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DUE TO COVID-19 WE OFFER DELIVERY OPTIONS ONLY
A Passion for perfection
PASS THE PLATE
PASS THE PLATE
INNOVATION
Our cooking styles blends old school modern contemporary meshed with Bahamian Cuisine and a international flare which drives the PASS THE PLATE concept of Caribbean Cuisine which leaves a lasting first impression through it's visual appeal and a flavorful explosion of fusion.
INSPIRATION
Grasping from our diverse Archipelago of seven hundred islands gives our gastronomic artists the passion to create culinary masterpieces on a blank canvas .
ISLAND VIBE
We take pride in the concepts of healthy food consumption by incorporating the use of locally Grown farm produce and seafood sourced from our beautiful waters.
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ABOUT CHEF CARVISON PRATT
A smile that lights up a room and a warm welcoming charm; this easily describes Chef Carvison Pratt, born on Andros, The Bahamas, in the quaint settlement of Conch Sound. Carvison was inspired by his mother and aunt's preparation of Bahamian Cuisine; his passion grew into a career, opening doors as a young chef. Chef Pratt Is the CEO and owner and Executive Chef of PASS THE PLATE group of Restaurants and is currently serving as Executive chef at Sailrock resort in Turks and Caicos chef Pratt has held numerous chef positions at prestigious resorts such as Chef de Cuisine at Grand HYATT Bahamar, Sous chef at SLS LUX at Bahamar, Sous Chef at Warwick Resorts Paradise island and Chef de Partie at RIU Hotel and resorts Paradise. Cavison aspires to leave his mark as a culinarian. Always seeking to grow, Executive Chef Pratt will continue to both learn and inspire; he believes in the motto PASS THE PLATE - to acquire and pass on to others his knowledge and passion, one tasty plate at a time.
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GALLERY
