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When U.S. entrepreneur Leandro Rizzuto purchased a sprawling parcel of land hugging Anguilla’s Rendezvous Bay, he envisioned building a luxe home where he could entertain family and peers. But that plan was unplugged when he learned of a local law restricting foreign residential development on the Caribbean island’s beachfront.
Rather than throw in the towel, Rizutto faced his quandary with the same creativity that made him a success. He jumped into the resort business and developed CuisinArt Golf Resort & Spa, a Mediterranean-inspired British West Indies getaway that shares the moniker of Rizzuto’s culinary processor empire. Assuring that the name would be more than a metaphor, Rizutto blended in such touches as the world’s only resort-based hydroponic farm, an impressive collection of fine art and Anguilla’s only golf course.
With stunning contrasts of turquoise water and dazzling white sand, the Leading Small Hotels of the World getaway features 93 oversize guestrooms and suites. All suites are beachfront with sea views, a sitting area, a marble bath, a walk-in closet and a private balcony or a patio. Select categories include a private solarium with chaise lounges and an outdoor shower.
Secluded at the eastern end of the property are six three- and five-bedroom standalone villas with private-entry courtyards, outdoor patios and master bedrooms complete with solariums. Upon entering, guests can splurge in expansive living and dining areas, as well as a state-of-the-art kitchen with CuisinArt accessories. Select groundfloor configurations, such as the three-bedroom/three-bathroom villas, are ideal for families wanting to spread out with 2,400 square feet of interior space and an additional 4,500 square feet of exterior space, highlighted by a private pool. With their versatile design, these accommodations can also break off as one-bedroom villas. The three, five-bedroom villas are offered as two- and three-bedroom break-offs as well.
In addition to full access to all the resort’s services and facilities, guests staying at the Villas by CuisinArt also receive such complimentary amenities as pre-arrival concierge service, VIP airport or ferry transfers, exclusive in-villa check-in and full American breakfast. For an additional charge, they can further indulge with a private chef, full-time nanny and villa butler.
While most of the Caribbean island receives imported produce, CuisinArt sources 90 percent of its produce from an 18,000-square- foot greenhouse on its hydroponic farm. Dr. Howard Resh raises fresh vegetables, herbs and edible flowers that are harvested daily by chefs of the resort’s eateries. When we toured the facility, he prompted us to pluck a few sweet cherry tomatoes from the vine. These are the same treats that await guests in their rooms upon check-in. There’s also an organic farm, an herb garden and a fruit orchard flourishing with more than 37,000 plants and 150 species of exotic trees, flowers and shrubs. These havens weave throughout the property, bringing life and color to an area generally non-arable.
At the 27,000-square-foot Venus Spa, the hydroponic farm comes into play by contributing cucumbers, lavender and jasmine that are utilized in treatments. The facility includes 16 treatment rooms, a VIP suite, an expansive fitness center, a relaxation room with sea views, couples’ suites and the first aqua therapy pool of its kind in the Caribbean. The spa highlight is designed with built-in lounges and soothing hydrotherapy jets where guests can soak in warm nutrient- and mineral-enriched saltwater known for its healing properties.
In October, Rizzuto purchased Temenos, a 275-acre luxury development sharing CuisinArt’s four-mile stretch of Rendezvous Bay beach. While estate homes and luxury villas will undergo an extensive restoration to meet CuisinArt’s five-star standards, the $50 million Greg Norman-designed golf course and 33,500-square-foot, Mediterranean-styled clubhouse are already hits.
“Acquiring this spectacular property with its course and clubhouse allows CuisinArt to offer an even more comprehensive luxury experience,” said Stephane Zaharia, general manager. “It has helped us become a true destination resort.”
After a brush-up lesson with head pro Ryan Bowey, we tackled the 7,063-yard course with its lush native fauna, winding salt marsh and sweeping views of the Caribbean and the neighboring islands of Saba and St. Maarten.
The cuisine aspect of the resort is equally impressive. As Anguilla’s first authentic Japanese restaurant, Chef Ken Lin’s Tokyo Bay offers options such as sushi, sashimi and teppanyaki. True Japanese cuisine relies primarily on fresh local food and many of the restaurant’s ingredients come from the resort’s hydroponic farm.
Also new is Italia in the golf course clubhouse. With great views, guests are treated to Chef Massimo Seletti’s specialties that are true to his heritage — from inspired pizzas and paninis for lunch to mouthwatering pastas and tiramisu for dinner. At the AAA Four Diamond Le Bistro at Santorini, executive chef Daniel Le Guenan and his team feature local products infused with Mediterranean flavors. Delectable selections include traditional fish soup, steak tartare prepared tableside and grilled whole snapper. Sommeliers recommend the right pairings from the restaurant’s 3,600-bottle wine cellar.
All stays include complimentary continental breakfast served en suite or at the poolside Mediterraneo. This bright and airy restaurant is also open for lunch, with an interactive “Made the Way You Like It” concept for stir-fry, salad and pasta.
For recreation, guests can dive into the fitness center with the help of a personal trainer, bicycle rentals, three lighted tennis courts, an infinity pool and a beach stand with access to kayaks, sailboats and other water activities.
For clients who want a taste of a Caribbean villa stay with five-star amenities, CuisinArt blends it all together with style and class.
Getting There, Hotel Rates and PackagesMost visitors fly into St. Maarten and take a 30-minute ferry ride to Anguilla’s Blowing Point terminal or clients can fly directly from Puerto Rico into the island’s Clayton J. Lloyd International Airport aboard Cape Air and American Airlines.
Through Dec. 20, rack rates including daily breakfast range from $440 to $815 for luxury rooms, $545 to $1,025 for junior suites, $605 to $1,125 for luxury junior suites, $825 to $1,650 for one-bedroom suites, $1,345 to $2,375 for luxury two-bedroom suites and $1,870 to $4,050 for penthouses, based on single/double occupancy. The resort will be closed Sept. 3 through Oct. 12.
A five-night “Tee Up & Revive” package in a beachfront suite covers three rounds of golf, two spa treatments, dining experiences at the resort’s signature restaurants, daily breakfast at Cafe Mediterraneo or in-room continental breakfast, airport and ferry meet-and-greet services, non-motorized water sports and fitness center use. The package starts at $3,130, based on double occupancy, for travel between April 14 and Nov. 20.