As food and beverage director for MEF, Guido Brambilla spends his days thinking about food. But when he's off the clock, the Italian hospitality veteran keeps things surprisingly simple.

His ideal summer menu isn't built around elaborate tasting menus or rich comfort food. Instead, it's filled with fresh seafood, seasonal ingredients, Mediterranean flavours and dishes that feel light enough to enjoy on the hottest Bermuda days.

"When it's hot and humid, I want food that feels fresh and easy to eat," he says.

That often means starting with seafood.

"Given my Italian roots, the first thing that comes to mind is fish. I love a fish carpaccio, a tuna tartare or really any kind of fish tartare."

He also finds himself returning to some of the simple foods he grew up with.

"One of my favourites is bruschetta. Grilled sourdough rubbed with garlic, topped with tomatoes, olive oil, basil, salt crystals and pepper. That's it."

Years spent travelling have also shaped his palate. Alongside Mediterranean flavours, he often craves Southeast Asian-inspired dishes featuring cilantro, chilli, scallions, lime and fish sauce.

"A good ceviche with leche de tigre is another perfect summer dish. Maybe with some fried plantains if you want something a little more substantial."

While he may be Italian, Mr Brambilla has developed a deep appreciation for local flavours as well.

"My ultimate Bermuda summer comfort food would be a fish sandwich. I would probably save it for dinner because it can get a little messy for lunch, but it's hard to beat."

A simple grilled Bermuda fish is another favourite.

"Nicely charred skin, some lemon, olive oil and fresh herbs. Sometimes the simplest things are the most satisfying."

And if he happens to find it on a menu?

"Shark hash is always a treat."

Not surprisingly, a chef's guilty pleasure still involves good food.

"Pasta," he says with a laugh. "It's one of those things that gives you immense joy while you're eating it and maybe a little regret an hour later."

His preference is a seafood spaghetti with chilli or a classic vongole, ideally paired with a little extra wine.

For beach days, boat days and barbecues, Mr Brambilla keeps things casual.

"I'd start with bruschetta, maybe some grilled chicken wings with an Asian-inspired marinade and a fresh salad with crunchy bok choy, mango, shallots and lots of herbs."

One food people may be surprised to find on his list is choripán, the South American sandwich made with grilled chorizo and chimichurri.

"It's probably heavier than most of the foods I crave during summer but it's incredibly satisfying."

As for what he's drinking, the answer is immediate: "Rosé by the gallon.”

Beyond that, he enjoys aromatic white wines and a simple cocktail made with Campari and ice-cold homemade watermelon juice.

If he could only eat one meal for the rest of the summer, however, he'd return home to Italy.

"Without hesitation, panzanella," he says

The rustic bread salad, made with toasted sourdough, tomatoes, cucumber, onions, olive oil, vinegar and herbs, perfectly captures his approach to summer eating.

"It's simple, refreshing and celebrates great ingredients. That's what summer food should be."