Nick stuck glasses of Champagne in our hands, turned out ultra-light shrimp tempura (his secret is coating the shrimp in rice flour and cooking it in Heineken left out for an hour “so it starts to ferment”), and then turned out “the real sate” and grilled mahi-mahi.
FORBESLIFE MAGAZINE – Gary Walther
“Thank you for preparing such wonderfully unique meals during our vacation, they were absolutely delicious! We hope to see you again soon."
Food Extravaganza – Vassilis Mastorostergios
Indonesian by birth and raised in Holland, we were especially attracted to his Asian menus and Nick delivered on his promise of an Asian extravaganza, some of the best and most flavorful food we’ve had-- not only in St. Barths but even back home in NY.