The Ocean Club, A Four Seasons Resort, Bahamas announces the appointments of Jose Ortiz as Resort Manager and Jamal Small as Executive Chef.
Ortiz brings 16 years of experience with Four Seasons, most recently joining from Four Seasons Resort and Residences in Vail, Colorado. Excited to trade his snow boots for sandals, Ortiz is delighted to have a change of scenery, from the rugged snow-capped Rockies to the pristine white sand beach and turquoise waters of Paradise Island.
“Jose brings a wealth of experience with Four Seasons in various roles, and his expertise will undoubtedly be an asset to our team,” says John Conway, General Manager of The Ocean Club. “He brings vast experience particularly in food and beverage, which will be a great benefit to our culinary and operations team as they continue to innovate and deliver extraordinary culinary experiences at our signature restaurant DUNE, and beyond.”
Ortiz joined Four Seasons in January 2005 as a server at the Hampshire property in the United Kingdom. He has worked in various roles, advancing in his career along the way, from Restaurant Supervisor to Restaurant and Bar Manager to Assistant Food and Beverage director. He served as Director of Food and Beverage at Four Seasons Resort Whistler, and at Four Seasons Hotel San Francisco, before being promoted to Resort Manager at Four Seasons Resort and Residences Vail. Ortiz holds a degree in Hotel Management from CETT University of Barcelona in Spain, as well as a degree in Nutrition and Wellbeing from The University of Aberdeen in Great Britain.
Bahamian native Jamal Small was appointed to the role of Executive Chef. A talented culinarian, he is passionate about creating exquisite dishes that highlight the diverse flavours of the Caribbean. Small most recently served as Corporate Chef for Sysco Foods. From 2012 to 2019, he was Executive Sous Chef at The Ocean Club, so he is highly familiar with the Resort operations and is well-known throughout the Resort. His experience, prior to The Ocean Club, includes serving as sous chef and chef de partie for Albany Resort, as well as in leading culinary roles at Baker’s Bay, Marley Resort & Spa, and Atlantis.
“We are delighted to welcome Chef Jamal Small back home to The Ocean Club,” says Conway. “He is truly dedicated to his craft, always innovating and striving to create a memorable dining experience. We look forward to having him lead our culinary team with his elevated menu creations.”
Small holds a degree in Culinary Arts from The University of the Bahamas. He boasts an impressive array of achievements, including twice-named Taste of the Caribbean Chef of the Year. He was selected to participate in a three-year chef apprentice program, trained by renowned chefs including Nobu Matsuhisa and Jean-Georges.
Highly committed to the local culinary community, Small generously shares his expertise with the next generation of chefs, supporting local community educational programs.