Chef Aadam Coetzee and Executive Sous Chef Gouwah have been working to develop a se- ries of menus that guide guests on a taste exploration through the island and beyond. Chef Coetzee, who officially serves as part of the Executive Committee under the titles of Executive Chef and Director of Food & Beverage for the resort, has a long-standing history of pouring creativity into every epicurean endeavor. With more than 25 years of experience in the culinary world, his expertise and leadership style have been derived from education and culinary experiences that toured him around the world – from international restaurants and hotels like the Royal Mirage in Dubai, The Savoy Hotel in London and Kurland Hotel in South Africa. Through his palate of flavors inspired from across the globe, he has found a home on Harbour Island and at Pink Sands Resort, and a passion for Bahamian-inspired cuisine. You can in- dulge in his latest creations at the legendary Malcolm 51 restaurant or the iconic, oceanfront Blue Bar. Dishes that infuse Caribbean cuisine with French techniques and Asian flavors de - liver a burst of flavor with thoughtful nuances of influences from around the world, plus the addition of a sushi bar. From the creative combinations of international spices finely paired with locally sources produce, to the classic homage of cheers-worthy cocktails with an island twist, Chef Coetzee has truly delivered must-experience, adventurous menus.
55
Made with FlippingBook Digital Proposal Creator