Cooking may be all about bringing together the right ingredients in the right quantities and applying

techniques to create a delicious meal that stimulates the senses. For Noel St. Claude, the executive chef at Treasure Cay Resort and Marina, his recipes combine formal training with old Bahamian techniques, marries indigenous produce with international favorites, and fuses formal kitchen experience with great-grandmother’s banana-leaf practicality.
“I approach the culinary field through the eyes of junkanoo, and through using natural resources given to us by Mother Nature,” the executive chef said.
St. Claude has three restaurants under him at the Treasure Cay Resort: ...

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