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Discover all our Chefs
Relais & Châteaux Chef

Matthew Weber

Chef - Relais & Châteaux

Matthew Weber
Member Relais & Châteaux from 2018
61 Pitts Bay Road
HM 08 Hamilton


Rosedon Hotel

39 rooms: 380-639 BMD t. 11.75% s. 10%



Menus 25-52 BMD s.n.i. 17%

For your information: 1 BMD = 1 USD

Check restaurant details

Terminology : t. = tax - s.n.i = services not included - s.i = services included

Story of a Chef

How did you become a Chef?

I started my culinary journey in my aunt’s restaurant as a busboy/dishwasher.  I became fascinated with the pace of the restaurant business and chose to attend a vocational culinary program.  Receiving top honors of class culinarian I decided to enroll into the Le Cordon Bleu Culinary Program in Pittsburgh PA.  Le Cordon Bleu was the foundation to hone my culinary technique working with Chefs that gave me the talent to strive to become a Executive Chef.

How would you define your cuisine?

My food and culinary vision is a reflection of my mentors influence and my personal style.  Everyday I get the opportunity to showcase my love of food to my guest.  Being a chef is becoming an artist that stimulates all of the senses.  It is the perfect art.

What are your favorites products and criteria for choosing?

The concept of a farm to table restaurant has always been a dream for me as a chef.  Food is our energy and medicine source. Working with our local purveyors in Bermuda and showcasing their products brings a sense of joy to the Huckleberry family.  We have locally sourced honey from passion fields, organic meats from Wadson’s farm, and our famous Bermuda carrots.

What is your signature?

My signature dish is a Smoked Beef Short Rib Braised in a Mushroom Madeira Jus with Jalapeno Smoked Gouda Grits, Crispy Fried Shallots, and Roasted Brussel Sprouts with Bacon.

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

Having a strong culinary brigade system is essential for the success of any culinary operation. A Chef's major role in the brigade is to manage his team from his sous chefs down to the kitchen porters.  All members of the team need to understand their responsibilities for the team to be successful.  This system feeds the hunger to learn and grow in life and at work.  It makes them feel like they're growing with the company and provides a sense of purpose, which in turn fosters loyalty.

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

Sunday-Funday cooking should always involve people and community.  I always enjoy friends and family gathering together to share a meal and stories.  I recommend turning on the rock and roll station and starting the smoking pit early in the morning to get the senses invigorated.  Pull your Pork Ribs from a brine solution and dry rub with your favorite spice blend.  Place on the smoker for 6-8 hours cooking low and slow while you enjoy your company arriving to the party.  After a few signature cocktails and laughs it’s time to enjoy the fruits of your labor.

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