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August 14, 2012

Chef Guido Brambilla Brings a World’s Worth of Food to Bermuda

By Pardhasaradhi Gonuguntla

Hamilton Parish, Bermuda – Reported by Coleman Bentley for Elite Traveler, the private jet lifestyle magazine

With the appointment of new Executive Chef Guido Brambilla, Bermuda’s premier resort, Rosewood Tucker’s Point, will pack continents of cuisine onto one tiny Atlantic island. Joining a culinary team with over 20 years of global cooking experience, Brambilla looks to add the kitchen sink to a resort that already has everything else.

Born in Milan, a hotbed of cuisine-culture, Brambilla began his pursuit of fine food cooking part-time while studying law and business Management in England. Following his family’s passion for food and wine, however, Brambilla soon traded his spreadsheets for oven-sheets, enrolling at Le Cordon Bleu London in 1998. After an array of apprenticeships at Michelin-star restaurants in his native Northern Italy, Brambilla reached out to the rest of world for help. There was an expedition to Southeast Asia to learn the intricacies of Thai and Vietnamese cuisine, the opening of the lauded restaurant, Livet, back in Milan, and finally a move to Bermuda…after a few stops in the Maldives and Oman, of course.

“I love cooking techniques that incorporate various cuisines and cultures that I have experienced during my travels,” says Chef Brambilla, drawing from his past culinary-experiences while keeping his eye on the future of Bermudan cuisine. “One of my favorite ways to cook is to source the best local ingredients,” he continues, revealing the culinary-philosophy that led him to Rosewood Tucker’s Point “then prepare them using foreign herbs, spices and methods from other countries so our guests get a taste of Bermuda mixed with other culinary traditions. It’s the perfect balance of the two.”

Escape with Chef Guido Brambilla and enjoy Rosewood Tucker’s Point’s island extravagance this winter.

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