PETER ISLAND RESORT TAPS MASON TO LEAD REOPENING WITH NEW CULINARY TEAM

Peter Island Resort is preparing to reopen for the 2026/2027 season on October 21 with a restructured leadership lineup drawn from the Caribbean and international hospitality sector.

Wilbert A. Mason, who previously steered the property from 2008 to 2015, is returning as General Manager, succeeding Edward Linsley. Mason's career spans more than 25 years in luxury resort leadership across the region and beyond. His recent post was Hotel Manager at The Ritz-Carlton, Turks & Caicos, a 147-room property where he oversaw daily operations. Earlier roles include Managing Director of Ocean Club Resorts and senior positions at Landings Resort & Spa in St. Lucia, Regent Palms in Turks & Caicos, Sandy Lane in Barbados, Spice Island Beach Resort in Grenada, and Palm Island Resort in St. Vincent and the Grenadines. Mason holds an MBA from Regis University and dual bachelor's degrees in Business Management and Hospitality Management from Utah Valley University. He is also a Certified Hotel Administrator and Master Certified Food & Beverage Executive, with Cornell University executive certificates in Revenue Management and Food & Beverage Management.

Joshua Nudd takes the role of Executive Chef, bringing over 30 years in culinary work and luxury hospitality. His experience spans Aspen, Newport Beach, Beverly Hills, Chengdu, Hong Kong, Hawaii, and the Bahamas. Most recently, he led culinary operations at Sensei Porcupine Creek, Sensei by Nobu. Before that, he was Director of Food & Beverage at The Little Nell in Aspen, a Relais & Châteaux, Forbes Five-Star, and AAA Five-Diamond property. His prior positions include The Peninsula Beverly Hills, Mandarin Oriental Hotel Group, The Abaco Club on Winding Bay, The Temple House by Swire Hotels, and The Island Hotel Newport Beach. Nudd is a graduate of The Culinary Institute of America with an Associate Degree in Culinary Arts.

Gowdhaman Perumal, known professionally as GP, has been named Director of Food & Beverage. With more than 20 years in luxury hospitality and food and beverage operations, GP has worked across India, the Middle East, the Seychelles, and the Caribbean. He most recently held the same title at Rosewood Baha Mar, where he managed nine food and beverage outlets. Before that, he was part of the team at Rosewood Little Dix Bay during its reopening. His earlier career includes leadership roles at Kempinski Seychelles Resort, Kempinski Grand & Ixir Hotel Bahrain City Centre, Rotana properties in Abu Dhabi, and positions in India.