The Faces Behind the Food at Small Hope Bay Lodge

RENAULDO COAKLEY

“I believe in putting your best foot forward in anything you do, because at the end of the day you only have yourself to answer to, and you’ll be a better person for it.  My aim here at Small Hope as it relates to the menu/food sector has been to bring a systematized format by which simple but creative and interesting dishes could be reproduced consistently and easily to the benefit and enjoyment of The guest.”

Renauldo has an Associate's Degree in Culinary Arts from the College of the Bahamas, Nassau Bahamas, graduating with honors and received the Culinarian of the Year Award in 2004.   He has worked as a chef and caterer throughout the Bahamas.  He has worked at Small Hope Bay Lodge since 2004 as chef and senior manager.

SCOTT SCHULTZ

“As being a part of the Small Hope family for so many years, I was absolutely delighted to have been approached and asked to assist in bringing a fresh approach to our food.  Andros has a surprising amount of local resources from vast citrus groves and sustainable local farming to what is available right offshore, not to mention the great cooks here on the island!  My goal in creating new items for the menu and working with our staff is to use these great resources whenever possible.”

Scott is not only a chef consultant of SHBL but also is a longtime guest, having made dozens of visits and work assignments right here for nearly 30 years.  His background includes studies at Le Cordon Bleu Paris, time in the kitchen in restaurants in New York and Chicago, food and beverage consulting and writing, as well as work as a private chef.

MICHAEL HORNBY

“As a long time member of the Small Hope Bay Lodge team, I have immensely enjoyed the challenges of improving our guests experiences.  Our latest revisions to our mealtime experience is aimed at providing crisp clean flavors utilizing our local produce and imparting a distinctive Bahamian flare at the same time. Combined with a staged cooking program to ensure freshness, our menu has something for everyone.  Our new menu is the perfect vehicle to display the inherent talents of our chefs, while ensuring consistency and quality.  Thank-you to our repeat guests...your input is highly appreciated!”

Mike is from Ontario, Canada and has spent over 14 years living on Andros and working as SHBL's GM.  In addition to adding some perfect menu touches, Mike has been instrumental in the implementation of systems and equipment designed to order, maintain and deliver the quality of our food and beverage.

Our kitchen staff is the backbone of the Lodge.  Irene has been with us for 37 years and brought her daughter, Michelle, into the business 8 years ago.  The teams take good care of each other and the guests and staff at SHBL.  Their combined experience and talent continually nourish and surprise us as the food keeps getting better and better!

Irene - 37 years

Michelle- 8 years

Denise

Shonnelle

Shani

Val

Waitstaff