Food has always been a key component of my vision for Turtle Garden Lodge. I strive to create the charm and intimacy of a dinner at a fine restaurant, a fantastic lunch at a friend's house, or breakfast following an amazing evening. My goal is to move guests so much that they would feel compelled to write about the food.

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My dishes explore the creative adventure of taking fresh, locally sourced ingredients and subtly seasoning and preparing them with culinary concepts from about the world so the fantastic freshness of the ingredients is not lost. I work only with the freshest of ingredients and without recipes. Each meal is designed around local ingredients, my whims of the day, and my perception of our guests' tastes and desires.

 

I am especially enthusiastic about cooking with fish. Having grown up in the American Midwest, fish was something I rarely ate and approached with trepidation, because I didn't like the smell or taste of fish. The fish in Mabul is nothing like the fish where I come from! It doesn't smell or taste like fish. Fresh fish from Mabul's waters has the most amazing variety of textures and flavors - but without the fishiness. It has so much flexibility making it is an absolute joy to play with seasoning and preparation options.

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"Play" is what I do. I play with food and enjoy the process. I especially enjoy the looks on guests' faces after they've taken a few bites - it makes all the preparation and sweat that goes into making a great meal so satisfying.

-Reed