Emilio’s, the newest restaurant on Sint Maarten, has become the most-talked about dining-venue in just a few short months. Emilio’s success is likely attributed to the combination of its team, made up of the best St. Maarten has to offer in our dynamic culinary scene.
The visionaries behind Emilio’s are no strangers to the hospitality industry. With over 20 years of hospitality experience and working together, Su and Norman Wathey have owned and operated restaurants in St. Maarten since 1997. Joining forces with Su and Norman is Chef Dino Jagtiani, who has been at the top of the island’s dynamic dining scene for fourteen years in a row.
Supported by motivated and talented staff, together they make sure their guests lunch or dinner experience reaches levels of perfection. The top-quality food, historical ambiance and welcoming character of Emilio’s aren’t the only reasons their patrons keep coming back for more. We almost forgot to mention that none other than Paul Peterson, a multi-gold-medal-winning bartender famed for his ingenious cocktails, is in charge of Emilio’s drinks-menu and experience!
Paul Peterson was born and raised on the friendly island of St. Maarten. Throughout his 20-year career, he has had many opportunities to showcase his talent in the cocktail arena; competing and taking home the title of “Bartender of the Year” at Taste of the Caribbean in both 2006 and 2009.
He was recognized by the Prime Minister of the Netherlands Antilles for his performance at “Taste of the Caribbean,” and in 2013 the Governor of the island appointed him to personally care for the beverage service to the royal family of The Netherlands during their visit to the Friendly Island.
In 2016 Paul was honoured to be in the top 10 mixologists in the world for the Angostura Global Cocktail Challenge, in which over 900 entries from all over the globe competed. He has been a brand ambassador for Brugal and Angostura rums and works for various other companies in the wine and spirits industry.
Paul is also a bartending instructor at the NIPA school in St Maarten, where he shares his knowledge and passion of the service industry with the youth. He currently works at Emilio’s Restaurant, where he is in charge of the front of house operations and the beverage programme.
We caught up with the talented mixologist to learn a bit more about the elements he adds to Emilio’s and what we can expect the coming New Year.
You’re working at Emilio's now, how did that happen?
Due to Hurricane Irma, the restaurant I previously worked at closed. I was fortunate enough to be approached by Su and Norman Wathey about potentially working with them on their new project at Emilio’s. They have such a wonderful reputation on the island and their restaurants have always been exemplary, so I was honoured for the opportunity.
What are you most excited about with your new adventure at Emilio’s?
I have worked behind the bar for almost 14 years, which has afforded me many experiences and allowed me to grow and excel in my craft. However, now at Emilio’s I get to step outside the bar and work on the new task of management. This new role comes with many challenges, but it is amazing and rewarding to build a team that fosters a strong work ethic and provides our guests with great service.
What are some of the must-order drinks on your menu?
Cocktail-wise I would have to say the swizzles - they are refreshing and frosty - perfect to quench your thirst. We also have a very well-crafted wine list, with an amazing premium wine by the glass selection.
Besides the drinks, what are some of your favourite meals/features about Emilio's?
The Border Control Flatbread is delicious - a crisp crust topped with foie gras and bacon jam! What more could you ask for? The “catch of the day” varies but is always a good choice for lovers of fresh seafood. Our guests rave about the tuna tartar, so that’s worth mentioning. If you are in the mood for something exotic, we offer a delicious venison chop. To satisfy your sweet tooth, try our rich chocolate tart.
The ambiance of Emilio’s is what really sets us apart. The old architecture, tucked in a natural setting, gives you a nostalgic Caribbean feel. Blending the old with the new, we have a beautiful wine cellar with an extensive collection of wines from across the world.
It’s almost New Year, what will be happening at Emilio's?
We are featuring a special New Year’s Eve menu along with specials on champagne. Approaching the big countdown, a DJ will be joining us to help ring in the New Year with dancing and festivities.
What will you be doing during New Year's Eve?
Personally, I will be running around making sure the service runs as smoothly as possible and that all guests have smiles on their faces when they say hello to 2018.
Any exciting plans for 2018?
The wine cellar will be soon be available to host private dinners and tastings to small groups. It is very intimate and we will be able to provide a real personal service catered to those interested. We will also be launching the official cocktail menu, which I am eagerly constructing.
What is THE drink to mix this New Year's Eve at a party?
While there are thousands of cocktails to celebrate with, champagne cocktails are king. They are simple, crowd pleasing and can be easily tweaked to your tastes.
Champagne with a splash of high quality local Guavaberry is a perfect SXM twist on the classic Kir Royale cocktail.
Guavaberry Royale
3 oz Champagne
1 oz high quality Guavaberry
Twist of lemon
Pour champagne in a chilled flute, top with Guavaberry and garnish with a twist of lemon. Enjoy!
For reservations call: +1721 522-1848 or email: This email address is being protected from spambots. You need JavaScript enabled to view it.. Reservations are recommended, especially for the New Year’s Eve dinner special. Emilio’s is located on 59 L.B. Scott Road, Cul-de-Sac, on Rockland Estate. For more information, surf to www.emilios-sxm.com
