Chef Manu Calderon owes his passion for flavors to his grandmother and mother. His talent is evidenced by his humble start as a dishwasher, to being recognized as one of the top 10 best young chefs from Mexico under 30 after competing in the prestigious Joven Chef Mexicano.

Calderon honed his talents on cruise ships where he traveled the world and developed his cooking styles leading a multicultural team.

Prior to making his way to Anguilla, Calderon worked at Four Seasons properties around the world, while also collaborating with star chefs Jose Andres, Daniel Humm, Jacques Pepin, Kyle Connaughton, Daniel Patterson, Juan and Jordi Roca.

Now the Executive Chef at Four Seasons Anguilla, Calderon embraces a philosophy  of keeping dishes simple and letting the ingredients do the job.

At SALT, Anguilla’s most coveted blufftop restaurant, Calderon infuses his style and sophistication into every dish with his passion for flavours, textures and aromas, highlights of which include Chef’s signature Ceviche, Goat Confit, and Caribbean Curry.