Restaurant Amber at The Landmark Mandarin Oriental in Hong Kong.
Working across different countries and hospitality environments has helped him develop a versatile approach to food, combining international culinary techniques with local ingredients and cultural influences.
A Culinary Style Inspired by Global Flavours
One of the defining elements of Liebregts’ cooking philosophy is his appreciation for diverse culinary traditions.
He draws inspiration from French and Asian cuisines, alongside his grandmother’s Surinamese and Lebanese heritage. His years of working across the Caribbean have further developed his understanding of regional ingredients, local food traditions and the importance of cultural influences in creating memorable dishes.
This combination of international experience and personal culinary heritage allows him to approach contemporary cuisine with creativity while maintaining a strong connection to the destinations where he works.
Leading Seven Dining and Bar Concepts at The Pyrmont
In his new position as Executive Chef, Liebregts will oversee the development of seven distinct dining and bar concepts at The Pyrmont Curaçao Beach Resort.
His responsibilities will include establishing kitchen operations, developing menus, building the culinary team and maintaining high standards of food quality, flavour and consistency across the property’s food and beverage outlets.
As the resort prepares for its opening, he will play an important role in creating a culinary programme that complements its overall hospitality experience.
From menu development to kitchen organisation and team collaboration, his focus will be on ensuring that every dining concept offers a distinctive identity while maintaining consistent service and quality standards.
Bringing Curaçao’s Food Culture to the Dining Experience
A key part of Liebregts’ culinary vision is bringing international influences together with the local food culture of Curaçao.
The island’s diverse culinary traditions and regional ingredients provide an opportunity to create dining experiences that reflect both its cultural character and the expectations of international travellers.
Through thoughtfully developed menus, collaboration between culinary and service teams, and attention to atmosphere, Liebregts aims to make food an integral part of the guest experience.
His approach will focus on creating distinctive dining experiences that allow guests to explore different flavours while enjoying the warmth and character of Caribbean hospitality.
A New Culinary Chapter for The Pyrmont Curaçao Beach Resort
The appointment of Martijn Liebregts represents an important milestone as The Pyrmont Curaçao Beach Resort prepares to welcome its guests.
With seven dining and bar concepts planned across the property, food and beverage will play a significant role in shaping the resort’s identity and overall guest experience.
Liebregts’ international experience, combined with his appreciation for Caribbean ingredients and culinary traditions, will help establish the foundation for the resort’s dining programme.
As preparations continue, his leadership will be central to building a culinary team and creating food experiences that bring together global inspiration and the distinctive character of Curaçao.
