Chef Ed Boncich, born on a small island in the Northern Adriatic Sea, within Croatia, brings with him a simple and straightforward approach to his food. Following his passion and his family’s traditions centered on celebrations at the dining table and large scale meals.
Having grown up in New York City, Ed was exposed to the foods of the world and his passion for food blossomed in the great restaurants of New York. While he came to his calling in the kitchen later in life, he has made up for lost time. After earning a degree with honors from Johnson & Wales University in Providence, Rhode Island, Ed returned to New York City, and worked with a number of renowned Chefs, including Food Network Star and James Beard award winning Chef Bobby Flay at his flagship Mesa Grill, and Food & Wine top 10 Chef Matthew Kenney.
Chef Ed has had the opportunity of being the personal Chef to Miami Heat Coach and President Pat Riley, and his family. Craving to cook on a larger scale, Ed decided to work in the hotel industry. He enjoyed employment at the Ritz Carlton in Key Biscayne, and with Four Seasons Hotels both in Miami and on the island of Nevis. He fell in love with Nevis and helped open the Riviere House restaurant where his food garnered acclaim. Yearning to explore more of the Caribbean, Ed went onto helm the kitchens at the renowned boutique Hotel, Pink Sands Resort on the ultra exclusive island of Harbour island, in the Bahamas. His next chapter has brought him to Ti Kaye Resort & Spa in Saint Lucia.
Ed has learned throughout his travels in the Caribbean, that the food styles and philosophies are similar to his family and his own. Bring the finest, freshest ingredients to the table with a simple direct approach. You will find the new Contemporary Creole Fusion Cuisine at Ti Kaye Resort & Spa incorporates local island ingredients and flavors, and has an accent from Chef Ed’s Mediterranean roots.