Bequia Beach Hotel, a laid-back luxury hotel on the idyllic island of Bequia in St. Vincent and the Grenadines, announces the appointment of Executive Chef Nils-Bertil Hansson. A seasoned Swedish culinarian, Hansson will showcase his global expertise this winter season at Bequia Beach Hotel’s dining venues, including signature beachside restaurant, Bagatelle.
Hansson, fondly known as “Nizze,” opened his first restaurant in Sweden at 23 years old (1978) after graduating from restaurant school and working in various eateries in Malmö. Since then, he has had a masterful presence in Sweden’s blossoming culinary scene. Most recently, Hansson spent six years leading Marsvinsholm Bistro & Café, a catering business in the South of Sweden. In 2003, he established Flädie Food & Winery located in the Swedish village of Flädie, one of the first successful wineries in the region. Hansson was one of the first chefs to launch a catering business in the county of Skåne, Sweden in the 1970’s, during which time the Skåne nobility became his biggest customers. Throughout the years, Hansson has regularly cooked for the King of Sweden, and catered high-profile events including Tetra Pak's 50th anniversary with more than 2,500 attendees.
Hansson also previously spent four successful winter seasons as chef at Bequia Beach Hotel and will use his knowledge of the destination to elevate the gourmet experience at Bagatelle and the hotel’s two other restaurants. Hansson will work hand-in-hand with the resort’s talented locally trained chefs to infuse new techniques that complement their skills, passion and creativity.
Bagatelle serves breakfast, lunch and dinner within an open beachfront setting that offers sweeping Grenadine views, and warm ocean breezes. The menu showcases internationally inspired cuisine with Caribbean influences. Island flavors are spotlighted using the highest quality food products. In his new role, Hansson will work closely with local food purveyors and farmers to source fresh ingredients, in addition to foraging from the hotel’s onsite garden. Located within walking distance from the kitchen, the hotel’s garden offers an abundance of fruits, vegetables and herbs such as rosemary, thyme, mint and parsley. Local fisherman Bruce Ollivierre delights guests with his daily seafood deliveries – ranging from native lobster to Yellowfin tuna, Red Snapper and Mahi Mahi. Bagatelle’s signature dishes include Lobster Thermidor with Gratin Christophine, and Tuna Tartare on a bed of avocado cream.
“We are thrilled to welcome Nizze back to our team, “said Bengt Mortstedt, owner of Bequia Beach Hotel. “Nizze’s goal is for Bagatelle to be ranked the best-rated restaurant in the Grenadines, and we share that vision. When guests arrive to Bequia Beach Hotel, they are treated like they are stepping into my family’s home – an unspoiled corner of the Caribbean that is reminiscent of yesteryear. Our culinary experience complements that nostalgic feeling, with simple, fresh and exquisitely prepared cuisine.”
Bequia Beach Hotel offers guests immersive food experiences. In addition to hosting a Lobsterfest on Saturdays and BBQ nights on Wednesdays, Hansson and the culinary team will be introducing new educational programming.
Cradled by the calm, turquoise waters of Friendship Bay, the 57-room Bequia Beach Hotel is located on one of the most beautiful and secluded islands within St. Vincent and the Grenadines archipelago. A labor of love built by entrepreneur Bengt Mortstedt, Bequia Beach Hotel is a family-owned resort that exudes barefoot luxury. Various accommodation options include an Estate Villa, luxury beachfront suites, spacious Junior Plantation suites, six private villas, and classic guest rooms – all with stylish, bespoke interiors, luxurious fittings and amenities. Guests enjoy the finest Caribbean and European fare – three dining venues include Bagatelle, Blue Tropic & bar and Jack’s Beach Bar, all within a picturesque setting. Enjoy a day of water sports, a rejuvenating treatment at the spa, or a yoga session overlooking the beach and gardens.