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Introducing Our Culinary Maestro: Executive Chef Miguel Somoza

At Oil Nut Bay, we believe in the art of culinary excellence, and today, we are thrilled to introduce you to our new Executive Chef, Miguel Somoza. With an illustrious career that spans the globe, Chef Miguel brings a wealth of experience, innovation, and a profound passion for creating unforgettable dining experiences.

A Journey Spanning Continents and Cultures

Originally from Spain, Chef Miguel’s culinary journey has taken him to prestigious kitchens across the world. From the vibrant streets of Madrid to the lush landscapes of the British Virgin Islands, his expertise has been honed through years of crafting exceptional cuisine. His talents have graced renowned establishments such as:

Moskito Island

As an Executive Head Chef, Miguel orchestrated culinary masterpieces at Moskito Island’s private family estate, catering to discerning guests during short and long stays. His culinary prowess shone as he crafted bespoke menus, ensuring that breakfast, lunch, and dinner were not just nourishment but memorable experiences.

Necker Island

At Sir Richard Branson’s private island paradise, Miguel served as an Interim Pastry Chef. He contributed to the island’s reputation for unparalleled luxury, producing exquisite food to meet the highest expectations of guests. His hands-on approach, innovation, and attention to detail were paramount in delivering culinary perfection.

Christophe Harbour

In the West Indies, Miguel played a pivotal role as the Food Production Service Manager and Private Head Chef. Here, he was instrumental in evolving food products and pastry offerings, introducing the concept of Private Chefs in villas, and enhancing the overall dining experience.

Valley Trunk Estate

At Valley Trunk, an exclusive private villa set on 19 acres of Virgin Gorda, Chef Miguel worked his magic as the Executive Head Chef. His commitment to using locally sourced, homegrown produce ensured that guests experienced the freshest and most exquisite dishes.

Rosewood, Little Dix Bay

As the Executive Pastry Chef, Miguel curated memorable dessert experiences for guests at this acclaimed resort. From breakfast pastries to fine dining desserts, his creative touch left a lasting impression.

Michel Bras, France

Miguel had the privilege of spending four weeks as a stager at the renowned Michel Bras in Laguiole, France, a three-Michelin-starred establishment. There, he immersed himself in the art of making yeast-free bread and crafting exquisite pastries, learning from some of the finest culinary minds in the world.

Babington House, UK

During his tenure as the Head Pastry Chef at Babington House, a prestigious Soho House Hotel in Kilmersdon, UK, Miguel played a pivotal role in shaping the hotel’s dining experience. In fact, during his tenure, his culinary artistry contributed to the hotel’s reputation as the “UK Leisure Hotel of the Year” by Conde Nast.

Mosimann’s Party Service, UK

Miguel’s journey in the culinary world also led him to Mosimann’s Party Service in London, the city’s premier event caterer. In this role, he was responsible for creating delightful desserts for events ranging from intimate gatherings to grand galas, with guest lists ranging from 10 to 1500.

It’s clear from his resume that Miguel is dedicated to the art of gastronomy. His commitment to quality, sustainability, and the well-being of his diners shines through in every dish he creates.

Meet Miguel: In His Own Words

Can you tell us a little bit about your background and how you got into cooking?
Originally from Spain, I grew up in Madrid but every weekend I went to a tiny village in the countryside where my parents were from. My early memories when I was 5 years old were going out picking wild blackberries with my dad, and the smell of the caramelized sugars in the jam that we made from the fruits has lingered in my memory to this day!

What drew you to Oil Nut Bay and how did the opportunity come about?
Having lived in the BVI since 2014, Oil Nut Bay always stood out as an industry leader, [and] a place with an amazing vision. When I had the opportunity to interview here for the Executive Chef position, I jumped at the chance !

How would you describe your initial impressions of the resort? Was there something that stood out to you right away?
When I first came to Oil Nut Bay, I always loved the gardens and the landscaping and the neighborhoods, how they are set up in a way that the vision is to create a community surrounded by beauty—and of course amazing restaurants and spaces.

How are you drawing from your favorite cuisines to create your menu at Oil Nut Bay?
Being Spanish, I am drawn to southern Mediterranean cooking and fresh ingredients, typically farm-to-table. Having traveled extensively in Asia, I am [also] partial to Southeast Asian cuisine. One of my favorites is Balinese food.

The Caribbean offers a plethora of local ingredients. Are there any you’re particularly excited to incorporate into your dishes?
The menus are going to focus on healthy, high-quality dishes, with lots of fresh salads, local fish and lobster, avocados, extra virgin olive oil, and more.

Oil Nut Bay has a reputation for luxury and unique experiences. How do you plan to contribute to that through your culinary creations?
We are going to incorporate as many local ingredients—fish and seafood, locally grown tomatoes, avocados, limes, and mangoes and more—into the menus. These ingredients will be in our breakfast and salad offerings. Being healthy is a very important part of my cooking, and at Oil Nut Bay, we will aim to elevate the culinary experience by focusing on the quality.

What sets the dining experience at Oil Nut Bay apart from other resorts in the islands?
The location is spectacular here. Nova has a great view, and the hustle and bustle of the boating community adds to the environment with an area to relax and watch the world go by! [Separately], the Beach Club in the day is an exclusive area to relax and take in the sun during the day and by night enjoy the setting.

Do you have a signature dish or something that you’re particularly excited for guests to try when they visit?
This is hard for me to answer as everything is going to be delicious! However, the local lobster benedict is definitely one to try, and while I can’t pick just one item, I will say that if you want to try something different, go for our all-day breakfast pizza at the Beach Club. You won’t be disappointed! The sushi selection at Nova is superb, and the Spaghetti Carbonara is developing a following!

A Taste of What’s to Come

As Chef Miguel joins the Oil Nut Bay family, his vision for our culinary offerings is nothing short of spectacular. Expect menus that showcase healthy, quality-driven dishes, with a focus on fresh salads, locally sourced seafood, and artisanal ingredients.

Join Us on a Culinary Adventure

We invite our homeowners, resort guests, and locals alike to come savor the delectable creations of Chef Miguel Somoza this high season and beyond. This exceptional cuisine promises to tantalize your taste buds, and with Chef Miguel at the helm, Oil Nut Bay is poised to become the Caribbean’s true epicurean paradise.

For reservations and inquiries, please contact our dining team. We eagerly await the opportunity to serve you soon!

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