Chef Elio Debae

Executive Chef at Oil Nut Bay, a 300 acre private resort set on the beautiful island of Virgin Gorda in the British Virgin Islands.
The 32 year old started cooking when he was 21 and has risen through the ranks rapidly. Elio worked in a number of top restaurants and gained his formal training at one Michelin star Restaurant – 36 on the Quay under the Chef Patron Ramon Farthing, where he learnt all the classical aspects of cookery. From there he became Executive Chef on the exclusive island of Mustique, where he oversaw four restaurant offerings as well as special events catering. Elio has also completed stages at some of Europe’s finest restaurants and some of the San Pellegrino’s top 50 restaurants at the time.

• The Ledbury
• Dinner
• Whatley Manor
• 5 North Street
• Ould Sluis
• The Priory
• In De Wulf

In October 2018 Elio was appointed Executive Chef at Oil Nut Bay.
Spread across 300 acres on the eastern tip of Virgin Gorda and embraced by the turquoise waters of the Caribbean Sea, Oil Nut Bay offers freehold property ownership and villa rentals in a setting that is distinctly refined, exceptionally private and consciously preserved.

Only accessible by water or helicopter, Oil Nut Bay is an ideal haven for those seeking the comfort, safety and seclusion of their own private island with indulgent resort amenities and services..

His remit on the island includes overseeing all of the F&B outlets including:
The Beach Club, providing an exceptional restaurant, Al Forno pizza oven, casual poolside dining, Al a Carte dinner and pool bar. A collection of open-air patios and cabanas surround three swimming pools, just steps away from the pristine white sand beach.

Nova, a place where you can dine and sip the day away. The highly anticipated Nova Restaurant at Oil Nut Bay in Virgin Gorda gathers family and friends around the table to share delectable small plates in a relaxing setting overlooking Deep Bay. Showcasing global cuisine with fresh flavors, Nova’s menu uses high-quality ingredients that are locally grown or procured whenever possible.

Elio is also in charge of all in villa dining options as well as event catering on the property. Elio prides himself on sourcing the very best local ingredients and working with local farmers to grow a new variety of vegetables and raise local poultry and live stock, to offer our guests a true farm to table concept with a view in the future to becoming as self sufficient in terms of ingredients as possible in a remote location.