Rosewood Tucker’s Point Announces Culinary Weekend Adventure to Celebrate Bermuda Lobster Season

January 24, 2014

January 2014 – This March, Rosewood Tucker’s Point in Bermuda will take guests on a culinary journey for a weekend of entertainment as well as education. Executive Chef Guido Brambilla is joining forces with Rosewood Mansion on Turtle Creek’s award-winning Executive Chef, Bruno Davaillon, to bring culinary-minded guests together for a three day event on the island.

During the weekend, participants will experience the differences in taste and preparation between Bermuda and Maine Lobsters while also sampling a variety of Bermudian cuisine. Additionally, guests will experience the traditional way local fishermen catch lobster and learn how to prepare the famous Lobster Tagliolini. The fun-filled weekend will culminate on Saturday evening with a five-course Gala Dinner prepared by Chef Bruno and the Rosewood Tucker’s Point culinary team.

“We’re delighted to bring this culinary weekend to Rosewood Tucker’s Point and we look forward to welcoming Chef Bruno Davaillon to Bermuda,” says Duncan Graham, Managing Director Rosewood Tucker’s Point. “It’s truly an honor to have a Michelin Star chef here on the island and I am excited for our guests experience his expertise through his brilliant cuisine,” adds Graham.

Schedule of Events:

Thursday, March 13:

  • 6:30 pm – Welcome cocktails and canapés with Chef Bruno and Chef Guido in the Library
  • 7:30 pm – ‘Flavors of Bermuda’ Tasting Dinner in the Wine Room at The Point Restaurant

Friday, March 14:

  • During the day, guests may enjoy a round of golf or simply relax with spa treatments
  • 3:30 pm – “How to prepare Tagliolini with Lobster” Cooking Class with Chef Maximo Villagra at Sul Verde Restaurant                                     
  • 7:30 pm – Family-style Italian Dinner at Sul Verde

Saturday, March 15:

  • 10:00 am – Boat excursion with local fisherman, Brian Hines, to catch Bermuda Spiny Lobster followed by a guided tour of the Bermuda Underwater Exploration Institute.
  • 7:30 pm – Five-course Gala Dinner at The Point prepared by Chef Bruno Davaillon

The Culinary Weekend Adventure Package is only available March 13-16, 2014. Space is extremely limited and reservations may be made by calling Brandon Bratcher directly at +1 214 880 4259. Package pricing for the “Culinary Weekend Adventure” is USD4500 per couple and includes access to all above culinary events, two spa treatments, two rounds of golf as well as breakfast, lunch and dinner daily. To follow the weekend adventures live on social media use #LobsterLove.

About Executive Chef Bruno Davillion:

Bruno Davaillon joined The Mansion as Executive Chef in October 2009. Prior to his arrival, he was the Executive Chef of Mix, an Alain Ducasse restaurant, at Mix at THEHotel in Las Vegas. During his five-year tenure at Mix, Davaillon earned a Michelin star in 2008 and 2009 and won many accolades for the restaurant, including “Best Restaurant” by Travel + Leisure’s design awards. Bruno Davaillon is a native of the Loire Valley in France, where he grew up on a farm and learned to appreciate fresh ingredients. In 1982, he graduated from Lycee Hotelier Chateauroux in Chateauroux, France where he received his CAP - BEP Cuisine Classique. For the next five years, Davaillon gained experience as the Premier Commis in two Paris restaurants; Restaurant La Ligne and Restaurant Lasserre, then rated two-stars by Michelin. He then moved to London to work in the legendary restaurant Tante Claire, then a three-star Michelin restaurant. In 1989, Chef Bruno gained valuable experience in luxury hospitality when he became Chef de Partie at Chateau de Locguenole, a 30-room Relais & Chateaux property. He went on to serve in the kitchen at other Relais & Chateaux properties, eventually working his way to Executive Sous Chef at Le Ferme Saint Simeon where the restaurant was awarded two Michelin stars. In 1997, Chef Bruno brought his talent to America, first working as a private chef for a United Nations Ambassador, then as Chef du Cuisine at the St. Regis Los Angeles, where he launched Encore, named one of the best 10 new restaurants by Esquire magazine. Davaillon moved up the coast to San Francisco where he joined Restaurant Beaucoup, a fine dining establishment recognized as one of the five best places to eat in San Francisco by Bon Appetit magazine. Bruno Davaillon’s cuisine defies narrow description; rather it reveals the brilliance of simplicity. His approach involves choosing the freshest, finest ingredients and combining them to maximize the flavor and texture.

About Executive Chef Guido Brambilla:

Since 2012, Guido Brambilla has held the position of Executive Chef at Rosewood Tucker’s Point. With more than 20 years of experience in fine dining around the globe, he was most recently executive chef at Bermuda’s Elbow Beach Hotel. Born in Milan, Italy, Chef Brambilla began his culinary career working part-time in kitchens while studying Law and Business Management in England. Sharing his entire family’s passion for food and wine, he attended Le Cordon Bleu in London in 1998 and enjoyed numerous apprenticeships at Michelin star restaurants in Northern Italy. He then spent two years in Southeast Asia learning the secrets of Thai and Vietnamese cooking before returning to Milan in 2003 to open his own, widely-acclaimed restaurant, Livet. In 2008, Chef Brambilla sold Livet, and headed to Reethi Rah in the Maldives to cook for international, high-profile clients and to learn Indian, Arabic and Japanese cuisine. His next stop was Muscat, Oman working in Al Bustan Palace followed by his move to Bermuda. At Rosewood Tucker’s Point, Chef Brambilla creates a variety of signature dishes with Mediterranean and Asian influences while also utilizing the wide array of produce found in Bermuda. “I love cooking techniques that incorporate various cuisines and cultures that I have experienced during my travels,” says Chef Brambilla. “One of my favorite ways to cook is to source the best local ingredients, 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,” adds Brambilla.

About Rosewood Tucker’s Point®:

Tucker’s Point is a 240-acre residential and resort community with breathtaking vistas of Castle Harbour, Harrington Sound and the Atlantic Ocean. Site of Bermuda’s first new luxury hotel in 40 years and its first-ever fractional ownership clubs in addition to whole ownership homes, the community affords residents and guests exceptional recreational facilities. These include the acclaimed 18-hole Tucker’s Point Golf Course, tennis courts and a croquet lawn, Bermuda’s longest private pink-sand beach, a 12,000-square foot spa and a fine dining restaurant in its 100-guest room hotel. In April 2011, Tucker’s Point joined prestigious Rosewood Hotels & Resorts. It has earned accolades and awards from a host of prestigious sponsors, including Condé Nast Traveler (2010 Hot List, 2011 Gold List, 2011 Top Resorts in the Atlantic), Travel & Leisure (2011 500 World’s Best Hotels), Elite Traveler (2010 Top 101 Hotel Suites), Andrew Harper’s Hideaway Report 2011 Grand Award and Hotel Manager of the Year Award, and The Bermudian Magazine (2010 Building Design Award.) Visit rosewoodhotels.com/tuckerspoint additional information.

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