As an executive chef, Arnold Simmons brings 25 years of culinary experience. Therefore, he has been trained in Bahamian, Mediterranean, Italian, French, Indonesian, and few Chinese cuisines. Chef Arnold brings more qualities to the table by dealing with butchery, baking, and pastries. Pastries are one of his favorite things to deal with from all assortments. He was educated as an apprentice chef at Atlantis paradise Island from 1998 -2001 and became a certified culinarian by the (A.C.F American culinarian federation). On completion of his degree, he sought employment at the British Colonial Hilton for 3 years during his tenure competed with team members in a conch culinary competition receiving a third place for his spicy conch spring roll, the dish was placed on the menu and featured in the newspaper. In 2005 he was employed at R.I.U paradise Island where he was on the senior team at the culinary classics, receiving a bronze medal for the government house and mystery basket competition. He enjoyed the 10 years at RIU working throughout various departments including; buffets the butcher shop, pastry shop, steak house, the Japanese restaurant. In 2015 Executive Chef Leonardo Concezzi from Baha Mar selected him after preparing a three-course meal for the Baha Mar executives as a Sous Chef. His culinary skills were utilized in assorted cuisines, menu planning, pastry, and staff training for 2 years. Then receiving employment at One and Only Ocean Club serving well-known celebrities such as Future, Lionel Richie, Dan Marino, Puff Daddy, and many other celebrities. He also completed courses at Harvard Manage Mentor in 2017. Chef Arnold's career leads him too Mahogany a Mediterranean and Italian restaurant. He then got another employment opportunity to go and be an Executive Pastry Chef in Turks and Caicos at the luxurious resort Sail rock. After venturing back home he received an Executive Chef position at Avery's restaurant. Arnold has competed in junior and senior competitions either in a team or individually to challenge himself in his field he is very passionate about his craft and takes great pride in his work..