Montpelier Plantation & Beach, a 55-year-old boutique Caribbean hideaway owned and operated by the Hoffman family, is pleased to announce the appointment of globally experienced Cristian Bassi as the resort’s new executive chef.
“Chef Bassi has excelled in prominent kitchens from Italy to Egypt and distinguished himself at several top resorts in the Caribbean. We are very happy he is now supervising and cheffing at Montpelier, where classic cooking prepared with local bounty is so highly regarded,” said Montpelier owner Muffin Hoffman.
Twenty-five-year industry veteran Bassi will be spearheading all culinary operations including new menu development, staffing and procurement for the resort’s three dining venues – signature fine dining Restaurant 750 and its award-winning al fresco experience; Indigo, which offers more casual island dining; and Mill Privée, private tasting dinners in the on-property 300-year-old converted sugar mill. In addition, he will oversee the food offerings at the resort’s three bars – the main house Great Room, Montpelier Beach Bar and the Pool Bar, as well as be responsible for wedding and other special occasion catering and in-room dining. And, he will also be offering cooking lessons to resort guests, where he will introduce participants to the art of using Caribbean spices.
Since his appointment, Bassi has created two special dinner events that feature new prix-fixe tasting menus each week and highlight his contemporary Caribbean cuisine with Mediterranean and Asian influences. On Wednesdays at 7 p.m., he has inaugurated Chef’s Table at Indigo – a six-course tasting menu paired with wine selections for $75 per person; $105 with wine pairings. A recent dinner included Curried Butternut Squash Soup, Open Goat Cheese Focaccia, Parmesan Crusted Chilean Sea Bass, Pumpkin & Nutella Cake and other delicious courses. In addition every Sunday night at Indigo, Bassi will create a weekly changing Caribbean Night. These menus will feature specialties from different Caribbean islands such as Jamaican Escovitch Snapper Filet, Curry Goat Stew and “Pholourie” Chickpeas Accras with Tamarind Salsa. Special Caribbean tasting dinners are offered at $45 per person with live music for guest enjoyment.
Prior to joining the culinary team at Montpelier, Bassi served as executive sous chef at Makadi Spa Hotel in Hurghada, Egypt, where he launched a new outlet featuring Mediterranean specialties. He also honed his skills as executive chef at Calabash Cove Resort and Spa, Gros Islet, St. Lucia, West Indies, and served as sous chef at Sandals Beach Resort, Ocho Rios and at Half Moon Resort, Montego Bay – both in Jamaica. Born in Verona, Italy, Bassi’s earlier chef positions were at Italian restaurants and resorts in Italy, as well as Italian restaurants in Switzerland, England and the Cayman Islands, British West Indies. This hospitality pro is multilingual and holds a diploma in foodservice and chef specialization from Instituto Professionale, Bardolino, Italy.
