Dieter Biebelriether, Chef to the Stars
by Paris Permenter & John Bigley

Couples at Journey's End Resort in Belize feel like celebrities thanks to the culinary offerings of Executive Chef Dieter Biebelriether. It's no coincidence--this well-traveled chef has cooked for numerous stars in the movie, TV, and music industries.

After years as an executive chef in Germany, Italy, Austria, Switzerland, and France, Chef Dieter headed for the tropics, first serving as a chef in Costa Rica. He developed a culinary style he describes as "light, fresh, flavorful" and “contemporary European with Centro American/Caribbean influences.”

Soon the classically trained chef turned his talents to Hollywood, catering movies such as "Proof of Life," "Castaway," and "Me, Myself, and Irene," as well as TV sets such as "Malcolm in the Middle," "Everyone Loves Raymond," and music videos from N’Sync and Genesis.

"On a movie set, they always have a full breakfast, the full nine yards," recalls the chef. "For lunch, they always have meat, two kinds of pasta, vegetables, rice, beans, and five kinds of salad including always a Caesar salad." The menus were constantly juggled to ensure variety.

"Most celebrities like prime rib, rib eye, and also fish and lobster. For pork, I usually make a pork tenderloin with a Dijon sauce. For fish, I often make a certain kind of tuna wrapped in squares of seaweed with Japanese butter. Meg Ryan liked this very much."

Today signed photos of some of Chef Dieter's famous diners line the walls of Journey's End's Tamarind Restaurant. Along with cooking for lucky couples staying at the resort, the Chef can also cater weddings at the beachside resort.

MAYAN FISH

1 whole fish, 5 to 7 lbs, cleaned
1 lb. banana leaves
1 clove garlic
4 pieces lime
Fresh dill, parsley, basil, and tarragon
Extra virgin olive oil

Preheat the oven to 350 degrees. Chop dill, parsley, basil and tarragon fine; chop garlic fine. Mix all with 1-2 ounces olive oil. Squeeze the two limes in this herb mixture.

With a sharp knife, cut pockets in each side of the whole fish. Stuff the herb-oil-lime mixture into the pockets. Carefully spread the banana leaves on a table; wipe each with olive oil using a paper towel. Lightly sprinkle salt and pepper over both sides of the fish. Lay the fish on the banana leaf. Cut the remaining two limes in very thin slices; layer the lime over the fish. Wrap the banana leaves around the fish and put them in an oiled sheet pan.

Bake the fish in the 350 degree oven for 35-45 minutes. When the fish is ready, open the banana leaves and serve with rice pilaf and grilled vegetables. Chef Dieter suggests a cool Chardonnay with the dish.