"I AM SO HAPPY I chose them! Joan was amazing throughout the planning, helping me with the menu choices, decorations, set up, etc etc. We chose to do our wedding dinner on the beach in front of Bay Bistro, where we had the best meal of our life! We paid extra for the tents, had an amazing private bonfire, private chef (Clive Whent himself!), private server, and a private open bar! They even put my chair ties on the chairs! We had so much food, and Clive even added items to the menu we did not know where going to be there! YUMMY key lime pie for dessert!!!! The open bar was great, the bonfire was amazing, and we ended our night by making s'mores and roasting marshmallows as the sun set over gorgeous Grace Bay!!! You will NOT regret choosing Bay Bistro/Kissing Fish. It was delicious, romantic, relaxing, and the best dinner we could have ever imagined!" (From a bridal forum)
ABOUT THE CHEFS
Clive Whent
Clive Whent knows food. As the Owner and Executive Chef of Bay Bistro Restaurant, Whent has created a taste unique to the Turks & Caicos. His training at Westminster College in London, England provided the classical background which has been the canvas for his creative, Caribbean flavors.
As one of the island’s top chefs for over thirteen years, Clive’s focus has been on the use of the freshest, locally found seafood and produce available. He works closely with the local hydroponic farm (Island Fresh Produce) and incorporates their salad greens, herbs, tomatoes and cucumbers at both his restaurants. Local fish, conch and lobster (in season) are delivered to Clive’s kitchen almost daily ensuring his creations are the freshest on island.
Provo has also allowed Clive to expand his interest in catering both to private villas and private jets.
Before moving to the islands, he ran his own small catering company in England. While living and working in West Hollywood, he also had the opportunity to cater to celebrities. More recently, Whent’s focus has turned to catering the perfect beach BBQ for weddings or private functions. Just outside his newest restaurant, Bay Bistro, (located on the beach at Sibonne Hotel on Grace Bay), one can celebrate any occasion while enjoying the island’s soft sand and turquoise seas. Menus range from salads and Kobi burgers to grilled lobster and Black Angus steaks.
Craig McNeil
Chef Craig hails from Stewarton, Scotland but don't worry, almost a decade spent on Provo has softened his accent. Craig first got into cooking studying "Home Economics" in school and suffering through some teasing from his mates. Once hooked, he was lucky enough to apprentice at Lochgreen House where he learned all aspects of being a chef from the ground up. After stints at The Manor Park Country Hotel, Piersland House Hotel and Craigsanquhar House (can you say that fast five times?), he set off for Provo.
It was here at Bay Bistro that he embraced being able to cook the fresh catch of the day minutes after it is walked up the beach and into the kitchen. Craig has also found his niche mixing flavors from Scotland with those of the tropics (like his Smoked conch chowder--a must!). He can frequently be seen chatting to guests on the dining room floor and even prepares by special request dishes no longer on the menu for repeat visitors to the Islands.
The Kissing Fish Catering Co. ©2007.