Chef, Owner – Craft Restaurants, Colicchio & Sons, "Wichcarft, United States

One of America’s best-known chefs, the host of the popular Top Chef show on Bravo made his first professional kitchen appearance at age 17 at Evelyn’s Seafood Restaurant in his hometown of Elizabeth, New Jersey.

From there, Chef Colicchio moved on to New York City, ultimately opening the much awarded and revered Gramercy Tavern in 1994. The consistently high reviews and foodie praise heaped upon Gramercy Tavern were all the push needed for Chef Colicchio to expand his creative empire with the addition of Craft restaurant in New York, the casual Craftbar and 'Wichcraft, also in New York, and subsequent Crafsteak, Craft, 'Wichcraft and Craftbar locations in Dallas, Las Vegas and Los Angeles.

Chef Colicchio also consults for the dining rooms in private golf clubs in Kiawah Island, South Carolina and the Doonbeg Golf Club in Ireland.

When not in the kitchen or with his family, Chef Colicchio is an avid guitar player and collector, and very involved in charity work, including Children Of Bellevue, City Harvest, The Food Bank for New York City and the Alex’s Lemonade Stand Foundation.

PARTIAL LIST OF AWARDS & HONORS:

Host – Top Chef on Bravo

James Beard Foundation Outstanding Chef - 2010

James Beard Foundation Best Chef – New York, 2000

James Beard Foundation Best New Restaurant – Craft, 2002

Food & Wine Best New Chef – 1992

Craftrestaurant.com

Executive Chef, Owner - TOCA, Toronto, Canada

If you need proof that Toronto, Canada offers much more than stellar hockey, look no further than Chef Brodi. This wildly talented chef’s passion for utilizing the most authentic, seasonable and sustainable ingredients available results in dishes that are not only delicious, but conscientious, pleasing the taste buds, and satisfying the soul.

Winner of the CAA’s 4-diamond award and Chef De Cuisine at Canoe Restaurant and Bar –critically acclaimed and 2009 winner of Toronto Life’s Best Restaurant award – Chef Brodi has also plied his considerable skills at such noteworthy establishments as North 44 and Vaughan Estates in Toronto, and New York’s legendary Gramercy Tavern.

An invitee to the James Beard House and featured participant at culinary events from the Chicago Gourmet Festival and Festival Montreal en Lumiere, Chef Brodi has also been featured many times on the Food Network series, Cook Like a Chef.

The island nation of Barbados is excited and honored to have Chef Brodi participate in the 2011 Food & Wine and Rum Festival, and attendees will enjoy his unique take on using fresh, natural ingredients.

PARTIAL LIST OF AWARDS & HONORS:

CAA 4-Diamond Award, Chef De Cuisine – Canoe Restaurant and Bar

Tocarestaurant.com

Head Chef, Owner – Café Riso, Florianapolis, Brazil

Brazil’s dynamic Vitor Gomes was bitten by the cooking bug in his teens, and has since burst on to the scene by introducing the bold flavors of his native Florianapolis cuisine to the world.

In 2004, Chef Gomes began a period of study, including training programs, lessons and lectures all designed to broaden his knowledge and skills. Though already an accomplished chef, Chef Gomes put ego aside to take internships at establishments such as Chez Le Notre and Hotel Restaurant Le Yachtman in order to further his mastery of the kitchen.

This period of advanced study has paid off wonderfully. Not only for Chef Gomes, but for the legions of fans that flock to his Café Riso in Florianopolis, Brazil, helping it to be named the Best Restaurant in Santa Catarina and garnering Gomes three consecutive Chef of The Year titles by Veja Magazine.

Striving to pay his success forward, he recently founded Vitor Gomes – Dining & Events, which, in addition to cooking sumptuous meals for family and corporate events, provide lectures, workshops and courses exploring the subtle nuances and flavors of his beloved southern Brazilian cuisine.

PARTIAL LIST OF AWARDS & HONORS:

Founding Partner, Emporium Bocaiuva, Florianopolis, Brazil

Chef of the Year 2008/2009/2010 – Veja Magazine Santa Catarina Eating and Dining Guide

Best Restaurant 2010 (Café Riso) -- Veja Magazine Santa Catarina Eating and Dining Guide

Executive Chef, Owner – Bistrot Bruno Loubet, Zetter Hotel, London

A product of legendary Bordeaux, France, Chef Bruno entered the food scene to wide acclaim, plying the skills learned at prestigious Lycee Hotelier de Talence into his first job as Commis Chef at the Brussels, Belgium Hyatt Regency Hotel. After a stint as Head Chef for the Admiral’s Table for the National Service, Bruno made his way to London where in short order he was named Good Food Guide’s Young Chef of the Year.

After a short stay in Oxford, Chef Bruno returned to London, garnering a Michelin star for his work as Head Chef at the Four Seasons hotel. That success propelled the young chef into a dynamic career as visionary chef and wildly successful restaurateur. His celebrated Bistrot Bruno and L’Odeon restaurants earned wide recognition and praise.

By 1998, Loubet, craving a lifestyle change for his young family, moved to Brisbane, Australia to open Bruno’s Tables to wide acclaim. In addition to running the dual Gourmet Traveler star-winning restaurant, Chef Bruno began writing a weekly food column for the Brisbane News before triumphantly returning to England once again in 2009. There, he opened Bistrot Bruno Loubet in Clerkenwell, which, in 2010, became the highest rated new entry in the UK restaurant scene by National Restaurant Awards.

Passionate about food, travel and life, Chef Bruno also loves to spend time with his wife and three daughters.

PARTIAL LIST OF AWARDS & HONORS

Young Chef of The Year, 1985 – Good Food Guide

The Times Restaurant of The Year, 1993 – Bistro Bruno, Soho, NY

The Times Restaurant of The Year, 1997 – L’Odeon

Television Host: Chez Bruno

Brunoloubet.com

Chef, Owner – Fabbrica, McEwan, ONE, Bymark, North 44, Toronto, Canada

A Toronto cooking legend, Chef McEwan was the youngest ever Executive Chef at the tony Sutton Place Hotel, and the accolades continue to come his way as he brings his considerable skills to bear at his remarkably popular resto-bar, Fabbrica.

For Chef McEwan, food is the palette from which he creates masterpieces for the palates of customers lucky enough to have been seated in his establishments, including Fabbrica, North 44, Bymark, and the unique and trendy ONE.

Like most great chefs, Chef McEwan is a driven individual, and that drive has led him to open a successful gourmet food shop, McEwan, at the Shops at Don Mills in Toronto. The shop is best reviewed by a quick visit, where you’ll notice aisles filled with foodies and fellow chef’s poking about to see what Chef McEwan has stocked recently. As a rule, when you shop where the chef’s shop, you’re getting the best available ingredients. 

Chef McEwan has also authored a best-selling cookbook and is currently head judge on the Canadian version of Top Chef, aptly titled, Top Chef Canada. In addition, he was featured on Food Network’s “The Heat”, a behind the scenes look at goings on of North 44 as Chef McEwan was planning and building McEwan grocery store.

You’ll not want to miss one savory moment as Chef McEwan brings his Canadian take on fine food to the sun-drenched shores of Barbados.

PARTIAL LIST OF AWARDS & HONORS:

Head Judge – Top Chef Canada

Best-Selling Author – Great Food at Home

Onehazelton.com

Head Chef, Owner – Red Rooster, Marc Burger, Street Food, C-House, United States 

The youngest chef ever to win a coveted New York Times three-star restaurant review, Chef Samuelsson has carved a rich and unique niche in the annals of cookery. But, astonishingly enough, his life story outside of the kitchen may be even more remarkable. Orphaned at the tender age of three, Chef Samuelsson and his sister were adopted by a Swedish couple and soon relocated from their homeland in Ethiopia. That turn of events actually sparked his lifelong love affair with food, however, as his adopted parents and extended family involved Chef Samuelsson in food gathering, hunting, fishing and preparation.

Fast forward a few years, and Chef Samuelsson is sous chef at the prestigious Aquavit, where he is now co-owner and executive chef.

An ever-moving and supremely motivated world-citizen, Chef Samuelsson is heavily involved in philanthropic issues, acting as official spokesperson for a partnership between Dawn Dishwashing Liquid Antibacterial Hand Soap and the U.S. Fund for UNICEF. Through this cause, Chef Samuelsson is working to stem tuberculosis in developing countries. He is also involved in the Careers Through Culinary Arts Program, a non-profit group providing training, scholarships and jobs in food service to inner-city high school students.

PARTIAL LIST OF AWARDS & HONORS:

Best Chef: New York City/Rising Star Chef/Best International Cookbook – James Beard Foundation

Winner, Top Chef Masters – Bravo TV

Marcussamuelsson.com

Executive Chef, Owner – Blue Ginger, Wellesley, MA

You would think that a Mechanical Engineering graduate from Yale could write his own ticket. In mechanical engineering. Yet, Chef Tsai took a different route, becoming one of the most talked-about and revered chefs in America.

Of course, those that knew Chef Tsai during his youth in Ohio knew of his love for great food, and how much he enjoyed cooking, eating and learning in his parent’s restaurant, so the departure from engineering to gastronomy wasn’t such surprise.

And with has passion and work ethic, it wasn’t such a surprise that his first restaurant, Blue Ginger, opened in Massachusetts, it was quickly named Best New Restaurant by Boston Magazine. An accolade quickly followed by Chef Tsai being named Chef of The Year by Esquire Magazine.

In the 13 years since opening Blue Ginger, Chef Tsai has expanded his reach to include hosting the Emmy-nominated SIMPLY MING series on PBS and the Emmy-winning East Meets West with Ming Tsai, as well as authoring four critically acclaimed cookbooks.

For all of his love for food and cooking, Chef Tsai is also quietly proud of his philanthropic achievements, including Big Brothers/Big Sisters and the Cam Neely Foundation in Boston.

One taste of Chef’s food is all that is required to begin a long-lasting love affair with all things Tsai.

PARTIAL LIST OF AWARDS & HONORS:

Blue Ginger: Best of Boston® 2008 (best restaurant, general excellence) Boston Magazine.

Ivy Award – 2007

Best Chef Northeast, 2002 – James Beard Foundation

Ming.com

Photo: Leanna Creel

The Rhum Chef – Mount Gay Rum, Washington D.C.

A native son, Barbados’ Chef Paul Yellin has become the acknowledged master of cooking with rum, being honored with an invitation to write the definitive rum cookbook to celebrate the 300th anniversary of Mount Gay Rum. But, one can’t become ‘The Rhum Chef’ without making a name for one’s self as a chef first and foremost, which is precisely the career trajectory of Chef Yellin. A fixture and standard bearer for Caribbean cuisine and culinary arts, Chef Yellin has kept his game sharp over the years opening noted restaurants in Berlin, New York, Jamaica and here in Barbados.

Executive Chef at the widely-acclaimed Tikaye Village Hotel, leading to a Trip Advisor “Hidden Gem” award, and has worked tirelessly as an ambassador for the culture and cuisine of his beloved Caribbean. Taking classic flavors and delivering twists - sometimes subtle, sometimes outrageous – is the hallmark of his cooking style. Chef Yellin’s goal is to further his command of rum cookery as the spirit continues to gain appeal and popularity. If you’re looking for the authority on such spirited cooking, look no further than Chef Yellin.

PARTIAL LIST OF AWARDS AD HONORS

Winner – Jamaica Spice Food Festival 2001

International Corporate Rum Chef – Mt. Gay Rum

Inaugural Chef for President Barak Obama – 2009

Download Paul Yellin's recipes now.

Paulfyellin.com

Owner – Scott’s Catering Ltd.

What is England and Australia’s loss is certainly Barbados’ gain, as that’s the career trajectory that brought Chef Ames’ talents to the island. A specialist in pastries, butchery and bakery, with a background of family-run hotels, Chef Ames has been fine-tuning his skills and adding to his culinary repertoire for 17 years, building an impressive resume and loyal following along the way.

His first Bajan outpost was the renown Sugar Hill Bistro on the west coast, where, as co-owner and chef, Chef Ames delighted palates with inventive homemade Mediterranean foods and indescribably delicious homemade breads. It was in 2006 that he truly made a name for himself, however, beating out 99 other contestants for the J. Moreaux Chef of the Caribbean prize for impeccable food and wine pairings – making him a natural for the Food & Wine and Rum Festival!

Since 2010, Chef Ames has been the very hands-on owner of Scott’s Catering Ltd., and has opened a signature new food line – Bento Box – which specializes in high-end pre-packaged sushi for shops and food outlets.

PARTIAL LIST OF AWARDS & HONORS:

J. Moreaux Chef of the Caribbean, 2006

Sous Chef, Michelin Star Le Pouissin, Hampshire, England

Executive Chef and Proprietor – Cariba, Barbados

Internationally trained Executive Chef / proprietor Glen Bent has worked in 5-star establishments all over the world spanning three continents, including the Ramada Renaissance Hotel in Sapporo, Japan where he gained experience in the art of Japanese cuisine.  The Sheraton Hotel in Brussels, Belgium and also at the prestigious Sandy Lane Hotel right here in Barbados.

He and his wife Faye opened Cariba in January 2008 where the cuisine is modern Caribbean with an Asian twist.  The restaurant's cozy and relaxed atmosphere combined with Chef Bent's innovative flair, makes Cariba a favourite with residents and visiting gourmet food lovers alike.

Owner – Temptations Bakery

With over 15 years of experience in the art of pastry making and baking, Chef Brinckmann moved to Barbados to become Executive Pastry Chef of the Hilton Hotel, but quickly saw the need for an upscale bakery and wedding cake specialist on the Island, opening Temptations Bakery in 2008.

From dazzling 3-D creations to intricate European style Gateaux, Chef Brinckmann fuses his classical training with a modern look, taking full advantage of the latest techniques to the delight of his customers.

Chef Brinckmann also specializes in sugar craft – the intricate and painstaking art of creating everything from flowers to bride dolls with which to adorn his cakes.

Brinckmann lives on the island with his wife and young daughter.

PARTIAL LIST OF AWARDS & HONORS:

Pastry and Bakery Apprenticeship, Culinary Institute of Copenhagen

Executive Pastry Chef – Various 5-star Hotels worldwide

Chef and Owner – Patisserie Bistro Flindt, Holetown, Barbados

Born in Barbados to a Danish hotelier and British national, Chef Flindt soon moved to London with his parents where he attended school before beginning a cook’s apprenticeship at the legendary Savoy Hotel. There, under the watchful eyes of Executive Chef Anton Edelman and Pastry Chef Barry Colenso, Chef Flindt spent three years learning, then honing his craft.

After several stops at other London restaurants and cruise ships, Chef Flindt returned to Barbados in the early 1990’s, where he soon partnered with Chef Paul Owens to open the fabled Cliff Restaurant. While there, he took part in the Taste of the Caribbean culinary competition where he won two prestigious gold medals.

For the past 13 years, Chef Flindt has been, with his wife Zoe, owner of Patisserie Bistro Flindt, along with various other ventures involving outstanding foods. With two Flindt-branded locations on the island, locals and visitors alike find the pull of a memorable meal with the Flindt’s a deliciously traditional part of Barbadian living.

PARTIAL LIST OF AWARDS & HONORS:

Gold medal, Individual – Taste of the Caribbean

Gold medal, Team – Taste of the Caribbean

Chef and Owner – Café Luna, Barbados

What do Bruce Springsteen, Bob Hope and Sylvester Stallone have in common? All three, along with dozens of other stars and thousands of ‘regular folks’ have been wowed by this talented chef’s creations. Whether back in his homeland of Vancouver, British Colombia, or here in Barbados, stars and non-stars alike have been seeking out his inventive and inspired creations for years.

Known as “Moo” to his friends, Chef de Gruchy began his career in British Colombia, where he was one of the youngest sous chefs at The Cannery – an acclaimed area restaurant. Driven by the praise of celebrity diners, Chef de Gruchy soon opened his own Vancouver eatery, The Beach Side Café before becoming a sought-after caterer to the area's booming film industry.

It was during a visit to Barbados that Chef de Gruchy fell in love with the island and its people. Joining with local hotelier and restaurateur Mark Cothran, they opened Café Luna in 2003 – a food mecca for the freshest local produce, fish, and fine Bajan rums. While cooking is his true passion, you can often find Chef de Gruchy enjoying another love as he surfs the pristine Barbados ocean breaks as often as possible – usually just before heading in to the kitchen.

PARTIAL LIST OF AWARDS & HONORS:

Canadian “Red Seal” Chef

Top 3 Zagat Rating – Café Luna

Chef and Owner – Waterside, Barbados

One of Barbados’ true ‘young guns’ of the kitchen, Chef Hinds has built a resume of Michelin Star restaurants in his 19-year career – even more impressive when you realize he’s only 36!

Beginning with his trainee chef days at the exclusive Sandy Lane Hotel to his current status as owner and executive chef of the upscale Waterside on the island’s South side, Chef Hinds has spent a literal lifetime polishing and expanding his considerable cooking skills. Traveling the globe to learn from the world’s best at some of the finest restaurants in the world, he then returned home to showcase and offer his skills to his fellow Barbadians. Those skills led him to be Barbados’ representative in the prestigious Taste of the Caribbean contest, where he brought home the gold medal. Then brought it home again. And again. And again. Four years running.

What started as a young island boy’s dream of how far he could go has become a true tale of how far he’s already come. And how far he will continue to go in the future.

PARTIAL LIST OF AWARDS & HONORS:

Executive Chef – The Crane, Barbados

Executive Chef – L’Azure, Barbados

Executive Chef – D’Onofrio’s, Barbados

Chef and Partner – Bistro Monet, Barbados

For Chef Yarde, who has been whipping up culinary delights at Bistro Monet on the south coast, his zest and passion for cooking has been matched only by his desire to make his mark in an arena where youth is often overlooked.

Educated at the St Michael School where he gained six (6) certificates at general proficiency, the Samuel Jackman Prescod Polytechnic; Certificate in Catering and The Barbados Community College; Associate Degree in Hotel Management and a Certificate in Supervisory Management at 32 yrs of age he also has a wide range of experience working throughout Barbados. The Barbados flight kitchen; The Sandpiper Hotel, Crystal Cove Hotel, Daphne’s Restaurant are just a few to mention.

Chef Yarde enjoys experimenting with all types of cuisine. His passion for cooking comes from making his patrons happy with new and inventive culinary delights.