Hailing from Mexico City, where he also honed his restaurant experience, Chef Oscar Trejo became accustomed to the beach lifestyle, moving to 5-star resorts in Cancún and Playa del Carmen before moving to Bermuda for his current role as chef de cuisine at the new 16O9 Restaurant at Hamilton Princess & Beach Club. He quickly made a name for himself upon arrival, bringing the flavors of Latin America to a wider audience.
Named for the year Sea Venture shipwrecked on Bermuda’s shores and the first colony was born, 16O9 Restaurant brings a “sea-going spirit” to the resort, serving fresh local catch and fusing island and Latin flavors. Menu highlights include ceviche, shrimp, tacos, flatbreads and more. Don’t skip the complementary cocktail menu, either — or the sunset views over Hamilton Harbour.
WHICH FOOD IS YOUR GUILTY PLEASURE? AND ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
My guilty pleasure is butter; I love to add more than enough butter in mashed potatoes. I don’t hate any product, but I don’t like to cook frogs, snakes or any reptiles.
WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
It depends on the situation. If it’s a casual dinner, I love to serve octopus sopecitos and signature tacos from the grill. For an elegant party, I like to serve lamb chops in yellow mole or Atlantic salmon crusted in cacao with chocolate and chili sauce.
WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
It was scrambled eggs with corn tortillas when I was 9 years old.
IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
Tiger Shrimp al Tequila, found on the 16O9 menu, is one of the dishes that defines me. It is a combination of classic cuisine, Mexican traditional food and a little twist I like to add on my creations. I’m always searching for originality. The entrée includes a tequila cream sauce, fresh herbs, “Mama Trejo’s rice” and guajillo oil.
WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
I would not like to see any trend disappear — the diversity of food trends can help you be more creative. You can take ideas and transform them in your own style.
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