From Thursday, April 2 – Sunday, April 5, we are partnering with our friends at Bon Appétit to bring together 100 guests for an epic foodie weekend of fun in the sun at Rockhouse Hotel and Skylark Hotel Beach Resort in Jamaica to benefit the Rockhouse Foundation, our charitable arm dedicated to transforming the places where Jamaica’s children learn and supporting the great people who teach them. We have over 50 rooms at the two hotels dedicated to this weekend and expect approximately 100 people to participate.



  • Various times: Guest arrival
  • 5pm: Welcome cocktail party at Skylark Negril Beach Resort
  • 7pm: Dinner on your own (not included)

friday, APRIL 3

  • 8am: Yoga
  • 8am-10am: Breakfast at both properties
  • 10:30am: Rockhouse Foundation Tour
  • Afternoon: Free to explore + lunch on your own (not included)
  • 5:30pm: Sunset cocktails by Rockhouse
  • 7pm-late: Dinner at Rockhouse prepared by Adam Schop & Andre Fowles

saturday, APRIL 4

  • 8am: Yoga
  • 8am-10:30am: Breakfast at both properties
  • 11am: Rockhouse organic garden tour
  • Afternoon: Free to explore + lunch on your own (not included)
  • 3pm: Cocktail Hour Q&A, drinks and discussion with Molly Baz, Andy Baraghani and Adam Rapoport
  • 5pm-late: Beachside dinner at Skylark with Ignacio Mattos and Andy Baraghani with dancing steel drum band
  • After party at Miss Lily’s at Skylark with DJ Max Glazer (entry included)

sunday, APRIL 5

  • 8am: Yoga
  • 8am-10am: Breakfast at both properties
  • Various times: Guest departure


Ignacio Mattos

Michelin-starred chef, Matter House

Ignacio Mattos is the chef-owner of New York restaurants Café Altro Paradiso, and Flora Bar and estela, which received a Michelin Star this past fall. Born in Uruguay, he has a bold, singular style inspired by New York City, the city he now calls home, along with time spent in Europe, South America, and the mentorship of chefs Alice Waters, Francis Mallmann, and Judy Rodgers. In 2017, Esquire named Ignacio America’s Chef of the Year. His first cookbook, Estela, was ranked one of 2018’s best by the New York Times Book Review. Follow on Instagram: @ignaciomattos

Adam Rapoport

Editor in Chief, Bon Appétit

Adam Rapoport joined Bon Appétit in 2011 as editor in chief, and with his distinct point of view reinvented the food lifestyle category. With 28 National Magazine Award nominations, including wins in 2014 and 2017 for General Excellence; 22 James Beard Foundation Journalism Award nominations, and 74 Society of Publication Designers nominations, he has made Bon Appétit the most decorated food brand in the industry. As editorial director of Epicurious, he relaunched and re-branded the iconic cooking website. Under Adam’s leadership, Bon Appétit has soared to new digital heights. It boasts a robust video platform, the No. 1 food podcast on iTunes (which Adam hosts), and more than 2 million social followers each on Instagram, Facebook, and Twitter. Adam is a frequent guest on the TODAY show, Good Morning America, and NPR. Follow on Instagram: @rapoport

Andy Baraghani

Senior Food Editor, Bon Appétit

At 17, Andy Baraghani began working at world-renowned restaurant, Chez Panisse. From there, he continued his culinary training in some of the top restaurants around the country, including Gary Danko, Corton, and Estela. By the time he was 21, he was running a monthly pop-up featuring seasonal Iranian food outside of his Brooklyn apartment. In 2015, he joined Bon Appétit as senior food editor where he develops recipes and hosts a regular video series for the brand. Andy is featured on Bon Appétit’s new TV show “Making Perfect” and is the host of his own soon-to-be-released show, “Andy Explores.” Follow on Instagram: @andybaraghani

Molly Baz

Senior Food Editor, Bon Appétit

After working for several years as a behind-the-scenes food stylist, Molly Baz joined the team of test kitchen editors at Bon Appétit. She shares her favorite recipes on Bon Appétit’s “From the Test Kitchen” digital series and is on a quest to find the perfect pizza on “Making Perfect.” After many hours of deliberation, she has concluded that her last meal on earth should consist of: ice cold oysters on the half shell, shrimp cocktail, Caesar salad, crusty sourdough bread slathered in unsalted butter, a perfectly roast chicken, and a bottle of the nattiest natty wine. Basic? Maybe. Perfect? YES. Follow on Instagram: @mollybaz


Executive Chef & Culinary Director, Miss Lily’s

Miss Lily’s is the celebrated Caribbean oasis serving authentic Jamaican fare with locations in New York City, Negril and Dubai. Andre Fowles is the Kingston-born executive chef at Miss Lily’s, and began cooking Caribbean fare from an early age and pursued culinary training at Runaway Bay HEART Academy and the Culinary Institute of America, and worked at the acclaimed Mac’s Chop House in Kingston and as a Sous Chef at Round Hill before joining Miss Lily’s and going on to earn titles as a two-times “Chopped” Champion as well as a Rising Star Chef, as named by Star Chefs. Follow on Instagram: @cheffowles 

Adam Schop is the culinary director of Miss Lily’s, A New York native, Schop honed his skills at the Culinary Institute of America and went on to work in esteemed restaurants across the country, earning the Star Chefs Rising Star title and opening the famed Le Diplomate in Washington DC as executive chef before returning to New York City to lead the Miss Lily’s culinary team with Chef Fowles. Follow on Instagram: @Adam_schop


Guests can choose from three accommodation packages (excluding airfare), all of which include the following:

  • Three-night hotel accommodations at the property of your choice, inclusive of room tax and room gratuity
  • A visit to the Rockhouse Foundation schools, including a $500 donation to the Rockhouse Foundation made in your name. Rockhouse Foundation is a New York based IRS approved 501(c)3 charity focused on eduction in Western Jamaica.
  • Welcome cocktail party on Thursday evening with Bon Appétit’s Adam Rapoport, Molly Baz and Andy Baraghani at
    Skylark Negril Beach Resort
  • Dinner at Rockhouse Hotel on Friday evening with Caribbean fare by Rockhouse, Skylark and Miss Lily’s
    Culinary Director Adam Schop and Executive Chef Andre Fowles
  • Beachfront dinner on Saturday evening, prepared by Michelin-starred chef Ignacio Mattos of Estela and his
    team in partnership with Bon Appétit’s chef Andy Baraghani
  • Each catered evening event includes beverages consisting of crafted cocktails, wines, beer, water, sparkling
    water, soft drinks and juices
  • Rockhouse Hotel tour including organic garden visit
  • Morning yoga each day
  • Breakfasts each morning at your hotel
  • Transport to and from Montego Bay airport and all event participation transport

Note: some things not included
Please note that the following services are NOT included as part of your accommodations package:

  • Airfare
  • Additional meals, including lunches each day and dinner on Thursday night after the cocktail reception
  • In-room mini bar offerings
  • A variety of special activities, including spa packages, a glass bottom boat tour and other culinary experiences will also be available to add to your stay. Once your reservation is booked, we’ll be in touch with more info


Accommodation is offered at two hotels – Skylark Negril Beach Resort (Skylark) and Rockhouse Hotel & Spa (Rockhouse). Visit the following links for more details regarding Skylark and Rockhouse.

At Skylark there is one accommodation type at the Studio level. At the Rockhouse there are two levels of accommodation: Standard and Premium. For each level of accommodation there is single occupancy, double occupancy and triple occupancy available.

The below list outlines the selecting options for location, accommodation type and occupancy, and includes the pricing per room and per person based on your preference. The prices quoted are inclusive of the room and events package per person, as well as a US$500 donation to the Rockhouse Foundation.

Guests select one of the following options for the three night package:


  • Single Occupancy – Total Package: $2,000, Total Per Person $2,000 SOLD OUT
  • Double Occupancy – Total Package: $3,250, Total Per Person $1,625 SOLD OUT
  • Triple Occupancy – Total Package: $4,500, Total Per Person $1,500 SOLD OUT


  • Single Occupancy – Total Package: $2,000, Total Per Person $2,000
  • Double Occupancy – Total Package: $3,250, Total Per Person $1,625
  • Triple Occupancy – Total Package: $3,900, Total Per Person $1,500


  • Single Occupancy – Total Package: $3,050, Total Per Person $3,050
  • Double Occupancy – Total Package: $4,300, Total Per Person $2,150
  • Triple Occupancy – Total Package: $5,550, Total Per Person $1,850

Space is limited. First come, first served.

Please don’t hesitate to reach out to if you have any questions.

To learn more about the Rockhouse Foundation and how you can get involved, visit here.

We’re looking forward to welcoming you in Jamaica.

One Love,  
Skylark Negril Beach Resort and Rockhouse Hotel & Spa

Thanks its supporters