A new head chef in Nevis
By Dana Niland
Nevis’ Montpelier Plantation & Beach hotel has appointed Cristian Bassi as the resort’s new executive chef.
“Chef Bassi has excelled in prominent kitchens from Italy to Egypt and distinguished himself at several top resorts in the Caribbean,” said Montpelier owner Muffin Hoffman. “We are very happy he is now supervising and cheffing at Montpelier, where classic cooking prepared with local bounty is so highly regarded.”
Bassi, a twenty-five-year veteran of the industry, will be spearheading all culinary operations, including new menu development and staffing and procurement for the resort’s three dining venues – signature fine dining Restaurant 750 and its al fresco experience; Indigo, which offers more casual island dining; and Mill Privée, which offers private tasting dinners in the on-property 300-year-old converted sugar mill.
He will also oversee the food offerings at the resort’s three bars – the main house Great Room, Montpelier Beach Bar and the Pool Bar– and will be responsible for wedding and other special occasion catering and in-room dining.
Bassi will also be offering cooking lessons to resort guests, in which he will introduce participants to the art of using Caribbean spices.
Since his appointment, Bassi has created two special dinner events that feature prix-fixe tasting menus each week and highlight his contemporary Caribbean cuisine with Mediterranean and Asian influences.
Every Sunday night at Indigo, Bassi will hold Caribbean Night, with menus that will feature specialties from different Caribbean islands each week.
Prior to joining the culinary team at Montpelier, Bassi served as executive sous chef at Makadi Spa Hotel in Hurghada, Egypt, where he launched a new outlet featuring Mediterranean specialties.
He has also previously served as executive chef at Calabash Cove Resort and Spa in St. Lucia, and as sous chef at Sandals Beach Resort, Ochos Rios, and Half Moon Resort, Montego Bay, both in Jamaica.