Our Staff
We are justifiably proud of our culinary and beverage offerings, but it our people who complete the circle with genuine enthusiasm, attention to detail and service without parallel. Here are a few of the individuals that make a visit to Harry’s unforgettable.
Colin Gray
Head Chef
Colin hails from Glasgow, Scotland. Right out of school Colin started work at Glasgow’s Colonial restaurant, whilst attending the Glasgow College of Food Technology. Out of College and into the Hotel Industry, Colin joined the Culinary team at the Glasgow Holiday Inn, where during his 7 year tenure was promoted to Chef du Partie.
His next career move was on the high seas as Colin boarded the Cunard Cruise Lines Flagship the QE2, with whom he sailed or 3 years. This journey brought him to Bermuda, originally spending seven years at the now defunct Fisherman’s Reef restaurant, Colin joined Miles Market and from Miles into Harry’s as Sous Chef from its inception and today is the head chef at Harry’s.
Bobby Baladad
Chef de Partie
Bobby has worked his way up through the kitchen hierarchy over his entire working career, completing a hands on approach to mastering all areas of the kitchen.
Starting at restaurants in his native Philippines, Bobby’s career path led him to restaurants in Dubai before joining our team at Harry’s for the opening in the Summer of 2008.
Bobby is the assistant head chef at Harry’s.