A Relaxing Stay at the Four Seasons Resort and Residences Anguilla

Emmanuel Calderon, the Yucatan-born executive chef of the Four Seasons Resort and Residences Anguilla, has made a living out of sharing his pure and sincere love for food. He could not have landed in a job in a better place than on this island, where seafood reigns supreme alongside root vegetables, rice, beans, and fresh fruits.

Business travelers will also enjoy these delights and many others after they land at the island’s small airport, where a Mercedes Bens chariot transports guests to the side of the island where the resort occupies 30 acres of land.

The immensity and grandness of this Forbes Travel Guide Five-Star property, the most luxurious landmark on the island, offers uniquely personalized attention. Rooms don’t exist here, as all accommodations consist of expansive suites with oversized terraces with spectacular views.

Four Seasons Resort and Residences Anguilla / Photo: Christian Horan

Three uniquely designed outdoor pools; a Sea Centre for water sports and beach equipment; a sports pavilion for rock climbing, tennis, and basketball; as well as a state-of-the-art fitness center and world-class spa await short- and long-term guests most of the year. (The complex closes for hurricane season and maintenance from mid-August to mid-October.) The property is only accessible by air or private boat.

I enjoyed a daily breakfast buffet at Salt, the open air blufftop location with views of Barnes Bay and Meads Bay, and also had dinner there on my first night. Among Chef Calderon’s highlights was the signature salt ceviche prepared with salt, lime and the local catch—it had just the right amount of scotch bonnet pepper to kickstart my appetite. The oxtail croquettes with moringa sauce, white beans and parmesan were unlike any I’ve tried before. I also savored the spiny lobster, perfectly grilled with drawn butter.

Oxtail croquettes at Salt / Photo: Terry Zarikian

I spent the next day at the adults-only infinity-edge Sunset Pool, where attendants catered to our every need, including refills of signature drinks like the Sakura Margarita (purple tequila, orange liqueur and yuzu), Dragon’s Breath (Vodka, elderflower liqueur, tarragon, strawberry and citrus mix).

On my last day, I had lunch at the popular Half Shell Beach Bar, which will soon undergo an expansion and renovation. Chef Calderon serves Mexican originals here, such as papaya mango salad, snapper ceviche, and the standout lobster tacos. Although it’s not a Mexican dish, the chef has also mastered the delectably crunchy conch fritters.

After a few days in Anguilla, I headed back home with great memories, a good taste in my mouth, and a bit of a sunburn to remind me of my stay.