Delicious. Sumptuous. Savory. Or just simply, “delightful’. Whatever words you use to describe great food, you’ll need lots of them as you taste your way through The Barbados Food & Wine and Rum Festival.

Check back often for the 2014 line up of International Chefs.

In the mean time, reminisce on the 2013 line up of International Chefs and check out last year's Bajan Chefs.

Don't forget about our exciting restaurant offers available now through December 15th, visit for all the details.

To stay up to date with the latest on the 2014 Food & Wine and Rum Festival, follow us on Twitter or like us on Facebook.



Our International Chefs

McCargo, Jr.
Chef and TV Host

Chef, TV Host and Author

Owner and Chef

Chef, Restaurant Owner, Author and Philanthropist

Chef and Restaurant Owner

Executive Chef

our Bajan

Aaron McCargo Jr Anne Burrell Jose Garces Marcus Samuelsson Mark Mcewan Meet our Bajan Chefs CLOSE


Julian BroomeChef

Ashley DavisChef

Chef and Owner

Dane SaddlerChef and Owner

Damien MasonPastry Chef




Ernest OttleyChef and Owner

de Gruchy
Chef and Owner

Chef and Owner

Scott AmesChef and Owner

Festini Cromer
Executive Chef

John HazzardChef

Andre NurseChef

Henderson ButcherChef

Jamaal BowenMixologist

Javon CumminsChef


Bar Chef




Meet our

Julian Broome Ashley Davis Creig Greenidge Dane Saddler Damien Mason Ernest Ottley Mark de Gruchy Romeo Moscardini Scott Ames Marco Festini Cromer John Hazzard Meet our International Chefs Andre Nurse Henderson Butcher Jamaal Bowen Javon Cummins Nathan Crichlow Rohan Hackshaw Wilwore Jordan Kenneth Whittinton Janelle Crawford Michael Hinds Michael Harrison Barry Taylor CLOSE

Aaron McCargo Jr

A family man who adores all things flavorful, Aaron McCargo Jr.’s passion for cooking was sparked at an early age. He attended the Atlantic Cape Community College’s Academy of Culinary Arts and in 2003, Aaron opened his own restaurant in his hometown of Camden, New Jersey called McCargo’s Restaurant.

In 2008, Aaron won Season Four of The Next Food Network Star, beating out thousands of culinary hopefuls for the ultimate dream job – his own Food Network show, Big Daddy’s House. He also has been a guest chef on Spike’s hit show Bar Rescue and has appeared on numerous national news programs including The Today Show, The Talk, Rachael Ray, Dr. Oz and The Chew.

Aaron is the author of the cookbook entitled, “Simply Done, Well Done”.

Aaron is the founder of the PlayToWin charity, served as spokesperson for the Great American Dine Out and worked closely with Share Our Strength. For the past three years, Aaron has also partnered with Fresenius Medical Care to create dialysis friendly recipes for patients suffering from renal disease.


Anne Burrell

With her trademark spiky blond hair and pumped‐up personality, Anne Burrell has been sharing her passion for food and cooking with America and isn’t slowing down. Not only has she worked at some of the top restaurants in New York and studied the culinary traditions of Italy, she also stars in Food Network favorites such as Chef Wanted, Worst Cooks in America and Secrets of a Restaurant Chef. Burrell has battled alongside Mario Batali as his sous chef on Iron Chef America and is a New York Times best‐selling author with her cookbook “Cook Like a Rock Star.”


Jose Garces

Since opening his first restaurant in 2005, Chef Jose Garces has emerged as an enormous talent and one of the nation’s most gifted chefs and restaurateurs. He is a 2009 winner of the James Beard Foundation’s prestigious “Best Chef, Mid-Atlantic” award and one of only a few chefs in the country to hold the coveted title of Iron Chef, appearing regularly on Food Network’s hit show Iron Chef America. He is also the author of two cookbooks, including his travelogue and memoir The Latin Road Home (Lake Isle Press, Fall 2012) and his first recipe collection, the stunning and instructive Latin Evolution (Lake Isle Press, 2008).

Chef Garces’ eponymous Garces Group operates more than a dozen restaurants in Philadelphia, PA; Chicago, IL; Scottsdale, AZ; Palm Springs, CA and Atlantic City, NJ, as well as a thriving Philadelphia-based catering operation and a food truck. His award-winning concepts range from authentic Andalusian tapas to Latin-Asian small plates, from modern Mexican street food to contemporary American ingredient-driven cuisine. In Chicago, Chef Garces is the executive chef at the much-praised Catalan restaurant Mercat a la Planxa, where he works in collaboration with Sage Restaurant Group.

In addition to his restaurants, Chef Garces is the owner of 40-acre Luna Farm in Bucks County, PA, where he and his team grow produce for his seven Philadelphia restaurants. In 2013, he will partner with Philadelphia’s landmark Kimmel Center for the Performing Arts to debut Volver, a state-of-the-art concept kitchen and champagne bar where he will prepare and serve artful tasting menus and continue to develop and refine his groundbreaking culinary style.

Photo courtesy of Jason Varney



Marcus Samuelsson

Chef Marcus Samuelsson is an internationally acclaimed chef who has thrilled the food scene with a blend of culture and artistic excellence. Marcus caught the attention of the culinary world at Aquavit. During his tenure as executive chef, he received an impressive three-star rating from the New York Times, the youngest person ever to receive such an accolade.

In addition to being a successful cookbook author, Marcus released his New York Times Bestseller and James Beard wining memoir Yes, Chef in 2012 to rave reviews. He has been featured on a number of media platforms including Late Night with Jimmy Fallon, the Martha Stewart Show, Today Show, Regis and Kelly and Charlie Rose. He was the winner on Bravo’s Top Chef Masters Season Two and serves as a recurring judge for Chopped. Marcus was also named the winner of the second season of Chopped All-Stars.

In 2009, Marcus was honored as a guest chef at the White House under the Obama Administration, where he planned and executed the administration’s first state dinner for the first family, Prime Minister Singh of India and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project. Marcus also had the honor of speaking at the 2011 Annual Meeting of the World Economic Forum in Davos, Switzerland and TEDxHarlem in 2012. In the fall of 2012, Marcus was also named to the US State Department’s The American Chef Corps, a group of chefs committed to Secretary State Hillary Rodham Clinton’s message of “smart power” diplomacy, which embraces the use of a full range of diplomatic tools, by utilizing food, hospitality and the dining experience as ways to enhance how formal diplomacy is conducted, cultivating cultural understanding and strengthening bilateral relationships through the shared experience of food.

His Red Rooster Harlem celebrates the roots of American cuisine in
one of New York City’s liveliest and culturally rich neighborhoods. It has earned two-stars from the New York Times and was named the Best Neighborhood Joint by Time Out New York. Red Rooster continues to amaze Harlem with the opening of its downstairs supper club Ginny’s. Marcus is also the chef behind Norda Grill in Gothenburg Sweden, American Table and the Kitchen and Table concept; all partnered with Clarion Hotels.

Marcus is also a co-founder of – a website for men who want to eat and drink well, and to live smart.


Mark McEwan

From his early years as Canada’s youngest ever Executive Chef at Toronto’s upscale Sutton Place Hotel to his latest endeavor, trendy resto bar Fabbrica, Mark McEwan is never content to rest on his laurels.

Using food as the ultimate palate for his boundless creativity and energy, McEwan has led the restaurant scene in Toronto for many years. He joins the ranks of the truly innovative with groundbreaking Toronto standards from North 44 to Bymark to the always interesting ONE (the ‘see and be seen’ restaurant in Yorkville) and Fabbrica. In early 2009 he decided to tackle retail and opened McEwan, a 20,000 sq.ft gourmet food store in Toronto’s first ever outdoor mall.

Also beginning in 2009, Mark penned two best selling cookbooks, “Great Food at Home” and “Fabbrica” which is based off of his favourite recipes from his latest restaurant.

He has added television personality to his long list of talents and is currently the head judge on “Top Chef Canada”, the highest rated show on Food Network Canada which has just been renewed for a fourth season. His first show for the network, “The Heat” was a riveting behind the scenes look at one of his two catering companies; North 44 Caters as well as the building of the ground breaking food emporium - a ratings winner.

Mark’s cookware line by Fresco is sold nationally across Canada and with his chef’s stamp of approval for a high quality product in the kitchen.

In his latest role, Chef Mark McEwan has consulted on two restaurant concepts for Toronto’s Pearson International Airport. Fetta opened this spring to rave reviews and Nobel, a burger bar is slated to open at the end of summer 2013.




Julian Broome

Pastry Chef Julian Broome began cooking at the tender age of eight, when his grandmother invited him to assist her in making cou-cou and salt fish. It was standing there in that kitchen that he considers his career in the culinary arts began. By the age of 15 he had fallen in love with pastries and desserts.
By the age of 20 he had created his own business, Moses Bakery & Pastries, using his natural talents and baking skill taught to him by family members.  He then decided to do formal studies and applied to do a cooking course at the Barbados Hospitality Institute.  
Julian was delighted to join the Barbados Culinary Team in 2011 as the alternate Pastry Chef, and watch eagerly as the team competed in the 2012 Taste of the Caribbean Competition.  Currently the pastry chef in charge of desserts in Lacajou, the fine dining restaurant at Sandy Lane Hotel, Julian aspires to be the Caribbean Pastry Chef of the Year.  He plans to continue to grow his catering business and bakery, and to seek more opportunities to expand his knowledge in his chosen career.

Ashley L Davis

A Canadian born, classical trained Chef, Ashley began her culinary training at the age of 16 at the Barbados Community College where she was awarded a Barbados Exhibition. Ashley then furthered her studies at the prestigious Johnson and Wales University in Providence, Rhode Island, graduating with First Class Honors with a Bachelor of Science Degree in Baking and Pastry Arts and receiving numerous awards for outstanding academic performance. Ashley then continued her culinary training working for Walt Disney World Resorts before returning to Canada to work at the chic and upscale, The Drake Hotel in Toronto. Eventually, her Barbadian roots summoned and she returned to Barbados to become the Pastry Chef of The Tides Restaurant before moving on to help open the innovative, new dining experience on the West Coast, Relish Epicurea at Limegrove.

This young Chef’s natural affinity for cuisine, combined with the opportunity to create memorable, fine dining culinary experiences, opened her eyes to the infinite possibilities of her craft. Most recently this Chef has been lending her skills and talent to upscale catering and working as a private chef, reaffirming her passion for the world of culinary arts. Currently Ashley serves as the private Chef at the British High Commissioner’s residence.

Creig Greenidge

Chef Creig Greenidge or Chef Creig as he is known around Barbados always knew he wanted to be a Chef from around the age of twelve. On finishing school Chef Creig moved on to the Culinary Arts program at the Barbados Community College. After completing the program he moved from the South to the West then to the North Coast of the island running kitchens at some of the islands top Hotels.

In 2008 Chef Creig decided it was time to pursue his dream of having his own business, and this is when he opened CM Catering, which kicked of with catering at Brian Lara’s Crop over Party. He then catered for many of the island’s premium events such as Bliss : All Inclusive event, The Barbados Reggae Festival, Soca on the Hill, UV VIP Breakfast All Inclusive and the Hennessey Artistry Show Barbados.

Chef Creig’s passion has also taken him onto the international scene as an Ambassador Chef, to places like Brazil, Ireland, Scotland, Belgium, England, Boston, Atlanta, Miami, Los Angeles, California, New York and Puerto Rico. As Executive Chef and Owner Creig also perform Cooking Demonstrations around Barbados at various events, he also did an eight episode series for a Caribbean Television Cooking show known as Living Well Caribbean.

Dane Saddler

After migrating to Barbados 20 years ago from Jamaica, Dane has used his cultural influences and travels throughout the Caribbean to develop his culinary skills and assist in his marrying of local and international ingredients. A graduate of the acclaimed Johnson and Wales University in Miami, Florida, Dane continues to travels regionally from Mustique to St Kitts managing kitchens and villas and enhancing his culinary repertoire.

As founder and executive chef of Caribbean Villa Chefs, a culinary company offering private chefs to individuals and businesses in the region, he has been approached by The Food Network, appeared on local cooking shows and been a featured chef in Jamaica at Scotia Banks Private Clients Group “Taste the Caribbean” Polo event.

Javon Cummins

Award winning Barbadian chef, Javon Cummins first became interested in cooking at the age of seven, but who knew he would follow his passion and drive in becoming one of Barbados’ top young chefs.

After completing his secondary education Cummins decided he wanted to continue in the culinary field and enrolled at the Barbados Community College culinary program. Upon finishing he was selected by the Director of the college to represent Barbados in his first international culinary competition experience, in Grand Rapids, Michigan. He and his teammate competed against chefs from Canada, United States, Mexico, Scotland and Puerto Rico. Chef Cummins walked away with title of Best of Show - Appetizer and won two gold, two silver and three bronze medals.

In 2012 Javon entered the Barbados Culinary Competition in which he won Junior Chef of the Year, and was selected to be a member of the Barbados culinary team and went on to represent Barbados at the 2012 Taste of the Caribbean. Cummins received two silver medals and best menu. He received a gold medal in the Junior Chef Competition at this year’s Taste of the Caribbean Culinary Competition.

Javon is currently one of the brightest young culinary stars in Barbados and will be a culinary ambassador for Barbados for many years to come.

Andre Nurse

Chef Andre Nurse is the youngest Chef ever to have won the NIFCA Culinary Competition, Professional Division copping the title in 2009 on his first entry into the competition arena and created history by capturing both titles; ‘NIFCA Cook Off’ and the ‘Culinary Arts Cook Off’. This afforded him the opportunity to realize one of his career goals; that of joining the Barbados Culinary Team.

September 2011, Chef Andre Nurse was afforded the opportunity to work at the Hilton Dubai Creek Hotel, which opened doors for him to work at the second leading restaurant within Dubai; Verre Restaurant (owned by world renowned Chef Gordon Ramsey).

Chef Andre Nurse lives by faith and perseverance, he strongly believes that his creative possibilities as a chef are boundless and he is very passionate about being a chef. He aspires to be the Caribbean Chef of the Year. This very talented young chef has aspirations to further his culinary studies, rise to be an Executive Chef and some day, own his own catering business.

Henderson Butcher

Currently chef of Rachel’s & Chop Stix Restaurant at the Savannah Beach Hotel Barbados, Chef Henderson Butcher finds pleasure in the preparation and presentation of dishes which resembles a form of artistry more than a meal. One of Barbados’ most accomplished chefs and an ambassador for “Bajan’ Cuisine, Chef Butcher utilizes an infusion of culinary styles to create contemporary Caribbean dishes which he themes “rustic elegance”.

A gourmet-cuisine trained chef, Henderson was the 2012 Team Manager for the award winning Barbados Culinary Team. He has represented Barbados at the Taste of the Caribbean Culinary Competition at which the team won gold. Henderson has also won several individual medals at competition level.

Henderson has showcased in London, Germany and at the South Beach Food and Wine Festival in Florida and Central Park Taste of Summer in New York, to great acclaim.

To further the contributions he has made to the culinary industry in Barbados Henderson is presently recording his own television show encouraging Barbadians to use local ingredients to create food that can stand anywhere on the international stage.

Damien Mason

Damien Mason fell in love with cakes, chocolate work and pastries at an early age. In 2004 he drafted a cheesecake recipe which has since earned him the colloquial accolade of the “Cheesecake Boss”. However, the talent doesn’t stop there, as a young chef, Damien’s zeal led him to train with reputable Barbadian establishments such as South Sea Restaurant and Patisserie Flindt where he accrued additional knowledge in chocolate work and baking panache. In 2005 Damien combined that experience with an innate eye for detail and presentation as he opened Do It Sweet Pastries. The momentum of his quality has taken his cakes, handmade chocolates and unique treats into hundreds households and paves the way to his dream of opening his own patisserie one day.

Nathan Crichlow

Chef Nathan Crichlow is on the path to being one of the most accomplished chefs in the Caribbean. At such a young age, Nathan’s drive and keen interest in the culinary arts has propelled him to develop such acute culinary skills.

Nathan enjoys being part of the Sandy Lane team, and the exposure to world renowned chefs that being there affords him. He harnessed many of the skills he learnt on the job to win a place on the Barbados Culinary team, and first traveled with the team to the Taste of the Caribbean Competition in 2012 where he competed in the Cheese Dish competition and won a silver medal in the team competition. Chef Nathan received the award for Best Seafood Dish at the 2013 Taste of the Caribbean Culinary Competition.

Being part of the team and being a culinary ambassador for Barbados is what Nathan considers to be one of his greatest career accomplishments. He continues to aspire to be one of the leading chefs in Barbados, and to help develop Caribbean food and flavors to a higher level.

Rohan Hackshaw

Rohan’s first career choice was that of a chef, but after a few years, he finally decided to take a job as a waiter at Sandy Lane Hotel. After four years he grew bored of the monotony and turned his attention to the bar. Although he loves being a bartender, he loves the excitement of competing in bar and mixology competitions. After his first in house competition, Rohan became “addicted” to the adrenaline rush he gained from competing. That meant he had to apply himself to mastering the level of mixology mastery that this level of his profession required.

Over the past four years Rohan has competed in 4 major competitions; he placed second in the Angostura Mix Master Challenge in 2010 and 2011 and won the competition in 2012. That same year, he received the title of Barbados Bartender of the Year.

Rohan is by nature very quiet and reserved, but he is passionate about his craft. His ultimate goal is to one day combine the two areas of culinary arts that he loves, being a bartender and being a chef, to become one of the world’s best Bar Chefs.

Jamaal Bowen

Jamaal Bowen is renowned as one of the Caribbean’s most creative bartenders. Fearless as he is creative, he enjoys pushing the envelope when experimenting with local and regional flavours. After pursuing studies at the Barbados Hospitality Institute, he entered the field of bartending and is currently the Resident Mixologist at the Sandy Lane Resort and has achieved many accolades and awards.

In 2006 Jamaal won the Barbados Bartender of the Year; the Consecutive Angostura Mixmaster Champion in Barbados in 2009, 2010 and 2011; the Inaugural Winner of the Angostura Regional Cocktail Challenge in 2011 and placed 3rd in the Angostura Global Cocktail Challenge in 2012. Jamaal presently holds the title of Ambassador for Angostura Regional Brand.

There was no stopping for Jamaal: He won a gold medal at the 2012 “Taste of the Caribbean Competition and was awarded the title of “Caribbean Bartender of the Year that same year from a field of 10 bartenders from throughout the region. Jamaal is also the current Beverage and Mixology Coach of the Barbados Culinary Team 2013 (Caribbean Team of the Year).

Ernest Ottley

Ernest Ottley Chef and Owner of this Bistro Monet born and studied culinary arts at West Brownwich Collage England then came to Barbados where he worked at a popular restaurant in Bridgetown Barbados before opening Village Café and Bistro Monet.

Mark de Gruchy

Chef Mark "Moo" de Gruchy was born in Vancouver, Canada and started working in restaurants at the age of 13. While watching European chefs create some incredible buffets at that young age he knew he wanted to be a chef. He finished his culinary education in 1987 and received his Canadian "Red Seal" Chef Certificate. He then went on to become one of British Colombia's youngest sous chefs in the acclaimed restaurant "The Cannery" at 19 yrs old. During his three years at the Cannery he prepared meals for, Bob Hope, Bruce Springsteen, Sylvester Stallone and other celebrities.. At 23, Moo decided it was time to run his own kitchen and went on to head The Beach Side Cafe in West Vancouver. Moo then travelled and cooked all over Canada for hotels and restaurants. He then spent a few years catering for Vancouver's film industry.

While visiting Barbados, Moo met his good friend and future business partner, hotelier and restaurateur, Mark Cothran. They opened their restaurant Cafe Luna in 2003 on the roof top of top rated Little Arches Hotel in Barbados. Cafe Luna has been a Zagat Rated Top 3 Restaurant since 2006 and Moo continues to work with and train his 100% Barbadian chefs and restaurant staff. Moo loves living in Barbados and is inspired by the variety of fantastic fresh fish, local produce, and rum! You are most likely to find Moo surfing his local break before he heads into the kitchen.

Romeo Moscardini

Romeo Moscardini was born in the region of Toscany, Italy. With a passion for cooking inspired by his mother, Romeo studied at one of Italy's leading culinary schools and has developed his skills over the years working in prestigious hotels and restaurants.

He moved to Barbados over 30 years ago after meeting Barbadian Eva Moscardini (formally Bellamy), in his hometown, they decided to make their life together here in Barbados. Romeo's cooking is very much influenced by Italy and Barbados, and his tasty dishes are true representations of his fused cultural background.

From 1976 Romeo has been employed in leading establishments such as the Hotel and Restaurant Zino Lino where for the first time in his developing career he was promoted to Executive Chef. Then he progressed moving onto Da Luciano Restaurant, before eventually using his talent and knowledge to venture into entrepreneurship. As the Founder/Director of Da Romeo Restaurant & Bar, Romeo was able to experiment with flavours and invent dishes to his liking.

He joined the owners of Spago Restaurant & Bar as Head Chef, to help establish their first business on the West Coast of Barbados, in 2nd Street Holetown and has continued to help build this small group of Italian restaurants, creating the signature Spago pizza.

Although officially retired, Romeo is still very much part of the Spago team, and helps ensure that standards are maintained authentic, affordable and great quality Italian food.

Kenneth Whittington

Chef Kenneth Whittington can be described as one of the most driven, focused chefs in Barbados. The 2012 Barbados Chef of the Year, thoroughly enjoys being a chef and the creative outlet that the profession supplies.
His culinary experience is extensive, and includes training in England at the 1 Star Michelin restaurant in The Chester Grosvenor Hotel,   Coral Reef Club Hotel and at Daphne’s restaurant, the branch of the acclaimed London restaurant located at Tamarind Hotel in Barbados.  
In 2012 Chef Whittington travelled to Taste of the Caribbean with the Culinary team where he won a silver medal in the seafood dish competition. Kenneth holds the 2013 award for Best Use of Certified Angus Beef from the Taste of the Caribbean Culinary Competition. 
One of the most promising chefs on the Barbados culinary landscape, Kenneth’s passion and drive points to a future of more achievement.  He looks forward to growing with the culinary team, continuing to represent Barbados and its unique cuisine, and to further his culinary training.

Scott Ames

English trained Chef, Scott Ames, comes from a background of family run hotels. Scott has worked in several managerial positions for more than twenty years in England, Australia and Barbados in varying hotels and restaurants. He specializes in pastry, bakery and butchery.

He co – owned Sugar Hill Bistro located on the west coast of Barbados, serving all homemade Mediterranean food and especially known for his homemade breads. In 2006, he won the J. Moreaux Chef of the Caribbean for wine and food pairing, out of 100 participants.

Currently he is the hands-on Owner of Scott’s Catering Ltd., and since 2010, has opened up a new food line called the Bento Box which specializes in high-end pre-packaged sushi for shops and food outlets.

Janelle Crawford

With Pastry Chef Ezra Beckles as her mentor, Janelle entered various culinary competitions both local and international. After receiving her first medal at the National Independence Festival of Creative Arts (NIFCA) there was no stopping for this talented “pastry whiz” until she landed a position on the BHTA Culinary Team. 
From a commis pastry cook at the Elegant Hotels Group to Pastry Chef at Couples Barbados, Janelle is known in the Culinary Circles as the chocolate champion or Iron Lady. Her ability and creativity to make tempting pastries with the most unexpected ingredients has earned her these titles.
The -Six times BHTA Culinary Team Member has won many awards which include Pastry Chef of the Year (Barbados) for best use of orchid chocolate and Gold in her category.  Janelle is one of the youngest pastry chefs to represent Barbados and is one of the most sought after pastry chefs on the island.

Wilwore Jordan

Much of Wilwore’s knowledge of cuisine stems from an interest in cooking that was sparked at an early age by his mother and grandmother.  He first started his culinary career 14 years ago when a Chef asked him if he was interested in learning how to cook.  Wilwore asked him to teach him to bake because he could cook already.   Chef Jordan aspired to be part of the acclaimed Barbados Culinary team, and was inspired to enter his first culinary competition by one of the culinary team members.  He has since achieved numerous awards, and in 2012 became a Certified Angus Beef Ambassador for the Caribbean.  He also won an award for the Best Use of Certified Angus Beef at the 2011 Taste of the Caribbean Competition.

Wilwore is a culinary specialist at Accra Beach Hotel & Spa, and aspires to become an executive chef.   He currently does a few private functions when he is available and would also like to operate his own private catering business someday.

Marco Festini Cromer

Marco was born in Milan, Italy in August 1968 and attended the Caterina de Medici Catering School in Desenzano, Lake Garda, Italy.

He started at the Hotel Lido International in Desenzano as a Commis in 1985 and from there worked in various Italian hotels and restaurants in areas like Padenghe, Treviso, Venice, Tonezza, San Martino di Castrozza, Florence, Siena, Parma and Perugia. He also did culinary weeks with Marchesi Frescobaldi in Austria and Germany. Added to his Italian experience, he also worked aboard a cruise ship, in a 3 Michelin-starred restaurant in France as well as in restaurants in London, UK.

Marco is fluent in 4 languages (Italian, English, French and Spanish) and conversant in another 2 (Portuguese and German).

Since October 2003, he has been the Executive Chef of Daphne’s Restaurant within the Elegant Hotels Group which operates 5 properties along with Daphne’s (The House, Colony Club, Tamarind, Crystal Cove and Turtle Beach).

Daphne’s is a modern Italian restaurant which utilizes locally and internationally sourced produce in the creation of their menus. Marco’s vast knowledge and experience allows for creative usage of local produce in ways that it may not have been previously used in Barbados.

As such, Swiss ice-cream maker PacoJet is proud to have Marco as an Ambassador for their machine in Barbados. This is thanks to his innovative recipes such as Sweet Potato and Vanilla Ice Cream.

John Hazzard

After having spent several years studying and perfecting his culinary skills overseas, John Hazzard is now the owner and Executive Chef of “John Hazzard Events and “Back Yard BBQ”.

John started his culinary career at the Sandy Lane Hotel in Barbados. It was during this time, whilst making the rounds in a variety of departments, that his love of the kitchen was cemented. He left Barbados to pursue his qualifications in the US, and now holds a Bachelor of Arts Degree in Food & Beverage Management from the New England Culinary Institute in Vermont and a Masters Degree in Business Administration from Johnson and Wales University in Rhode Island in the USA.

John has participated in several competitions and is the only chef to hold the title of Caribbean Chef of the Year twice, in 1995 and 2004. John is also the Caribbean Dueling Chef Champion for 2004 and was selected Caribbean Employee of the Year by the Caribbean Hotel Association in 1995. He enjoys the challenge of competition immensely and prepares with constant practice and experimentation. His list of impressive culinary work attachments include the Savoy Hotel in England, Kunstuben Restaurant in Switzerland, and Aureole Restaurant in New York.

Michael Harrison

Chef Michael Harrison’s talent was cultivated in the kitchens of world renowned establishments such as Gleneagles Hotel in Scotland, Le Gavroche Restaurant in London, North Island in the Seychelles, Carambola Restaurant in Barbados, and the White Barn Inn in Maine, a Five Diamond Hotel; where he had the privilege of preparing dinner for former US President, George W. Bush. Chef Harrison has trained alongside several top chefs including 18 months with world famous Chef Michelle Roux Jr. at Le Gavroche, a 2 Star Michelin Restaurant in London. He has enjoyed the rare pleasure of preparing dinner for the late Princess Diana of Wales and has been a guest Chef at the Patroon Restaurant in New York and Restaurant L in Boston, events sponsored by Food and Wine Magazine.

The recipient of several prestigious awards and accolades he has won several gold, silver and bronze medals in Barbados and throughout the Caribbean. In 2013 Chef Harrison headed the Barbados team as manager and won team of the year as well as several other gold and silver awards.

Chef Harrison is the first Barbadian to take up the post of Executive Chef at Cobbler’s Cove, and is celebrated for his unique style of preparing contemporary Caribbean cuisine.

Michael Andrew Hinds

Michael is the Culinary Director of Terasu Inc, a food and beverage company which specializes in Couture event catering, retail and consultancy.

Formerly Executive Sous Chef at Sandy Lane Hotel, Golf Resort and Spa, a AAA 5 Diamond property. Michael had been a part of the Sandy Lane establishment since 1991 except for the following furloughs: a year in Bermuda, starting in early 2000; and his return to help open the restaurant, Daphne’s, a sister restaurant to the Ivy of London.

Michael, who began cooking at 14 and while in school, also received training at the Culinary Institute of America in upstate New York. He also travelled to London for attachments to three Michelin Star restaurants – Chez Nico, L’Ortalan, The Mirabelle and the 5-star Imperial in Torquay, Devon. These were only some of the restaurants on both sides of the Atlantic where Michael practiced his craft.

At Taste of the Caribbean, in competition with others of his profession in the region, Michael shone. He took part in the competition four times – in Puerto Rico in 1995 and 1996; in Miami in 1998; and in Jamaica in 2003. He won Gold awards at all times and was acclaimed Caribbean Ice Carver of the Year in 1996. He was the Barbados Culinary Federation’s Chef of the Year in 1998, 1999 and 2000. Again in 2003 Michael copped gold in ice carving at Taste of the Caribbean.

Barry Taylor

Born in Barbados and raised in Rio de Janeiro, Brasil. After graduating from Johnson and Wales Culinary School in Miami, Barry returned to Barbados. After a short time at Olives Bar and Bistro, Barry moved over to its sister restaurant, La Terra, as the Pastry chef, then later as the head chef. In 2003 Barry opened The Restaurant at Southsea, which set the standard for restaurants in Barbados, over the years receiving various awards, including a 4 Diamond award from AAA (The first in Barbados), twice winning restaurant of the year honors from the BHTA, 3 Awards of Excellence from the BTA, and being named among the Top 66 new restaurants in the world by Condé Nast Traveller.

In 2010 Barry and his wife Lisa opened Naru Restaurant and Lounge. Incorporating the concept of Pan Asian Caribbean cuisine, paired together with a sushi bar on the south coast boardwalk.


2013 Dine Around

Barbados is not only paradise for sun-worshipers, it’s Mecca for foodies. From small ‘joints’ serving the most authentic island fare to 4-star restaurants featuring true fine-dining experiences, nobody ever leaves Barbados hungry or disappointed. Below is a list of delectable variety of local restaurants and the specials they are featuring during the festival.

Prices are in US Dollars. Check back often as new restaurants are being added all the time. Dine Around specials will be available from November 1st - 30th, 2013.

 1 of  3

Brown Sugar Restaurant
246 426-7684 / /
Aquatic Gap St. Michael


Café Luna
246 428-6172 / /
Little Arches Hotel, Enterprise Christ Church


Chez Max Restaurant
246 427-2433 /
St. Lawerence Main Road Christ Church


Crave Restaurant
246 420-1518 /
St. Lawerence Gap Christ Church


Daphne's Restaurant
246 432-2731 /
Paynes Bay, St. James

2 Courses - $48.00 / 3 Courses - $58.00

Fairmont Royal Pavillion - Café Taboras / Palm Terrace
246 422-5555 / /
Porters St. James


Hilton Barbados - The Grille Restaurant
246 426-0200 / /
Needham's Point St. Michael

$63.00 incl. glass wine

Hospitality Institute - Muscovado Restaurant
246 228-0910 /
Marine Gardens, Hasting Christ Church

$38.00 + 5% service charge

Lime Bar & Restaurant
246 271-8261 / /
Limegrove Lifestyle Centre, Holetown St. James


Radisson Aquatica Resort Barbados - Aquatic Club Restaurant
246 426-4000 /
Aquatic Gap, Carlisle Bay PO Box 639, Bridgetown St. Michael


Savannah Beach Hotel - Rachel's Restaurant
246 228-3800 / /
Hastings Christ Church


Sitar Indian Restaurant
246 432-2248 /
2nd Street, Holetown St. James


Spago Restaurant
246 432-7394 / /
Settlers Beach, Holetown St. James


Sugar Cane Club - La Salsa Restaurant
246 422-5026 / /
Maynards St. Peter


Sweet Potatoes
246 420-7668
St. Lawrence Gap Christ Church


246 228-0704 / /
Keswick Centre, Hastings Main Road Christ Church


The Crane Residential Resort - D'onofrio's Trattoria
246 423-6220 / /
The Crane St. Philip


The Crane Residential Resort - Zen Restaurant
246 423-6220 / /
The Crane St. Philip

$50.00 plus 10% Service Charge

The Crane Residential Resort - L'azure Restaurant
246 423-6220 / /
The Crane St. Philip

2 Courses - $50.00

Waterside Restaurant
246 418-9750 / /
St. Lawerence Gap Christ Church

2 Courses - $49.00 / 3 Courses - $54.00 / 3 Courses incl. glass wine - $60.00

Waves Barbados - Ross Vivo / Seascape / East Restaurant
246 424-7571 / /
Prospect St. James

$50.00 incl. of drinks (wine, beer and cocktails)

Waterfront Café
246 427-0093 /
Canvans Lane St. Michael


The breadth of differences in wines, from the obvious ‘white or red’ to the more subtle characteristics of body, nose and bouquet, can be overwhelming. This is precisely why the wine experts appearing at the Food & Wine and Rum Festival are so important.

Of course they’ll help you to understand wine a bit better. But, more importantly, they’ll help you to enjoy wine all the more. Cheers!

To stay up to date with the latest on the 2014 Food & Wine and Rum Festival, follow us on Twitter or like us on Facebook.

Joshua Wesson

Once a hugely respected sommelier who reveled in the extravagance of princely pours, Josh now sips from the cups of carpenters in his never-ending quest for deliciousness for everyone. JetBlue’s wine captain and co-founder of Best Cellars — a chain of award-winning wine stores where the bottles are arranged by taste and affordably priced — Josh recently began work with Fairway Market to launch wine & spirits shop-in-shops. Josh has been a frequent guest on CBS’s The Early Show and CNN. He is also a regular commentator on NPR/Public Radio International’s The Splendid Table with Lynne Rossetto Kasper. His latest book, Williams-Sonoma Wine & Food—A New Look at Flavor, is available everywhere lushly photographed food-and-wine porn is sold. Most mornings, you can find Josh hanging out at Tarallucci e Vino on 83rd and Columbus, reading The New York Post while sipping a doppio macchiato. Best to give him a wide berth until the caffeine kicks in.



2011 Tastings and Wine Events

Here is a list of the Taste and Wine events you will find at the Food & Wine and Rum Festival.

Make sure to save your spot at any or all of these events.


Any discussion about rum is a discussion about Barbados, and vice versa. It’s been an integral part of the island nation’s heritage, history, and economy for over 350 years. And in that time, Bajan rum has garnered a worldwide reputation as some of the finest, silkiest, most complex and enjoyable rum to be found anywhere. With over 1,500 rum shops on only 166 square miles of island, finding the perfect spot to enjoy a fabled Rum Punch is as easy as walking out the door. The rum shop is the social and cultural hub of the island, and all are welcome. 

Enjoy the recipe for Barbados’ famed national cocktail, Rum Punch.

To stay up to date with the latest on the 2014 Food & Wine and Rum Festival, follow us on Twitter or like us on Facebook.



Chesterfield Browne

Chesterfield Browne joined Mount Gay Distilleries Ltd over 18 years ago as the bartender at the Mount Gay Rum Visitors’ Centre. He has created many recipes that left lasting impressions with his guests. Browne created his own rum punch which became known as the best tasting rum punch on the island and was bottled and labelled as “Chester’s Own”, after numerous requests from guests to take the punch back to their respective homes. In addition, he created ‘Bajan Smile’, the most popular cocktail of the house. In 1997 he was nominated in the Barbados Minister of Tourism Awards and won the coveted title of ‘Bartender of the Year’. This outstanding achievement was accomplished again in 1998, making him the only bartender in Barbados to have ever won bartender of the year on two occasions. Browne has conducted master classes in England, Canada, Germany, Australia, New Zealand, China, Japan, Belgium, USA and the Caribbean. He was voted best mixologist at “A Taste of the Caribbean”, in Montreal, Canada in 2007; participated as a judge in the 2009 UK Rumfest in London; and won the Global Rum Ambassador of the year at the Golden Rum Barrel Awards, London in 2010. The proud Ambassador has also represented Barbados at many events throughout the world on behalf of the Barbados Tourism Authority. Today, Chester is the International Brand Ambassador & Mixologist for Mount Gay Distilleries and travels throughout the world promoting the world’s oldest and finest rum, Mount Gay Rum. He continues to represent the passion and pride of the people who work at Mount Gay Distilleries and adds a personal touch par excellence!


2011 Rum Tasting Events

Here is a list of all Rum events you will find at the Food & Wine and Rum Festival.

Make sure to save your spot at any or all of these events.


2013 Event Schedule

Select an event to buy tickets. Check back often for 2014 schedule updates and event annoucements.

Thursday November 21st 2013

Friday November 22nd 2013

Saturday November 23rd 2013

Sunday November 24th 2013

Monday November 25th 2013

Plan Your Trip


A getaway to Barbados is an experience that you'll cherish forever. Barbados welcomes all to come and experience life how it was truly meant to be lived. With flights daily, getting to and from Barbados is easy from across the globe.

For a list of non-stop flights to Barbados, click here
To view our Preferred Travel Partners, click here
For additional travel information to help plan your trip, click here

The island measures about 21 miles long and 14 miles wide making it easy to find your way around. On-island transportation, including taxis, buses, and private car services are readily available. All vehicles in Barbados drive on the left side of the road so be careful as you take on exploring the island.

For a list of rental providers, click here

As distinct and diverse as Barbados itself, the accommodations available on island range from the refined luxury of a four-star resort to the laid-back and intimate guesthouse or home. Whether you desire to find a cozy all-inclusive hideaway for two, a spacious family retreat or a lively setting for a celebration with friends, Barbados is certain to have the accommodations to complement any preference and budget.

For special hotel packages, click here

Nilou Motamed

Nilou Motamed has travel in her blood -- she boarded her first flight when she was just four months old, lived at Paris’s legendary George V hotel at age seven, and spoke three languages by the fifth grade. She’s been circling the globe for work and play ever since. As Travel + Leisure’s Features Director & Senior Correspondent, Nilou spends much of her year on the road, staying in top hotels and resorts from Bali to Buenos Aires, London to Shanghai. She also oversees T+L’s award-winning food coverage, which focuses not just on the world’s finest restaurants but on street markets, sidewalk stalls, and authentic local haunts around the globe. And you’ve likely seen her on TV before: as a travel expert and spokesperson for T+L, she regularly shares advice on NBC’s Today Show and on CNN, and is a frequent guest at travel industry conferences and on trendspotting panels. Nilou hosted the Ultra HD series Reservations Required and Travel Channel’s Travel Spies.


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General Information

Barbados Tourism Authority
Toll free: 1-800-744-6244 / /
PO Box 242, Harbour Road, Bridgetown, Barbados, W.I.

Ticket Information

Premier Event Services Inc.
1-866-280-4482 / /
Suite G1 Welches Plaza, Welches, St. Michael

Media Inquiries

The Brandman Agency
212-683-2442 / /
261 Fifth Ave. Floor 22, New York NY 10016
Weber Shandwick Agency
416-642-7904 / /
919 Third Avenue, New York, NY 10022
American Express Publishing, Corporate Communications
212-642-1972 / / /
1120 6th Avenue, 21st Floor, New York,NY 10036
American Express Publishing, Corporate Integrated Marketing and Sales
212-642-1972 / / /
1271 Avenue of Americas, New York,NY 10020

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