The Pyrmont Curaçao Beach Resort, Autograph Collection All-Inclusive (Adults Only), has appointed Martijn Liebregts as Executive Chef. Liebregts will oversee seven distinct dining and bar concepts at the beachfront resort, scheduled to open in late 2026.
Diverse Culinary Program The dining portfolio spans multiple cuisines and formats.
Saboría will feature Mediterranean cuisine highlighting Curaçao's local laraha citrus, while Kaiya focuses on Southeast Asian flavors. A marketplace-style concept called Mercado will operate as open-air dining. Cerro Bonito, a restored 19th-century seaside residence, will serve as the resort's signature fine-dining restaurant, opening in early 2027.
Background and Experience Liebregts brings more than a decade of international culinary leadership across Europe, Asia, and the Caribbean. Most recently, he served as Executive Sous Chef at Sandals Resorts International in Curaçao, following roles at Park Hyatt St. Kitts and Curaçao Marriott Beach Resort. His earlier positions included restaurants in Amsterdam and Aruba, plus a culinary apprenticeship at Restaurant Amber at The Landmark Mandarin Oriental in Hong Kong.
Menu Philosophy His culinary approach draws on French and Asian traditions alongside his grandmother's Surinamese and Lebanese heritage. "His approach emphasizes flavor, quality and collaboration, with a focus on bringing international influences and Curaçao's local culinary culture together," according to the resort. Liebregts is currently developing menus and establishing kitchen operations ahead of the property's debut.
Why It Matters
For operators planning multi-concept resort dining programs, the appointment signals how luxury all-inclusives are recruiting experienced chefs to build cohesive F&B operations before soft opening. Liebregts' track record across branded hotel chains suggests The Pyrmont is prioritizing culinary consistency across distinct venues—a strategic challenge for high-volume resort hospitality.
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Written by FBM Publications Editors
