Antoine Harding
 Member since: April 18, 2009
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Antoine Harding, Chef de Cuisine at the newest installment of NYC’s smash success restaurant, Bagatelle (Gansevoort Hotel, Lower Bight Road, Providenciales, Turks and Caicos, 649.946.5746, www.togrp.com), is thrilled to make his return to the island. The former Head Chef at Magnolia in the Miramar Resort, Antoine’s kitchen experience spans Canada’s top restaurants and a two-year stint traveling the Mediterranean. These influences converge at Bagatelle, where chef Harding oversees the restaurant’s breakfast, lunch and dinner service.
Harding’s interest in the foodservice industry began as a teenager nearly twenty years ago when he worked in a neighborhood Hungarian deli in Ottawa, Canada. In another local restaurant, he worked his way up from a dishwasher to kitchen manager before deciding to attend Stratford Chefs School, Canada’s most prestigious cooking school. There, he studied under Michelin-rated masters and trained in real kitchens. Following graduation, Harding apprenticed at Scaramouche in Toronto under notable chef Keith Froggett. It was here that Harding delved into fine French cuisine. From Scaramouche, Harding moved to Banff, Alberta where he worked as a Sous Chef and ultimately Assistant Manager at Banff Park Lodge, where he oversaw events and banquets for the popular resort and convention center. The urge to move from front of the house back into the kitchen took hold and he transplanted to Halifax as a Sous Chef at Upper Deck. A short time was completed in two other restaurants before Harding returned to Upper Deck as Executive Chef, his first turn at the helm of a kitchen. There, Harding was responsible for three restaurants operated under the same roof.
Following a total of five years at Upper Deck, Harding made a life-altering move to Turks and Caicos. It was there that Harding would meet his future wife, Rachel. He worked as Head Chef at one of the island’s top fine dining establishments, Magnolia, housed in the Miramar Resort. At Magnolia, he honed a great knowledge of local island ingredients, changing up most of the menu a few times weekly to include fresh, new items alongside dishes that were established favorites.
After marrying his sweetheart, Harding traveled with her to explore Europe, namely England and Cyprus, and the Middle East. During this time, he was exposed to the flavors of the Mediterranean firsthand; expanding his culinary expertise beyond the Modern and Classic French styles he was accustomed to preparing to include new profiles. During this time, he penned a novel about his travels. Soon after, Harding and his wife welcomed a little girl into their family.
Next stop after five years abroad was The Library Restaurant in Ontario, converted into a restaurant from an actual old Carnegie Library. Harding reconnected with a fellow Stratford alum and spent about a year helping his old friend. As Head Chef, Harding oversaw the staff and menu, which he changed seasonally to emphasize fresh regional ingredients.
For The ONE Group and owners Aymeric Clemente and Remi Laba, the choice of Antoine Harding at Chef de Cuisine for their second Bagatelle location in the new Gansevoort Hotel in Turks and Caicos was a no-brainer: classically trained, with a great pedigree under his belt at top Canadian resorts and restaurants, Harding also had resort dining experience in Turks and Caicos. His attention to bright, seasonal components in dishes perfectly suited the style of cuisine founded by Bagatelle NYC Executive Chef Nicolas Cantrel, who crafts Mediterranean masterpieces with clean flavors that are rooted in French tradition.
At Bagatelle Turks and Caicos, Harding oversees the dining program in the 60-seat restaurant, the 80-seat outdoor patio, magnificent hotel pool and beach areas, as well as the hotel’s in-room dining program. Bagatelle serves breakfast, lunch, dinner and light bites alongside fantastic cocktails and a great wine selection. Classics like La Tartare de Thon; Côte de Boeuf Pour Deux, a generous portion of exquisite ribeye steak served with frites; and Poulet Entier Roti et Truffé Pour Deux, truffled whole organic chicken, both perfectly prepared for two, made their way onto the Turks menu alongside new favorites like Le Mahi Mahi Cajun Sauce aux Mangues, fresh Mahi Mahi with a white mango butter; La Conche Bagatelle, coconut-curried conch with papaya; La Pêche du Jour, fresh local catch of the day, often red snapper or grouper; La Salade Beach Club, a fresh mix of greens topped with egg, tomato, bacon and finished with choice of grilled chicken or shrimp; Bagatelle Jerk Chicken Wrap, grilled chicken with spicy island sauce and papaya salsa; and house-churned Coconut Passion Fruit and Mango Sorbet.
Harding is a husband and father to three-year-old daughter, Olivia. He currently resides in Providencales, Turks and Caicos, where he enjoys the local vibe, fishing and spending time with his family.
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