Our Culinary team is led by two international Chefs whose combined talent and knowledge of Asian and South American styles offers our guests a unique culinary experience.
Head Chef Rahul Kinja
Chef Rahul arrived to Nevis with six years' of experience developed at the most prestigious hotels in Asia. His menus and dishes are created with a focus on Asian and Eastern spices fused into local and fresh ingredients.
For main dishes, Chef Rahul's "Grilled Lamb Za'atar with Roasted Red Beat Risotto" and "Roast Veal Cutlet with Peppers, Artichokes & Confit Tomatoes with Basil Infused Jus" are sure to delight.
"The Mount Nevis Hotel has long established itself as a fine dining restaurant in Nevis and I look forward to introducing guests and diners to a new culinary experience. I am especially excited about the fusion of local ingredients with Asian spices to create dishes that have not been seen here before"
Chef Vicente Zaragoza
Chef Vicente has been the driving force and backbone of the restaurant for just over ten years. His background, from the Guerrero region of Mexico, allowed him the opportunity to hone his skills as a Master Baker and Pastry Chef. Arriving to Nevis in the mid-90's, Vicente brought with him many exotic spices, peppers and herbs which the hotel has since introduced and are now grown in our hotel garden.
"Chef Vicente is a cornerstone of our hotel; his knowledge of local and seasonal produce and his relationship with our local fishermen allow our kitchen to serve the freshest and healthiest cuisine to our guests" stated Owner Dr. Adly Meguid.
Well known by our repeat guests and throughout the local island community, Vicente's pastries and baked breads are worth the trip to Nevis alone.