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The Edge Restaurant
Location:
Harmony Suites Hotel, Rodney Bay

Cuisine Style:
International

Price Range:
$50+ per person

Dining Service:
Dinner, Cocktails

Dining Attire:
Island Chic

Awards:
• Listed as No. 9 of 100 TOP Chefs on chef2chef.net Culinary Portal


The latest fine dining restaurant in St. Lucia, already known as the best restaurant on the island after two years of existence.

It is Caribbean Chef of the Year 2003 Bobo Bergstrm who has taken the step from Windjammer Landing Hotel to open a restaurant for his unique EUROBBEAN fusionHe has earned fame in the whole of the Caribbean for his cooking style: Flavours, presentation and attention to details. It is world-class food and service that can stand up to any top restaurant in any major city.

The Edge restaurant is located inside Harmony Suites Hotel, Rodney Bay Village, at a stunning torch lit waterfront setting. A dinner at The Edge will probably be the best meal you will have during your stay on the beautiful island of St. Lucia, the Edge restaurant also houses the island's first and only sushi bar.

Chef Bobo Bergstom

His accomplishments ranges at different levels in later at world class establishments such as Bellevue Palace Hotel Bern (17,5 p Gault Millau); Operakallaren Restaurant (*Michelin), Stockholm; Friendship Bay Resort, Bequia W.I.; Scandic-Hilton Hotel, Stockholm; Jalousie Hilton, St. Lucia, W.I.; as well as running his own hotel and restaurant business in Sweden. As Culinary Director at the Windjammer Landing Villa Beach Resort in St Lucia W.I. he received many accolades for bringing the quality of the resort's three restaurants, the Dragonfly Restaurant in particular, to top levels.

Bobo has served as Culinary judge in several culinary competitions and hosts cooking sessions for groups. He has carried out several in-store cooking demonstrations, for example at The Williams Sonoma Store and Bloomingdales at Manhattan, New York. He was selected by the Caribbean Hotel's Association to cook the 31st Annual Governments Of The Caribbean State Ball Dinner at The Waldorf Astoria, New York, in June 2004.

In April 2005 Chef Bobo was invited to cook his Eurobbean fusion at the famous James Beard Foundation in New York. The event was much well received and as a result he was invited to cook at the Beard House again in October 2006.

He has also participated in numerous events in Canada, e.g. on CBC's Canada AM TV show; as guest chef at Leading Hotels of the World Hotel Sofitel in Montreal, at Bonnie Stern School of Cooking in Toronto and the charity event, Set sails for Hope, also in Toronto. Two years in a row (2005 & 2006) he was invited to compete in the TV aired Caribbean Duelling Chefs on CBC's TV8 in Barbados.
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