Clive Whent

Clive Whent knows food. As the co-owner and Head Chef of Aqua Bar and Terrace 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.

Clive’s eclectic resume ranges from a summer job at the London Zoo concession to working at Chewton Glen (one of the most prestigious country house hotels in England). His love of travel led him to a job “down under” in a Relais and Chateaux country house hotel outside Sydney; and more recently on a year long round-the-world trip.

His first venture on Provo was the Terrace Restaurant in Turtle Cove, that was a favorite with both locals and tourists and was featured in Gourmet Magazine. In 2002, a decision was made to relocate to the marina waterfront and to change the name to Aqua Bar and Terrace Restaurant. Jimmy Buffet then named Aqua one of his “Top 10 Seafood Restaurants” in the world.

As one of the island’s top chefs for over ten years, Clive’s focus has been on the use of the freshest, locally found seafood and produce available. He works closely with the local hydroponic farm (Island Fresh Produce) and incorporates their salad greens, herbs, tomatoes and cucumbers at both his restaurants. 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 newest 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.

Jo-Anna Hamill Bio

Jo-Anna became interested in cooking at an early age, her interest piqued by her family’s love of travel. She started working in restaurants at the age of nineteen, first working as a busser and slowly working her way up and into the kitchens of some of Toronto's top restaurants.

She attended The Stratford Chef School which is a small private school that admits about 30 students per year. There she studied Larder, Pastry, Ethnic, Gastronomy, Wine and Foodstyle among other classes, graduating with honors in 2002. Jo-Anna moved to Turks and Caicos in 2004 and is now working for The Kissing Fish Catering Company. along with Aqua Bar and Terrace Restaurant. She has always enjoyed working with the freshest local ingredients available and has made that the focus of her cooking. She enjoys brainstorming with Chef Clive about the best ways to use locally caught fish and seafood for their menus.