Atlantis Paradise Island’s Cafe Martinique Gets a New Chef
By Dana Niland
One of the Bahamas’ most venerable eateries is getting a new injection of culinary energy.
Atlantis Paradise Island has named Chef Alessio Pitzalis as the new Head Chef of its Café Martinique restaurant.
Pitzalis will guide a “comprehensive epicurean experience” for the anticipated update of the fine-dining concept, which is set to debut this month.
The decades-old eatery is perhaps best known for a visit by James Bond in the 1965 film “Thunderball.”
“We are pleased to welcome Chef Alessio Pitzalis to lead Café Martinique’s evolution as one of the leading culinary concepts in The Bahamas,” said Bryan O’Shields, Senior Vice President of Food & Beverage at Atlantis, Paradise Island. “He is a veteran in the culinary field and exudes passion, precision and forethought. Alessio’s acute taste for global flavors and fluency in local produce will shape Café Martinique as a paramount dining experience for our discerning guests.”
As Head Chef of Café Martinique, Pitzalis will apply his expertise in Mediterranean-Italian cuisine to oversee the revised culinary concept.
He comes to Atlantis with more than 15 years of experience and residencies in some of the world’s most renowned kitchens, including Ristorante Andreini in Alghero, Italy; Piazza Rossa in Moscow, Russia; Columbia Beach Resort in Cyprus; and Address Montgomerie in Dubai.
Originally from the Italian island of Sardinia, Chef Pitzalis will be leveraging cultural influences from both his home country and his international travels.
He said he is aiming to infuse a unique taste of The Bahamas to guest palates through relationships with local producers and farmers and foraging for the most exclusive island bounty available.
Opening February 2019, Café Martinique will be Atlantis’ newest and only elevated dining concept to feature a plant-forward menu.
With a commitment to using ingredients available only on Paradise Island & Nassau, dishes will strike a Mediterranean-Bahamian balance with inspiration from the coastal regions of France, Morocco, Italy and the Middle East.