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Business View Caribbean
service. Its restaurants focus on farm to table, dock
to dish cuisine, with food purchased from local farm-
ers and fishermen, whenever possible. The hotel also
sponsors many events and activities on the island
through its Divi Cares program, and it continually seeks
to partner with companies that practice eco-friendly
and environmentally sustainable practices.
In 2015, the resort underwent a multi-million dollar
renovation with upgrades to the main pool, sun deck,
and units. It installed minimal water flow valves for
showers, bathrooms, and sinks, and added LED light-
ing and motion sensor devices in order to decrease
energy consumption. It closed the Calabas Restaurant
space and reopened it as the Pure Ocean Restaurant
with a new Executive Chef; updated its Chibi Chibi Res-
taurant; and updated and renamed the Flamingo Bar,
which is now called the Pure Beach Bar.
In addition, the hotel rebuilt its lobby and retrofitted its
