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Kleint Thomas
Kleint Thomas
Guest Relation & Social Media Manager

Tim Tibbitts
Tim Tibbitts
Chef/Owner @ Flying Fish

From the inception of the concept of Flying Fish my goal was to create a place that had quality and luxury never before attempted on Grand Bahama. Lots of people said we should do it in Nassau; that's where all the people are. Many said you should do it in Abaco; that's where all the big wallets are. We said we should do it in Freeport because that's where we are. We live here. Our lives are centered around here and we are commited to doing our part to making Freeport a better place to be.

Many people on the island became used to seeing us at all the big functions. Our catering company was well known for the level of quality and service it always provided. Flying Fish has taken that to whole different level.

There are a lot of things about Flying Fish that set us apart from every other restaurant on the island. Most of these things are in the details. The entire restaurant and almost everything in it was designed by myself. I did enlist help in making the vision come true and those involved did a wonderful job. I designed the cutlery myself and had it made in England. It is one of a kind. Our stemware is Austrian Stotzle stemware. Most restaurants in Grand Bahama spend less on the entire glassware for the restaurant than we did on the white wine glasses alone. Not that that matters to some, but it matters to us. Great wine glasses make your wine taste better. And adds to the experience. And the experience is all we wanted to give people while staying true to ourselves and what we stand for. I won't even get started on the plates;)

Some things you may not know about Flying Fish

-Flying Fish was recently named one of the Top 5 Restaurants in the Caribbean by CHANNELVOYAGER.COM

-We make our own bottled water on site with our reverse osmosis machine. It serves both sparkling and still water and we bottle it in recyclable glass bottles. It saves us between 5-10 bags of garbage in plastic bottles per week. I think it's one of the biggest things we did to make an impact.

-We installed our own laundry on site to make sure we could use real towels in the bathrooms instead of wasting paper towels.

-Our staff only use real cups for their own drinks. Disposables are not allowed.

-Flying Fish does not provide service. We provide hospitality. Flying Fish is my home. When you visit, you are my personal guest and I hope for you to feel like you were treated that way. Our food sometimes can be difficult for people to understand and we understand that. Our staff are trained to make you feel at ease with your selections.

-Our service staff must learn our 129 cardinal rules of service. They are tested on the menu, techniques and wine list every week. If they fail the test they are not allowed to take a table. We encourage our staff to take pride in their job and that it is a "we" operation run by team work.

-If you don't want to select your food, I will. We have a chef's 5 course tasting menu for those who just don't feel like choosing. Try the wine pairings, it enhances your meal incredibly.

-Rebecca is the only certified sommelier on Grand Bahama Island.

-Our wine list is 75% under the $60 price point for amazing wines carefully chosen for their quality and value.

-Flying Fish has the largest wine list in Grand Bahama and keeps growing.

-Flying Fish only serves sustainable seafood, fresh not frozen, only in its season. This is a big thing for us. We live on an island and the ocean is what sustains many people here. Mismanagement of the ocean will destroy the Bahamian economy and way of life.

-Our meats are all small farm raised, no antibiotics or growth hormones. Humanely slaughtered. Never in factory processing plants like IBP. My beef is Hereford breed, a rare Irish breed of cattle with exceptional flavor and texture. The pork belly is Kurobuta pork; the Kobe beef of the pork world. Even on the bar menu these remain. The bacon for our BLT sandwich is cured and smoked in house using the same amazing pork. The burger that is becoming legendary is ground in house using the same Hereford Beef. Short ribs, Top sirloin and chuck are all ground by myself using no eggs, breadcrumbs or other fillers.

-We serve non seafood items too. On the menu is beef, duck, pork, lamb, vegetarian and seafood too. We called the restaurant Flying Fish because of the amazing experience some of us are able to experience when out on the ocean and a flying fish comes out of the water. It's a special experience only to be had here, at the right time in the right place. We strive to make the experience at Flying Fish a special experience you can't have elsewhere.

-Everything is made from scratch every day. Nothing comes from a can, a packet or a box. We make everything ourselves everyday.

-Our kitchen staff all have culinary education. We believe in surrounding ourselves with people who strive to make themselves better with education. Our staff are paid a living wage. They work hard and are loyal because we try our best to look out for them. I have watched employees grow from living on friends' and family's couches and floors to having to sign letters for them now for thier first apartments. We are making a difference in thier lives and they are contributing every day in a positive way to our community and our economy.

-We are commited to educating youth. We have work study culinary students working in our kitchen with real hands on learning. They get to participate in real cooking. Not just peeling vegetables, but using the advanced techniques we use here every day.

-Our staff is 100% Bahamian. There are no work permits at Flying Fish.

Flying Fish Bahamas

Rebecca Tibbitts
Rebecca Tibbitts
Co-Founder and Sommelier of Flying Fish

Born in the Canadian port town of Lunenburg, Nova Scotia, Flying Fish Co-Founder and Sommelier, Rebecca Tibbitts, confirmed her dream of working in the restaurant business at the age of six – when she earned first place in a national Girl Guides competition to create “the ultimate place setting” from magazine picture cutouts. Dedicating her career to the restaurant industry, Rebecca honed her natural passion for the “tiny details” that turn a simple dinner into a memorable experience. Her fascination for wines, their history and the science behind the perfect pairing led Rebecca to enroll into the International Sommelier Guild, where she earned her certification in 2007 – becoming the only certified female sommelier in all of the Bahamas.
Together with her husband and the lead Chef Tim Tibbitts, Rebecca has turned Flying Fish into Grand Bahama Island’s only AAA Four-Diamond restaurant – and just the third to earn that rating in all of Bahamian history

Hannes Tiefenthaler
Hannes Tiefenthaler

Hannes Tiefenthaler – Visionärer Trendscout mit handwerklichen Wurzeln
Familie – Natur – Sport – Reisen – Fine Dining – und vieles mehr..:)
Als ursprünglich gelernter Bäckermeister habe ich schon früh den Sinn für Handwerkskunst und hochwertigen Zutaten in der elterlichen Demeter-Qualitätsbäckerei entwickelt.
Daraus entstand eine Passion für exquisite Kulinarik und Gourmet-Welten, welche ich gerne als bodenständiger Ästhet und Genussmensch mit anderen teile. Neue kulinarische Kreationen zu entdecken, sind für mich Movens, die ich als Trendscout in Sachen Tischkultur gerne aufsauge und weitergebe, oder kurz und einfach gesagt, willkommen in der Welt des „Sinnlichen Minimalismus“ – weniger ist oft mehr.

Edoardo Tilli
Edoardo Tilli

Chef from Italy

Alla Tinn
Alla Tinn
Russian Food Chef

I am 25 years old and originally from Latvia. I have been living in London for past 6 years. I started experimenting with food 5 years ago in university and enjoyed it so much.

I have started My cooking channel on youtube Allasyummyfood! I specialize in Russian Cuisine covering all of the Eastern Europe Regions and most russian speaking countries. I am also a massive fan of cooking desserts, from healthy to very naughty ones.

Cooking and food is my passion and i would love to meet people with the same mentality, open to new ideas, proposals and suggestions. I love food and hope to share my favorite recipes with you!

Santiago Torrijos
Santiago Torrijos
Executive Chef

L’Atelier Rodier s’est installé dans le 9ème arrondissement de Paris, rue Rodier, dans le sympathique quartier de la rue des Martyr.

Le restaurant s’adresse au amateurs de gastronomie, de cuisine créative et d’associations originales, dans un cadre simple, épuré et convivial.

Notre salle aux murs argentés et aux tables en bois peut accueillir une quarantaine de convives.

Les cuisines du restaurant sont ouvertes ce qui permet une totale transparence et un réel contact entre les clients et le Chef.

Le Chef Santiago Torrijos a fait ses armes chez Robuchon, au Westminster, au Bristol, au Plaza Athénée puis chez Guy Martin.

Fort d’un parcours exceptionnel et d’une formation solide, il quitte Guy Martin pour ouvrir son propre restaurant. Santiago Torrijos réalise une cuisine toujours plus innovante et originale.

Fier de ses origines colombiennes, il met un point d’honneur à ce que figure dans sa cuisine les saveurs de son pays, notamment l'acidité, tout en revisitant la gastronomie française.

A l'Atelier Rodier, plus de 80% des produits utilisés sont d'origine biologique. Le Chef propose une nouvelle carte tous les mois et chaque semaine un nouveau produit et mis en valeur dans d’une recette inédite.


Atelier Rodier
17 rue Rodier
75009 France