MAHO--Chefs Night returns to the all-inclusive, adults-only Sonesta Ocean Point Resort April 17-21. The event, hosted by Chef Görgen Tiden and partner Chef Jimmy Stening, is the fourth event to be held at the resort.
This year marks the first-ever international Chefs Night, highlighting the talents of a group of chefs from Sweden, Mexico and Taiwan, maintaining the Chefs Night ethos that a gastronomic experience should be shared and enjoyed amongst family and friends.
After years of collaboration with the resort’s staff and island locals for previous Chefs Nights, Chef Görgen was moved to support the recovery of St. Maarten and Sonesta Ocean Point after Hurricane Irma by continuing the event at the resort.
“St. Maarten has truly become part of our Chef Nights identity, with so many memorable experiences of the island, the people and successful events with our creative culinary team,” said Chef Görgen. “This year not only serves as a celebration of gastronomy from around the globe, but also a ‘Welcome back’ to Sonesta Ocean Point Resort and our beloved St. Maarten.”
Chefs Night will consist of two gastronomic events at Sonesta Ocean Point’s Azul restaurant. The April 17 dinner will be inspired by each chef’s cultural heritage and the second dinner, on April 19, will celebrate the local flavours of St. Maarten and the Caribbean utilising regional ingredients and products.
The April 17 dinner menu will highlight flavours and techniques from each Chef’s country of origin along with carefully selected pairings from the resort’s extensive wine list.
Chef Ken Lin (Taiwan) will prepare Bao Buns with Five Spice Crispy Duck, Spring Onion, Pickled Cabbage, Mushrooms and Citrus Duck Sauce paired with a sweet and tart Riesling Columbia Valley 2017, Washington Hills. Chef Lin has worked in restaurants throughout his home country of Taiwan. In 2018 he became the chef and owner of St. Maarten restaurant Alina.
Chef Jimmy Stening (Sweden) will present Nordic Scallops from Mykenfyr served with Browned Butter, Herbs and Caviar from Älvdalen paired with a buttery yet fruit forward Chardonnay Estate 2016, Hook & Ladder Winery. Chef Stening is a barbecue pit master who participated in the 2016 Grillmästarna, the Swedish equivalent of Master Chef; the 2017 grilling competition between Sweden and Denmark; and lent his talents to the 2018 Chefs Night in Sweden.
Chef Mathias Andersson (Sweden) will make Morteon Bay Bugs served with Beach Grass paired with a fruity fresh Chenin Blanc Western Cape 2017, Indaba. Chef Andersson worked under the guidance of Chef Görgen Tiden in Sweden before moving to Brisbane, Australia, with his family 16 years ago. He has since worked in the Michelin-starred Connaught restaurant and Ecco Bistro and now caters to an illustrious clientele including Prime Ministers, entrepreneurs, private jet and yacht charters, charity events and even an astronaut.
Chef Luis Fitch (Mexico) will prepare Short Rib with Smoked Chiles and a Huitlacoche Tamal paired with a robust Cabernet Sauvignon Columbia Valley 2017, Washington Hills. Chef Fitch owns renowned restaurant Los Xitomates in Queretaro, Mexico, with previous outposts in Puerto Vallarta and Punta de Mita. He has received the Five Star Diamond Award from the American Academy of Hospitality Sciences, Academic from La Academie Culinaire de France, and First Generation of Mexico Master Chefs in 2013.
Chef Görgen Tidén (Sweden) will make Fallow Deer served with Lingonberry, Game Sausages and a Cream of Roasted Jerusalem Artichoke flavoured with Truffle and a Jus paired with a balanced Merlot Insignia 2016, Luigi Bosca.
Chef Frida Bäcke (Sweden) will prepare a Cloudberry, Brown Butter and Almond dessert paired with a balanced fruity Moscato d’Asti “Bosc d’ La Rei” 2017, Batasiolo. Chef Frida Backe is the pastry chef at acclaimed Svenska Kocklandslaget and the former pastry chef at Michelin-starred Restaurant Kontrast Oslo. She also won the Gold Medal in the World Cup with Sweden’s national team.
Dishes will also feature brand partner Carelian Caviar that is 100 per cent natural and sustainably produced in Finland´s beautiful North Carelia water district. The chefs will also utilise OFYR Grills, featuring an innovative circular surface that is functional yet sculpturally designed. Signature cocktails will be served courtesy of High Coast Distillery.
For more information and reservations, visit
www.sonesta.com/stmaarten or call 1-800-SONESTA (766-3782).
