Stories / Interviews

Ask a Chef: Cristian Rebolledo

Emma Sarley

Emma Sarley

May 04, 2015


Coming up on Wednesday, May 6th, you have the chance to sail away to the impossibly serene Turks and Caicos Islands thanks to chef Cristian Rebolledo. Every bite of his vibrant island fare will transport you to this tropical wonderland of white-sand beaches and turquoise seas. Below, some of our favorite quotes from an exclusive interview with Rebolledo of Alexandra Resort, Blue Haven, and Kitchen 218 at Beach House:


What is your inspiration behind the menu for this Beard House event?
I use creativity, inspiration, and the freshest ingredients while paying attention to the latest technologies and trends to get the best results. I use artistic presentation to create a connection between the food and the guest.

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?
The red ceviche with corn powder, crystallized onions, and cilantro. I grew up eating ceviche and it's a fantastic dish—super fresh and natural. My younger daughter, Dominga, loves it and she asked me to put it on this menu.

Tell us about the last great meal you ate.
I have to say, it was at my house one week ago. My wife prepared pastel de choclo and empanadas—two very typical dishes from Chile. It was really fantastic. Sometimes, you don't need much to have a great meal.

It's probably tough for you to find time to dine out, but where do you like to eat in your city these days? 
In Providenciales, I have a few great places. One of them is Bugaloos—it's local food and fresh fish. They have an amazing conch salad and the location is right on the beach. For me, the best restaurant on the island is Kitchen 218! I would recommend Chopstiks for some Asian food.

What’s the best advice you’ve ever received?
Don't take it all too seriously, enjoy what you're doing, listen to your heart, and always listen to the feedback from your guests.

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