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The international cuisine tour-de-force was created and inspired by the treasures of the sea and with the passion and well trained hands of Guy Beasley.
Guy came from England for a six month stint at the Exclusive Coral Reef Hotel in 1987 and later met his wife Tammie who worked at the Treasure Beach Hotel. Guy also worked for the Roux Brothers, Le Gavroche and at the Waterside Inn. On his return from England Guy worked for the Royal Pavilion Hotel as the executive chef for three years and then Putters on the Green at Sandy Lane for another three years.
His belief: One cannot prepare nouveau cuisine properly without the classical French Chef training. And so his dishes are as much a visual treat as they are a taste sensation that runs the gamut from subtle to spicy. As Guy say's; "good food must not only look good but taste exquisite"; this is what is experienced by all the guests dining at The Tides Restaurant.