The Green Turtle Club is the Abaco's only member of the prestigious Chaine des Rotisseurs gourmet society. The four-course dinners of soup, salad, entree and desert are prepared with Bahamian flair and elegantly presented in ample servings. Equally exceptional breakfast and lunch selections are served on the Club's harbourside patio.

Chef Mike Howell

The Green Turtle Club's new chef takes 4-star dining to a new, outisland level

After 10 years as an Equity Actor and Director, Michael left the footlights and Canada and moved to the US where he trained at the Cooking and Hospitality Institute of Chicago. Michael then spent two years in the Windy City as Poissonier at the famed Everest Room Restaurant under Chef Jean Joho. From there stops included the Whitney Mansion in Detroit and Scandia in Newburyport, MA. Michael has come to the Green Turtle Club directly from the 4 Star Carol's Cafe (Zagot food rating - 28) in New York where the Staten Island Advance recently described his cuisine as "indescribably delicious". He is very excited about the opportunity to work with the many wonderful indigenous food products available in the Bahamas. Chef Mike works with the Green Turtle Club's two long time cooks, Rica Saunders and Pat MacIntosh to bring new and imaginative menu items to compliment our traditional Bahamian cuisine.

Born and raised in Nova Scotia, Executive Chef Michael Howell is now delighted to be calling Green Turtle Cay home after traveling to the Abacos regularly as a visitor since 1982. Michael and his Family, (John and Diane Misick, brother Burton and sister Michele of Chester N.S.) made their first trip to Abacos almost two decades ago when they chartered in Hopetown and sailed to various wonderful places like Treasure Cay and Man o' War Cay. Michael fell in love with the area, and has made repeat visits back to Abaco ever since.

Growing up in Chester, N.S. (pop. 1013), Michael knew cooking was in the cards at an early age. Michael was the first male student ever to study home economics at High school ( and he was drubbed by his classmates for doing so. However, a chance sabbatical by Michael's father to Warwick, England in 1978 exposed Michael to the theatre, and he was hooked on that career path. He attended Dalhousie University in Halifax, N.S. and graduated from the Department of Theatre's Professional Acting Program in 1983. Then followed a nearly ten year career across Canada as an Equity professional Actor and Director. Some high points were as a company member of the prestigious Shaw Festival in Niagara on the Lake, Ontario, co-founding the Harbinger Theatre Company of Toronto, 'appearing' in many Radio Dramas for the Canadian Broadcasting Corporation, and performing in 'Noises Off' at the Gryphon Theatre in Barrie, Ont, where Michael met his future wife, Stage manager Mary Harwell.

In 1992, Michael and left the footlights and Canada and moved to the US where he trained at the Cooking and Hospitality Institute of Chicago. After graduating with honors, Michael remained in the Windy City for two years as Poissonier at the famed Everest Room Restaurant (Conde Nast magazine - 'one of America's top 50 restaurants') under Chef Jean Joho, also owner of the Brasserie Jo restaurants in Chicago and Boston. Since leaving the Everest Room, stops have included; The Whitney Mansion in Detroit, MI; Head Chef at Scandia in Newburyport, MA and Urban Grill and Catering, Toronto's largest event catering company.

Michael has come to the Green Turtle Club directly from the four star Carol's Cafe (Zagat Guide - Food-28) owned by celebrity chef and cookbook author Carol Frazetta in New York where the Staten Island Advance, reaffirming its review of Carol's Cafe as 'The best restaurant on Staten Island', recently called Michael's food "indescribably delicious."

Now that he is here in Abaco, Chef Mike is even more excited about the opportunity to work with the many wonderful indigenous food products available in the Bahamas. Fresh grouper, lobster and conch continue to undergo 4 star transformations under Michael's culinary leadership. Michael is in the process of developing a network of local fishermen in an attempt to increase the use of fresh fish and seafood and less of a reliance on frozen foodstuffs from 'away'. Michael and the management of the Green Turtle Club have set a goal to make it "The" dining destination in Abaco Michael, Mary, son Burton and the new one due October 13 are settling comfortably into island life. After six months in New York City, he and his family were very ready to leave behind ten million people and the inherently hectic pace of life, and slow down a little. They are in the enjoyable process of getting to know the 400 wonderful souls on Green Turtle Cay and welcoming the many visitors the island plays host to as one of the jewels of the Bahamas.

Sample Dinner Menu Items from the Green Turtle Club dining room may include:

Soups
Chilled Watermelon
Abaco Chicken Soup
Roasted Sweet Corn Soup
Shrimp Bisque
Black Bean

Entres
Stone Crab Souffle
Black sesame Crusted Seared Rare Local Tuna With Wasabi Aioli
Bahamas Paella with Spiny Lobster, Shrimp, Grouper and Spanish Saffron Rice
Rum and Pepper Painted Grouper with Mango Mojo Sauce
Grouper Bahamian
Lobster and Foie Gras 'Accordian' on Wilted Spinach with Ginger Beurre Blanc
Red Snapper with Potato Scales and Red Pepper Coulis
Coconut Crusted Jumbo Shrimp with Orange Sauce
Ribeye Prime Rib Au jus
Jerked Pork Tenderloin
Rosemary Roasted Abaco Wild Boar
Roasted Vegetable Napoleon with Tomato puree and basil oil
Galantine of Chicken stuffed with Spinach, fresh Mozzarella and Artichokes
Spinach Fettucine with Porcini, Proscuitto and Gorgonzola Cream Sauce
Lobster Ravioli in Americaine Sauce

Desserts
Chocolate Pate
Key Lime Mousse
Tiramisu
Orange Custard Filo Napoleon
English Trifle
Galiano Cake
Melting Chocolate Cake
Banana Cream Pie

Recent upgrades to the Club's wine list now include rare vintages and bottlings from around the globe to appeal to the wine connoisseur.