Bequia Beach Hotel, a hotel on the island of Bequia in St. Vincent and the Grenadines, has announced the appointment of Executive Chef Nils-Bertil Hansson. A Swedish culinarian, Hansson will showcase his global expertise this winter season at Bequia Beach Hotel’s dining venues, including beachside restaurant, Bagatelle.
Hansson, known as “Nizze,” opened his first restaurant in Sweden at 23 years old (1978) after graduating from restaurant school and working in various eateries in Malmö. Most recently, Hansson spent six years leading Marsvinsholm Bistro & Café, a catering business in the South of Sweden. In 2003, he established Flädie Food & Winery located in the Swedish village of Flädie, which Bequia Beach Hotel says is one of the first successful wineries in the region. Hansson was one of the first chefs to launch a catering business in the county of Skåne, Sweden in the 1970’s, during which time the Skåne nobility became his biggest customers. Throughout the years, Hansson has regularly cooked for the King of Sweden, and catered high-profile events including Tetra Pak's 50th anniversary with more than 2,500 attendees.
Hansson also previously spent four winter seasons as chef at Bequia Beach Hotel. Bequia Beach Hotel says he will use his knowledge of the destination to elevate the gourmet experience at Bagatelle and the hotel’s two other restaurants. Hansson will work together with the resort’s locally trained chefs.
Bagatelle serves breakfast, lunch and dinner within an open beachfront setting that offers Grenadine views, and warm ocean breezes. The menu showcases internationally inspired cuisine with Caribbean influences. In his new role, Hansson will work closely with local food purveyors and farmers to source fresh ingredients, in addition to foraging from the hotel’s onsite garden. Located within walking distance from the kitchen, the hotel’s garden offers fruits, vegetables and herbs such as rosemary, thyme, mint and parsley. Local fisherman Bruce Ollivierre provides daily seafood deliveries – ranging from native lobster to Yellowfin tuna, Red Snapper and Mahi Mahi. Bagatelle’s signature dishes include Lobster Thermidor with Gratin Christophine, and Tuna Tartare on a bed of avocado cream.
In addition to hosting a Lobsterfest on Saturdays and BBQ nights on Wednesdays, Hansson and the culinary team will be introducing new educational programming.
For more information please visit www.bequiabeachhotel.com.