Chef Nicholas Van de Weg from Wickets

Bermudian Chef Nicholas Van de Weg from Wickets wanted to share the history of his passion for cooking.  We are loving the new, fresh menu at Wickets and wanted to share his interesting story.  As a bonus, he also included this great Bermuda fish recipe!

My passion is cooking.  I started working in a kitchen when I was 16 years old and haven't left them since!  I studied Culinary Arts with the Bermuda College & did an apprenticeship with the National Training Board at the Sonesta Hotel.  I have an Associates Degree in Culinary Arts, International Baking & Pastry, and Restaurant Management.  I studied in Florida & worked in several different locations there.  Finally, I returned to Bermuda in 2007 and started at The Fairmont Southampton as a Chef de Partie at Bacci.  Several years later, I am the Sous Chef at Wickets.

The Wickets menu was inspired by lighter fare from the American West Coast.  I try to incorporate traditional Bermudian foods and flavours.  We use a lot of freshly baked breads and local fish- quality and freshness is what makes every dish sing!  The Wahoo Burger is my favourite item on the menu!  It is local wahoo fish in a fresh brioche bun, topped off with a special zesty remoulade.

I'm very proud of our Lifestyle Cuisine Plus Menu which caters to allergies and dietary restrictions.  Our gluten free fresh roasted turkey club is extremely popular.  I think it is important to create an atmosphere where anyone can enjoy their food without worrying if something is bad for you, or if you may be allergic to it.  Wickets provides healthy options for both kids and adults.  There are also delicious vegetarian & vegan options.  I love to cook and to see people enjoying the food I make for them.  Hope to see you all at Wickets this summer!