The Ocean Club, A Four Seasons Resort, Bahamas Appoints Bahamian Executive Chef

The Ocean Club, A Four Seasons Resort, Bahamas has appointed Lester Dean as Executive Chef. Dean, a native of Nassau, Bahamas, previously served for nearly 16 years at The Ocean Club and is highly familiar with the Resort’s culinary program and signature restaurant, DUNE by Jean-Georges.

Dean joins The Ocean Club from Margaritaville Resort in Nassau, where he served as executive chef for the past five years. Previously, Dean served as Senior Executive Sous Chef for The Ocean Club, and before that promotion, he was Chef de Cuisine at DUNE by Jean-Georges.

“I’m thrilled that Lester Dean has returned back home to The Ocean Club,” says John Conway, General Manager. “He knows our property and our team, and knows the quality we strive to deliver. I am excited for Chef Dean to represent The Ocean Club as Executive Chef and know guests and locals will take notice of his culinary passion and talent.”

This year, The Ocean Club’s signature restaurant, DUNE by Jean-Georges, is celebrating its 25th anniversary, recently spotlighted on February 20, 2025 with a special appearance by the namesake Chef himself. Jean-Georges Vongerichten, chef/partner of DUNE, interacted with guests over a multi-course celebratory dinner and wine pairing. Dean has worked with Jean-Georges over the years, and while he knows the DUNE kitchen well, he was pleased to discover the kitchen has been newly renovated this past year, with all new equipment. With Dune as a three-meal-period restaurant; Ocean Blu serving daily lunch along with dinner select nights a week; 24-hour in-room dining; and numerous weddings and special events always on the schedule, Dean has a lot to oversee as Executive Chef.  The panache of The Ocean Club is what ultimately lured him back, along with a personal call from Conway himself.

“I always wanted this Executive Chef role at The Ocean Club,” Dean notes, commenting on how Conway’s personal invitation to come back to The Ocean Club team, along with calls made by People & Culture Director Trevon Thurston, really sealed the deal.  

“However, in hindsight, I think leaving was what I had to do, because I learned so much operationally. From licensing to contracts and everything about opening a resort, I stepped out of my comfort zone.”

Dean honed his craft for the past five years at Margaritaville, where he was able to build the culture and the food and beverage team from the ground up, and says his operational knowledge strengthened during his time there. Dean had the opportunity to create regular events, food truck nights, parties on the beach, and his favourite “chef’s table” event with the restaurant chefs featuring a different specialty menu item for a fun, interactive evening.  He plans to bring that energy and passion for creating buzzworthy events to DUNE, and notes his favourite meal period is brunch.

“I’m a foodie, so I enjoy all cuisine, but I really like brunch," Dean notes. “You can explore a lot of different flavours. Items such as carrot cake pancakes and oxtail tacos, for example. I look forward to energizing DUNE’s popular Sunday brunch.”

Dean holds a culinary arts associate’s degree from The University of The Bahamas in Nassau and brings more than 20 years of experience combined with roles at Four Seasons, Margaritaville and Atlantis. When he’s not behind the grill, he is spending time with his wife and three children or rooting for his favourite sports teams - the Tampa Bay Buccaneers, New York Yankees and Los Angeles Lakers.