Clive Whent knows food. As the Owner and Executive Chef of Bay Bistro Restaurant, Whent has created a taste unique to the Turks & Caicos. His training at Westminster College in London, England provided the classical background which has been the canvas for his creative, Caribbean flavors.
As one of the island’s top chefs for over 20 years, Clive’s focus has been on the use of the freshest, locally found seafood and produce available. He works closely with local vendors and incorporates their salad greens, herbs, tomatoes and cucumbers. Local fish, conch and lobster (in season) are delivered to Clive’s kitchen almost daily ensuring his creations are the freshest on island.
Provo has also allowed Clive to expand his interest in catering both to private villas and private jets. Before moving to the islands, he ran his own small catering company in England. While living and working in West Hollywood, he also had the opportunity to cater to celebrities. More recently, Whent’s focus has turned to catering the perfect beach BBQ for weddings or private functions. Just outside his beachfront restaurant, Bay Bistro, (located on the beach at Sibonne Hotel on Grace Bay), one can celebrate any occasion while enjoying the island’s soft sand and turquoise seas. Menus range from salads and Kobi burgers to grilled lobster and Black Angus steaks.