In an increasingly competitive hospitality industry, resort hotels are constantly seeking innovative ways to captivate their guests and ensure their return. One effective strategy that has proven successful is the addition of well-known chefs and their exceptional culinary creations by introducing renowned chefs and their gastronomic delights, resort hotels can elevate their dining experiences to new heights, enticing casino patrons to return year after year.
One such example is Atlantis in the Bahamas, which recently selected Michael White to open Paranza, a decision that exemplifies the importance of culinary excellence in boosting customer loyalty.
“Paranza at Atlantis Paradise Island is the most important opening in my culinary career since Marea,” said Chef Michael White. “Paranza offers an opportunity for me to express my passion for the delicate intricacies of coastal Italian cuisine while exploring new flavors and tastes of the region. Expanding into the Bahamas and becoming part of the culinary landscape of Atlantis Paradise Island is simply an opportunity of a lifetime.”
“As the only resort in the region to have three standalone Michelin chef experiences, Atlantis Paradise Island’s incredible food and beverage team continues to be a culinary leader by introducing trailblazing concepts and offerings that cater to a variety of traveler tastes,” said Audrey Oswell, President and Managing Director of Atlantis Paradise Island. “With Paranza, Chef White skillfully captures the essence of Italian coastal cuisine, adding another wonderful dining option for our guests.”
Michelin-starred Chef White’s new eatery is a love letter to Italy offering innovative Italian regional cuisine. Paranza serves as a fine dining experience at The Cove, the resort’s elegant all-suite retreat. Paranza marks another milestone in Atlantis’ 25th anniversary this year, as Chef White joins Nobu Matsuhisa (Nobu) and José Andrés (Fish) in making Atlantis the only resort destination in the region with three Michelin star-rated chef concepts.
Michael White is an accomplished chef awarded both James Beard and Michelin honors. He has garnered critically acclaimed success for his culinary achievements, including the popular restaurants Ai Fiori, Osteria Morini, and Marea, which The New York Times gave a glowing three-star review. With an impressive portfolio of premium dining experiences, Chef White is globally renowned for his coastal Italian cuisine and gifted artistry toward ingredient-driven cooking. Most recently, he opened Lido Restaurant at The Four Seasons at The Surfside Club in Miami and served as executive chef of The Lambs Club in New York City.
In a world saturated with options, resort hotels must continually differentiate themselves to retain their customer base. While attractive accommodations, luxurious amenities, and exciting entertainment options are essential, the dining experience plays a pivotal role in creating lasting memories. By securing the services of reputed chefs, resort hotels can offer a unique and extraordinary gastronomic journey that sets them apart from their competitors.
At Paranza, Chef White’s menu spotlights a medley of house-made pasta, an abundance of seafood, and his modern take on Italian classics, creating a symphony of flavors that showcase his passion for regional Italian cuisine.
The menu starts with Crudo, featuring signature dishes such as Ricciola, amberjack with citrus Fresno chilis and basil; Detice, red snapper with Ligurian olives and finger lime; and Scampi, langoustine with fennel, lemon confit, and oscietra caviar.
Antipasti menu items include Manzo, truffled beef tartare with Parmigiano-Reggiano and bottarga; Polipo grilled octopus with pancetta borlotti beans and rosemary vinaigrette; and Frittura di Paranza, crispy calamari and shrimp with zucchini with lemon tocco.
With Primi, dishes lean into classic Italian fare: Linguine with squid ink, mixed seafood, Calabrian chili paste and breadcrumbs; Ferretti with red wine braised octopus, bone marrow, and basil and Risotto, acquerello rice with lobster, shrimp, and calamari. Entrées include Cernia, brioche-crusted strawberry grouper with cipollini, fennel, and saffron brodetto; Pesce Spada, grilled swordfish with Sicilian caponata, zucchini, and salsa pepe uva; and Tagliata, prime skirt steak with potato tortino, chiodini mushroom, and red wine sugo, among others. Desserts close out the experience with updated versions of classics, including Torta, dark chocolate mousse cake with vanilla gelato, Semifreddo, strawberry semifreddo with nougat and caramel and Cocco, coconut rice pudding with tropical fruits macadamia nuts, and a selection of sorbet and gelato.
Award-winning design studio, Jeffrey Beers International, created Paranza’s design, inspired by both the Bahamas’ gorgeous vibrant azure waters and white sand beaches and Italy’s dramatic coastline and sophisticated communities. Upon arrival, guests enter a winding walkway that leads to the discovery of the patio, which sits underneath a wooden pergola and faces the stunning vista of Atlantis’ famous Royal Towers.
White is collaborating with noted kitchen design consultants Next Step Design on Paranza and a trio of other projects. “Jason Russo has a great feel for what we are trying to accomplish,” White said.
The expansive outdoor patio unfolds into the main dining space, permeated with earthy hues of cerused oak, smoky blues and bright cognacs. Handsome fixtures include hand-blown blue glass, custom lighting, oversized antique mirrors framed in iron arches and more. Three family-style tables are perched adjacent to the bar area, while a custom wine wall for temperature-controlled red varietals serves as a focal point to the entry of Paranza’s private dining room, which features additional bespoke design elements, including oversized brass light fixtures in the shape of seashells.
Paranza complements Atlantis Paradise Island’s 25th-anniversary celebrations throughout 2023. A multimillion-dollar renovation of The Royal Towers, a reimagined Atlantis Casino, and a series of experiential programming and partnerships mark a new era for the world-famous resort.
In a highly competitive market, resort hotels must constantly strive to offer something extraordinary to their guests. The addition of White’s Paranza concept will serve to reinvent the Atlantis’ dining brand. His expertly crafted dishes, combined with the stunning ocean views and impeccable service, provide a truly unforgettable dining experience that keeps guests coming back year after year.
All photos by Kovah Duncombe