Executive Chef Tony continues to delight guests and diners at Nisbet Plantation. In fact, the readers of Condé Nast Traveler have recently named Nisbet Plantation one of “The Best Caribbean Hotels and Resorts for Food” recognizing all three of our dining venues, Sea Breeze, Coconuts and the award winning Great House.
Since joining us in 2002, Chef Tony has “aimed to bring locally-sourced ingredients to life with his creative, fusion cuisine.” Chef Tony actually has a degree in Electrical Engineering, but chose to pursue his passion in the culinary industry.
His passion dates back to his childhood, growing up in the shadow of his grandfather who served in the US Navy as Chief Cook and learning the secrets to being a good cook from his mother at age 10. He worked his way up in the culinary industry, through hard work and dedication, and has held chef positions at restaurants and resorts around the world for more than 15 years.
Chef Tony ensures dining at Nisbet Plantation is as memorable as your Nevis vacation. We are very fortunate to have him and the rest of the culinary team as part of the Nisbet family!