Chef Biography

Jean-Claude Garzia was born in Antibes, France, located between Nice and Cannes, in 1955 into a family in the fish business.  At the age of 8, he would watch his mother prepare a delicious variety of foods, and from that instant, knew that he wanted to become a chef. After high school, he attended a French Hotellerie College for 5 years, acquiring both C-A-P and B-E-P diplomas.  In 1977 he accepted a position in Quebec, Canada at the Hilton Hotel as chef saucier.  A year later he worked at the Chateau Frontenac as first sous chef, and later moved to the Four Seasons Hotel as sous chef.

In 1981, he moved to Bermuda to become sous chef at the Princess Hotel and three years later in 1984, moved to Atlanta to join the Ritz-Carlton as sous chef.  A year later, in 1985, an offer came to move back to Bermuda as executive chef at the Cambridge Beaches Hotel. Fourteen years later in 1999, the Great Chefs television team showed up to tape Chef Garzia for their Great Chefs of the Caribbean series for the Discovery Channel.

They had been filming Great Chef Roger Vergé in the south of France, who had recommended to them that they consider Jean-Claude for their Caribbean series. Both Chefs Vergé and Troisgros had said that he recently (1996) won the Best Chef of France (Meilleur Ouvrier de France), and was presented with the diploma and medal by French President, Jacques Chirac.

In 2008, Chef Jean-Claude Garzia opened his own restaurant, Beau Rivage in Bermuda where today in 2016, he still holds court happy to make his guests happy and satisfied.


Poached Pear in Red Fruit Purée

Serving: 4 Print Poached Pear in Red Fruit Purée By Great Chefs October 19, 2015 Painted tuiles arch over fanned pear slices which have a bright margin of red along each side from the strawberry poaching liquid. Bright orange passion fruit sorbet centers the presentation. The recipe will make extra tuiles, but because they are […]

Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce

Serving: 2 Print Bermuda Wahoo Fillet With Orange-Green Peppercorn Sauce By Great Chefs October 16, 2015 Fresh orange juice and vermouth create a wonderful marinade and cream sauce for the grilled wahoo fillets in this entree. Ingredients Wahoo Fillets – 2, 6oz. each Salt and freshly ground pepper to taste Marinade Juice from 4 fresh […]

Sea Scallops and Lobster Sausage with Tomato-Garlic Sauce

Serving: 4 Print Sea Scallops and Lobster Sausage with Tomato-Garlic Sauce By Great Chefs October 15, 2015 This is an ambitious undertaking if you are not accustomed to making sausage. Note the direction to puree the filling for a short a time as possible: the longer the mixture grinds, the warmer it gets. Keep it […]

Tarte Tatin

Serving: 4 Print Tarte Tatin By Great Chefs October 15, 2015 A tatin is a tart which is baked upside down — pastry on the top, filling underneath — then turned over when unmolded and served. These apple tatins use feuille de brigues, a thin pastry similar to filo, which may be substituted, for the […]

Roast Lamb Loin in a Cage with Rosemary Sauce

Serving: 2 Print Roast Lamb Loin in a Cage with Rosemary Sauce By Great Chefs October 15, 2015 Rosemary-infused veal stock forms the sauce under a golden cage of puff pastry. The pastry conceals lamb topped with a veal forcemeat and green, yellow, and red pepper strips, which peek through the slits of the lattice. […]

Vegetable Cake with Tomato Coulis

Serving: Makes one 12-inch cake Print Vegetable Cake with Tomato Coulis By Great Chefs October 9, 2015 Fennel, garlic, onions, and bell peppers add their flavors to this delicious cake made entirely of vegetables. A single slice makes a wonderful appetizer; serve several slices and it can be the basis of an entire meal. Fresh […]

Restaurant Information

Phone :441 232-8686
Address :Newstead Belmont Hills Golf Resort and Spa | 27 Harbour Road, Bermuda

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