What’s it like to cook for the President of the United States? Just ask Douglas Sisk, the new certified executive chef at The Reefs.

The 41-year-old has had the opportunity to create meals for presidents Bill Clinton and George Bush Sr, as well as former Jamaican prime minister P.J. Patterson and many other mayors and governors over the years.

He usually cooks for such dignitaries during fundraisers or charity events held at hotels and banquet halls where he has worked.

But it’s definitely not just an ordinary day on the job when a well-known political figure comes to dine.

“I’m usually responsible for taking care of the food for people who come into the hotel or restaurant that day, but when it’s the president it’s a little different,” Mr Sisk explained.

“Usually they have special requests. George Bush Sr is from Texas so the theme for that event was Mexican food, but with a twist, so there is always something they may request or special dietary needs they have like anyone else.

“I guess the most challenging part is having Secret Service all around you,” the chef continued. “At one event for the Democratic Party there was so much Secret Service because it was such a big event and all the Democratic delegates for the entire country were there. There were staff that I can remember who couldn’t work that day because of background checks, so it was strenuous.”

Mr Sisk has been a chef for the past 28 years. He got his start in the hospitality industry busing tables at 14, but he was fascinated by the guys in the kitchen and decided to give that part of the job a go.

“Six months later I was cooking on the front line and have been doing it all my life and never looked back,” he said.

Mr Sisk arrived in Bermuda two month ago and has already hit the ground running by revamping the menus at Coconuts and Ocean Echo at The Reefs.

Starting this past Wednesday, he has ushered in a new bi-weekly wine dinner, complete with eight courses and complimentary wine selections for $95.

He said: “It will be beyond fine dining, super exclusive and we max out at around 25 people per dinner.”

The chef will also be offering cooking classes once a month, starting tomorrow, for $45 per person.

Guests can come in and see him demonstrate how he would prepare a certain meal. The best part? They can then taste the fruits of that labour in a special three-course meal.

Mr Sisk said these two initiatives are something he’s “really pushing” right now and admits he is passionate about offering something different for local food lovers. He has whipped the new menus into what he describes as “modern, locally inspired healthy cuisine”.

Coconuts’ dishes tend to have a Caribbean and South American influence. One of the new menu highlights is a Seafood Mariscada, complete with local rockfish, shrimp, mussels, clams, lump crabmeat and a “very fragrant” saffron tomato broth.

“There are 20 to 30 different ingredients in this broth, which is cooked for about six hours. It’s really amazing,” he said.

“I guess you could call it a modern Spanish version of the classic Bouillabaisse. The seafood is fresh, right from the sea, and it’s a very healthy protein and vegetable dish with no heavy starches.”

At Ocean Echo he considers the duck breast to be one of the signature dishes.

“It’s done with wild vegetable pilaf and bok choy sautéed in sesame oil and seeds. We pair that with some crispy carrot ribbons and it comes with a ginger orange and soy glaze.”

Mr Sisk said that particular dish has been getting rave reviews from hotel guests.

“A lot of people enjoy it and it’s not a regular protein, like chicken or steak. They might try it because they are inspired to try something different, but it’s still classic and hearty and filling.”

To book a spot on the monthly cooking course with Mr Sisk or the bi-weekly eight-course wine and dinner, phone 238-0222.