A Warm Bermudian Welcome to Chef Karl Blunden

“I have traveled all over the world and never experienced as warm of a welcome as I did when I arrived in Bermuda,” says our new Executive Chef Karl Blunden.

Everyone here at The Reefs is excited to welcome Chef Karl. This is his first time on Bermuda and he brings a wealth of experience in hotel dining and food and beverage management from around the world.

Originally from England, Chef Karl began his career in London before serving in culinary management roles in Egypt, St. Lucia, Hong Kong and the United Arab Emirates. For the past four and a half years, he was the Complex Executive Chef at The Four Points by Sheraton in Dubai where he oversaw 11 dining venues and room service at two hotels.

“It is exciting to be back on an island after living in the desert for the past few years,” he continued. “I’m also thrilled to be part of the team at The Reefs, which has a very strong reputation as a leading resort on Bermuda.”

Chef Karl’s cuisine favors an Asian influence, which he says fits well with local island ingredients and seafood. “My goal is to use as much local produce as possible in our menus.” Look for his creations in daily specials and new menu items (coming soon).

The island life is also ideal for Chef Karl’s hobbies. When he is not cooking in the kitchen, he enjoys scuba diving (he’s a qualified rescue diver), fishing and playing golf (although he admits “very badly”).

“I look forward to enhancing the already excellent dining venues at The Reefs and getting to know the many Reefs repeaters,” adds Chef Karl.

Halloween Dinner Menu

If you're not with us this Halloween, you're missing out on a devilishly spooky dinner menu. Order if you dare!

Starter

Shrimp Salad on Black Ink Noodles with Devilish Dressing

Warlock Tart with Mushrooms, Mixed Greens and Tomato Dressing

Soup

Pumpkin Soup with a Grilled Cheese Sand-Witch

Arugula Salad with Pecans, Roast Pumpkin and Feta

Seizure Salad with White Anchovy Crouton and Bacon

Main Course

Cauldron Curry, Green Chicken Curry with Okra, Tofu and Jasmine Rice

Char-Grilled Beef on Spooky Smashed Potato with Slivered Scream Beans, Devil Sauce and Olive Butter

Scared Scallops on Saffron Risotto with Rest in Peas and Lemon Butter

Mahi Mahi Wrapped In Prosciutto, Spooky Cous Cous, Asparagus and Tomato Salsa

Dessert

Candy Corn Parfait

Pumpkin Pie

Halloween Cheesecake

Welcome Chef Jason!

Originally from New York City, Jason Koppinger attended The Culinary Institute of America, The French Culinary Institute and the Disney Institute.

Before moving to Hawaii in 2003, he served as Executive Chef for Royal Caribbean International. He has worked throughout the Caribbean, Latin America, New York, Florida, Hawaii and the South Pacific.

Most recently in the Cayman Islands as Executive Chef at the Westin Casuarinas Resort and Spa, Jason became the youngest chef in the United States to earn his Certified Master Chef (CMC) and Certified Culinary Educator (CCE) designations from the American Culinary Foundation (ACF) and is a member of The Chaîne Des Rôtisseurs.

Jason has appeared on the Food Network television series Iron Chef America alongside Bobby Flay in "Battle Broccoli" as well as Chopped.

Now in Bermuda at The Reefs Hotel & Club, Jason will inject his unique style and blend of various and diverse countries into the properties three restaurants. Heavily influenced by Asian, and Mediterranean ingredients finished with French technique, the menus promise to be nothing like Bermuda has seen or tasted before!

Stay, Fish and Dine

Executive chef Philippe Haddad prepares only fresh ingredients with his fish delivered to the kitchen by OverProof Fishing.

New this year is Chef's Fresh Catch program. One- or two-day fishing charters are available depending on your length of stay. OverProof Fishing will even transport you to and from The Reefs and provide a boxed lunch.

Go out on the boat with OverProof Fishing and catch your own "catch of the day." Bring it back to The Reefs and Chef will prepare it for you for dinner. Now that's fresh!

Following Flavors from Atlanta to Bermuda

What brought Atlanta's luxury living magazine JEZEBEL to The Reefs Hotel & Club? While our "top-notch accommodations," La Serena Spa and pink sand beach are a draw. It is the culinary creations of Chef Philippe Haddad, a former Atlanta resident, which made their recent visit even more memorable.

JEZEBEL caught up with Chef Philippe for their current issue, which features a full travel report on The Reefs Hotel & Club. Since joining The Reefs, Chef Philippe has infused his European culinary style with an Asian flair into new menus at our three restaurants. The menus focus on seasonal cuisine, much of which comes from local Bermuda farms and fresh fish caught right off shore.

Residents in the Atlanta area can read all about JEZEBEL's experience in the May 2010 issue, which is on newsstands now. For those not in Atlanta, you can read the full article on JEZEBEL's website.

The stunning photography and in-depth report will make you want to book your next stay right away!

Romantic Bermuda

Why is Coconuts Restaurant at The Reefs the most romantic place to fall in love in Bermuda?

Well, the dining on the beach, fantastic food and spectacular sunsets are definitely part of it. Watch the video to see a couple's first-hand experience at Coconuts.

Chef Philippe Joins The Reefs

Philippe Haddad, most recently of Atlanta’s Country Club of the South, will lead the culinary team at The Reefs as Executive Chef, infusing the dining options with international flair.

Originally from Belgium, Haddad has garnered a following from food & wine events across the U.S. His extensive background includes stints at St. James Club Resort Antigua, L’Escoffier Restaurant of The Beverly Hilton Hotel, the Abbey Restaurant in Atlanta, and his own namesake, Philippe’s Bistro, also of Atlanta.

Haddad began his culinary journey in his native Belgium where he trained with Master Chef Eddie Van Maele. He then cooked in various restaurants in Belgium, France and England before moving to the United States in 1983. Since that time he has worked with restaurants from coast to coast.

Please join us in welcoming Chef Philippe to The Reefs. We hope your taste buds will be tantalized beyond your expectations when dining at The Reefs with Chef Philippe's new creations.

Bon Appetit!

New Ocean Echo Menu

When we recently introduced our new menu for Ocean Echo, the staff was very excited to taste the new menu items. So far the menu has been well received by guests.

Here are the managers and staff at the Ocean Echo menu tasting:

Some of Ocean Echo's new menu items include:

Warm Chocolate Gateau with
Red Wine Cinnamon Sauce, Vanilla Ice Cream

Traditional Bermuda Fishcake

Reefs Seafood Platter

Prosciutto Ham Cornets

If you have visited The Reefs and tasted our new Ocean Echo menu, leave your comments here to let others know how you liked the dishes!

MAP Mystery Solved

Have you ever wondered why we describe our rates as MAP or BP? MAP, or Modified American Plan, is how the Europeans have described American hotel rates since the 18th century.

The first American hotels, successors to the early inns, differed from their European prototypes by charging a fixed fee for food and lodging (American plan). The modern hotel in America dates from the early days of railroad travel, when modest hostelries become more spacious and efficient to accommodate the greater number of people traveling by rail. Hotels were built near railroads and offered a full day's meals with the lodging; hence, the rates were named the "American Plan" by the Europeans. For many years $1.00 per day was the accepted price!

The Modified American Plan (also called "Half Board") typically covers breakfast and either lunch or dinner. That descriptor continues today throughout the hotel industry worldwide.

Our hotel rates include breakfast, afternoon tea and dinner, and are called the MAP as is the tradition. On occasion we offer BP or Breakfast Plan, which includes breakfast only. So now you know!