With more than 25 years of experience in Caribbean and British kitchens, Cahane joins the Caribbean luxury resort from Blue Waters Resort and Spa in Antigua where he served in a similar role.
"My experience spans all aspects of food preparation, from managing overall operations to optimizing organizational processes and ensuring concept delivery," said Chef René who joins food and beverage director Eric Toles to elevate the culinary experience at The Landings.
"Chef René is a highly accomplished culinary professional and we welcome his expertise here as we bolster our standards to even greater levels of excellence," said Wilbert Mason, General Manager of The Landings St. Lucia.
Cahane is skilled and experienced in cooking classical French, modern European, creative Caribbean and traditional British foods. "My love of the culinary world has also led me to endeavor to learn many global cuisines, and I am proficient in an eclectic range of modern and traditional food styles and techniques," he said.
His skills include menu creation, dining concepts, budget development, team management, customer relations, operations management, and financial management, and he holds a number of key certifications relating to the industry.
In his native United Kingdom, Cahane formerly served as Executive Head Chef at St. James Theatre, The Adria Boutique Hotel as well as head chef with Durrants Hotel in London.