A proud moment took place last week for Atlantis, as Ossiano’s newly appointed Chef de Cuisine Wesley Berghoff was selected by Time Out readers as their Young Chef of the Year.
Ossiano’s South African culinary expert was presented the award at a prestigious ceremony held at the Miele Gallery. Berghoff’s victory came after he produced a flavorsome menu consisting of:
Starter: Slow-cooked salmon and cured red snapper, a beef consommé soup with braised topside
Main course: Sousvide lamb and saffron lamb jus.
Dessert: Roasted white chocolate, pandan parfait spiced berry jelly and coconut cream.
Atlantis Executive Chef Sascha Triemer was extremely proud of Chef Wesley, explaining “This is an amazing achievement for Chef Wesley, for Ossiano, and for Atlantis”
In the sophisticated setting of Ossiano, we asked Chef Wesley when he isn’t cooking such refined dishes what he likes to eat, and he simply responded “stew” -which helped set the tone for our chat with this humble Chef.
When asked about his experience working at Atlantis, Chef Wesley responded “The sheer size of this resort is unbelievable. In South Africa, we don’t have anything this big.”
Chef Wesley’s vision for Ossiano is “Funky and upbeat. We want the restaurant to cater to everyone, and for it to be more than just a seafood restaurant, although it will predominantly feature seafood. We also want to focus on a more international cuisine”.
So what makes Ossiano so unique? “The setting. Ossiano is one of the most beautifully designed restaurants in the region.” Ossiano is the most elegant and romantic of all Atlantis restaurants, with a view of the Atlantis’ Ambassador Lagoon with 11.5 million litre habitat featuring more than 65,000 sea creatures.
For reservations, please call +971 4 426 2626
For more information, make sure to visit Ossiano’s page on the Atlantis, The Palm website