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Speaker 1: Because when you where your face will from, that will

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Speaker 1: bring everybody down. So don't worry, be happy. Well, don't

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Speaker 1: worry if you happen to be in Bermuda today, it

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Speaker 1: is a bombing seventy five degrees mild winds of about

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Speaker 1: seven miles an hour. Well being in Bermuda thanks very

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Speaker 1: much to Elbow Beach, Bermuda, an ocean front enclave of

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Speaker 1: classic style and contemporary of luxury. Our next guest, well,

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Speaker 1: I have to just say, Kathleen, I would never in

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Speaker 1: a million years have thought that I would be broadcasting

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Speaker 1: about twenty yards from a clear blue piece of water.

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Speaker 1: It's turquoise, and I have to say I love being

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Speaker 1: on the beach and this is some of the most

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Speaker 1: turquoise clear water I have ever swimming in my entire life. Now,

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Speaker 1: have you ever had the experience where you go someplace

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Speaker 1: on a holiday and you think, boy, wouldn't it be

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Speaker 1: great to stay year and open a business. Wouldn't it

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Speaker 1: be great to just open a restaurant or start cooking

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Speaker 1: and hopefully people will come and well, you know, as

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Speaker 1: a matter of fact, um, going down to the beach

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Speaker 1: always makes me hungry, and it's it's nice then to

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Speaker 1: be at the place that not only has a beautiful beach,

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Speaker 1: but not to eat. I was giving you that. I

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Speaker 1: was giving you the baton so that you could introduce

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Speaker 1: our next guest, Surge Botelly, who has been here in

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Speaker 1: Bermuda for, as it describes him, forty plus years. He

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Speaker 1: is the executive chef here at Elbow Beach, Bermuda, and Surge,

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Speaker 1: thank you very much for having us. Thank you very

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Speaker 1: much for having me here on your radio show. Well,

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Speaker 1: how did you tell us your story about how does

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Speaker 1: you come to be here? We actually I came by plane, Okay,

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Speaker 1: I had some friends, I guess someone say asked you

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Speaker 1: that before I stayed. I was born in Switzerland. That's

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Speaker 1: where I came from, and some friends came to work,

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Speaker 1: and then the following years we came here. And actually

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Speaker 1: today me certy is my anniversary of arriving to Bermuda

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Speaker 1: in nineteen nine at six twenty. So you have many

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Speaker 1: years experience in the restaurant industry and and certainly here

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Speaker 1: in Bermuda. Tell us more about the restaurant group that

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Speaker 1: you're part of, and of course there's why Mickey's there's

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Speaker 1: Cafe Leto. You have a variety of restaurants here on

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Speaker 1: the result. Yes, we do have three restaurants. We have

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Speaker 1: Mickey's with I called that a little bit of an

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Speaker 1: Italian bistro. We have Caffe Leado was a little bit

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Speaker 1: more upscale, silver plated dinners, and then we have a

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Speaker 1: fun part with Sea Breeze where we serve top us

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Speaker 1: and sushi. So what do you have to do to

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Speaker 1: compete on an island like this? There's lots you know,

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Speaker 1: that's one of things people do when they come to place.

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Speaker 1: Everybody wants deed, what do you? What do you? What's

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Speaker 1: your challenge in the industry? Traveling around? See what's coming?

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Speaker 1: What's we got all the all the new items coming

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Speaker 1: on the market. What's the vegetable of the yale last year?

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Speaker 1: What's kale? I think this year it's cauliflower? What they say, Well,

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Speaker 1: it's keeping up with the website and see what's coming

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Speaker 1: up all the time. Can we just go back to

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Speaker 1: your career just a little bit, because being in an

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Speaker 1: island nation, everything has to really be brought in more

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Speaker 1: or less right about okay, So you've had to create

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Speaker 1: a vision of and a version of food and culinary

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Speaker 1: excellence that kind of mindset. Yes, I mean we need

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Speaker 1: also to say thank you to the wholesale because they

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Speaker 1: follow the trend. So they're bringing food that we request

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Speaker 1: and we can get food in Bermuda and I can

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Speaker 1: call today at twelve noon and have my food coming

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Speaker 1: from New York or the Boston area by two more

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Speaker 1: afternoon at two o'clock. Uh, And that helps a lot.

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Speaker 1: That helps a lot when you go to visit New

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Speaker 1: York's used to visit certain restaurants and you see what

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Speaker 1: they're doing and you follow up with the whole saleer

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Speaker 1: to get that. So what course one of the advantages.

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Speaker 1: You also have lots of great fish listening just to

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Speaker 1: around this island. And of course that's something that is

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Speaker 1: is wherever you are getting very very fresh Christian How

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Speaker 1: much pressure can it be some of the some of

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Speaker 1: the fresh catch you have here in Bermuda sometimes, I

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Speaker 1: mean we get fish in six hours locally. I mean

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Speaker 1: you were asking me yesterday about wawhoo, that's one kind

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Speaker 1: of fish is running now we got to now running.

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Speaker 1: We got redhind running or fantastic, fantastic fish. Doing business

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Speaker 1: on an island is also a challenge because you have

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Speaker 1: a seasonal. We do have a seasonal we have now

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Speaker 1: starting the summer season until roughly label day and then

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Speaker 1: we work a lot with our corporate clientcy on the island,

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Speaker 1: with the insurance business and so on. And the locals

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Speaker 1: you know, and these people, I mean that community travels

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Speaker 1: a lot, so they're expecting to find the same that

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Speaker 1: they find in New York, London, nord Zwick, right, and

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Speaker 1: that keeper Tonal tolls to continue doing what we want

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Speaker 1: to do. What about Bermuda is in the midst of

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Speaker 1: a big push to to expand the tourism industry. We

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Speaker 1: really bring more people in faculty to be speaking later

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Speaker 1: in the show to the head of the tourism authority

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Speaker 1: here in Bermuda. Changing taste, changing generations. How do you

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Speaker 1: respond to that? As a chef? What I see a

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Speaker 1: lot coming up. It's actually the fusion between different countries

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Speaker 1: coming now before we have the Italians. Now we're mixing

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Speaker 1: Italian food with maybe Oriental food and so on. And

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Speaker 1: that's due to the people who are traveling to the island.

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Speaker 1: We need to to give them what they want. Put

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Speaker 1: to that and just last point, I know that you've

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Speaker 1: cooked for a lot of celebrities, right, you're a lot

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Speaker 1: of Hollywood stars, and so can you give us some

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Speaker 1: detail maybe? Yes. The biggest thing I did was for

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Speaker 1: Royal and as the Queen of England did for President

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Speaker 1: Bush Junior Senior Colonel Powell, Princess Alexandra kissing jow and

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Speaker 1: so on, and uh, what do you make for them?

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Speaker 1: I cannot tell you know it was for the queen

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Speaker 1: was some fish, some bermuda rock is. Uh. It was

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Speaker 1: very interesting because they came six months in advance and

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Speaker 1: we knew a lot of things in advance, what they want,

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Speaker 1: what they didn't want, some little twick so also for

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Speaker 1: my for my money's sakes or things like that. Do

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Speaker 1: you get nervous when you have to cook for a queen?

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Speaker 1: I used to, But yes, you get nervous. You you

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Speaker 1: get a little bit nervous. But you need to treat

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Speaker 1: everybody as superstar. You know. Well it looks like you've

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Speaker 1: got got your You're just a man to do it,

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Speaker 1: I hope. So, Sarah, thank you so much for joining.

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Speaker 1: Thanks you really appreciated well, so far, so good. I

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Speaker 1: think we're gonna come back next month another show please

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Speaker 1: series Hotel Executive Chef Elbow Beach, Bermuda talking to us

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Speaker 1: about how you keep it up, how you keep it

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Speaker 1: going in the restaurant industry in Bermudia. A lot more

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Speaker 1: coming up on Kathleen Hayes. Pimpots were taking stock on

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Speaker 1: Blobrig Radio