First, expert diver and Executive Chef Jason Adams or Executive Sous Chef Kai Autenrieth, along with Nevisian dive master Ellis Chadderton of Scuba Safaris Nevis, take up to six guests on a private charter for an exclusive day of two-tank diving in the waters off St. Kitts and Nevis. Guests spend their time vying to catch lobster the local way – with a lasso.
Divers also spear fish for lion fish and other fresh catch. After the underwater foraging field trip, the group retreats on land and reconvenes for cocktails in a luxury Beach House cabana while a Four Seasons chef swaps our his wet suit for his Chef whites. The chef then leads a cooking demonstration using local produce and ingredients and invites guests to take a turn at the grill, barbecuing their catch of the day. A lavish beachside lunch or dinner follows.
Open to certified scuba divers, guests staying a week or more can take diving lessons and earn certification right at the resort followed by an ocean dive right off the resort’s shores – making the Dive & Dine programme open to all. Contact the resort for more info. —Michelle Pentz Glave
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