The Chef and his Cuisine

The fact of the matter is that the countries bordering the Mediterranean contain varied cultures. The cuisine of the Mediterranean has been influenced over time by the movements of peoples over land and sea and the cooking has evolved in a flexible manner.    It can be seen to share some common principles based on having a similar climate and ecology such as olive oil, sheep and goat cheeses, beans, cereals, fish, very little meat, nuts and the use of regional fruits, vegetables, herbs and spices. 
The so-called ‘Mediterranean Diet’, with all its healthful connotations, is really a concoction by Western food writers and journalists.  However, it can be said that the cuisine of our restaurants, which is rich in these basic ingredients and which we like to call ‘Modern Mediterranean’, produces dishes that are both delectable and nutritious.! 

 A  Portrait of the Chef

Kevin Bonello has been working with The Xara Palace Relais & Châteaux since he came on as Executive Chef at the tender age of 23, seven  years ago, having earned himself a considerable reputation in the local catering scene.  His quest to improve himself has led him to rub shoulders as an active trainee with food gurus such as Marco Pierre White, Charlie Trotter, Eric Fréchon, Norbert Niederkofler and Raymond Blanc.  He has won numerous awards both locally and abroad for his innovative way of preparing food and is currently on a quest to challenge the exacting demands of the internationally acclaimed taskmaster of gastronomic dining , the ‘Michelin Guide’.  ‘Bonne chance’ Kevin!