Chef Davide Pugliese. Photo:supplied

Describing Wali Nikiti as “an organic, open-air home”, the authors and photographer capture the essence of the Pugliese’s home where the couple host private parties and events for people looking for a distinctive, culinary experience.

Wali Nikiti, which translates from the Aboriginal language to mean ‘minimal hut’, is an expression of the Pugliese’s vision of their ideal home. Completed in 2010, the hillside property with sea views to the island of Anegada, combines an unusual architectural design with eclectic furnishings and has piqued the interest of travel media from the Caribbean, Americas, and Europe.

Chef Davide, a regionally renowned, Italian-born chef, and his Australian wife, Cele, have been involved in the VI’s hospitality industry for nearly thirty years. Starting out in the VI in 1984 as a trimaran charter Captain and chef (Cele was the Captain!), the couple, who also own Capriccio di Mare, a terrace cafe in Road Town, are the former owners/managers of Brandywine Bay Restaurant, a landmark venue that had established a global reputation for its original cuisine created by Chef Davide. 

As one of the pioneers of the culinary movement in the VI, Chef Davide remains instrumental in the evolution of the food culture in the VI. Fully engaged with the training of local chefs, Chef Davide also served as a chef and team manager of the BVI Culinary Team to bring home bronze and silver medals from the Taste of the Caribbean competitions held in Jamaica, Puerto Rico and Miami.

Chef Davide has represented the country on several noteworthy occasions and events including a sell-out dinner at the James Beard House in New York, the Food Network South Beach Wine & Food Festival in Miami, Celebrity Chefs Brunch in Wilmington, DE, and the International Chefs Congress in New York. A brand ambassador for Certified Angus Beef®, Chef Davide demonstrated his original recipes at food shows in Puerto Rico, and the Cayman Islands and as a celebrity chef at the four-diamond, Waterlot Inn Restaurant, Bermuda.

Chef Davide is the recently appointed Executive Chef for Scrub Island Resort, Spa, & Marina where he is responsible for the kitchen, menus, and management of the resort’s functions and four restaurant outlets. Prior to his current tenure at the resort, Chef Davide undertook the set up and design of the Clubhouse kitchen at Yacht Club Costa Smeralda, Virgin Gorda where he also served as the Executive Chef in the opening months before taking up a four-month interim position as Executive Chef for Amangiri, an Aman resort in Utah.