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Dining in Nassau Paradise Island with Celebrity Chefs

Posted by: Nassau Paradise Island on June 30, 2010

DSC_769821Dining in Nassau Paradise Island can take you around the world and back again. Many critically-acclaimed chefs add indigenous flavors from their home country to transform normally traditional meals into a culinary masterpiece. Jean-Georges Vongerichten, born and raised on the outskirts of Strasbourg in Alsace, France, brings his passion to Café Martinique and Dune at the Atlantis Resort. Native of Saitama, Japan, Nobuyuki Matsuhisa shares his philosophy of food with guests dining at NOBU. Angelo Elia uses culinary influences from Sesto Fiorentino, Italy to spice up traditional Tuscan dishes at Casa D’Angelo. New Yorker Bobby Flay adds boldness and zest to American, southwestern food at the Mesa Grill. Let’s see if we can further whet your appetite.


CHEF JEAN-GEORGES VONGERICHTEN
Café Martinique, Marina Village | Dune, One&Only Ocean Club

Recognized as one of the world’s most famous chefs, a savvy businessman and a formidable restaurateur, Jean-Georges Vongerichten presents a Thai-French inspired menu filled with dishes of exotic and aromatic flavors. Influenced by his travels in Asia, meals are accentuated with the use of vegetable juices and fruit essences, light broths and herbal vinaigrettes.


CHEF NOBUYUKI “NOBU” MATSUHISA
Nobu, Atlantis – Casino

Classically trained as a sushi-chef, Nobu’s inventive culinary style was awakened while opening a sushi bar in Peru. The area’s culture and regional ingredients allowed him to create dishes that quickly turned him into an overnight success in the culinary community. One glowing review would go on to say, “This is sushi as it has not been served before… These flavors are edgy, unexpected, often exciting.”


CHEF ANGELO ELIA
Casa D’Angelo, Atlantis – Coral Towers

Dubbed a culinary maestro, Angelo Elias shares an old-country passion in all of his traditional Tuscan dishes. Using only the finest ingredients, hearty Tuscan entrées are laced with Southern Italian accents, creating an extraordinary combination of flavors and textures. One food critic adds, “… a well respected chef who joyously invigorates the integrity of a cuisine that used to be thought of as spaghetti and meatballs.”


CHEF ROBERT WILLIAM “BOBBY” FLAY
Mesa Grill, Atlantis – The Cove

Discovering his culinary identity at the age of 17, Bobby Flay grew into a man of many talents: award-winning chef, television personality, cookbook author and restaurateur. Developing a taste for American southwestern food, Flay created a menu that put his innovative cuisine in front and center. Combining vibrant Southwestern cuisine with island spices and tropical fruits, guests are met with a dining experience that is bold, zesty and unique.

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