CHEF
DONOVAN
SMITH
Eleven Years Of Cooking
Wherever The Table Gets Set.
Beachfront villas. Private yachts. Gardens lit by nothing but string lights. Wherever the table gets set, in The Bahamas or anywhere a client flies him to, the food and the service hold the same standard.
He's cooked dinner for two on a private beach and dinner for forty at a corporate retreat, sometimes in the same month. Villas, yachts, gardens, hotel suites, it doesn't change how he runs the kitchen. The same kitchen discipline has traveled with him to Vancouver and Toronto, for clients across the Americas who wanted that same table somewhere else.
He doesn't work alone. The chefs Donovan brings onto an engagement have run professional kitchens long before joining his team. He hires people who can hold a service under pressure, not just plate something that photographs well.
Donovan remains founder and creative director. Every Chef Don Smith experience is developed or approved under his direction, then delivered by the culinary team he has built and trained.
Every menu gets built around the people eating it, not the other way round. Get the food right, get the room right, and get out of the way so the night can be the one people bring up for years.
"40 guests, flawless execution. The team is still talking about it months later."
R. Clarke, Paradise Island, BahamasTell Us What You Have In Mind
Tell us how you want the experience to feel. We will build the culinary plan around it.
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