The Veranda steps out of the box and into a bold new world of resort management.

By Kathy Borsuk ~ Photos By Steve Passmore, Provo Pictures

It’s a bold new world at the newly opened Veranda Resort & Residences — a celebratory mix of luxury with genuine experience, laced with a heady dose of social consciousness.

The Veranda expands along Grace Bay Beach in Providenciales.

The Veranda is a Grace Bay beachfront condominium resort that operates as a five-star, fully inclusive hotel, yet also offers private beachfront residences, the only hotel in the region to do so. Its hallmark is genuine, “handmade” guest experiences that focus on personal attention and local culture. Behind the scenes, there is more of the same, with a strong emphasis on hiring and training Belongers, ensuring a positive work experience and reaching out with care and concern to the TCI community.

The beautiful Veranda property sprawls over 10 acres, with more than 800 feet of frontage along award-winning Grace Bay Beach. The resort offers an intriguing mix of condominium units and beachfront cottages, welcoming couples and families alike. Architecture is coordinated in an attractive modern British Caribbean style, with a fresh, inviting atmosphere throughout, as sky, sun and sea breeze are major elements of design. Walkways hedged with verdant landscaping lead guests through The Veranda House and around The Villages (East and West) — three buildings housing the 126 studio, one, two and three bedroom guest suites, many with lovely verandas for enjoying the ocean view. Each surround broad central courtyards, beyond which are the beachfront cottages, ranging in size from 3,000 to 4,120 sq. ft. and boasting oceanside decks and private plunge pools. Front and center is the signature Marin Restaurant & Bar, where guests enjoy all-inclusive, gourmet meals and premium beverages, served with a stunning backdrop of the sparkling turquoise sea and vast, open sky. For more casual dining, the breezy beachfront Grill Bleu is steps away, serving a breakfast buffet, a la carte lunch and nightly themed dinners, complete with all the props. (A second level lounge — the only on Grace Bay — is in the making.)

Strategically nestled throughout Veranda’s lovely grounds are three pools (including a children’s pool), the Asian-inspired Sabai Spa and Wellness Center and fitness facility, a tennis court, a library and business center, a dedicated kid’s club and a 6,300 sq. ft. conference center. Veranda guests and residents can also partake in all the activities for which the Turks & Caicos are best known: world-class scuba diving and snorkeling, fishing, sailing and golfing.

Interiors bring together chic allure with Caribbean charm, custom designed by Leslie Williams of local architectural firm Lee & Astwood (who also re-designed the property). A light, breezy blend of colors and fabrics lays the backdrop for local arts and crafts, which manage to blend just perfectly with all the modern “necessities,” including A/C and ceiling fans, LCD TVs with PlayStation 3, WiFi throughout and in-room safes.

The Veranda is managed by Grace Bay Resorts (GBR), under a separate division of the same company behind TCI’s celebrated Grace Bay Club and The Estate. And enveloping like a warm embrace the resort’s natural beauty and luxurious accommodations is the caring, genuine, personal service for which GBR properties are known.

Taking a step back

The Veranda property has an interesting past. It was originally purchased and designed in the early 2000s as a large, multi-use resort. When its original backers went bust, the partially completed buildings languished for several years, until the property was acquired by Faez Limited, a local company controlled by UK entrepreneur Andre Serruys.

Development manager Ronald Sutherland, president of The Hemisphere Group, early on approached Mark Durliat and Nikheel Advani, the well-respected developers and hoteliers behind Grace Bay Club. They had recently created a new division providing development, branding and management under the Grace Bay Resorts brand for über-luxe, low density, oceanfront properties and it seemed like a match made in heaven. Mark Durliat recalls feeling “totally flattered” to have GBR chosen to bring The Veranda to a whole new level. He and partner Nikheel Advani jumped in with both feet and helped the fledgling resort move through the hurdles of going from construction to opening, using every bit of their own hard-won experience. Mark was especially excited because the hotel would debut during a tough economic time. He says, “Every high quality hotel that successfully opens adds more firepower to the TCI’s reputation, in effect helping the entire destination succeed in the long-term.” The response of the hundreds of guests at The Veranda’s grand opening party on January 22, 2010 was huge, positive and appreciative.

Mark gives Nikheel credit for putting in motion Veranda’s luxury, fully-inclusive concept, an idea not common in the marketplace. Nikheel explains, “I noticed that more of our upscale guests at Grace Bay Club and The Estate were choosing our meal plan options as a way of setting a price tag on their trip. It seemed the logical next step to offer a fully inclusive vacation where our guests could order Grey Goose at the bar and enjoy meals that rival those served at the best eateries in New York or Paris.” Wolfgang Von Wieser is Veranda’s lead chef, bringing extensive experience as executive chef at The Bellagio and Four Seasons hotels in Las Vegas. He’s created a modern Italian menu with a Caribbean twist, supplemented by seven different themed menus. In the café, guests can enjoy Italian coffees, gelato, wraps and fresh pastries.

Service comes first

The Veranda's oceanfront pool/lounge area.

Both Nikheel and Mark will tell you that a key to their GBR success, is service . . . and their special approach to ensuring that it is genuine, personal and caring. Mark explains, “Each resort must feel like a handmade place, and personalizing the guest experience is crucial. We believe in making our staff feel like owners of their workplace; this is ultimately translated into how they treat the guests.” Nikheel adds, “We’ve always strived to redefine service in the Caribbean. We encourage our staff to act and speak from the heart.”

At The Veranda, this took shape by bringing on board local educator, editor and government advisor Dr. Carlton Mills in the unique position of manager of talent, growth and local affairs. His primary responsibility? “To motivate, inspire and encourage locals in particular and the staff as a whole,” he explains. “My goal is to cultivate a local interest in and appreciation of the tourism industry and foster dedication and commitment. I’m also here to help staff members work through potential problems before they become major issues.”

The Veranda’s May 2009 job fair was literally inundated with eager applicants, and with the resort committed to priority hiring of qualified Belongers, they were able to offer employment to over 100 locals, “the cream of the crop,” says Mark Durliat. This includes more management positions than any other TCI resort, for instance Resident Manager Ramon Andrews, a graduate of Clement Howell High School, the TCI Community College and Johnson & Wales University, Human Resource Manager Deleria Simms and Stephanie Smith.

Dr. Mills explains that the majority of expatriate managers were hired for their high level of expertise, “which they are not reluctant to share, knowing ahead of time that they are here to train and facilitate the growth of local individuals in the tourism industry.” With this in mind, each of seven senior leaders has designed a formal training program and monthly seminars to move their staff up in knowledge and remain on the cutting edge of service expected by a high-end destination. Nikheel explains, “We see it as our role to facilitate people to perform to their best potential.”

General Manager Christopher Eastmond echoes these sentiments. A native of Barbados who grew up in England, Christopher brings extensive experience in the opening of upscale Caribbean resorts. He believes that the TCI is a country in the “first generation” of  the hospitality industry, with a big learning curve in front of it. However, he believes a positive and genuine attitude is half the battle — everything else is simply a matter of training. He sees his role, as well as that of the other managers, as laying the groundwork for the future, and offering guidance, answers and role models to TCI’s future leaders.

This in-house plan is supplemented by the innovative TCI Belonger Intern course, where three graduates from the TCI Community College Hospitality Program were brought to The Veranda for 12 weeks, rotating for two weeks each through the various departments for true hands-on experience. At the end, each could join the department they enjoyed most.

GBR also operates an exchange program with La Roche University in Switzerland, where 20 students (10 at Grace Bay Club and 10 at Veranda) come to TCI for six weeks of training. Nikheel adds that he will often take local managers with him to visit other resorts around the world and expand their horizons towards a “global view of hoteling.” This helps move forward GBR’s goal of “symbolizing how local and international talent can work together in harmony.”

An authentic experience

The Social Outreach Club, part of the GBR Foundation, is  another program to help employees feel like family — and will ultimately broaden the vacation experience for guests. The brainchild of CEO Mark Durliat, the foundation (among other initiatives) has adopted four TCI schools — Charles Hubert James Primary and Adlaide Omler Primary in North Caicos and Iris Stubbs Primary School and Marjorie Basden High School in South Caicos. Targeted as among the most neglected schools in the country, GBR management and staff pay monthly visits, providing furniture, refrigerators, trailer classrooms and other supplies as needed, along with support and encouragement to teachers and students.

Mark Durliat explains the importance of this social connection to the community, “You have to remember that, due to the small population and close family ties, in many cases we are directly helping staff family members and friends. As well, these kinds of person-to-person relationships are easy to embrace — all it takes is a big heart — and are actually good practice in hospitality-oriented skills. I have to commend the Veranda developers for their support of the GBR Foundation. From the beginning, they’ve operated under an entrepreneurial, rather than corporate-minded spirit — the end results go well beyond simply making a profit.”

Concurrently, Nikheel says that The Veranda’s upscale guests are looking for an “authentic experience” to go along with their triple-digit thread count sheets and Jacuzzi tubs. In a way, he says, they want to go “back to basics, in terms of space and time.” This means that besides desiring to interact with a staff primarily made up of T&C Islanders and being entertained with local music and dance, he believes guests would enjoy visiting the out islands, where the peaceful Caribbean of yesteryear is more accessible. As such, plans are to develop a program of eco- and culture-friendly day trips, along with visits to the places and people in the social outreach programs. The end result is to help guests “take away a piece of the TCI in their hearts.”

Expanding their base

With plenty of space available for large groups, The Veranda aims to be a major attraction for conferences, meetings, weddings, reunions and other group gatherings, both local and international.

Real estate sales are another important component of their marketing mix. In fact, Mark Durliat says purchasing a vacation residence or second home at The Veranda can be quite a wise investment. “Prices at The Veranda are offered at levels not seen in Provo since 2003/04. What’s more, buyers have virtually zero risk — the branded resort is in operation by a proven management company, it enjoys a location on one of the world’s finest beaches, and benefits from all the amenities luxury travelers have come to expect — yet is priced at pre-construction levels.  When you consider that the property has the potential to generate healthy rental revenues for its condominium owners, the benefits can be particularly attractive. And that’s not even taking into account anticipated price appreciation in the future.”

The Grace Bay Resorts brand is sure to appreciate, as well. Besides expecting to employ 300 to 400 employees and with a target of $50 million in annual revenue in the Turks & Caicos in the coming few years, Durliat reveals that GBR are “taking baby steps” towards soon managing independent luxury resorts in the Dominican Republic, Grenada, St. Lucia, Argentina and, hopefully, the US.

In the few weeks since the soft opening, reports from guests and visiting travel agents are overwhelmingly positive, with agents praising The Veranda’s “good value” for a five-star, luxury vacation experience.

Yet I laud the “behind-the-scenes” value generated here as even more significant. For not only is The Veranda building the TCI’s reputation as a vacation destination, but it is also laying the framework for generations of trained, experienced T & C Islanders who can proudly take up a leading role in the future of their country’s vital hospitality industry.

For more information, visit www.VerandaTCI.com.

Grand Turk’s Bohio Dive Resort triumphantly rises after Hurricane Ike.

By Kathy Borsuk ~ Photos By Claire Parrish

The Bohio Resort on Grand Turk sprawls along secluded Pillory Beach.

Perfectly positioned on a sinuous curve of pristine Pillory Beach, Grand Turk’s Bohio Dive Resort has long prided itself on offering “simple elegance in paradise.” Offering an unmatched combination of beautiful natural surroundings, friendly, personal service, superb diving, a variety of other activities and a gourmet restaurant and lively beach bar, the Bohio stands out as the only “all in one place” vacation option in the nation’s capital. However, as owner/managers Kelly Shanahan and Gerhard Hurst can attest, restoring the property from the destruction wrought by Hurricane Ike just one short year ago has been a life-changing challenge.

After spending years working as an information technologist in London, Kelly Shanahan knew it was time for a career change. Self-described as a “mad keen diver,” the plan was to sell the house in the UK and buy a tiny dive operation, preferably some place suitably exotic. Her search for the perfect location took her to Grand Turk and through one of those quirks of fate, she bumped into another interested investor on the dive boat! By December 2005, it was a “done deal,” with several family members and friends coming on as partners to purchase the former Guanahani Hotel on the beach where some believe Columbus first set foot in the New World.

Although Kelly had virtually no experience in running a Caribbean dive resort, she took the “giant stride” and stepped in with confidence, determined to create a top-rate property of which she could be proud. She explains, “I was very naïve at the start of the project . . . what was I thinking of taking on the challenge of running a hotel, a restaurant and a dive operation? But it was that naïvety that made it possible.” Kelly wisely surrounded herself with experts, included her now-partner Gerhard, a South African gold and silver trader who came to “help with the books” as a friend of a shareholder. He is also a PADI-certified dive instructor and never left!

One of Bohio Dive Resort’s many assets is the lovely, pristine, white sand beach along which it is stretched. Elegantly shaded by casuarina pines, it offers guests the simple luxury of relaxing beside the jeweled colors of the sea and the chance to snorkel among a marine wonderland just steps away. Kelly explains, “The snorkeling in the natural bay in front of the resort is often as good as diving on the reef. You’ll see juvenile fish and critters in the rocky ledges, nurse sharks, rays and turtles who come in for a rest . . . guests spend hours sightseeing.”

Although off the beaten track, Grand Turk is consistently ranked as one of the world’s top diving destinations and Pillory Beach among the best diving beaches . . . both for good reason. Grand Turk’s amazing wall (the Grand Canyon of the Caribbean) is only 1,000 feet from the beach, with the best dive sites minutes away. With the western shoreline protected as a marine reserve, divers have access to rare black coral, giant manta rays, turtles, sharks and dolphins. Historical shipwrecks are close-by too.

One of Kelly’s initial goals was to offer “Caribbean diving/beach holidays with a difference,” and to complement the superb diving, she says, “We’re definitely not a ‘boot camp’. We try to be very flexible about schedules and divers’ needs. All you have to do is step out of your room onto the boat, where your kit is already loaded and ready to go. We are a certified PADI facility and have PADI instructors for all levels of divers.”

Not coincidentally, Bohio Resort’s most typical visitors are hard-core divers, primarily from North America, and many are repeat guests. They enjoy the laid-back atmosphere and clean, comfortable rooms (only 16) with private terrace ocean views  — along with the staff’s goal of “making your experience as happy and hassle free as possible.” At day’s end, guests are eager to join locals around the beach bar for a famous Green Flash cocktail or at the beachfront Guanahani Restaurant — known island-wide for its excellent and imaginative fare. Kelly explains, “Another priority when I arrived was to elevate the quality of the meals served here and make them interesting for our guests and Grand Turk residents, who have a limited selection of dining choices.”

Enter Executive Chef Jorika Mhende, a recent gift of Hurricane Ike (her previous employer has since closed). Kelly explains her blessing, “With years of experience cooking for African hunting camps and running her own restaurant and catering business, Jorika understands the challenges of maintaining top quality on a small island with limited resources and I love her can-do attitude! She just created a new menu which makes local food ‘smart’ . . . it’s made quite a splash on the island and our reputation draws tourists from the cruise ship port.” Every Thursday the restaurant hosts “A foreign á fare”; cuisines recently highlighted include Indian, Spanish, Greek, Italian and Thai. Dinners are complemented with an extensive wine list, cappuccinos and fine Cuban cigars to close.

The Bohio's oceanfront pool is the perfect place to relax.

Other ways to play at Bohio include sailing and kayaking, boat trips to nearby Gibbs Cay to hand-feed the stingrays, deep sea fishing trips, whale-watching excursions (during the winter months) or simply taking a bicycle and exploring Grand Turk’s fascinating blend of natural beauty and historical intrigue. There’s also a volleyball net on the beach, a lovely pool around which to sunbath and the popular sunset yoga classes, which, Kelly admits, often welcome as many men as women! Massages, manicures and pedicures can also be arranged at the local spa or in the comfort of your room.

When I visited the resort in July, 2009, Kelly and Gerhard had just returned from a well-deserved vacation off-island. They looked refreshed and so did the resort and its grounds. This was all the more amazing after I heard their personal Hurricane Ike story.

As most Turks & Caicos aficionados know, Category Five Hurricane Ike slammed into the Islands in early September 2008, close on the heels of water-logged Hurricane Hannah. What Hannah didn’t swamp in her rain deluge, Ike tried to blow away with 155 MPH winds. Grand Turk, Salt Cay and South Caicos bore the brunt of the storm, with many estimating that 80% of the properties on Grand Turk were damaged. Kelly and Gerhard woke up “the morning after” to find both roofs lifted from the guest suites buildings and the dive shop washed away, with many of the trees and bushes either uprooted or leaning precariously. (In fact, the only thing unaffected appears to have been the reef itself. Because the storm hit from due east, it was spared any damage.)

Kelly explains, “We had to make the decision to either pack-up and head back to the UK or rebuild.” Their determined spirit took over and Bohio was to “rise again.” Thanks to the efforts of a devoted team of Filipino builders, supportive shareholders, lots of “sweat equity” and even some loyal guests who came to volunteer in repair efforts, rebuilding began. Kelly recalls, “It took 22 men five days just to clear the debris from the resort. We had to do all the rebuilding with generators, as power to our area was not restored until November 28. It was a life-changing challenge that I’m not sure I want to face again in a hurry.”

However, by December 1, the first tourists arrived and Bohio and its staff were ready. The roof design on the guest building was improved, resulting in airy vaulted ceilings in the second floor rooms. The beach bar was rebuilt using downed power poles and christened “The Ike and Donkey” (the latter term referring to the island’s four-legged inhabitants, remnants of the once-thriving salt industry.)

There’s no doubt Bohio is back in business. Kelly reports solid bookings for late 2009/2010, as divers and holiday-makers look for a reasonably priced, intimate, friendly beachfront resort. It’s also becoming a popular place to have a wedding, with on-site wedding planners and spectacular crimson sunset backdrops on Pillory Beach.

Incidently, the name “Bohio” comes from the native Taino Indians’ word for “home.” Kelly and Gerhard have certainly earned the right to call it their own.

For more information or reservations, call 649 946 2135 or visit www.bohioresort.com.

Grace Bay’s newest resort redefines “Caribbean cool”.

In the 1970s, Providenciales was “discovered” by the jet-setters of that era. A fun-loving, pedigreed crowd with names like duPont, Ludington and Roosevelt flocked by private jet to Provo’s deserted white sand beaches, gorgeous turquoise seas and lobster-laden reefs to frolic in the sun.

In the year 2009, today’s hip sophisticates come to Provo seeking relaxation and renewal in a luxurious, yet informal atmosphere — and their favorite locale is rapidly becoming the new Gansevoort Turks + Caicos.

Ganesvoort is a growing group of upscale, contemporary lifestyle hotels that attract a loyal and passionate following. With established locations in New York City and Miami Beach, the Turks & Caicos became the next logical stop for a Caribbean get-away. From the resort’s opening in March, 2009, celebrity sightings have been abundant, with the intimate property and relaxed atmosphere allowing most to feel comfortable enough to mingle with guests. The resort and its Exhale spa have already received Condé Nast Johansens recommendations. And when New York’s “happening” BAGATELLE and The ONE Group opened the Bagatelle Bistrot & Beach Club here, it brought another huge following to experience the Provo interpretation of their signature vibrant and playful atmosphere.

From your first step onto the Gansevoort property, you’ll feel the vibe of Caribbean “cool” and chic style. The resort’s exterior presents a sleek, modern architecture combining white native stone, clean lines, geometric designs, accents of light wood and a predominance of glass. The lobby entrance features a shimmering waterfall wall and the rhythm-rich tones of jazzy world music bring a background beat to your stay.

The resort’s social signature is its 7,000 sq. ft. infinity-edge, mosaic tiled pool, with unique palm-shaded “floating islands” for sunbathing and intimate dining. Enticing from any seat in this centerpiece is a view of the aqua seas and sugar sands of Grace Bay Beach, just beyond the pool’s end. Ultra-comfortable lounge beds beckon on the expansive pool deck, complete with a hot tub, dining oasis and natural cooling by the gentle trade winds.

Ganesvoort offers 91 rooms, encompassing 32 suites and 4 penthouses, and promises ocean views from every one. Interiors are ultra-modern; minimalist without being stark, not lacking any amenity. Each suite includes a private oceanfront terrace with floor to ceiling sliding doors and windows, and because the ground floor units are raised well above the dune line, lower levels don’t lack for enchanting sea views. Suites offer full, modern kitchens with marble countertops and energy-saving Liebherr, Gaggenau and Bosch appliances. Guests can sink into luxurious Sterling Hospitality Sleep System beds, with Frette bedding, towels, robes and slippers. I was enthralled by the oversized bathrooms with their huge, glass-encased rain showers and spa tubs that fill from a spout in the ceiling. Other special touches include complimentary WiFi in rooms and throughout the property, large screen LCD TVs, DVD/CD players and Bose stereos with iPod docking stations, along with framed photographs of island landscapes by local photographer Steve Passmore.

And then there’s the oceanfront . . . simply stunning and beautiful by nature. The Gansevoort is situated on a 400 foot sweeping curve of the quiet western end of Grace Bay, voted by Condé Nast as the “best beach in the world.” A long deck of natural wood leads guests over the dune, where shaded lounge chairs, a beach bar and full food and beverage services wait. Although relaxing is usually a top priority, watersports, fishing, scuba diving and private yacht charters can all be arranged by the 24 hour Les Clefs d’Or concierge, along with land-based excursions, golf, tennis, horseback riding and eco-tours. The resort’s Kid’s Club includes sailing and snorkeling classes and ecological education.

Celebrities and “regular” folks alike love to be both pampered and toned, and the on-site Exhale spa can do both (preferably in the reverse order). Exhale is a highly acclaimed spa concept with outlets across the US. Employing a mind-body wellness philosophy incorporating yoga and Pilate principles, complimentary to guests are twice daily proprietary Core Fusion/Core Energy Flow classes, among New York City’s most popular fitness regimen for years. (There is also a high-tech fitness center with machines and free weights.)

The tranquil, aromatic, beige-toned spa has three treatment rooms (including a popular couples massage room), each opening onto a private garden area with outdoor shower. A long list of therapies are on offer, from massages and waxing to facials, manicures and pedicures (in the country’s first pedicure chair). Certified therapists, led by Spa Director Tammi Morris, use Grn products (said to have immediate results!) and sell their products and clothing in the boutique. Spa services are also available in guest rooms or at the oceanfront pavilion, where classes are held.

As part of Gansevoort’s desire to become a part of the island’s social fabric by encouraging residents to enjoy the resort, Exhale is currently offering one month of unlimited mind-body classes for $100. Friends who have tried the classes vouch for their challenging “transformational fitness experience.” Already popular with the fitness cognoscenti, restorative spa retreat weekend packages are also open to residents.

Apollo Development’s Managing Director Rob Ayer has been the inspiration for the project since its inception as a mere dream in 2006. Originally named The Watermark, then The Wymara, its fruition is a testimony to his ongoing drive and determination. Besides completing a glorious end result, in the process Rob evidenced his commitment to protecting and sustaining the TCI’s beautiful and delicate environment. At the start of construction, all the native vegetation was removed and maintained at a nursery, to be reintroduced during landscaping. He was also the main sponsor of the Bight Children’s Park directly to the west, serving to sustain the dune and natural area, while providing protected parkland and prime beachfront, along with restroom facilities and a playground, for children and families to enjoy.

Rob has also incorporated many measures to ensure the economical and ecological running of Gansevoort. This includes a BIONEST system to change wastewater into potable water for irrigation, along with the rainwater that is captured and stored. There is low voltage lighting in the units and around the grounds, with low E windows and doors. High efficiency VRV Air Conditioning units save approximately 40% on energy consumption, and an Energy Management System turns off lights and reduces A/C consumption in unoccupied rooms. Solar power is used to heat the pool and environmentally friendly cleaning and laundry products are used throughout. Biodegradable/reusable products are purchased when possible, and there are ongoing environmental awareness programs for staff and guests. For these efforts, the Gansevoort was the first TCI resort to be recognized with the “Green Star Award” at the TCI’s Sustainable Tourism Conference in 2008.

The Bagatelle Bistrot has already attracted attention to its unique gourmet menu and stylish vibe. Eager for a new experience, residents enjoy its daily happy hour specials and bi-monthly beach and pool parties. This May, the resort hosted the Red Cross Red & White fundraiser, “the” social event of the season with hundreds of people attending. Besides 24-hour room service, The One group also offers gourmet catering for meeting, special events and weddings. There is a 600 sq. ft. indoor event space as well as a variety of indoor and outdoor function venues. An on-site wedding and group function coordinator makes it easy to take care of details.

An eclectic mix including families and a number of Europeans, guests’ reviews of the new resort have been rave, with TripAdvisor rankings consistently “excellent.” Recent comments range from “A feast for the senses” to “Perfection on Grace Bay” and from “It feels like your own private oasis” to “The epitome of a perfect vacation.” In fact, one bride’s wedding blog inspired three others!

Many comment on the service, “helpful but not obsequious, friendly but not too familiar and willing to go out of their way.” Gansevoort’s Vice President of Business Development Tamara Moore lauds the staff, who are committed and passionate about their jobs, with a strong sense of pride. With the focus on hiring Belongers, the resort seeks sparkling, special personalities who are eager to learn and grow.

If all of this whets your appetite to be part of the Gansevoort lifestyle, there are still condominiums for sale in a variety of sizes. Most offer lock-out studios that can be rented even if you are using your unit; units can often be combined into larger spaces as well. The multi-branded, professionally managed, Preferred® Hotels & Resorts property taps into a steady stream of travelers eager to experience the Ganesvoort’s signature approach to luxury lifestyle, helping to reap a higher return on investment.

For more information on Gansevoort Turks + Caicos, call 877 774 3253 or visit www.gansevoorttc.com.

By Kathy Borsuk ~ Photos Courtesy HAB Group

Whether you drive or stroll down Grace Bay Road, the Gold Coast’s pulse noticeably quickens as you head west from the central roundabout at Seven Stars. The long, elegant row of palm-lined buildings that is The Regent Village bustles with activity; tucked behind the plaza and fronting Grace Bay’s shining azure sea and sugary sand are similarly sophisticated resorts. The Regent Grand, following in the tradition of its sister property Villa Renaissance, is the latest addition to the new “heart of Providenciales.”

For the 2008 winter season, The Regent Grand fully opened to rave reviews from its first visitors. Designed in the striking Italian style of Villa Renaissance, the lovely boutique property also focuses on providing an atmosphere of elegance, privacy and superb personalized service. Of the 54 condominium suites, only 23 are in the rental pool at any given time, ensuring that owners and guests won’t have to share the property’s 300 golden feet along Grace Bay Beach with many others.

Ranging in size from two to four bedrooms, each oceanfront suite boasts private terraces overlooking one of the world’s most stunning seascapes. Alternatively, four charming poolside villas are nestled among lush tropical landscaping, with lovely views of the mosaic infinity pool. All units are fully furnished; kitchens have state of the art appliances and granite countertops and the luxurious, oversized bathrooms come complete with bathrobes, slippers and Gilchrist & Soemes products.

But most guests spend their time savoring the island’s sensuous blend of sunshine, sea breeze and seashore pleasures. Mirroring Villa Renaissance’s trend-setting design, The Regent Grand’s huge central piazza courtyard envelops one of the country’s largest and most beautiful mosaic-tiled infinity pools, complete with fountains, two heated Jacuzzis, a poolside bar and a tantalizing view to the ocean through an archway etched in the oceanfront buildings. Just a few steps through the arch is Grace Bay Beach in all her majesty, beckoning a swim, stroll, snorkel, sail or simple sprawl on the loungers (with beach food and beverage service at your beck and call).

Also on site are: a bright, air-conditioned gym full of the latest Nautilus equipment, tennis courts and racquets, bicycles, a large DVD collection and a small library. The popular Teona Spa is currently expanding into a 2,000 sq. ft. space in The Regent House, which will assuredly enforce its “essence of tranquility.” From this serene location, a well-trained team of therapists administer to guests a full menu of spa treatments, enhanced with the use of Thalgo products.

Thanks to their affiliation with the Provo Golf Club (hosts of the 2009 Caribbean Amateur Open), Regent Grand and Villa Renaissance guests enjoy the best rates for golfing on Providenciales, along with free transportation. Club rentals and tee-times are just a phone call away. The resorts also team up with Big Blue, a local operator specializing in eco-tours and scuba diving when guests are in the mood for adventure.

Just a short stroll along Regent Street take you into the heart of Providenciales and the beat of The Regent Village. This large, beautifully landscaped two-story plaza is home to a vibrant blend of local businesses (including the Turks & Caicos Tourist Board, TCInvest, a number of realtors and developers and branches of each local bank), shopping options (ranging from high-fashion clothing, casual beachwear, duty-free jewelry, wines and spirits to fine art and local crafts) and brand new dining choices (including The Vix and The V-Bar, a trendy restaurant and member’s bar which will also provide room service to the resort, the Vino Tiempo wine bar and the island’s first Thai restaurant). Just across the Grace Bay Road are an Irish pub, pizza terrazza, café and diner, steak and seafood house, sushi bar and ice cream parlor!

Also part of Regent Village West are conference facilities that will greatly enhance the ability to host weddings, conferences and incentive market business trips in the “heart of Providenciales.”  This 2,000 sq. ft. facility, with seating for up to 150 people, will offer private dining or full service catering and incorporate a range of cutting edge audiovisual and teleconferencing facilities. The Regent Village also boasts the island’s first two-story car park, 24 hour security, elevator access and extremely competitive lease-purchase options.  At press time (March, 2009), 75% of the 150,000 sq. ft. of brand-new construction has already been sold.

This exciting center of activity is the brainchild of HAB Group, a local company with a long history of success in Providenciales, including the development of the Provo Water Company, Provo Golf & Country Club and its surrounding real estate. But the heartbeat continues to quicken. To the east of The Regent Grand the group is currently developing The Vellagio, their most prestigious oceanfront resort condominium to date. A show-suite is presently under construction and will be available for viewing in the summer of 2009.

Within all of HAB’s successful properties, you’ll find a cosmopolitan mélange of employees, all professionally trained to the group’s high standard of service and working together in harmony. And if Regent Street is the center of the “heart of Providenciales,” perhaps this corporate culture reflects its lifeblood.

For more information on The Regent Grand Resort and Spa, call 649 941 7770 or (toll free) 877 537 3314 or email   reservations@theregentgrandresort.com. For sales information, contact sales@habgroup.com or call 649 941 8900.

I’m a firm believer that the personality of a resort’s upper management is reflected in the property itself — its appearance, level of service, overall atmosphere. Attitude seems to trickle down from the top, infusing every interaction between staff and guests.

When Windsong Turks & Caicos Resort opens its doors for the first time this winter season, owners and visitors are sure to soak in plenty of positive vibrations and more than a holiday helping of good cheer along with the warm sun and seabreeze. Jim Molter, the resort’s on-site developer/manager, has always impressed me as a fellow who is classy but not pretentious, detail-oriented but casual, and as friendly and respectful to his employees as he is to his guests. These qualities are reflected in the Windsong experience.

Windsong Resort is built along 450 feet of sugar-sand beach on the western edge of Grace Bay, tucked at the end of a cul-de-sac in a comfortably mixed neighborhood of residential and commercial properties. Each oceanfront suite has as its focal point that unforgettable tapestry of white sand, turquoise sea and azure sky that is the trademark of the Turks & Caicos. With only 50 condominiums on four stories, this boutique resort never feels crowded within its lovely landscaped grounds, oceanfront patio/pool or along the beach. And from the moment guests arrive at the reception pavilion, they’ll find smiling staff to meet, greet and look after them with a sincere and warm friendliness.

I visited the resort shortly before its grand opening in late 2008. Jim Molter, although he had dozens of items on his “to do” list, took time out to give me the grand tour. He was happy to report, “About 1/3 of the owners have already visited and they love the color combination and overall atmosphere of the resort.” It was easy to see why. Building exteriors are a pleasing sand tone, with swirled-stucco texture. Within the rooms, decor is simple, clean and elegant without being fussy, a soothing combination of ivory walls accented with dark woods and wicker. Living areas and master bedrooms offer a view to the sea, and spacious balconies line the oceanfront. The suites are appointed with all the important amenities, including huge, flat-screen TVs with built-in DVD players, wireless Internet, custom mattresses with ultra-soft linens, spacious closets with “storage systems”, double vanities and huge walk-in showers (some with terrace access), granite countertops and high-end Kitchenaid appliances and built-in wall safes.

I was most impressed, however, with the myriad small details Molter pointed out, items easy to overlook when planning, but which can make all the difference to a comfortable stay. (I suspect this is the result of his 25+ years of experience in South Florida development and construction combined with a decade in hospitality management.) For instance, a high-tech security system records when anyone uses their key card to enter a unit. Kitchen drawers pull themselves shut with a satisfying thump due to a hydraulic closure system. Bedroom bureaus transform into roll-top desks. Showers include rain showerheads and hand-sprays. Lock-out suites (allowing owners to rent out their units even while they are living there) feel totally private, with separate entrances, kitchen facilities and even ocean views. The entire grounds are wheelchair and senior-friendly, with below-ground parking for owners and elevator access to all the units; wide, stairless paths extend around the grounds all the way to the beach.

As we strolled to the elevated beachfront deck, I finally got to see the “really cool” pool that I had been envisioning from a mere description. Part of the patio is recessed below the level of the glass-sided pool. This allows sunbathers to watch the swimmers inside the pool, while relaxing with a drink and snack from JoJo’s Cafe. (Jim hopes to add an aquarium here, too.) The overall effect was quite unique, and destined to be a lot of fun for families. There is also a transparent bridge over the top of the pool from which a waterfall cascades.

Bordering the beach is a protective bunker of natural landscaping. Jim says, “We worked with the Department of Environment & Coastal Resources to plant dune-friendly plants such as sea oats to provide optimal stabilization of the dunes.” Other eco-friendly measures include energy-efficient lighting throughout the resort and a state-of-the-art cooling system that monitors when and where people move into rooms and adjusts temperatures accordingly.

Jim has always wanted the resort to have a casual, family-friendly appeal. He explains, “No matter how work-focused they are back home, most of our guests want to come here to kick off their shoes, relax and enjoy the beach, ocean and wonderful weather. To help them do so, we have a dedicated watersports manager with all the toys they need right here, including snorkeling gear, kayaks and paddleboats. The famous White House reef and snorkeling trail is right out front and 20 yards offshore.”

And while the well-equipped, high-end kitchens might beg to be used, in the spirit of relaxation, guests can enjoy breakfast and lunch items — including pizza, salads, subs, soups and pasta dishes — from JoJo’s Cafe on the patio.
Within the reception facility, there is the management office, a business center with meeting rooms, wellness/fitness room and a concierge to help plan dinners, excursions, golf and other diversions. But Jim wants folks to meet and mingle here, too. There is a huge TV screen for sports and movie nights, and plans for competition Monopoly, bridge and bingo games, poker tournaments and even blackjack instruction nights (with help from Casablanca Casino). Outdoors, the breezy, covered patio is perfect for family reunions, social activities or small corporate functions. A separate building houses the on-site spa, with a full array of treatments offered by the professionals from Spa Tropique.

Jim was pleased to report no structural damage, flooding or “water issues” following this September’s hurricane barrage, nor did he need to use the property’s generator backup. In fact, he says, “The insulation, windows and soundproofing were so good that you did not even know there was storm taking place!”
I’ve experienced first-hand a taste of the “service with a smile” with which Windsong staff will grace guests. It’s sometimes rare to sense a sincere attitude of goodwill, but that’s what I found here, and I fully believe Molter’s motto, “Our staff is a team . . . and we never use the word ‘No.’”

Construction on Windsong’s Phase 2 is expected to start in May and be completed by October 2010. There are also six units still available for sale in the existing building. The global economic slowdown doesn’t ruffle Jim Molter. He explains, “I’ve been through the highs and lows of the Florida real estate market and because we are internally funded and not dependent on bank loans (nor are any of our buyers), we’re on very stable ground. I think our owners love their purchase — the chance to live in paradise — and for vacationers, we offer solid value and over-the-top service for their money.” In fact, room rates for Windsong are significantly less than many resorts on Grace Bay, while the beaches are less crowded and the atmosphere more peaceful in its Bight location.

As I left, Jim and his staff were preparing for a Christmas-tree decorating party for children of the Enquiring Minds primary school, to be followed by pizza and gift-giving. It was hard to tell who would have more fun!

For more information or to make reservations, call (649) 941-7700 or visit www.windsongresort.com.

Story and Photos By Michele Belanger-McNair

Scuba diving enthusiasts are as varied as any group of travelers today. It is a sport for the very young and those battling age. It can be for families, honeymooners, technical divers and photographers, to name but a few niches. Some divers seek the glamour and glitz of a major resort and others a simpler way of life.

Few destinations in the world offer the spectrum of “dive-styles” than the Turks & Caicos Islands, ranging from Providenciales’ Gold Coast sophistication to Grand Turk’s cruise ship and beach party atmosphere to Salt Cay’s laid back, 1960’s approach to island life.

Salt Cay Divers, Tradewinds Guest Suites and the Coral Reef Cafe have teamed up to offer the full resort experience combined with the chance to step backwards into an earlier era of dive travel.

Diving with a difference

Fourteen years ago, Debbie Been arrived on Salt Cay as just another tourist looking for a diving adventure. Having traveled to many of the world’s top diving destinations from her home in Arizona, this was the first island where she actually returned a second time.

Debbie fell in love with the friendly people, the island and the lifestyle and decided to return to live on Salt Cay for good. In the process, she married Turks Islander Oliver Been and in 1996 they bought the former Porpoise Divers, which became Salt Cay Divers.

Given the isolated nature of the island and the lack of available guest rentals, the pair developed Tradewinds Guest Suites on the beach just south of the dive shop. Soon, the Coral Reef CafE blossomed at the water’s edge and the combination of dive operations, accommodations and meals offered divers the option of an individual or all inclusive plan.

Via Salt Cay Divers, Debbie and Oliver have sought to bring individualized attention to divers, be they Discover Scuba Diving students or expert, technical divers who bring their own dive computers. “Dare to dive differently” is their motto and they mean it. Diving differently means no cattle boat diving, no time limits, no regulated schedules, no gear hauling. It means individualized attention to detail and a dive vacation where you have choices.

Salt Cay Divers offers a full service PADI dive shop with instruction from the resort course to divemaster levels, with specialized PADI certifications as well as Nitrox diving. Families are welcome too, and the dive center provides a Junior Open Water certification and Bubble Maker program. If it’s been a while since you’ve been diving, a refresher course with one-on-one attention can help you regain your confidence.

Once guests unpack their gear they can forget about it between the three daily dives. All gear is handled, rinsed and cared for by the dive center’s staff. If you forgot a crucial piece or simply prefer to travel light, a full stock of equipment is available for rental.

Underwater seasons

Much is written about winter, and the arrival off Salt Cay of the humpback whales in their yearly migration. This is a spectacular time to visit, but Salt Cay’s “crowd” is capped at about 60 guests, given limited accommodations. And whales are only part of Salt Cay’s seasons.

The “high season” is traditionally December through April when the humpback whales make their annual trek to the Silver Banks. Few places in the world still allow soft water encounters and, situated directly on the Columbus Passage, Salt Cay is TCI’s headquarters for whale watching. Spring brings dolphins and an increase in tropical fish. The water warms up and the whales head north. Summer in Salt Cay means calm, warm water and diving in just your swimsuit or “skin” type dive suit. Dolphins are even more in evidence and manta rays are common. Fall brings green moray eels and the return of the conch. In fact, the sandy ladder on the northern shore becomes a literal trail of conch as they migrate out of the ocean’s depths towards the shallows. Salt Cay has turtles all year long, a sight that never grows old.

Weather permitting, Salt Cay Divers offers the best of the Turks Islands dive sites. Using their 32 foot Island Hopper V-hull, Oliver Been can take you to South Caicos’ beautiful reefs, the 17th century warship HMS Endymion, and a 19th century wooden steamer wreck as well. Grand Turk’s dive sites are a quick 30 minute ride by skiff or the Hopper. Fourteen of Salt Cay’s sites are within 5 to 10 minutes of the dock in one of the operation’s 24 foot Carolina skiffs.

For experienced divers who want the ultimate guide, Oliver Been is the divemaster to seek out. His love of the water, diving and the health of the reefs and fish of his native island are obvious. Curious about Salt Cay? Ask Oliver. He’ll gladly share his knowledge of the island’s history, buildings and people.

Tradewinds guest suites

Located along the beach in the North District of Salt Cay, Tradewinds is a five unit complex consisting of two suites with full kitchens and three suites with kitchenettes. It is located on a full acre of land just footsteps from the beach and clear, azure blue waters.

Each suite has a private screened porch facing the sea, private bath, air conditioning, separate bedroom and queen sleeper sofa in the living area. The resort, set under tall Casaurina trees, provides gas grills, bicycles, sun deck and hammocks. Tradewinds is perfect for dive clubs and other small groups, as you can literally “own” the resort for a week. An extensive refurbishment of the suites was recently completed, with new colors, artwork and cabinetry bringing a fresh, upgraded look. Whether you dive, snorkel, birdwatch, hike, photograph, write novels or read them, nap, or do nothing at all, the pace of life at Tradewinds will be slow and peaceful.

Coral Reef Cafe and Bar

Set alongside the beach at Deanne’s Dock, the Coral Reef Cafe offers breakfast, lunch and dinner as well as a full service bar to hungry and thirsty beachcombers and divers alike. Enjoy a cheeseburger in paradise, healthy salads, Enye’s Secret Sauce SauteEd Fish, and Deb’s Conch Fritters. Put a freezing Margarita next to your eats and watch Deanne’s Dock traffic: dive boats, the Salt Cay ferry arriving and fishermen bringing in their catch. You’ll also have the chance to meet Turks Islanders: folks who have lived their entire lives on Salt Cay. From them, you can learn about a slow, peaceful way of living. Be there for a sunset cocktail and, if you’re lucky, you’ll experience the end-of-day “Green Flash” phenomenon.

If you want to take a step backward, head for Salt Cay to the way the Caribbean used to be.

For more information, call Salt Cay Divers at 649 946 6906 or visit www.tradewinds.tc or www.saltcaydivers.tc.

Cell phones are forbidden; shoes are optional. The bar is always open. Check your worries at the door. This is the Windmills Plantation on Salt Cay.

Salt Cay is a laid back, out-of-the-loop-of-life, island in the sun. The Windmills Plantation takes you even further from the frenetic pace of everyday life and makes you unwind. And, if you must, you can leave the Plantation for a few minutes and venture out into the environs of Salt Cay to consider using that cell phone, fax or Internet connection. But, most likely, you won’t care and you won’t miss it.

Windmills Plantation, Salt Cay

Sharon and Jim Shafer used to take their busman’s holiday at Windmills when they were resident island managers of the Meridian Club on Pine Cay. From their first visit, the Shafer’s dream was to have their own place on Salt Cay and turn it into the most special place in the Islands. In 2000, when Guy Lovelace, the resort’s first owner and developer, was ready to retire, the Shafers were ready to take the plunge. They never looked back.

Guy Lovelace was inspired by the concept of the plantation, much as it existed in the Turks & Caicos Islands at one time. (Ruins of Loyalist cotton plantations can be found on Providenciales and the other Caicos Islands.) His project started in 1982; it took an entire decade to finish the original buildings. It was a difficult and arduous building process, as Salt Cay had no infrastructure in the North Beach area. Islanders carried supplies from the Salt Cay dock on their heads and by foot. There was no road, only a path.

Now that path is a gravel lane through the cactus, brush and sand. A lone telephone pole houses an Osprey nest at the turn in the road. And on off-the-beaten-path Salt Cay, Windmills Plantation is similarly remote, standing by itself on beautiful North Beach, a 2 1/2-mile stretch of pristine white sand.

The buildings’ Plantation style is inspired by the fact that a planter could not get the same materials, paint, builder or workers from one good year to the next. If the crop was a success, you added on to your home with whatever was available. Paint was any color you could get at the time, thus the Windmills’ multi-colored roofs and shutters.

Windmills Plantation, Salt Cay

The Windmills Plantation originally consisted of the Boat House, Tea House and Great House. Now, additions are in the works. During summer 2005, ground was broken for The Cottages at the Windmills Plantation. Eight, one-bedroom cottages are being built just west of the main house, using the same theme and style. Each will be privately owned and available for rent as part of the Windmills property. (Some rooms in the main house will be retired to retain the hotel’s quaint nature. No more than 16 guests are allowed at Windmills at any one time.) Each cottage will have footpath access to the main house and swimming pools. The Shafers’ goal is to keep impact on the vegetation minimal and preserve North Beach’s natural sand dunes. The couple is also working towards the preservation of Salt Cay in general, with restoration of at least one windmill and a working salina planned.

Existing rooms at Windmills Plantation have mahogany, antique reproduction, plantation-style furnishings, including four-poster beds with deep, comfortable bedding. Several rooms have private courtyards, outdoor showers and personal plunge pools. All feature cool stone floors, open verandas to the beach and local artwork. Guests literally step out their door to the North Beach.

Not one room has a phone, television, satellite or other alphabet device. There is no intrusion from the outside world and that is what visitors here are seeking. (For the record, most adapt quite well and do not want to return to reality.)

The proprietors
Jim & Sharon Shafer

Sharon and Jim Shafer discovered the Islands “way back when.” Sharon took a dive trip to Providenciales in 1976 and never went home. She found work in real estate, property management and at a boutique. Jim’s parents were early homeowners on Providenciales. He came to visit, went home, spent a couple of years deciding that suits and shoes were no longer a meaningful part of his life and returned for good. The two met in Providenciales in the late 1970s when there were only 500 people, everyone knew everyone else, and the island had one phone booth and no electricity.

The couple wore lots of hats in those early days to make a living. They had a glass company, then managed Turtle Cove’s hotel, restaurant and bar. This experience led to their positions as Meridian Club’s resident managers for 14 years. In 1991, they took a sabbatical from Pine Cay to help build and open a hotel in Tahiti, returning to Pine Cay in 1993.

When Jim and Sharon needed a “holiday” from Pine Cay they stayed on Salt Cay and planned what they would do to make the perfect island hideaway. Since 2000, they’ve made those dreams come true.
Sharon prepares gourmet meals and extraordinary desserts. (She even offers cooking lessons for the guests.) She maintains a boutique of unique clothing and collectibles. Sharon is the perfect hostess who makes you feel as if you are visiting a home and not a hotel.

Jim is bartender extraordinaire and “Mr. Fix It.” As on Provo in the early days, one has to be able to “do it all” on Salt Cay now, whether it is fixing the washing machine, flying a plane, repairing a golf cart, captaining a whale watching adventure or regaling guests with true (and not so true) pirate stories and adventures.

Both know how to make every guest feel special and together they make a heck of a team. It is this combination of talent and atmosphere that has guests returning year after year.

Jim and Sharon are complemented by an excellent, dedicated and beloved staff, described by Sharon as “the most wonderful in the world!” Edwin Lightbourne has been at Windmills since its first stones were hauled. He knows every nook, cranny and inner working of the labyrinth of buildings and stays busy keeping the paint fresh and the grounds ship-shape. Gervais Simmons helped Edwin with the construction and basically grew up at Windmills. He is now Chef Gervais, working with Sharon in the kitchen and helping in every aspect of running the resort. Guests love his easy, slow-speaking sense of humor. Kathleen Simmons heads up housekeeping, ensuring that all guests’ needs are met. Kathleen is a real Salt Cay “gal” who loves to tell guests about her island. Together with Gervais, they run the dining areas and make sure every course is served to perfection.

The Windmills Plantation guest philosophy is simple: personalized service, cater to each guest, know what guests want to eat, drink and do during their stay. Encouraged are: basking in the sun, sipping cool drinks and letting go. As a result, the most common guest complaint is that they have to go home!

Windmills Plantation Beach, Salt Cay

Keeping busy?

The uninitiated might wonder what there is to do on a tiny, isolated island. In fact, the Plantation’s “things to do” list is voluminous. Off North Beach, there is snorkeling on your own schedule, your own way, over beautiful coral heads and among bustling marine life. Scuba diving on some of the world’s finest walls is available through Salt Cay Divers, a full service PADI dive shop. Most popular is a dive on the HMS Endymion, a 17th century warship sunk on an open water coral head.

When you want to boat, there are kayaks, a sculling rowboat, canoes and picnics to the uninhabited islands of Great Sand Cay, Cotton Cay and Gibb’s Cay, where you can swim with and feed the stingrays. Guests often travel to nearby Grand Turk to tour the island, do some shopping and visit the Turks & Caicos National Museum.

On Salt Cay, guests explore the island on foot or by golf cart or bicycle. Jim and Sharon offer guided island tours, detailing the history of Salt Cay and the Turks Islands.

There is guided deep-sea fishing and bonefishing with Uncle Lionel Talbot. You can whale-watch, bird- watch and take nature walks. Beach glass collectors and beachcombers will delight at the treasures that wash up on Salt Cay’s eastern shores. Rocky rollers and all forms of flotsam and jetsam can be found on easy shorewalks.

Back at the Plantation there is a library, two pools, hammocks, a gazebo, and a bar that never closes with a view that never gets old: the expanse across the pools and sea pines to the azure blue waters of the Columbus Passage.

Plantation cuisine
Despite Salt Cay’s isolation, Sharon procures the best in fruits, vegetables and other fine foods. (Nothing except your Bloody Mary juice comes from a can.)

Dinners are traditionally a four-course affair, highlighted by “pend-on.” Pend-on simply means “depends on what the fisherman brings in.” This can be conch, wahoo, tuna, snapper, grouper or lobster. All are accompanied by fresh greens, vegetables and traditional island-style peas ‘n’ rice.

Meals are catered to guests’ requests and served poolside or in the boathouse, gazebo or pavilion. Dinners are served by candlelight, with fine china, crystal and silver, although attire is casual and no shoes are required! Guests can choose a romantic dinner for two or join new friends.

The wine list is extraordinary and overseen by Jim to include some of the world’s finest wines. If the bar doesn’t have your favorite beverage in stock, Jim will get it before you arrive. How? Because that’s an important question asked when you make your reservations!

Desserts are legendary, with a new offering added daily. There may be Pina Colada Cream Brulee, Spiced Rum Cake or Warm Banana Tartin and always, homemade sorbets and ice creams in cooling tropical flavors.

But, some days, no one feels like cooking. Then it’s time for a road trip to Salt Cay’s beach bars and bistros for an all-new dining experience. Guests meet the Islanders, generous and easy-going people, most born and raised on Salt Cay.

Windmills Plantation, Salt Cay

The facts

Visiting the Windmills Plantation is the opportunity to visit a sleepy island where donkeys have the right-of-way on sandy roads and ruins of the past offer the opportunity to see what Salt Cay looked like over a century ago.

Room rate include all meals, welcome rum punch, twice daily maid service, fresh fruit in your room every day and turn-down service each night with homemade cookies, candies, bottled water and bougainvillea petals on the bed.

Salt Cay’s airstrip is a 3,300 foot sand-sealed, stone runway. At press time, lights are installed for emergency use only. The airport is serviced by Air Turks & Caicos and Global Airways, with flights from Providenciales and Grand Turk.

Visit the Windmills Plantation’s website at www.windmillsplantation.com for information, special offers and packages. Sign up to receive e-mail specials, for a spur of the moment trip. For more information, contact Jim and Sharon Shafer at windmillsplantation@tciway.tc.

As Providenciales’ first small luxury hotel, Grace Bay Club turned heads and earned accolades from the moment its hand-carved wooden doors swung open in 1992. An international melange of guests, including many high-profile celebrities, adored the property’s prime Grace Bay Beach location, eclectically furnished suites, superior service and the privacy that a lushly landscaped, 21 suite hotel can promise. Grace Bay Club stood apart as an intimate, romantic, five-star enclave on an island that had more than a touch of frontier to it.

In the dozen years since, Providenciales has changed dramatically. The once-wild beach has been tamed by upscale condominium resort developments, the formerly rugged road is now a streetlight-lit, four-lane highway and a bevy of supermarkets, restaurants, bars and boutiques make eating, drinking and shopping a pleasure, rather than a chore.

The Hotel at Grace Bay Club

That said, it would be easy for Grace Bay Club to rest on its laurels. Besides continuing to attract a fiercely loyal clientele, it was ranked #12 in Travel & Leisure magazine’s 2004 “World’s Best Awards” and termed “exceptional” in the 2004 Zagat Guide to Top International Hotels & Resorts.

But “complacent” has never been a word in Mark Durliat’s vocabulary. When Mark and partners John Fair and Jerry Landeck purchased the property in 2002 from Provo pioneer Klaus Kreis, they immediately embarked on an extensive renovation/refurbishment program with the intention of significantly improving guests’ experience and creating a better working environment for their loyal staff. They also unveiled plans for The Villas at Grace Bay Club, a 38-unit ultra-luxury condominium project, just to the west of the existing hotel.

These days, improvements to The Hotel at Grace Bay Club continue; The Villas at Grace Bay Club are nearly sold out with the first two buildings opening in July, 2005 and the second two in September; and a new residential property, The Estate, has made a splashy debut. (See below.) On-site owner Mark Durliat explains, “This successful boutique hotel is being redeveloped into a $100 million five star resort and spa. With each new project on Grace Bay Beach raising the bar in terms of buildings, amenities and service, we intend to continue to be pacesetters in the high-end luxury resort market.”

A key step in staying at the forefront was the recent appointment of Nikheel Advani as General Manager. Nikheel brings 15 years of experience in the international luxury hospitality industry, most recently from a 2 1/2 year assignment as Hotel Manager at the iconic Raffles Singapore, ranked among the world’s top hotels. Prior to that, Nikheel worked for seven years with the renowned Ritz Carlton Hotel group, with locations across North America and in Singapore, Japan and Malaysia. Mark is thrilled to attract talent of this caliber, recognizing that as a destination, the Turks & Caicos are earning international recognition within the industry.

Energetic and enthusiastic, Nikheel has definite ideas about the philosophy of service. “Genuine care is part of the cutting edge credo that we are working to develop in each of our 70 staff members. It’s more than simply providing an expensive bottle of champagne or greeting guests by name . . . it’s letting each guest know that their unique needs are being acknowledged.” He goes on to explain how a Grace Bay Club housekeeper recently heard a guest commenting that her pillow was too BIG, and that she preferred a smaller one like she had at home. After checking the hotel’s inventory and finding no suitable pillows, the housekeeper went home and made a pillow that was just the right size. “That’s the difference we’re trying to create.”

Mark adds that the resort is also committed to developing great hoteliers among Turks & Caicos Islanders. Each year, the hotel selects three staff members to participate in hospitality training courses at Cornell University in New York. In the future, there will be a Grace Bay Club Hotel School, where employees can be trained on an ongoing basis.

One of Nikheel’s many tasks is to develop a personalized marketing program focused on letting “everyone” know about the “new” Grace Bay Club. Of course it helps that he has a long-standing relationship with top travel agents and many of the most prestigious world travelers. Nikheel eagerly anticipates the forthcoming opening of The Villas at Grace Bay Club suites. “With 38 new units, we can finally stop telling people that we’re sold out! What is really great is that The Villas are positioned as a family-friendly property. Whereas we’ll continue to market The Hotel at Grace Bay Club as a romantic couples hideaway, The Villas will have a broader family appeal with organized watersports, hiking, cycling and ecotourism activities, as well as its own beach.”

The distinction between The Hotel and The Villas reflects Grace Bay Club’s new branded identity, in which each component of the resort (including The Estate) wears a separate personality, while sharing a common bond of award-winning hospitality and unsurpassed service. The sheer size of the property (now 11 acres, with 1,100 ft. of beach frontage) makes it easy to create zones of privacy for a wider variety of guests.

The resort’s eateries reflect this idea. Anacaona, the acclaimed gourmet restaurant, will continue to cater to adults with additional oceanfront private dining enclaves. The Lounge open-air cocktail bar attracts the up and coming professional set with its sophisticated blend of international music, vintage rums and trendy martinis. More casual options are planned for The Villas, including a swim-up bar and grill.

Pool at Grace Bay Club

Complementing The Hotel’s secluded pool nestled amongst tropical landscaping will be a second oceanfront pool for The Villas. This area will also embrace a European spa and state of the art fitness center along with the existing watersports, tennis and spa facilities.

At press time, Mark, Nikheel and the rest of the Grace Bay Club staff were looking forward to an exciting winter season and new year. Nikheel summed up their enthusiasm, “Here we have the resources and ability to create world-class excellence. We can make the Grace Bay Club the next ‘best place.’”

For more information, visit www.gracebayclub.com or www.villasatgracebayclub.com.

THE ESTATE AT GRACE BAY CLUB
When Mark Durliat and partner John Fair had the chance to purchase five acres of prime land on Grace Bay Beach — the site just to the east of the existing hotel — they knew it was a once-in-a-lifetime opportunity. With the acquisition, the Grace Bay Club’s total property size increased to 11 acres, with an astounding 1,100 ft. of beach frontage. This opened the doors to a new option that would continue in the brand’s tradition of high quality and low density, while elevating the product to the next level in the international arena.

“It’s no secret that many people dream of owning a luxury house on world-renowned Grace Bay Beach,” Mark says. “Unfortunately, this is just no longer possible. So in response we have created The Estate at Grace Bay Club, which is the finest alternative to a private home on the beach. We’re offering 22 expansive penthouse-type residences of the highest caliber. At 4,300 sq. ft., each four bedroom/four bathroom condominium residence will enjoy 70 feet of ocean frontage, similar to that of a typical house lot.” (In keeping with Grace Bay Club’s philosophy of intimacy and exclusivity, the site will be limited to 22 residences, although it could accommodate more than 75.)

With prices starting at $2,500,000, The Estate promises to provide its owners “with the finest residential experience ever to be constructed on Grace Bay Beach.” Each residence will be custom designed to its purchaser’s taste, with 11 to 12 foot ceilings and vast patios and terraces to welcome light, space and the beachfront vista into each home.

With the goal of borrowing some magic from the existing hotel, architects Siskind & Carlson, designers of the original Grace Bay Club, will create its elegant architecture. Interior designers RTKL of Miami and its principal Howard Snoweiss, one of the most accomplished designers in the US, have been appointed as well. Each residence will enjoy outdoor Jacuzzi tubs, imported Jerusalem stone and Brazilian hardwood floors, and top quality kitchen cabinetry and appliances.

While The Estate’s grounds will be accessible only to owners and their guests, its residents will be able to partake of Grace Bay Club’s array of resort services — including housekeeping, butlers, room service and spa — at will. Mark explains, “The Estate is definitely an exclusive residential project, but it will benefit from the best services and management Grace Bay Club can offer . . . and more. This gives owners the best of both worlds.” For more information, visit www.estateatgracebayclub.com.

I was prepared to be angry with Jean Luc Bohic, owner of Caribbean Paradise Inn. When I had arrived at 9 AM for our first meeting, an employee named Raoul simply said, “Boss still sleeping, make big party last night.” I passed some time running errands and returned about an hour later, bemoaning my habitual promptness in a country that usually runs on “island time.” I was all set to be in a snit.

It didn’t happen. Jean Luc was wide-awake and busy attending to the business of running the hotel. He apologized profusely and explained that the parties that keep him up so late are actually Dionysian banquets he regularly throws for his guests. I quickly fell under the spell of the charming Frenchman’s ebullient friendliness and ever-present grin, and I realized that hotel guests would certainly enjoy his joie de vivre.

Caribbean Paradise Inn Hall ViewLocated 250 yards from world-renowned Grace Bay Beach (behind Grace Bay Club), Caribbean Paradise Inn is among the few small hotel properties on Providenciales, and the only one that is owner operated. Jean Luc lives on-premise and goes out of his way to make each guest feel at home.

The France-born Jean Luc and his companion Monique Gillet first came to the Turks & Caicos from Martinique in 1996, although Monique’s father had lived in the country for 20 years and worked on laying one of Provo’s original roads. At first, they were involved in a storage business, which they still operate. In 2003, however, Jean Luc heard that the Caribbean Paradise Inn was for sale and decided to take a chance and buy it, although he had never run a hotel before.

It was Don’t Stop the Carnival all over again. Jean Luc recalls, “The hotel had been closed for some time and everything was a mess when I took over. We worked every day for two to three months to replace most of the furniture, redecorate the rooms and clean up the gardens.”

Caribbean Paradise Inn PoolHis efforts were well spent. Today, the inn’s bright orange walls are crisply accented with white latticework surrounding private balconies and patios. The fresh-water pool and its surrounding terrace glisten in the brilliant sun, shadowed and colored by the gorgeous tropical gardens that surround the premises.

Monique’s eye for decor is revealed in a tour of its spotless rooms. Each sports a unique look; all are decorated in soothing, sophisticated tones with unexpectedly elegant touches in the accent pieces. Guests can choose second floor “Baywatch” rooms for ocean views and peeks at the pool or take a lower level “Paradise” room for the garden’s shade and easy patio access. There is a choice of king, queen or two full-size beds and each room has a full bathroom with shower. All are air-conditioned and include ceiling fans, cable television, mini-refrigerators, phones, hair dryers and in-room safes. There is one suite with separate living room and kitchenette.

Caribbean Paradise Inn InteriorWith the beach only a stroll away, that’s where most guests head first. There is an easy access path and the inn provides guests with beach chairs and towels; umbrellas, coolers and snorkel gear are available. Caribbean Paradise Inn is also situated close by to the variety of restaurants, shops and the Provo Golf and Country Club that mark the Grace Bay area as Provo’s own “Gold Coast.” Jean Luc says he is happy to drive guests for dining, grocery shopping or to their favorite snorkeling sites whenever it is possible.

Included in the reasonable room rate is a daily breakfast buffet served on the shaded patio by the bar. Drinks are on the honor system. And of his famous parties, which take place several times a week during the busy season, host Jean Luc says, “All of our guests are invited and we sit together at one long table on the patio. I like to barbecue lobster when it’s in season and we have salad, cheese, dessert, wine and music. Everyone has a fantastic time.” (After looking at the pictures Jean Luc keeps on file, I don’t doubt him for a minute!)

In fact, Peter and Sue from Colorado commented in the inn’s on-line guestbook: “We spent a blissful week at the Inn and wish it could have lasted much longer. Our room was lovely and scrupulously clean. The Inn is beautiful, but the people who own and run it make it the extraordinary place it is. Jean Luc is a fine cook. We were treated to two wonderful dinner parties he hosted where we met many lovely people — guests at the Inn and local friends of the owners — people from Canada, T&C, England, Switzerland and the States. The grilled lobster was fantastic and the company was better. We all had a smashingly good time.”

The rest of the time, however, Caribbean Paradise Inn seems nestled in a peaceful embrace. Its circular design and buffer of vegetation keep the rest of the world at bay and because there are only 16 rooms, it never feels noisy or crowded and guests are assured of their privacy.

So how does Jean Luc like running a hotel? Although he complains about the rough start and long hours, I sense that hospitality is in his blood. He says, “You know, even though our guests come from around the world, it’s really not difficult to make them feel at home. It’s just like having friends and family visit.” Obviously, he is doing something right. Jean Luc says that many guests from their first season have already made reservations for this year.

I left Jean Luc to juggle the tasks of his day . . . and perhaps plan his next party. I hope to be invited!

For more information, call (649) 946-5020; e-mail inn@paradise.tc or visit www.paradise.tc.

We all know how good it feels to wear a brand-new suit of clothes. The fabric’s colors are rich, every button is in place, creases and collars are sharp and hems unfrayed. Yet without proper care, over time it’s easy for that garment to become faded, stained and worn, losing its appeal and often abandoned in the back of the closet.

Beaches Turks & Caicos resort

So it is with a tourist destination like Providenciales. It’s really a conundrum; the very qualities that initially make a place appealing — in this case, a pristine combination of sand, sea and sun — can readily be “loved to death” as more visitors discover its charms.

To keep the Turks & Caicos Islands “beautiful by nature,” everyone must accept responsibility for the environment. And as the country’s largest resort, Beaches Turks & Caicos Resort & Spa realized from the beginning that they had to play a leading role.

So it was that in December, 2003, Beaches Turks & Caicos became the country’s first Green Globe certified resort, joining 18 other resorts in the popular Sandals all-inclusive chain. With this accomplishment, Sandals became the first Caribbean English-speaking chain to be totally certified.

As reported in the Fall 2002 Times of the Islands, efforts to earn Green Globe status began in earnest in mid-2001, by implementing an action-driven Environmental Management System (EMS) that led to eco-friendly changes in all aspects of daily operations.

Environment, Health & Safety Manager Gordon Elder stepped aboard in November, 2002, following formal training with other such managers in the Sandals chain. He immediately expanded the EMS program to cover health and safety aspects and tackled areas where it needed most improvement, such as team member awareness and education. Elder says he relies heavily on the Green Team, a group of eco- conscious team members from every department. “Their specific suggestions, brainstorming sessions and outreach activities form the backbone of our success in getting Green Globe certified.”

The Green Team

A panel of auditors from SGS, an international certification agency, performed the inspection. For 3 1/2 grueling days, they combed the Beaches property with detailed checklists, at large to ask questions of anyone working on the 36-acre site. Elder’s efforts paid off, and the resort passed with flying colors.

Where the environment is concerned, Beaches’ top three projects are the reverse osmosis plant (replaces using scarce natural freshwater wells), a reclaimed water facility (in which wastewater is treated and recycled to irrigate the grounds) and the compost heap. This includes dried leaves, sludge and 45 to 70 buckets of coffee grounds a month! It has been producing fertilizer since June, 2003 — itself recycled to keep the property’s beautiful landscaping healthy and lush while reducing the use of harmful herbicides and pesticides. Beaches’ Grounds Department also looks after the greenhouse, where 35 different types of flowers and 7 varieties of trees are re-grown.

Other conservation efforts range from energy and water management to reducing the use of hazardous chemicals and maintaining an environmentally sensitive purchasing policy. Specific actions taken include using efficient fluorescent light bulbs, low-flow showerheads and phosphate-free chemicals, purchasing goods with minimal packing material and eliminating the use of non-biodegradable products.

Elder explains that a large part of his job involves teaching and sensitizing Beaches’ 780 team members, who represent 33 nationalities, about environmental, health and safety issues. Through on-going presentations, a Green Vision handbook and safety signs (also translated into French Creole) and an Environmental Bulletin Board, he not only heightens awareness of why certain practices help the natural environment, but also why they make the work environment a healthier, safer place for team members and guests.

Beaches Turks & Caicos resort compost heap

For instance, he has compiled a massive notebook of usage and safety data for all chemicals used on the property, and, with Beaches Training Manager Marion Warnke, explains to team members the best and safest way to handle and store the chemicals they use on their daily jobs. The TCI Fire Department participated in fire extinguisher training seminars and a property-wide fire drill, while hurricane safety and emergency procedures are regularly reviewed.

In collaboration with the Public Relations Department, Elder schedules Green Vision presentations to mark key environmental milestones, often involving government and community groups. For instance, on World Health Day, the Green Team organized a conference with Desmond Hall from the TCI Health Department to discuss working together to improve island recycling efforts. On World Population Day, the Green Team helped the Providenciales Red Cross conduct a clothing drive and on the International Day for the Eradication of Poverty, senior citizens were invited to lunch at Beaches, which included an environmental presentation.

Realizing that children are the key to future change, Elder involves the local schools whenever possible. On TCI’s Literacy Day, Beaches staff talked about the environment with students at the Enid Capron Primary School and planned for this March is a repeat of the successful Clean-A-Thon with Clement Howell High School.

Young and old, Beaches guests are involved in Green Globe efforts, starting with their initial orientation to the property. Elder explains, “We created an environmental mascot, Lucky the egret, as a tool for offering pointers on how guests can help preserve her beautiful surroundings. We have room cards that encourage guests to conserve energy, water and detergent use by turning off lights and thinking twice about reusing linens and towels.” The response is overwhelmingly positive, he says, as increasing numbers of travelers value eco-conscious experiences.

To increase motivation among team members, Elder developed a Green Vision awards program, including selecting an Environmental Employee of the Month. He also plans a quiz show-like contest covering facts from the Green Vision handbook. Regular internal environmental and safety audits help nip problems in the bud.

Elder concludes, “All of our team members are proud of achieving Green Globe status because it enhances the image of both the resort and the Turks & Caicos Islands. We’ll continue to improve our performance and work to maintain the certification when the auditors return annually. We also look forward to sharing our knowledge with other interested parties so that the entire Turks & Caicos Islands remain beautiful by nature.”