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February 2015
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er it is, your butler is there to accommodate.”
Whereas other resorts pride themselves on
their on-property restaurant options, The
Landings dining experience allows you to
truly feel at home while you bask in the
breathtaking beauty and serenity of St. Lu-
cia.
“Our suites are fully-contained. We have full
kitchens, not kitchenettes,” said Torille. “We
offer in-suite dining. A chef actually comes
to cook a meal in the room for you. You can
choose to learn, to brush up on your cooking
skills or you can simply relax on your extra
large balcony or patio.”
SEAMLESS STAFF
The seamless operation of the staff is an ex-
tension of the corporate culture that suffuses
The Landings St. Lucia.
The 187 staff atThe Landings caters to guests’
every need as the hotel takes the meaning of
full-service to a whole new level.
“Every evening we offer a turn-down service,
where we come in and freshen up the room
and give you water,” said Torille. “We realize
that one of the things people tend to forget
the most is to have water ready. You often get
thirsty at night but your water is never next
to the bed, so housekeeping took the initia-
tive and put your water by the bed.”
LEADING HOTEL
For a second year running, The Landings
took home the World Travel Award for St.