Chef Oscar Trejo, originally from Mexico City where he developed his restaurant foundation, adapted to coastal life while working at luxury resorts in Cancún and Playa del Carmen. He now serves as chef de cuisine at 16O9 Restaurant at Hamilton Princess & Beach Club in Bermuda. Since his arrival he has become known for bringing bold Latin American flavors to an island audience.
PHOTO: © HAMILTON PRINCESS & BEACH CLUB
16O9 Restaurant, named for the year the Sea Venture shipwrecked and Bermuda’s first colony was established, channels a maritime spirit throughout its menu. The kitchen highlights fresh local seafood and blends island ingredients with Latin techniques. Guests can expect dishes such as ceviche, shrimp preparations, tacos, flatbreads and other vibrant plates, complemented by a curated cocktail list and striking sunset views over Hamilton Harbour.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
My guilty pleasure is butter — I often add generous amounts to mashed potatoes. I don’t particularly dislike any ingredient, though I prefer not to cook frogs, snakes or other reptiles.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
It depends on the occasion. For a casual gathering I enjoy serving octopus sopecitos and signature grilled tacos. For a formal dinner I might choose lamb chops in a yellow mole or Atlantic salmon crusted with cacao, finished with a chocolate and chili sauce.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
The first meal I cooked by myself was scrambled eggs with corn tortillas when I was nine years old.
PHOTO: © HAMILTON PRINCESS & BEACH CLUB
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
Tiger Shrimp al Tequila, a signature item on the 16O9 menu, best represents my style. It blends classic culinary technique with traditional Mexican flavors and my own creative twist. The dish features a tequila cream sauce, fresh herbs, what I call “Mama Trejo’s rice” and guajillo oil — a balance of familiar and inventive elements.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
I wouldn’t want any particular trend to vanish. The range of culinary trends sparks creativity and provides ideas you can adapt and reinterpret in your own way.
16O9
Hamilton Princess & Beach Club
76 Pitts Bay Road
Pembroke HM 08 Bermuda
tel 441 295 3000