Malliouhana created the Anguilla "brand" and even changed the definition of a Caribben resort when it opened in 1983/4. Instead of faux Colonial-style design, it was updated Mediterranean in its look. And while there were still luxury resorts in the islands that served Sanka and instant potatoes,

Malliouhana's founder declared that a high-end resort should offer sophisticated cuisine, so he hired Jo Rostang, a Michelin-starred chef. Other resorts that opened in Anguilla followed this model, which is why the island is so upmarket. Indeed, resorts all over the Caribbean then followed this model -- especially with regard to cuisine. So now you don't go to the great resorts of the Caribbean in spite of the food; you go there because of it.