Responsible for the innovative and impressive new cuisine are award-winning Chefs Cristian Rebolledo, Corporate Executive Chef of both Blue Haven and its Grace Bay Beach sister hotel, Beach House Turks and Caicos, and Executive Chef Vitelio Reyes, who oversees the kitchen at Fire & Ice.
PROVIDENCIALES, TURKS & CAICOS – Blue Haven Resort and Marina, a premier destination for those in the search for an idyllic island experience, has reopened its signature restaurant Fire & Ice to excited diners both locally and abroad for an experience that can only be called “eatertainment.”
The restaurant offers up a refined Caribbean-meets-European experience overlooking the turquoise waters and mangroves adjacent to the resort. Visitors can bask in the glow of one of the restaurant’s many fire pits while they indulge in a refreshing cocktail from the Ice Bar and an exquisite, renovated menu boasting items such as a Lobster Salad with Butternut Squash, Duck Magret with Corn Cake, Escabeche sauce and Creme fraiche, or an Angus Steak served with sweet plantains and creole sauce.
Responsible for the innovative and impressive new cuisine are award-winning Chefs Cristian Rebolledo, Corporate Executive Chef of both Blue Haven and its Grace Bay Beach sister hotel, Beach House Turks and Caicos, and Executive Chef Vitelio Reyes, who oversees the kitchen at Fire & Ice. Chef Rebolledo hails from Chile and has studied and worked with world-renowned, Michelin-star chefs both domestically and abroad. Chef Reyes, a Venezuelan native, has international experience spanning four continents and at Fire & Ice, diners will experience his fusion of global flavors and local, palate tantalizing products found in the Turks and Caicos archipelago. Together, the two culinary artists have created a menu that is both exciting and distinguished from that of any other dining option in Turks and Caicos, and more so, the Caribbean.
Their inspiration for the newly curated array of menu options are their unique cooking philosophies, where they’ll use their ingredients in revolutionary ways in sync with their South American backgrounds. Their diverse touches will make their way into the Fire & Ice dishes complimenting the main staples of the island, yet bringing an epicurean flare that has not been utilized in Providenciales before. The inspiring new menu debuted October 16th at the Fire & Ice restaurant.
Celebrating the relaunch, the property will be involved in Providenciales’ fourth annual Caribbean Food and Wine Festival held from November 6-8th by hosting the coveted opening night together with celebrity guest chef David Lefevre from Manhattan Beach Post and Fishing in California. A wild success in previous years (last year’s was sold out), the festival is a celebration of cuisine and spirits in Providenciales, with the most esteemed resorts participating island-wide. Fire & Ice will host the inaugural event for the Food & Wine Festival and renowned, New York City-based Mixologist Brian van Flandern will be on hand to create and unveil the Ice Bar’s tasty cocktail menu. Mr. van Flandern has spent years working as head mixologist under the famous Thomas Keller, where he adopted his “flavor profiling” philosophy and quickly garnered international attention as one of the most successful mixologists in the world. In 2006, Mr. van Flandern was ranked the number two mixologist in the world at the Bols Mix Masters Championship, making him a cocktail force to be reckoned with. His passion is to use distinct techniques to create well-balanced and food friendly cocktails, which he will bring to Blue Haven Resort and Marina.
In addition to the exciting happenings at the resort, the event will also host a vast array of widely known culinary experts to display their talents. Aside from David Lefevre, the celebrity chefs participating in this year’s event include Hans Peter Haider, executive chef at hotel12, and Leah Cohen of the Pig and Khao Restaurant in the Lower East Side of NYC as well as leading vitners Cuvaison Wines, Duck Pond Cellars, Benzinger Wine Family and Salz Seewinkelhof.
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