New Chef Brings Flair to Mission Point
Roane Strives for Versatility, Fusions of World Classics
By Bernie Nguyen

Richard Roane, Mission Point Resort's new executive chef, stands in the kitchen at the Epicurean Restaurant.

Mission Point's kitchens are getting an update for the new season. Executive Chef Richard Roane has come to the Island for his first summer, bringing with him a wealth of culinary knowledge shaped by 20 years of experience in hospitality kitchens.

Mr. Roane, who has cooked for presidents and foreign dignitaries, attended the Culinary Institute of the South after being graduated from the University of Virginia. He apprenticed for three years under French Master Chef Didier Busnot in Nice.

"We're trying to bring Mission Point back to its glory," Mr. Roane said, referring to the new menus and cuisine the kitchens will be preparing for the 2006 season.

"We're trying to do new things," he said. "We're trying to bring in classical cuisine with fusions from around the world at the Epicurean," the hotel's main restaurant.

That, he said, is a matter of versatility.

"Basically, when you master the classics, you can fuse them," he said. "It all goes back to my French training."

Along with this introduction of unusual twists on standard fare, Mr. Roane emphasized the inclusion of new, unique ingredients. Among these new additions to the pantry will be fresh local ingredients grown by local farmers.

"We support the farmers and the farmers support us," he said, explaining that local ingredients can translate to better quality and freshness, especially considering that the incorporation of local flavors into his cooking will add more regional depth.

Other new additions to Mission Point's dining may include outdoor cooking at its open-air restaurant, Bistro on the Greens, to make the alfresco experience more authentic, Mr. Roane said.

"We're planning for some exciting things down the road," he promises.