Mediterranean & Bahamian Fusion Restaurant in Nassau
Where celebration and dining seamlessly merge into one unique experience.
Our distinctly curated space pays homage to the adventurous spirit of the Caribbean, fused with elegant Mediterranean influences. TUGA's cuisine is inspired by Mediterranean and Bahamian culinary traditions, both sophisticated and flavorful, embracing the importance of enjoying life's finest moments.
The kitchen, under the helm of our world-class culinary team including Executive Chef Richard Sciretta and Head Chef Joe Presendieu, aims to take guests on a culinary journey through the shores of the Mediterranean and the Caribbean while creating a creative expression of flavorful Mediterranean-Bahamian fusion cuisine.
Every dish tells a story of Bahamas land and sea, crafted from the freshest local ingredients. From our signature Drunken Lobster Mac N Cheese to the 24K Golden Tomahawk, experience fine dining in an elegant atmosphere where every meal is an adventure.
With over six decades of international culinary experience, Chef Richard Sciretta's journey spans the globe — from North America to Europe and the Caribbean. His mastery of world cuisines and classical European training have shaped him into one of the most versatile and respected chefs in the industry.
Chef Sciretta began his career in the American Southwest before bringing his expertise to renowned establishments across France, Italy, Switzerland, Canada, and Mexico. A classically trained chef through a Swiss apprenticeship, he refined his techniques in nouvelle French and traditional Italian cuisine, while continually embracing global influences.
His professional experience includes prestigious roles within the Four Seasons Hotels, where he helped open the celebrated New Hotel in Arlington, Texas — earning a five-star rating within months — and later at the Four Seasons Ottawa, where he and his team catered to diplomats and parliamentarians. Chef Sciretta was also part of the Canadian Culinary Olympic team that won gold at the 1984 Culinary Olympics in Frankfurt, Germany.
Rooted in classical Italian family traditions and refined by international experience, Chef Sciretta brings deep culinary knowledge to every kitchen he leads. Today, as Head Chef at TUGA Supper Club, he mentors aspiring chefs, teaching them the art of authentic global dishes — from Tuscan ragù and French Beef Burgundy to Bahamian specialties — inspiring the next generation of culinary talent in the Caribbean.
Chef Joe brings his own unique culinary vision to TUGA Supper Club, complementing Chef Richard's international expertise with innovative techniques and local Bahamian influences. Trained extensively under Chef Richard's mentorship, Chef Joe has developed a deep appreciation for precision, balance, and creativity in the kitchen. Together, they create a dynamic culinary environment that celebrates both tradition and innovation.
Working alongside Chef Richard, Chef Joe helps execute the restaurant's signature dishes while bringing fresh perspectives to the menu. Their collaboration ensures that every dish served at TUGA represents the perfect blend of classical technique and contemporary creativity.
A young, passionate, and highly skilled chef, Joe's journey from a challenging childhood to the fine-dining world of TUGA reflects his unwavering determination to rise above and reach for the stars. With boundless ambition and a commitment to excellence, he continues to elevate his craft and carve a path toward greatness in the global culinary scene.