Acclaimed Chef Eric Wood Launches New Pavilion Restaurant at The Somerset on Grace Bay, Turks & Caicos

Acclaimed Chef Eric Wood Launches New Pavilion Restaurant at The Somerset on Grace Bay, Turks & Caicos
Chef Eric Wood has been appointed Executive Chef at The Somerset on Grace Bay, Turks and Caicos, and will lead the dining experience at the resort's new Pavilion restaurant.

The much-anticipated Pavilion restaurant is now open and offers a new fine dining experience on Providenciales reflective of the five-star resort. Within the two-story main dining room, Pavilion boasts an open kitchen and wood stove oven as well as the island's first raw bar and live lobster tank. Guests may also dine al fresco in the covered terrace.

Chef Eric, who has more than 15 years experience in the hotel and restaurant industry and was featured earlier this year on “Chopped Canada” on the Food Network, will inject new ideas and culinary thinking into the island scene. Pavilion's menu will focus on New American cuisine with classical European and Asian techniques coupled with indigenous ingredients and flavors of North and South America, including the islands.

“My food philosophy has always been 'global palate, interpreted locally,' and I am excited to bring this approach to The Somerset on Grace Bay,” comments Executive Chef Eric Wood. “I will be working with my team to create a completely new island dining experience. The sheer abundance of fresh local seafood is thrilling. I look forward to developing menus that transcend the expectations of resort dining and adding my touch to a world-class destination.”

Much to his fans delight, his food will continue to be ingredient-focused and fresh forward. He has received widespread acclaim for the food and beverage operations at The Beverley Hotel, a boutique property in Toronto where he is Executive Chef. Chef Eric created menus highlighting the city's food neighborhoods and the land that surrounds it.

A culinary career that spans coast to coast in Canada as well as throughout North and South America has given Chef Eric a unique perspective of his home country and a global palette. His food style is uniquely Canadian, evoking both tradition and innovation with an understated flair that has earned rave reviews worldwide. His accolades include being a two-time Top 30 under 30 honoree as well as a recipient of a Restaurant of the Year Award, six national and international medals in culinary arts, and the Grand Championship at Le Toque DeMangey.

His passion for food and the hotel industry began at age 9, when he walked into a five-star hotel restaurant by himself and ordered the tasting menu. This passion continues today as he works to develop the next generation of chefs. He is actively involved in several regional and national organizations, including Food Forward, Local Food Plus, The Canadian Chefs Congress, Slow Food International and the Canadian Culinary Federation. He is also a member of the board of advisory for the Cafe 12 National Food Project.

In addition to leading the efforts at Pavilion, Chef Eric will oversee all of the food and beverage operations at the five-star resort as Executive Chef.

At The Somerset on Grace Bay, guests can sample Chef Eric's creations at the two on-site restaurants, which are open to locals, island visitors as well as resort guests. LunaSea is a casual pool bar and grill that is open daily for breakfast and lunch. Pavilion is opened daily and serves breakfast from 7 to 10:30 a.m. and reopens at 6 p.m. for dinner and Sunday brunch is available 10:30 a.m. to 3 p.m. Reservations are recommended.

For more information, please call (649) 339-5900 or visit