luxury locations issue 21

FEATURE

MANY DREAM OF PACKING UP AND MOVING TO THE LAND OF 365 BEACHES AND ENDLESS SUNSHINE, BUT FEW TAKE THE PLUNGE. WHEN IT COMES TO NOT ONLY MOVING TO OUR ISLAND BUT TRANSFERRING YOUR SKILLSET TO THE CARIBBEAN MODEL, THINGS GET INTERESTING. ROCK SOLID: THE TRIALS AND TRIUMPHS OF 13 YEARS AT THE HELM OF ANTIGUA’S DINING SCENE E ntrepreneur and restaurateur Alex Grimley owns Rocks Group, a collection of four restaurants

guests. We focus very heavily on growth and development of all our employees - from line staff to management. Tell us about the first steps you took to create what is now Rocks Group? I’d been thinking about creating my first restaurant since I was very young. I started in the kitchen when I was 15 years old, so there were building blocks from that point, as I was learning the skills and trade. But it was about 14 years ago when I was working at Carlisle Bay that I realised it was the right time for me to open a restaurant. I felt like I’d done what I needed to there so I started looking for restaurants, but nothing really appealed. I started to get nervous that I hadn’t found the right location and all my savings were drying up so I called Carlisle Bay’s former GM, Andrew Hedley, who was by then working at Jumby Bay. I knew they were looking for an exec chef. When I called him he said,

company, a few other bits including our wine membership programme and we’ve done a number of really fun projects over the years like music albums and clothing lines. The five pillars of the guest experience at our restaurants are the team, the location and setting, the food, the drinks, and the music. To sum it up, I’d say that we’re a people- driven company. We care very much about our team and how they’re all doing, all while delivering an excellent experience for our I’d been thinking about creating my first restaurant since I was very young. I started in the kitchen when I was 15 years old, so there were building blocks from that point, as I was learning the skills and trade.

scattered across Antigua, as well as an events business and wine membership programme. Alex sat down with us to discuss what it took to build his business in Antigua, and carve out a niche for his ever-expanding company. How did you end up in Antigua? I was working in the Maldives and was approached by a hotel group out of London who at the time were managing the Carlisle Bay resort here in Antigua. They asked if I wanted to join as exec chef. I took the offer and flew out at the end of 2006 for interviews. By 2007 I arrived on island. How would you sum up Rocks Group in a few sentences? Rocks Group is a medium-size hospitality group. We own four restaurants, an events

Alex Grimley says the key to success is adapting to the environment you’re in.

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