"We are committed to being part of the neighbourhood, says Sonesta Beach Hotel's executive chef, Stephan Juliusburger, when describing Sonesta's ongoing desire to attract local clients to the hotel's restaurants.

Mr. Juliusburger, who has been the executive chef at the Sonesta hotel for the last four years, describes a shift in focus under new management.

Since Dennis Tucker took over as the managing director nearly two years ago, there has been a renewed commitment to have restaurants that would appeal to both the local community and hotel guests.

In order to do this, the Sonesta has strived to develop a winning combination of restaurants and cuisines through the guidance of Francois Porte, director of food and beverages, and his talented team.

There is almost everything you could wish for.

You may choose from a simple snack and pizza menu in the Longtail Lounge to the outdoor island grill flavours of the Seagrape Terrace.

Then there is regional Italian fare at Lillian's, which now also incorporates a first-rate sushi bar.

Mr. Juliusburger has been instrumental in creating a diverse, yet welcoming dining environment at the Sonesta.

He said: "My job is to ensure that every guest has a memorable experience with our food service.

"In looking at what we want to offer through our restaurants, we do not look at what anyone else is doing, but rather at what we want to do, and what we feel someone might want in a restaurant.

"We want to be popular, and profitable but not by cutting here and there. Our success should be through providing something of quality, and getting people through the door.

"That is how a restaurant is popular, and we want our restaurants to stand on the merits of what is offered. This philosophy, thus far, has served us well.

"As part of that commitment to welcome locals in to the hotel's restaurants, there is also a desire to encourage Bermudians to consider working in the culinary profession.'' It is Mr. Juliusburger's observation that in Bermuda, culinary arts is not the most popular career choice.

"I think it is a wonderful one. I have no regrets. I am very supportive of Bermuda College. I am a member of their Advisory Council for curriculum and training (for chefs). I work closely with the College in a commitment to bring more Bermudians in to the culinary profession.

"At Sonesta, we also work closely with the College. In fact, we took on two Bermudian interns last year, although both have now both graduated and gone off to American culinary colleges. I expect that they will remain overseas for an extended period to work and gain international exposure.

"Although I never went to culinary school myself, I had an interest in cuisine from an early age.

"I grew up in the UK and did apprentice work and general training there.

" I got my first big break however in the US. My mother is American, so I went to the States to attend university, and I was just working part-time and someone asked me to go into opening a restaurant with them.

"I worked in restaurants for many years, and left to become a caterer for rock and roll bands. I did this for six and a half years. And that is what taught me about catering to large numbers.'' When he decided that he no longer wanted to go on tour with the bands, he turned to a career in hotels. He has worked in hotels across the US and in Mexico and Argentina.

"I feel a strong commitment to what we are trying to accomplish at the Sonesta. Our focus is to provide a superior dining experience to both the local community and visitors.

"Working with a number of restaurants, and providing meals for up to 600 persons a day, is a creative and rewarding challenge!'' Sonesta's creative men: Left, Francois Porte, director of food and beverages and Stephan Juliusburger, executive chef had implemented very positive changes regarding the art of food.