Going into the rebuilding and renovating in the months after, the goal was to outdo the hotel’s existing motto at the time — “more than a hotel” — by finding a way to maintain the best parts of the old and bring in the best of what’s new and modern.

“It was important for us to keep the unique spirit and vibe that has always been part of Eden Rock and St. Barts,” Mr. Moizan said.

Before the renovation, guests could receive in-room spa treatments, but there was no dedicated spa on the property. The renovated hotel includes a new spa stocked with health and beauty products made from flowers and plants by Ligne St Barth, a local company.

The three restaurants and bars previously at the hotel have been transformed into one restaurant and one bar. Mr. Vongerichten said he was involved in redesigning the new kitchen, making choices about the ovens, and which chairs, tables and plates to use.

“We’ve got a glamorous look from the 50s. It’s got a Hemingway, colonial feel,” he said. “It’s also got that local feel, as well as an international feel that will make you feel like you’re back at Eden Rock during its heyday.”

In creating the menu, which features produce like tomatoes and avocados that will be delivered to the hotel daily by boat from Guadalupe, along with fish that will be caught daily, Mr. Vongerichten said he was thinking about food and how to responsibly deal with food waste.

“We are working with a local vegetable and herb garden,” he said. “We are composting all our garbage to give back to local farmers. When you live on an island, you have to be cautious about everything you bring in, use and take.”