I don't just cook. I host your table.
I am Brandon Colina. Born in Curaçao, trained at Le Cordon Bleu in Paris, and back home to do one thing: cook food at that level for people staying on my island, at their own table.
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From Curaçao, to Paris, and back
I am from here. I grew up on Curaçao, on the food the island actually cooks, and that is the palate everything I do is still built on.
In 2013, cooking my way around the Mediterranean, I saw what food can do to a room, and I wanted to make people feel that. So I went all in: Le Cordon Bleu in Paris, the hard way, the proper way.
I came home to do the thing I left for. Cooking at that level used to mean flying off the island. Now it arrives at your villa, your yacht or your terrace: French discipline, Caribbean ingredients, served by a tight crew with zero ego.
What I care about is not the plate on its own. It is everything around it. The table set while you are still in the pool. Courses paced to the conversation, not the clock. A kitchen you never have to look at afterwards. Guests come for the food. They leave talking about all of it.
“It wasn't just a meal. He made it an entire experience.”
Tripadvisor guest · Willemstad
How I got here
- Curaçao
Where it starts
I grew up on the island, on the food people actually cook here. Long before any training, that is the palate everything is built on.
- 2013
The spark
Cooking my way around the Mediterranean, I saw what food can do to a room. I decided to go all in, with one idea already forming: bring this home.
- 2014
Le Cordon Bleu
Paris. The hard way. I earned my Certificat Professionnel de Cuisinier and learned classic French technique properly.
- 2018
Back to Curaçao
I came home to do the thing I left for: cook international food at a level the island had to fly out for, and serve it to people where they are staying.
- Today
BC Private Chef
891+ five-star experiences later, that is exactly what BC Private Chef is: world-class cooking, brought to your table in Curaçao.
More than a chef
Trained at the source
Le Cordon Bleu Paris is the gold standard. I earned my Certificat Professionnel de Cuisinier there in June 2014. No shortcuts.
Caribbean soul
French technique is the foundation. But every dish carries the flavours of the island. That balance is the whole point.
Built around your table
One set menu the whole table shares, cooked the way we have cooked it many times, and adapted for every allergy at the table. Tell me once; the kitchen plans around it.
Bring Brandon to your table
The date, the party and the villa now. Your price straight away. Dinner menus chosen online after your deposit.
Book your experience