BASSETERRE, St. Kitts – CUSTOMERS of Chef’s Garden, located in the TDC Mall, would no longer enjoy the delicious Kittitian-style cuisine come the ending of February because the restaurant would be closing its doors…but not without remedy.
Speaking with this publication, owner and operator of the courtyard-style restaurant Oliver ‘Chef’ Peets of Trafalgar Village indicated that his customers have been good to him since taking over the operations of that establishment in 2010 and he is now officially informing them of the change he is making.
Sometime around the last day of February 2013, the Chef’s Garden doors will officially close, but Peets enlightened that his customers would still be able to enjoy his mouth-watering cuisine as he has intentions of opening another restaurant which would feature a different style of cuisine.
Having secured a venue and with two possible names for the restaurant in mind, Peets disclosed that he would be preparing an array of soul food dishes for his patrons when his new establishment opens at the end of April 2013.
“There are many reasons for the change and one of them is economic. But, also, I wanted to try something new. I am trying to bring something else to the table. I learned it in the United States of America and I think it would be nice to move on and try this style of cuisine.
“It is a pity that it has to happen, but sometimes you have to move on. You could only do so much but you have to try and experiment. I have been around for so long and I can cook different styles of food. And I think I should try…”
At the Chef’s Garden, patrons are offered breakfast and lunch dishes but, at the future venue – Peets explained – a wide array brunch, lunch and dinner dishes would be available.
And the alcoholic and non-alcoholic beverages which are a feature of Chef’s Garden, these too would be a feature of Chef’s upcoming venture.
The popular Gyro delicacy, which he introduced in St. Kitts in 1980 and which he currently offers at his restaurant, would also be available at the new restaurant. But, in keeping with his usual style of finding innovative ways of improving on his goods and services, Peets promised that a tastier product, which he is sure his customers would enjoy.
Peets has been cooking since 1972 and has received training in the United States of America, Germany and Trinidad & Tobago. And he says as long as he is able to, he would be satisfying his customers with his mouth-watering creations.
Because for him – he explains – “it is not about the money, but rather about customer satisfaction. For sure I am going to open again because I love my job and I love what I do. I like to be independent.”
