Professional and well-versed in event planning and presentation, Bermuda’s top personal chefs are ready to showcase the island flavours.
Antonio Belvedere, Rollin’ Smoke
Winner of Best Chef in the 2019 Best of Bermuda awards, chef Antonio “Toto” Belvedere has had a long career cooking in some of the island’s top kitchens. In fact, he’s been in hospitality ever since he was 11-years-old, having worked in nearly every sector of the restaurant industry up to and including his stints as Executive Chef of Bermuda Bistro at the Beach, Nonna’s Kitchen and The Terrace. Today the 34-year-old chef is largely focused on his newest venture—a mobile barbecue business called Rollin’ Smoke, which brings his octagonal grill tables directly to private events, in unique locations around the island. That means you can grill your own food or have chef Toto do the work. Whatever you choose your menu will feature southern barbecue favorites and Bermuda-inspired eats.
+1 (441) 536-1803, [email protected]
The BermyEats team has worked at some of the island’s top restaurants such as the Pink Beach Club at The Loren and the Waterlot Inn, long recognized as Bermuda’s top fine dining establishment. Their collective culinary point of view is inspired from all things Bermuda, including but not limited to the island’s locally grown foods, fresh day caught seafood and its rich cultural history (like the Cultural Heritage dinner that the team collaborated with Food Network chef Eric Adjepong to create an elevated Bermudian menu). BermyEats has a full range of catering and private dining experiences ranging from two to 150 people and all menus are based upon client specifications.
+1 (441) 292-2353
Brian Bean, Cedarberry Kitchen
Chef Brian Bean has over 30 years of experience cooking professionally in Bermuda and Canada. Classically trained at Southern Alberta Institute of Technology (SAIT), with stints at notable restaurants including the Fairmont Southampton and The Calgary Petroleum Club, perhaps his most impressive stretch was his 15-year tenure with the Calgary Flames NHL team where he served seven years as its team chef and eight years as a sous chef of fine dining. Specialising in world cuisine with a Bermudian flare, chef Bean’s food is meant to reflect his worldly culinary point of view while honouring his island roots. Focused on family style meals with plated fine dining options available, his meus can be tailored for two to 12 people.
cedarberrykitchen.com, [email protected]
Stuart Brown, Lost Souls
Thanks to his unique upbringing in the Middle East and northern Africa, chef Stuart Brown incorporates many of the bold spices and flavours of his childhood into old world French cuisine. That means you could be eating dishes like pan seared scallops marinated in cumin and saffron or one of the many other bites that chef Brown can prepare for intimate, bespoke dinners for no more than six people. It’s a style of preparation that the accomplished chef honed while working at several of the U.K.’s top hotels, including The Belsfield Hotel in Bowness on Windermere and The Savoy in London. But beyond his culinary prowess, Brown is also a trained Sommelier, so you can expect your meal to be expertly paired with fine wines from around the world for an experience like none other.
+1 (441) 531-9490, [email protected]
Somers Carr & Matt Francis, Blind Pig Cocktail Co.
Featuring Bermuda’s most inventive handcrafted cocktails, the Blind Pig Cocktail Co. brings a classic, speakeasy vibe to any home party or event. Thanks to co-owners Somers Carr, who’s worked in the hospitality industry for 13 years and Matt Francis, an award-winning mixologist who honed his craft in Edinburgh, Scotland’s trendy bar scene, the Blind Pig creates bespoke and personalized drink menus for events of all sizes. And no detail is overlooked. Including top shelf spirits, beautiful glassware and best quality ingredients like homemade bitters and mixers with locally sourced citrus and herbs, the pair also provide a purpose-built bar, retro décor and an expertly trained staff of bartenders. From intimate 10 person parties to functions of 250 or more, the Blind Pig is ready for any event.
Ian Carruthers, Bermudaful Catering
Originally trained in the United Kingdom, chef Ian Carruthers has a long history of preparing bespoke meals for private clients. In fact, he was once the personal chef of businessman and former U.S. Presidential candidate Ross Perot, and eventually went on to work for many high-net worth individuals in Bermuda. These days the accomplished chef with more than 30 years of experience runs Bermudaful Catering, a full-service catering company that specialises in large functions like weddings, beach parties and corporate events, in addition to smaller, more intimate in-house dinners. Most any menu desired is possible, but Carruthers most enjoys cooking with fresh, local fish since the Bermuda born chef has been preparing island caught seafood for most of his life.
Michiko Campbell, Chiko’s Catering BDA
Although chef Michiko Campbell is mostly known for his handcrafted spices—locally made spice blends called Chiko’s Smokey Rub, which are sold in a variety of flavours in retail stores across the island—he’s also an accomplished Johnson & Wales trained chef with over 16 years of professional experience. Specialising in a variety of world cuisines, which are inspired by his frequent travels through Africa, Asia and South America, chef Campbell is not afraid of bold flavours and adventurous foods. He’s also an avid fisherman, which is why much of the seafood and fresh fish he prepares for his clients is hand caught with his own line. With no limits on the number of people Chef Campbell can prepare for, he’s available for parties of all sizes including intimate dinners, weddings and banquets.
Sam Crew, Arugula
With a diverse culinary background that’s taken her to over 21 countries in four continents, chef Sam Crew has worked in remote locations, private islands, castles, mega yachts and luxury estates around the world. In short, her career has literally spanned the globe, which is a tribute to her professional training that began in the French, Austrian and Swiss Alps, then onto to London where she taught at Leiths Cookery School before working for many high-end caterers who serviced Royal events, fashion parties and film premieres. These days chef Crew focuses on private events from 10 to 150 people with creative bespoke menus that blend traditional European, Asian and Middle Eastern flavours with a profound foundation in dietary requirements, locally sourced foods and clean eating.
+1 (441) 533-2766, [email protected]
Stefan Gitschner, Twisted Spoon
When owner Stefan Gitscher started Twisted Spoon in 2015, it was Bermuda’s first mobile cocktail bar dedicated to using local ingredients in all of its drinks. These days Gitschner still succeeds at what he’s always done best—that is, create handcrafted cocktails using small batch spirits and locally made mixers and bitters, which are served at small parties and large functions—but he’s also expanded to include cocktail classes, where guests can learn how to make their own cocktails. That’s right: If you’ve ever wondered how to pour the perfect martini, Twisted Spoon will set up a cocktail class in a venue of your choosing for groups of six to ten people. You’ll learn basic fundamentals of mixology plus get a dose of cocktail history as you pour, mix and yes, drink your very own cocktail.
Trevor Johnstone, Plant Based Fuel BDA
If you’re searching for inventive plant-based dishes or vegan cuisine that’s prepared with aplomb, then look no further than this accomplished Johnson & Wales-trained chef. After earning his culinary degree from the prestigious Florida university and a certificate in plant-based nutrition from eCornell University, Johnstone apprenticed under Michelin-rated chef Ferran Adria in Barcelona, Spain, before returning to Bermuda where he worked at several hotel restaurants. These days the accomplished chef is focused on preparing unique plant-based tasting menus for up to ten people, which can be tailored made for your most discerning vegetarian palates (think watermelon sashimi with seaweed salad; roasted beet salad with coconut cream; and fried green plantains with guacamole).
+1 (441) 704-2630, [email protected]
Peter Jovetic, Food4Thought
Chef Peter Jovetic originally came to Bermuda from the U.K. in 1982, so his culinary career has spanned many of its top restaurants throughout his time on the island. Indeed, this decades-long path has led him to two of his latest ventures: As owner of Alex & Pete’s Artisan Ice Cream, which is a small batch ice cream sold in retail locations across the island; and as the culinary force behind Food4Thought, a full-service catering company that can create intimate dinners for four people or execute large parties and weddings of up to 300. As a professionally trained chef who’s worked in Michelin rated restaurants in the south of Germany, Jovetic’s culinary point of view is inspired by his frequent European travels through Italy, France and Croatia, and his expertly designed tasting menus can also be thoughtfully paired with wines of your choosing.
+1 (441) 337-6101, [email protected]
Originally from Nurnberg, Germany, chef Otto Kummer has been a private chef in Bermuda for more than 35 years. Serving a high-end clientele with discerning palates, Kummer has built a strong local reputation solely based on word-of-mouth, which means he’s one of the top personal chefs recommended when short term realtors and hotel concierges are searching for someone with distinct tastes and capabilities for their clients and guests. Specialising in intimate, private dinners for 10-30 people, chef Kummer is known to work closely with clients to create a completely customizable menu of expertly prepared international cuisine, so expect a high level of focus, service and quality from start to finish.
+1 (441) 537-5373, [email protected]
Matt Pridham, Take Five Catering
Take Five Catering was born in 2004 out of the desire for health conscious, locally sourced food. Its culinary mission is largely spearheaded by Executive Chef Matt Pridham, who’s also responsible for creating the menus of Devil’s Isle Café in the City of Hamilton, Village Pantry in Flatts Village and all nine Buzz locations across the island. Thanks to his distinct culinary point of view—an outlook that leans towards French cuisine including its sauces, “nose to tail” concept and celebratory nature of a meal—Take Five is now one of the premier catering companies in Bermuda and can be hired for functions of all sizes. Case in point: Take Five was the preferred caterer for the 35th America’s Cup in 2017, a massive event that fed more than 1,200 people daily over a five-week period.
Daamian Simmons, DaaLeis’
Following a fifteen-year career working in Bermuda’s top restaurants, hotels and private clubs, including the Hamilton Princess Hotel, The Reefs Resort & Club and the Royal Bermuda Yacht Club, chef Simmons recently opened his own private catering business for culinary events of all kinds. Called DaaLeis, it specializes in a variety of international cuisine including Italian, French, Mediterranean, Caribbean, Mexican, Asian, Indian and Bermudian, the latter of which chef Simmons learned by cooking alongside his mother during the holidays. Menus are largely based upon client preferences, but most are two to four courses and can be served for up to 15 people (all plates and cutlery are provided).
+1 (441) 599-8921, [email protected]
Gregory Wilson, Crown Point Luxury Vacation Home Concierge
With over 40 years of experience, chef Greg Wilson first started cooking at age of seven in his grandmother’s restaurant where he went on to sharpen his skills while attending a local Hotel & Technology school. Since then, he’s led culinary teams at several Bermuda resorts including the Pompano Beach Club and the former Sonesta Beach Hotel, and has also cooked for celebrities and politicians, including Steve Harvey and Michael Bloomberg at his restaurant Greg’s Steakhouse, which was a fine dining steakhouse with a Caribbean flare. Now the executive chef for Crown Point—a concierge team catering exclusively to local vacation homes—chef Wilson works with young culinary and hospitality enthusiasts to offer outstanding in-home, personalized, plated service catering for up to 50 guests.