Guido Brambilla, the new executive chef at Rosewood Tucker’s Point, had his beginnings, not in the kitchen but in a law school classroom.Mr Brambilla, 39, is originally from Milan, Italy. He was first introduced to cooking while working part time in kitchens while in university in England. He has a bachelor’s degree in law and a Master's degree in Business Management. He found he preferred making tortes in the kitchen to torts in the courtroom.“I went into cooking because of my family,” he said. “They have a great passion for food and wine especially. This carried me into considering cheffing as a permanent career. I never practised as a lawyer, but I think it has been helpful. Education, in general, is a very important background for any kind of profession that you end up doing. Even if law seems to be very far from cheffing. Now that I am doing it more on a managerial level, it is even more important that I still have this pillar from previous education both in law and in business management.”He attended Le Cordon Bleu in London in 1998 and enjoyed numerous apprenticeships at Michelin star restaurants in northern Italy. He then spent two years in Southeast Asia learning the secrets of Thai and Vietnamese cooking before returning to Milan in 2003 to open his own, widely-acclaimed restaurant, ‘Livet’ in Milan. He closed his restaurant after a few years, and came to Bermuda in 2009 to become the Executive Chef at the Elbow Beach Hotel. He moved to the Rosewood Tucker’s Point Hotel four months ago.“This is a beautiful property with a great potential,” he said, “mainly because of the profile of the guests. The equipment and the staff is also of a high calibre. Before coming to Bermuda I worked in the Middle East in Muscat, Oman. Through a friend I heard that in Bermuda, Lido was looking for an executive chef.“I can cook pretty much any style because I have been travelling awhile. I was in South East Asia, Maldives and in Europe of course. I really like to do everything.”Mr Brambilla enjoys using spices and Asian flavours, but what he really likes is using ingredients and produce native to the region where he is cooking.“Here in Bermuda we use a great deal of local fish, lobster and guinea chicks in season,” he said. “At Tucker’s Point I am trying to use a lot of local produce. We use local farms. It is not a great production in terms of quantity and consistency. The land here is restricted, but there are a lot of good produce because of the climate that we have here. All year around, apart from the hot months, you can find a lot of nice things.”In his new position at Rosewood Tucker’s Point, he hoped to bring a greater variety to the dining options at the hotel.“I love cooking techniques that incorporate various cuisines and cultures that I have experienced during my travels,” he said. “One of my favourite ways to cook is to source the best local ingredients, then prepare them using foreign herbs, spices and methods from other countries so our guests get a taste of Bermuda mixed with other culinary traditions. It’s the perfect balance of the two.”What he loved about Bermuda was that in his free time, he always felt like he was on holiday.“Every time me and my wife, Adnana, have a day off, it is like a holiday,” he said. “Working hard like we do it is one of the most important things to be able to switch off. We play golf and go to the beach and just enjoy ourselves. We go boating and so on.”One would think that after running a restaurant all day, Mr Brambilla wouldn’t feel much like cooking at home, but he said this was not the case.“It is a pleasure to cook,” he said. “Cooking at home is different. It is relaxing and very nice. Sometimes I cook with my wife. We open a bottle of wine and start cooking and improving what we are doing. It is relaxing. There is no pressure from service or delivery. I cook anything at home, depending on the season, the weather and what we are drinking.”