Bahamas Private Chef Experience
Salt & Carter
A private table, set just for you, somewhere in the islands. Bahamian soul, five star technique, and a night made to be remembered.
The Menu
Experiences, not
a checklist of dishes.
Each experience is composed around a single sensory idea. Scroll through the atelier and hover to glimpse a tasting — or build your own from what the season offers.
A Tasting of the Experience
- Greek yogurt, granola & fruit platter
- Assorted pastries
- Pancakes, waffles & French toast — guava, banana, strawberries
- Bacon, turkey bacon & sausage
- Breakfast potatoes
- Eggs any style, cooked to order
Experience 01
The American Breakfast
The classic morning table
A Tasting of the Experience
- Fried, scrambled or poached eggs
- Pork sausages & crispy bacon
- Grilled tomatoes & sautéed mushrooms
- Baked beans & hash browns
- Toast with butter & preserves
Experience 02
The Full English
A proper fry-up, end to end
A Tasting of the Experience
- Continental spread: yogurt, granola, fruit & pastries
- Classic scrambled eggs with chives
- Eggs Benedict with hollandaise
- Smoked salmon eggs Benedict
- Breakfast burrito with eggs, bacon & cheese
- Buttermilk pancakes, Belgian waffles & brioche French toast
- Fluffy triple-stack pancakes
Experience 03
The Continental Brunch
Slow mornings, generous plates
A Tasting of the Experience
- Mini crab crostini & shrimp cocktail
- Red skin potato mash
- Charred Caesar salad
- Roasted carrots & broccoli
- Mac & cheese
- Chocolate cake
Experience 04
Ribs & Steak Night
Ember, char, and patient fire
A Tasting of the Experience
- Smoked lobster dip with pita chips
- Conch & plantain balls with calypso sauce
- Pan-seared or grilled fish & lobster, garlic lemon butter
- Grilled guava BBQ chicken
- Coconut kidney-bean rice or conch n rice
- Steamed vegetables & traditional Bahamian mac n cheese
- Bahamian pineapple or coconut tart — paired with white wine
Experience 05
Bahamian Night
Island table, tide and spice
A Tasting of the Experience
- Burrata & prosciutto crostini
- Antipasto platter
- Chicken Parmesan
- Mozzarella meatballs
- Spaghetti tossed in fresh herbs, olive oil & butter
- Italian garden salad
- Italian lemon tart
Experience 06
Italian Night
Hands, herbs, and the long table
A Tasting of the Experience
- Chips & dip: fresh guacamole & tomato salsa
- Loaded nachos: liquid cheese, black beans, sour cream & scallions
- Full taco bar: chicken & fish tacos with avocado, chipotle & marinated onions
- Beef burritos with Mexican rice, cheese & refried beans
- Tres leches cake with fresh berries
Experience 07
Mexican Night
Citrus, smoke, and a little heat
A Tasting of the Experience
- Lobster bites in spicy mayo
- Spring rolls with duck sauce
- Four sushi rolls: spicy tuna, California, crab-avocado, shrimp tempura
- Loaded crunchy shrimp roll with conch
- Veggie fried rice
- Beef & broccoli
- Deep-fried cheesecake
Experience 08
Japanese Night
Quiet precision, raw and crisp
A Tasting of the Experience
- Appetizer platters: antipasto & crudité with hummus and guacamole
- Hot appetizers: conch fritters, crab cakes, calamari, coconut shrimp
- Soups: Thai coconut conch chowder, Bahamian seafood chowder, tomato, broccoli, mushroom
- Salads: organic greens, conch salad, Caesar, Greek
- Entrées: beef Wellington, NY strip, rib eye, tenderloin, chicken, pork chop, BBQ ribs & chicken, fresh catch
- Sides: jasmine avocado rice, cassava gratin, garlic mash, herb roasted potato, baked potato, chive risotto
- Sauces: hollandaise, béarnaise, chimichurri
- Desserts: rum cake, guava cake, deep-fried cheesecake, coconut tart, pineapple tart, guava duff, berry cobbler, ice cream
Experience 09
The À La Carte Pantry
Compose freely, course by course
Your Experience
Every menu is composed for you alone.
Mix a course from one experience with a dessert from another, or start from a blank page. Tell us the occasion and the atmosphere you imagine — we compose the rest from seasonal sourcing and instinct.
The Chef
Shillano Carter
Founder & Private Chef
The Chef's Log
A kitchen is a quiet place
before the first guest arrives.
Then you walk in, and it comes alive.
Belief
I have always believed food is the greatest gift God ever gave us. Growing up in The Bahamas, I was surrounded by it. Fish pulled in that morning, fruit heavy on the branch, spice and salt and sun in everything. That kind of abundance changes how you cook. I plate from gratitude, and every dish I make is my way of saying thank you for a home this generous.
Gathering
Bahamian food was never meant to be eaten alone. It is loud tables, long nights, people staying far past when the plates are cleared. That is what I am really cooking for. Not just to feed you, but to gather the people you love and give you a night you will talk about for years. Good food turns a dinner into a memory, and I want to make yours.
The Experience
You do not have to leave the islands to eat like the world is watching. I bring five star technique and real Bahamian soul to your table, wherever that table is. A private villa, a beach at golden hour, your own kitchen made to feel like the best restaurant you have ever been to. World class food, served like you are the only guest that matters. Because for that night, you are.
"Come to the table. Let me cook for you."
Whether it is an intimate dinner for two, a celebration, or a night you simply want to remember, I would be honored to host you here in The Bahamas. Reach out, tell me your occasion, and let me handle the rest.