Executive Chef and Proprietor Andrew Knoll opens his own venture, The Larder, on the island of Antigua, 2009. The Larder will focus on upscale gourmet to-go, offering epicurean prepared meals and catering based on Knoll’s extensive gourmet skills and craftsmanship. The daily menu will list only the finest fresh produce, fish, meats and fowl that the island has to offer. A larder is a room or pantry where food is kept.

Having lived in Antigua since 2004, Knoll opened The Pavilion Antigua as executive chef. Under his leadership, the restaurant earned the highly acclaimed AAA Five Diamond Award and was placed on the 2007 Conde Nast Traveler “Hot List.” His signature cuisine established The Pavilion as the Caribbean’s leading luxury dining destination.

Prior to relocating to Antigua, Chef Knoll was the executive chef at New Orleans’ Emeril’s Delmonico restaurant. Here he delivered a Creole-inspired menu showcasing these unique flavors in one of America’s most epicurean-oriented cities.

Chef Knoll resides in Antigua with his wife, Alison Vega, and their four sons. Alison, a chef by trade, was well regarded for opening New Orleans’ first tapas restaurant, Vega in Old Metairie. She has since sold her restaurant to relocate to Antigua with her family.

In addition to local provisions, Chef Knoll will source several items from the United States allowing for an extensive bill of fare.