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Discover all our Chefs
Relais & Châteaux Chef

Keith Rolle

Chef - Relais & Châteaux

Keith Rolle

Tiamo Resort

Driggs Hill - Bahamas

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L'histoire d'un chef Relais & Châteaux

How did you become a chef?

Reluctantly I studied Food and Nutrition at high school because my mother would like to have help in the house and thanks to a great teacher it became a real passion.

How would you define your cuisine?

My cuisine is a mix of Bahamian recipes, spices and European techniques.

What are your favorites products and criteria for choosing?

Fresh herbs are always my preferred ingredient. Bright colors, real aroma, give a spirit of wellbeing in all plate.

What is your signature?

I like to dress a plate with fresh micro beans, fresh herbals oil, herbals from our garden with a Balsamic reduction.

What professions surround you and what would you like to pass on to them?

Allowing people to find their passion and skills in the profession and helping them to develop their project give me great satisfaction. 

Do you have a Chef’s tip for Sunday cooking?

Sunday Cooking is not something I would do but preparing a Lasagna the night before is always good.

Les restaurants Relais & Châteaux de Keith Rolle

The Great Room

  • Expression of the terroir
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restaurant
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