Page 13 - ARUBA TODAY

A13
LOCAL Wednesday 2 august 2017

At Fishes & More:

Chef Bruno Adds Spice to the Menu and to His Team

PALM BEACH - Laughter, teasing
and jokes fill the steamy air in the
kitchen of Fishes & More Restaurant
when Chef Bruno Ricardo Santos
Silva (35) and his team are in full
swing. Billowing steam from bub-
bling pots and pans blur the pho-
tograph a little. We’re talking with
the new chef of the popular res-
taurant; it is 4 o’clock in the after-
noon, time to prepare for the rush
that is called Early Bird, a big hit at
Fishes & More. Filling the shoes of
former Chef Dennis comes easy to
Bruno, who was his sous-chef until
4 months ago. ``We have a great
team working here,’’ he says about
the smiling group around him.
Let’s get to know Bruno, who is from
Brazil (the Minas Gerais province),
but came to Aruba when he was
12 years old. His father, who is in
construction, brought his wife and
two sons here from Belo Horizonte.
As Portuguese-speaking Bruno did
not speak a word of Dutch, English
or Spanish, he had a terrible time
at the elementary school, failing

miserably as he could not under-
stand a thing. Fortunately he found
out early where his passion lay: in
the kitchen. The road to Fishes &
More went from the John F. Ken-
nedy School to EPB and EPI; his job
at Tierra del Sol was his first culinary
step.
Now, as the new chef of well-loved
Fishes & More, he loves the feeling
of responsibility, taking good care
of the palates of his guests. Asked

what dishes he would recommend Specials: he loves to play with fu- rants are lined up around a cozy
from the menu, Bruno says that the sion and traditional cuisine, mixing plaza. Fishes & More enjoys star
Paella is very good, as are the Piña and matching. Especially the Asian status, however, as reviews are un-
Colada Shrimps and the Famous touch is intriguing, so he adds a failingly really enthusiastic and the
Fish Dish, which is a seafood com- dash of ginger, a drop of soy sauce price-quality ratio is excellent. With
bination. ``The Lobster Tail, the live and something beautiful has been Chef Bruno at the helm, you can’t
Caribbean Rock Lobsters in the created. Fishes & More Restaurant go wrong there!
tank and the Red Snapper are also is part of the Aruba Wine and Dine Pabien to Chef Bruno – his road to
wonderful’’, he adds. (AWD) family in the Arawak Gar- the top has taken him 14 years, but
Bruno’s creativity surfaces with the den, where various great restau- he has succeeded. Well done! q