CHEFS NIGHT AT OCEAN POINT

Culinary Events with Award-Winning Chefs

April 17 – 21, 2019

Chefs Night returns to Sonesta Ocean Point Resort, hosted by Chef Görgen Tiden and partner Chef Jimmy Stening, and is the fourth event to be held at the resort.


Chefs Night will consist of two gastronomic events taking place at Sonesta Ocean Point’s gorgeous Azul Restaurant complete with stunning views over Maho Bay. The menu for the April 17 dinner will be inspired by each Chef’s cultural heritage and the second dinner on April 20, will celebrate the local flavors of St. Maarten and the Caribbean, utilizing regional ingredients and products.

Dishes will also feature brand partner Carelian Caviar that is 100% natural and sustainably produced in Finland´s beautiful North Carelia water district. The Chefs will also utilize OFYR Grills, featuring an innovative circular surface that is functional yet sculpturally designed. Signature cocktails will be served courtesy of High Coast Distillery.

Partipating Chefs and their menus:

Chef Ken Lin (Taiwan) will prepare Bao Buns with Five Spice Crispy Duck, Spring Onion, Pickled Cabbage, Mushrooms and Citrus Duck Sauce paired with a sweet and tart Riesling Columbia Valley 2017, Washington Hills.

Chef Jimmy Stening (Sweden) will present Nordic Scallops from Mykenfyr served with Browned Butter, Herbs and Caviar from Älvdalen paired with a buttery yet fruit forward Chardonnay Estate 2016, Hook & Ladder Winery.

Chef Mathias Andersson (Sweden) will make Morteon Bay Bugs served with Beach Grass paired with a fruity fresh Chenin Blanc Western Cape 2017, Indaba.

Chef Luis Fitch (Mexico) will prepare Short Rib with Smoked Chiles and a Huitlacoche Tamal paired with a robust Cabernet Sauvignon Columbia Valley 2017, Washington Hills.

Chef Görgen Tidén (Sweden) will make Fallow Deer served with Lingonberry, Game Sausages and a Cream of Roasted Jerusalem Artichoke flavored with Truffle and a Jus paired with a balanced Merlot Insignia 2016, Luigi Bosca.

Chef Frida Bäcke (Sweden) will prepare a Cloudberry, Brown Butter and Almond dessert paired with a balanced fruity Moscato d'Asti “Bosc de La Rei” 2017, Batasiolo.