About Us
At L.G. Smith’s Steak & Chop House, we offer a premium dining experience centered around its USDA-inspected, aged-prime steaks, fresh local seafood, and our signature Butcher Table Experience. The menu features a modern twist on classic dishes plated to showcase the natural flavors of top-tier meats and seafood.
Complementing the upscale cuisine is an innovative cocktail program, where mixologists craft signature drinks inspired by the elements—Water, Fire, Smoke, Earth, and Mist—using premium spirits, fresh organic juices, local ingredients like Aruban aloe, and aromatic herbs. Alongside these imaginative creations, guests can enjoy a robust beverage menu with classic cocktails, a gin bar, aged whiskeys, and over 120 curated wines, offered by the glass, making it easy to find the perfect pairing for any meal.
Our History
Lloyd Gaston Smith, born in Illinois in 1891, was a key figure in Aruba’s industrial transformation through his work with the American Standard Oil Company and its subsidiary, Lago Oil and Transport Company. In 1928, he oversaw the design and construction of a refinery in San Nicolas, Aruba, along with the creation of Lago Colony—a self-sufficient American-style community for refinery staff. Appointed General Manager in 1933, Smith introduced extensive training programs for local and Caribbean workers, greatly improving the island’s workforce and living standards.
During World War II, the refinery became essential to the Allied fuel supply, and his contributions led to numerous honors, including a knighthood and later the title of Commander in the Order of Oranje Nassau. After leaving Aruba in 1946 to serve as vice president of Standard Oil, Smith passed away in 1958. Today, his legacy with the street and restaurant bearing his name, honors his lasting impact on Aruba’s development and prosperity.
Director of Culinary Operations
Sebastian Cechet
Chef Cechet began his career working in restaurants in Ontario, Canada, where he moved with his family from Uruguay. As a child, intrigued by the restaurant industry, he wanted to learn more and completed a Red Seal certification as a cook and then moved to Paris, France, where he studied at the two-Michelin-starred Le Taillevent as well as at Michelin-starred Le Violon d’Ingres.
Now overseeing multiple dining venues at the resort, Chef Cechet takes pride in the progress his teams have made. Under his guidance, the restaurants have risen in reputation and quality, now competing with top establishments on the island. He credits their success to a culture of constant improvement, where mistakes become lessons, and every service is an opportunity to elevate the guest experience.
Sous Chef
Errol Williams
Born in Jamaica, Chef Errol Williams brings over 15 years of experience in the food and beverage industry to his role as Junior Sous Chef at LG Smith’s Steak & Chop House. His passion for cooking was ignited at a young age, inspired by time spent in the kitchen with his parents and grandparents.
Today, Chef Errol channels that early love for food into creating flavorful, memorable dishes that reflect both his Caribbean roots and his commitment to culinary excellence. Proud to be part of the Renaissance Aruba family, he strives to craft dining experiences that leave every guest truly satisfied and smiling.
Wine Spectator Award
In 2024, we earned the prestigious Wine Spectator Award of Excellence, recognizing our outstanding and thoughtfully curated wine list of over 120 global selections, served by the glass, that perfectly complement our upscale menu. Under the leadership of Restaurant Manager and Junior Sommelier, Merrill van Trigt, we continue to elevate fine dining it Aruba with a blend of local and international flavors and expert wine pairings.