MEET THE TEAM
Johann “Fritz’' Zwahlen - VP OPERATIONS/EXECUTIVE CHEF
Johann Friedrich Zwahlen’s award-winning culinary approach has been authentically guided by his experiences across multiple continents, a roster of world-renowned mentors, a nomadic mindset, and a fervor for experimentation.
Executive Chef Fritz Zwahlen has plated exceptional dishes for the globe’s finest hotels and restaurants (Aman Resorts, Lizard Island Resorts, Paul Bocuse ,El Cellar de Can Rocca, Alkimia ,Zuma) — from his native country Switzerland to Canada, Australia, the Philippines, Sri Lanka, Turks and Caicos, Barcelona, London, Miami and now back to Turks and Caicos (to name a few locations). This resume has given him a wide lens and a dynamic palette for curating his seasonally inspired masterpieces.
Though the climates, customers, and cultures he encounters have stark differences, Zwahlen remains true to letting fresh, local ingredients pave the way for his creations.
With his beloved French, Mediterranean and Asian cooking techniques and affinity for natural, destination-specific goods, Zwahlen brings a blended, fresh flavour to CRAVE TCI Private Chef Services. He maintains the same sharp focus on the quality products and mindfully sourced ingredients that have shaped his success. Turks and Caicos Islands may be the most ideal place to showcase his bespoke style—with all-organic meat, vegan, gluten-free, and dairy free menu selections, and seasonally conscious offerings that complement CRAVE TCI’s brand. Zwahlen looks forward to introducing travellers and locals alike to out-of-the-box, healthy dishes.
Abdel Ghati - PRIVATE CHEF
Born and raised in Morocco, Abdel received his culinary training at a top culinary school in Morocco specializing in the finest of Mediterranean, Italian and French cuisine.
Abdel developed his craft by working under a top Moroccan chef In Dubai. Following this, he trained for 4 years under Michelin starred chef, Jean George in his restaurant Spice Market at W Doha. At the same time he was selected to open Michelin Star chef Gordon Ramsey's first restaurant in Doha. Abdel moved to Turks and Caicos as a private chef in 2012, working for the exclusive Amanyara resort. There, he catered to royalty, celebrities and ultra high net worth guests.
Today, he works with Crave TCI to make all your culinary dreams come alive.
David Flores - PRIVATE CHEF
Mexican chef has worked in many hotels and restaurants around America with many important chefs in the industry which have helped him learn a lot of different techniques.
Born in Mexico City in 1990, David began his professional career as an intern in the Hyatt regency Merida and Barcelo Palace deluxe los Cabos. He graduated as one of the best from his school at the Universidad del Valle de México campus San Rafael. In September 2014 he started working in the Ritz Carlton Naples which is under the supervision of George fistrovich where he learned the meaning of fine dining at the restaurant The Grill. On April 2015 he was appointed as chef de partie at the private hotel La Playa Beach and Golf Resort at the Baleen restaurant. His last professional job was at the carillon hotel Miami Beach where he became the Jr. Sous chef of the restaurant thyme while he was under the supervision of the Chef Fritz Zwhalen. Now a day he is the executive sous chef at the golf club la hacienda in Mexico City.
His journey has taught him the importance of learning techniques to manipulate food and trying to maximize the true potential of the seasonal ingredients. David is ready to start his new Venture here in Turks and Caicos with CRAVE TCI and waiting on you to make your experience here one to remember.