RodrickTravisBeazer Assistant Executive Chef written by Correne Samuel
I first met Rodrick Beazer in the summer of 2005 working on his home island of Barbuda at the exclusive Beach House resort (formerly Palmetto Beach Hotel). Then at the tender age of 22, Rodrick was the youngest person ever to be second in command of the 5-star resort's gourmet kitchen. When I first interviewed Rodrick about his position as Assistant Executive Chef at The Beach House, he explained, "I strive to offer a service that is over, above and beyond expectations to make sure my guests are happy." What an opening statement for one so young and unworldly. But he was focused, talented and in pursuit of a career about which he was obviously passionate. Even then, in that first meeting, it was clear that Rodrick would go forward to achieve in major ways. He told me, “Everyone has a talent, mine is cooking…Cooking is an art and as long as you are creative, you will do well.” Those were wise words from a dedicated chef who hoped to study the culinary arts professionally. Rodrick has an amazing creative flair. His culinary creations are artistically formed as though designed especially for each plate. In 1999 Rodrick joined the team at Palmetto Beach Hotel, Barbuda, as a Chef de Partie. He moved on for a brief period in 2003 to The Beach Restaurant in Antigua, as the Lead Line Cook. In 2004 he advanced further by embracing the role of Pastry Chef and Assistant Executive Chef at The Beach House in Barbuda and in 2007 he became the Sous Chef for Coco Point Lodge in Barbuda. Five years on from our first encounter and Rodrick is in the final year of his Bachelor’s Degree in Culinary Arts Management and has no plans to slow down anytime soon. He attends The International Culinary School at the Art Institutes of Atlanta, and it’s full steam ahead as his ultimate goal is to own and operate a fine dining restaurant in his homeland Barbuda. Rodrick is best described as "extremely ambitious". His zeal for his craft is evident in all he says and does. Before commencing his studies at the Institute, he trained in St. Maarten and Antigua.
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Once his training was completed Rodrick wasted no time in carving out his path to success. Since enrolling at the Institute three years ago, Rodrick has maintained a GPA of 3.8. He’s been involved in a lot of volunteer work and sees this as an way to give back to the Institute and the community. During the Summer of 2009, he was selected to represent the Institute on a culinary tour of New York City; an event which brought together twenty-eight students from across the US from the International Culinary Schools at the Art Institutes. The trip involved a tour of the Food Network set, an opportunity to dine at two top restaurants and a food tour of the city. The visit to the Food Network was most memorable as he met his ‘Chef Idol’ Bobby Flay, American Celebrity Chef, Restaurateur, Iron Chef and Television Personality. The experience he says “was awesome and very humbling”. Rodrick was also featured in the September 2009 Issue of the Atlanta magazine. Rodrick returned home to Barbuda during the summer of 2010 and spent his time training and inspiring the staff at Lighthouse Bay Resort where he shared his advancing talents with old friends. He also gave a demonstration class at the Curtain Bluff Resort in Antigua for the Caribbean Hotel and Tourism Education Foundation, which helped to fund the cost of his degree.