BermudaSalsa.com

Presents...

Elbow Beach Hotel, Sea Terrace

Tel: 441.236.9884

Chef Guido Brambilla

Born in Milan, Italy, in 1973. Guido Brambilla started his career as a chef after his studies in law and an MSc in Business Management in England.

During those years, he worked part time in kitchens, but the proper initiation to serious cooking had to wait. Following the passion and the culture of his entire family for food and wine, he attended Le Cordon Bleu cooking school in London, before going back to Italy to undertake his apprenticeship in Michelin stars restaurants in the north of Italy.

After a very interesting experience of two years in South East Asia, in Phuket for Sheraton and in Bangkok for an independent venue, he then returned to Milan to open his own restaurant, Livet. Not before having learned the secrets of Thai and Vietnamese cuisine.
Awarded by the most important food guides in the country (Gambero Rosso, Espresso, Touring Club, BMW, etc.), the Livet experience gave Guido the opportunity to develop his own style and ideas on modern Italian cuisine, by using the finest ingredients on the territory, often with an international twist.
Focused on methods and modern techniques, the main attention is given to create a fresh and light cuisine, with no barriers regarding regional influences.

After five years, again the need to see new things. Guido sold the business in Milan and headed to Maldives, One and Only Reethi Rah. Working with the finest ingredients in the world, with no limit on the availability, he cooked for international high profile clientele, given the opportunity to deepen his knowledge on Indian, Arabic and Japanese cuisine.

The next move, from Maldives, was to travel to Muscat, Oman. Working in Al Bustan Palace, managed by Intercontinental, he gained the very valuable experience on banqueting. Necessary to complete his background, catering for heads of state and government delegations enriched the professional career, besides the close contact with Levantine cuisine and the mezzeh tradition.

Ready for the next step, it is now time to see the other part of the world, finding new paths and going ahead in the never ending learning process regarding food cultures and guest satisfaction.