Q & A with Scott Hill
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| What cultural experiences do you bring to your present menu? |
| First off I must say that I love Mediterranean cuisine. I moved to Bermuda 16 years ago from Cortina D’Ampezzo, Italy. Cortina is a ski village high in the Alps. This is where the journey began for me. Living in Bermuda, I love to infuse the Mediterranean style of cooking with the fresh seafood that surrounds our beautiful islands. My mother is a great cook and I have implemented some of her recipes that I hold close to my heart on the present menu. |
| What is your favorite dish? |
| Risotto, risotto, risotto. You see, you have got me started. Risotto with seafood. Actually, risotto goes with pretty much everything. But, if I have to answer this question, I will say that my favorite risotto creation would be tossed with fresh wahoo lightly drizzled with basil oil, tossed pine nuts, butternut squash slivers, hedgehog mushrooms and fresh Bermuda carrots. Risotto is such a delicate dish, you have to stay close and be attentive to its needs. It’s just like a marriage. |
| What is your favorite wine and what would you pair with it? |
| This is a hard question, as there are some many great wines, especially from Tuscany. I will say that my favorite wine is a Barolo. Barolo is like a dream to me, as you can look into it and you feel that you are floating in a cloud. I would pair that with a grilled rib-eye steak with thinly sliced black truffles, panned seared foie gras and a few shavings of parmesan. |
| Who was an important influence in your development as a chef? |
| My mom! Still to this day, she is the best cook that I know. But, if I have to mention others I have been fortunate to be in the company of: Lavarini, Tabacchi, Marchesi and Vissani. The names I have outlined here are some of the best chefs in Italy. I started working in the kitchen at a very young age as a dishwasher. Finally, I had the opportunity to start my seven year education to become a chef. All the above have been an integral part of the chef that I am today. |
| Describe any awards or recognition that you have received. |
| A few years ago, when I was the chef/owner of Monte Carlo, we were on top of it all here in Bermuda. My team and I won top honors in the Bermuda Culinary Arts Festival’s Peoples Choice Awards: Best restaurant; Not to be missed; 5 Onions; Moderately priced and Make a reservation now. |
| Choose a meat, a vegetable and a fruit. What would you serve? |
| This is an odd question, as the fruit is an interesting component to the meat and vegetable. But, it’s all about passion and creativity. The meat that I would choose would be a veal chop. I would Milanese the veal (bone in) and lightly bread it with a 100-year-old family recipe. The vegetable would be a Bermuda pumpkin when in season. I would make dumplings and add a Bermuda lobster, cherry tomatoes and white asparagus. Fresh Bermuda strawberries and peaches would be my fruit. You did say one fruit, but I need to have these two, as it’s a package I can’t deny. I would top it with homemade lime sorbet and a touch of lemon juice. The best part is coming, grappa. Just a little, or as much as you can handle. Grappa, the fire water of the soul. |
| What would you say to an aspiring chef? |
| Go with your heart! You need to feel it and be proud of what you create. You need to remember that anyone can cook. The difference is that a chef has his/her heart on the plate. You need to go out on the floor and talk to the guests. I want everyone that experiences my food to have a great time and have memories that can last a lifetime. |
