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Cuisine at Cap Maison

The Cliff at Cap restaurant was recently hailed by The New York Times and is one of the most highly sought after tables on the island.  In one of the Caribbean's most dramatic settings overlooking the surging sea, the restaurant is under the direction of Executive Chef Craig Jones. His nouveau French West Indian menu elegantly presents the bounty of St. Lucia's fresh local produce and seafood readily sourced on this tropical island. 

The Cliff at Cap offers unobstructed views towards Martinique to the north and Pigeon Island to the West, and surrounded by the magnificent Caribbean sea, with sunsets to die for.

Executive Chef Craig Jones

Born in Wales, Executive Chef Craig Jones opened The Cliff At Cap, the restaurant at the new Cap Maison resort, in January of 2009. 

Chef Jones' culinary career began in the dining room.  As a waiter in a small luxury hotel in Cheshire, England, he quickly became enamored with the sounds and scents wafting from the kitchen and was eventually granted an apprenticeship with the chef.  He came to spearhead kitchens at a number of Relais & Chateaux and other Michelin-starred restaurants in Scotland and England, including Longueville Manor, and Gravetye Manor & Inverlochy Castle. Charlton House.

At The Cliff at Cap Chef Jones offers a nouveau French West Indian menu, one that elegantly presents the abundance of fresh local produce and seafood that are readily sourced on this tropical island. 

Chef Jones still prefers to wear a blue apprentice apron as a reminder that his work is always evolving.  His dynamic menu reflects this commitment to continual innovation and reinvention.

The Cliff at Cap - Sample Menu's



"Frederick and I, and our families and friends had an amazing time in St. Lucia. You and the Cap Maison staff enabled us to have a beautiful wedding and memories for a lifetime.  The food and wine and accommodations were all just perfect. Thank you."

Mariama and Fredrick Jenkins