We’re delighted to announce that our new chef, Titus Elisee, has joined us at Doolittle’s Restaurant and Bar.
A native of St. Lucia, Titus was always fascinated with the happenings of the kitchen. His experience spans over twenty years, with a background in cooking at casual, upscale and fine dining restaurants as well as for the major Caribbean hotel chain Sandals and Beaches.
Titus began his career at the age of nineteen at the then Couples Hotel (now called Rendezvous), as a line cook. Soon afterwards in 1993 he moved to the newly opened Sandals Regency as a chef de partie. Seeking to further his education, Titus persued courses at the Culinary Institute of America. Upon completion he continued at Beaches Turks & Caicos and then Sandals Grande St Lucian as senior sous chef.
In October 2008 Titus took his skills to Delirius in Rodney Bay where he honed both his culinary and leadership skills. As head chef he made the menu his own by introducing a fresh new take on the international cuisine.
Looking for a new challenge Titus left Delirius in September 2012 and can now be found at the scenic Doolittle’s in Marigot. He plans to make his mark on Doolittles and on its future. Ultimately his goal is to create a legacy in St Lucia. It is his deep commitment to food and the environment that makes every dish Titus creates more than just a dish but an experience.
Welcome aboard, Titus – we’re glad to be working with you!
If you’d like to see the new menus introduced by Titus, please head over to the Doolittle’s page where you can see what’s on the menu for breakfast, lunch and dinner.