The Renovation of Capella Marigot Bay Resort and Marina

The Renovation of Capella Marigot Bay Resort and Marina

Revamps at the Saint Lucia hotel include technological upgrades, a new spa and more By: Amy Sung
<p>After recent renovations, all kitchens and living rooms now offer air conditioning. // © 2014 Capella Marigot Bay Resort and Marina</p><p>Feature...

After recent renovations, all kitchens and living rooms now offer air conditioning. // © 2014 Capella Marigot Bay Resort and Marina

Feature image (above): Visitors can expect bright decor in guestrooms, among other new additions. // © 2014 Capella Marigot Bay Resort and Marina

The Details

Capella Hotel Group

On our recent drive up to Capella Marigot Bay Resort and Marina on Saint Lucia, it was easy to miss the entrance as the sign wasn’t posted yet. Luckily, we were able to find some help, and once we drove onto the grounds, it was clear we were at a Capella property.

A welcoming staff stood at the porte cochere with a tray of refreshing ice water, garnished with a slice of starfruit, and some cold towels to offer relief from the Caribbean humidity.

Nestled in the lush, protective cliffs cupping Saint Lucia’s Marigot Bay, Capella Marigot Bay Resort and Marina is working hard to complete renovations for the planned reopening in December 2014. We had a chance to stay at the resort and get a sneak preview of what guests will experience once the property is fully open for business. 

After taking over management of Discovery Bay Resort in August 2013, Capella ran the resort as Discovery for five months. During that time, it solicited feedback from guests, and renovations based on guest comments began in April 2014.

Most complaints involved lack of electronics, including Wi-Fi access availability in guestrooms, according to Jeroen Quint, the resort’s general manager. Other guest comments focused on the desire for air conditioning in each unit’s living room as well as the bedroom, a particular requirement for the U.S. market, which makes up about half of the resort’s business, Quint said. 

The 124 rooms and suites, 35 of which will have private outdoor Jacuzzis on the decks, will also feature new ceiling fans with light fixtures and brighter fabrics on furniture. The resort will have three restaurants and three bars on property, including a Rum Cave. It will also have a meeting space, an outdoor events space and three pools. 

Dining Options
We sampled a meal by Chef Brendan McGowan, who puts a Saint Lucian twist on classic favorites, such as a Caribbean seafood chowder with conch and lobster and roasted breadfruit with truffle oil as a dip for the bread made in-house. After the reopening, buffet or a la carte breakfast will be offered, and the traditional drink of cocoa tea will be available. Chef McGowan has also created a Saint Lucian breakfast and an American breakfast option for room service. As we did during our stay, be prepared to find surprises both sweet and savory in brightly covered boxes. Make sure your clients sign up for an interactive dinner with the chef. 

Beverage director Tomas van den Boomgaard is a fresh addition to the Capella Marigot Bay team, having previously worked in the Capella property in Washington D.C. Boomgaard is full of new ideas, and it will be exciting to see what he creates for the beverage program at this property. From barrel-aged rum cocktails to a daily cocktail bell beckoning interested guests to gather and contribute ideas to a “cocktail of the day,” there will surely be plenty of options.

The new Capella Marigot Bay will also feature a brand new Auriga Spa with three West Indian-style cabana treatment rooms, steam-and-sauna cabanas, a tree house and an outdoor soaking area. As in other Auriga Spas, treatments will revolve around the phases of the moon and will also include indigenous therapies. In-room treatments will be available.

The resort will offer a reopening special including one complimentary night for every three nights booked, a $50 credit for onsite services and a private rum tasting session at the Rum Cave.