Chef Tony

Antonio F. Piani, II, our Executive Chef, hails from the Philippines and brings a world of experience to Nisbet Plantation.

His culinary work, beginning in 1978, has taken him to resort restaurants in such exotic places as Amman, Jordan; Abu Dhabi, UAE; Bermuda; Anguilla; and Nevis.

Chef Tony’s classical training combined with influences from around the world brings a unique touch to the tables at Nisbet. He emphasizes freshness and enjoys building his menus using local foods. Fresh seafood dishes are an appropriate specialty at our island resort.

Guests at Nisbet Plantation consistently rate the dining as one of the highlights of their stay.

Menus at Nisbet Plantation change daily with a dish to fit every palate.

Examples:

• Pan Seared Local Snapper, Okra Polenta, Tomato Ginger Broth
• Cajun Dusted Tender Chicken Breast, Traditional Peas and Rice with Nisbet Virgin Sauce
• Char Grilled Peppercorn Crusted Filet Mignon, Sweet Corn Whipped Potatoes with Wild Mushroom Sauce