DUNE by Jean-Georges Celebrates 25 Years of Culinary Excellence in the Bahamas

On February 20, 2025, The Ocean Club, A Four Seasons Resort, hosted a remarkable evening of fine dining as it celebrated the 25th anniversary of DUNE by Jean-Georges. The legendary chef, who has built a global culinary empire, returned to the Bahamas for a special multi-course dinner at the restaurant that has become an iconic destination over the past quarter-century.

It was 27 years ago when Chef Jean-Georges Vongerichten first received an invitation to bring his culinary expertise to New Providence. While the initial plan was to establish the restaurant within the resort’s courtyard, Chef Vongerichten was determined to create a dining experience with a breathtaking view of the ocean. “If I’m coming to the Bahamas, I want to be on the beach,” he says with a laugh. This vision was realized, and DUNE was born—a fusion of global culinary influences and the vibrant flavors of the Bahamas.

Opening its doors in 2000, DUNE quickly became a beloved dining destination for both Bahamians and visitors, its appeal amplified by its stunning turquoise ocean views. As Chef Vongerichten reflected during the anniversary event, DUNE’s lasting success has been built on the foundation of quality ingredients, strong relationships with local purveyors, and a team of passionate culinary professionals, many of whom have been with the restaurant from the very beginning. "The friendships we’ve built with our purveyors and partners, the talent we’ve nurtured, and the ingredients we’ve explored and shared with our guests—it’s all been a labor of love," the chef shared. "We’ve built such a strong community, and we’re deeply humbled by the unwavering support from everyone over the years."

The anniversary dinner was a celebration of this commitment to quality and innovation. Chef Vongerichten personally curated the evening’s menu, showcasing signature dishes as well as some of his personal favorites from the DUNE menu. The evening began with a selection of flavorful appetizers, including delicate Hamachi Sashimi with Avocado and Soy Yuzu Dressing, as well as the indulgent Baked Potato with Petrossian JG Select Caviar. Guests were treated to a variety of mid-course offerings, from Vegetable Spring Rolls to the rich and savory Black Truffle and Fontina Cheese Pizza. The entrée course offered a selection of indulgent dishes, such as Dover Sole Meunier and Lamb Chops with Black Pepper Glaze, all paired with aromatic accompaniments like the red curry vegetables with soft tofu. For dessert, guests enjoyed tropical-inspired delights, such as the Caribbean Coconut Tart with Pineapple Sorbet and the Dark Chocolate, Caramel, and Passion Fruit Sorbet.

The intimate, family-style dinner created an atmosphere of connection and conversation as guests savored the diverse flavors and textures of each dish. The carefully selected wine pairings and signature welcome cocktail further elevated the experience, making it a true celebration of the artistry and craft behind each meal.

As DUNE by Jean-Georges embarks on its next chapter, the 25th anniversary dinner was a fitting tribute to the restaurant's enduring legacy. Chef Vongerichten’s return to the Bahamas and the celebration of this milestone demonstrated not only the restaurant’s lasting success but also the deep connection between Chef Vongerichten, his team, and the Bahamian community.