Tiffany Lorist
In 2009 I came to Bonaire for a vacation, not knowing that this holiday would change my life forever. I fell in love with Bonaire. Every year since 2009 I came back to this beautiful island. Then I knew this would be my home someday.
I expressed my feelings for the island to my employer (who are also my parents) from Restaurant de Mauritshoeve/Het Koetshuis in Bilthoven (Netherlands)
I was the manager of their restaurant for 5 years. They also fell in love with Bonaire. I decided to follow my dream, to live and own a restaurant on Bonaire. Since 2015 I looked for a restaurant on a beautiful location to takeover.
To my surprise that was restaurant At Sea. Because only the best is good enough for me and my guests, I did not have to think about it for a long time. I have been the proud owner of At Sea Restaurant since September 2016.
Jeroen van der Steen
I fell in love with Bonaire in 2008. I have been interested in cooking from my childhood. I worked as a kitchen assistent in high school and become increasley interested.
As a result I decided to follow the chef's training that I completed in an accelerated process. Gradually I devolopted a preference for fine dining and pastry.
I gained experience in the Netherlands and to broad my horizon, I backed my bags and moved to Bonaire in 2017.
Here I met my partner Tiffany Lorist.
In 2018 we decided to continue At Sea together. When you come to dine at restaurant At Sea, we and our team are honored. We want to surprise you, not once, but every time you visit us. We will make sure you have a relaxing yet tasty evening, which you remember for a long time.
Discover our menu
The extensive and comprehensive à la carte menu offers a wide choice of creative dishes. Because the desired products are not always available on Bonaire it's a sport and creative challenge for the kitchen to find the best products and process these in our menu. This means that we work with the finest tropical fruits and vegetables from South America, the best beef from the United States, delicacies and cheeses from Europe and the fresh fish, of course, here from the Caribbean Sea.