68 January 2016 - Business View Caribbean
Part of that special experience can be attributed to Se-
cret Bay’s unique service concept. For example, there
is no restaurant at the resort; each bungalow and villa
has its own fully equpped kitchen. Guests can create
their own meals or they can request a personal cook to
deliver up to two meals a day, such as fresh-squeezed
mango juice and homemade baked breads for break-
fast and just-snagged Mahi-Mahi, crisp salad, and yam
pie for dinner. They can also forage for fresh herbs in
the gardens or pluck guava, pineap-
ples, and coconuts from the surround-
ing trees. Other amenities include spa
treatments, massages, yoga sessions,
a dedicated villa attendant looking af-
ter guest needs, and a concierge who
helps plan personalized itineraries.
Secret Bay’s staff of 30 caters to the
resort’s guests, who come primarily
from the U.S., followed by Canada, Eu-
rope, and the Caribbean, year round.
According to Nassief, the majority of
them are couples, often celebrating a
honeymoon, anniversary, or special occasion. The rest
are small families. “They want to be off the beaten
path, to get away from it all, to enjoy a quiet and spe-
cial time, to reconnect with themselves and nature,
and to be pampered and taken care of,” he says. “They
also want to spend some time being active and adven-
turous, exploring the wonders of Dominica. Amazingly,
about 80 percent of our guests discover Secret Bay
