Indulge in Elevated Oceanfront Dining
Combine a gorgeous restaurant in an unparalleled setting ten feet above the Caribbean Sea, with a multinational team of accomplished chefs, and a menu inspired by the world’s great coastal cuisines – welcome to The DelMar Restaurant & Beach Club.
Specializing in the freshest fish, seafood, prime steaks and chops, cooked on an exhibition wood fired Parilla or smoked in-house, fusing flavors from Asia, Latin America, and the Mediterranean, the DelMar at The Strand sets the new standard for dining in Turks and Caicos.
Craig McNeil
Culinary Director
The DelMar
Originally from Scotland, our Culinary Director Craig McNeil brings to the DelMar three decades of experience in the culinary world.
A former private chef on Providenciales, Craig honed his craft at some of Florida’s most prestigious establishments, including the Fontainebleau Hotel, Fisher Island, and the Dalmar Hotel in Fort Lauderdale.
Driven by his passion for food and the creative pursuit of flavors that awaken the palate, Craig is dedicated to creating an unparalleled dining experience at the DelMar.
Gastón Campana
Executive Chef
The DelMar
A native of Buenos Aires with an Italian background, Gastón’s culinary career began in 2002. At the age of 22, he moved to Madrid, Spain to serve as Sous Chef of ØLSEN a Scandinavian concept, Gastón held this role until 2007 prior to landing a position in Trier, Germany as the Chef de Cuisine of Rossini Italian Restaurant. In 2009, Gastón’s professional journey led him back to Spain when he came onboard as the Sous Chef of Sa Punta Fine Dining Restaurant in Ibiza Prior to arriving in South Florida, Gastón traversed the globe, cooking his way across Argentina, Spain, Thailand, Germany and Turks & Caicos. The Michelin trained Chef earned a wealth of experience during his travels and among the highlights on his European path, he worked at The Hard Rock Hotel in Ibiza at Paco Roncero’s Michelin-starred Sublimotion & Estado Puro.
Gastón became a Florida resident in 2015 when he moved overseas to work as a Chef at Valentino Cucina Italiana by Giovanni Rocchio in Fort Lauderdale, as well as notable South Florida local favorites including StripSteak by Michael Mina and Scarpetta by Scott Conant at Fontainebleau Hotel Miami Beach, and The Terrace Grill at The Dalmar Hotel where Gastón works closely with Craig McNeill to create and deliver superb cuisine with unique flavors. Gastón was also Executive Chef at Coco Bistro in Providenciales, Turks & Caicos.
