BARBADOS FOOD & WINE AND RUM FESTIVAL - November 20-23

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 out the 2014 line up of International Chefs and Bajan Chefs.

The Dine Around Programe takes place the entire month of November. During this period, 20 restaurants will be offering dining specials. See list of Dine Around Participants!

Don't forget about our exciting restaurant offers available now through December 15th, visit Re-discover.com 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

Tyler
Florence
Chef, Restaurateur, Wine Maker, Author

Anne
Burrell
Chef, TV Host and Author

Ed
Baines
TV Chef, Restaurateur, Author

Stephanie
Izard
Chef and Author

Marcus
Samuelsson
Chef, Restaurant Owner, Author and Philanthropist

Roger
Mooking
Chef, Restaurateur, Author

Meet
our Bajan
Chefs

Tyler Florence Anne Burrell Ed Baines Stephanie Izard Marcus Samuelsson Roger Mooking Meet our Bajan Chefs CLOSE

Our
Bajan
Chefs

Ashley DavisChef

Jamar DrakesChef

Marco
Festini Cromer
Executive Chef

Cecil GillExecutive Chef

Creig
Greenidge
Chef

Giuse
Ferri
Chef and Restaurateur

Omar
Roberson
Executive Chef and Owner

Angela
Garraway Holland
Executive Chef

John
Hazzard
Executive Chef and Managing Director

Laurin
Evelyn
Chef

Michael
Harrison
Chef

Henderson
Butcher
Executive Chef

Rebel
Glam
Chef

Scott
Ames
Chef

Michael
Hinds
Culinary Director

Dane
Saddler
Chef

Meet our
International
Chefs

Angela Garraway Holland John Hazzard Jamar Drakes Laurin Evelyn Giuse Ferri Ashley Davis Marco Festini Cromer Creig Greenidge Omar Roberson Michael Harrison Cecil Gill Scott Ames Michael Hinds Henderson Butcher Rebel Glam Dane Saddler Meet our International Chefs CLOSE

Cecil Gill

Chef Cecil Gill is Executive Chef at the Historic Savannah Beach Hotel which is known for its amazing atmosphere and explosive culinary delights. Chef Cecil Gill was born twenty-six days after Barbados became an independent nation, in a little fishing village called Brandon’s on the outskirts of the Capital Bridgetown. The Barbadian native was raised by his grandmother and started cooking at the tender age of ten, at a small beach front guest house name Bay View under the watchful eye of the caretaker.

After going through the local school system he entered the then Barbados Hotel School and won the Barbados Hilton Award for the most Outstanding Cookery Student. After little odd jobs in various hotels around the island to get some much needed income, he landed his first real job as a Chef Tornant at the Sandy Lane Hotel. Within six months Cecil was enrolled at The Culinary Institute of America, he also studied at Apicius Culinary Institute in Florence and the Italian Culinary Academy in Italy as this is one of the requirements while working and training in Italy.

Chef Cecil Gill has worked at Heywood’s Resort, The Hilton Hotel, before becoming Head Chef of the once Famous Reid’s Restaurant on what in known as the Gold Coast of Barbados. He also worked at a number of hotels across Europe including Regent Palace and Westbury Plaza in London, The Sheraton Milano, Forte Village Sardinia Italy, and The Mercure Hotel in France. He later became the Executive Chef of the former Almond Beach Village.

His love for this culinary art form has lead him to travelled as far England Italy, France, Belgium, Holland, Austria, Germany, Switzerland so as to get a first-hand look and understanding the uniqueness of their Art form.

Chef Cecil’s love for creativity and bold flavors has afforded him the opportunity to work with teams that catered to famous persons, such as Queen Elisabeth and Prince Charles, President Fidel Castro, President Ronald Reagan, Tiger Woods, and the list goes on. He also appeared on Stephanie Abrams radio and television show, which is view in 250+ major markets with a nine million listener reach.

Chef Cecil Gill believes in perfection but will ONLY tolerate excellence and thinks that it is not good enough to do your best but first, you have to know what you are doing and then do your best. When not on the job he is at his West Coast home spending quality time with his closely knit family.

Meet Chef Cecil Gill; Executive Chef of Rachel’s Restaurant, Drifter’s Beach Bar & Restaurant & Chopstixx Noodle Bar all located at The Savannah Beach Hotel, Hastings, Christ Church.

Omar Roberson

Chef Omar Robertson is the Executive Chef and owner of In-fusion Catering Services, one of Barbados’ newest and ambitious catering companies, focusing on his own brand of fusion cuisine, blending his training in Classic French Cuisine courtesy of Le Cordon Bleu Paris, Ottawa Culinary Institute where received the prestigious ‘Le Grande Diplome’ for completing his training in both Pastry and Cuisine, and his West Indian background to great fun whimsical plays on classic dishes, reimagined and rethought. He is also the recipient of a Professional Diploma in Cookery from the acclaimed Stratford Chef School, where he furthered his culinary training, as well as learned Restaurant Management and Design.

When not running In-fusion, he has acted as the lead consultant and a writer for Fine Cuisine Magazine, as well as a former In-Country Culinary Producer for the Food & Wine and Rum Festival in 2011. Chef Robertson is a member of Slow Food Barbados, and a strong proponent of local agriculture and sustainability and has given a TED Talk about the need to there to be greater investment in the agricultural sector and the effects it can has on our economy.

His Goal as a Chef is to raise the culinary bar in Barbados, and put our Island on the international map of cuisine.

Giuse Ferri

Giuse hails from the town of Naples, in the south of Italy. It is here that she learnt the recipes which are at the core of her style of cooking, and that where handed down to her from her mother and grandmother (la “nonna”). Giuse’s style of cooking can be best described as “homemade Italian.” She cooks with only the finest fresh ingredients and lots of extra virgin olive oil.

Giuse and her family relocated to Barbados in the early 90s and have owned a number of successful food related businesses over the last 20 years. Giuse and her team launched Mama Mia Italian Deli & Pizzeria in 2003, a popular Italian pizzeria and deli which is known locally for its delicious food and great customer experience. The restaurant has won the Trip Advisor Certificate of Excellence 3 years in a row (2012, 2013 & 2014).

Jamar Drakes

Jamar Drakes’ interest in the culinary field, like many other greats before him, began in his mother’s kitchen. Inspired at the tender age of ten by her love of cooking and catering, Jamar’s path was cemented at a Career Showcase at his alma mater The Lodge School.

After furthering his studies in Culinary Arts with an Associate Degree from Barbados Community College, Jamar expanded his practical knowledge in his chosen field by gaining places in the kitchens of prestigious establishments around the island. These include Almond Beach Resort as well as Aqua Restaurant and Lounge under the watchful tutelage of renowned local chef – Michael Hinds.

Presently, Jamar enjoys his role as Sous Chef in the kitchen of The Crane Resort’s D’Onofrio’s Trattoria where he spends his days placing his own spin on Southern Italian cuisine.

Rebel Glam

Chef REBEL GLAM was born in New York and raised in Barbados by Jamaican and Barbadian parents. She is a devoted wife and mother, entrepreneur, writer and performer. Her cooking is influenced by her Caribbean roots mixed with international cuisine.

In 2005, after excelling in culinary school and working in several restaurants, she started her business, Intimate Catering. Her delicious work, coupled with a winning personality, has allowed her many opportunities. She is affectionately called “Cupcake Queen” by those who support her second enterprise, “Ultimate Cupcakes”.

Chef REBEL GLAM is well known for her TV appearances. She hosts the unique TV show, "REBEL GLAM'S KITCHEN” and often features on the TV program “5 Minute Meals”. She has featured at many events, either as a performer or celebrity chef. REBEL GLAM has recently started a special series of culinary workshops meant to educate the public about making informed yet tasty food choices.

Angela Garraway-Holland

Angela Garraway-Holland has had more than 20 years experience in the hotel industry. She has gone through the ranks from commis chef to the most senior position as Executive Chef. In her current role as Executive Sous Chef at Hilton Barbados she is seen as a mentor to her junior colleagues and extends her wealth of knowledge to all.

She has won many awards including the prestigious Minister of Tourism Chef of the Year Award in 1997. Another accomplishment for Angela has been her ability to represent Barbados in many culinary competitions both regionally and internationally, and has included The Taste of the Caribbean in 1995 & 1996. Some of her more recent accomplishments include her participation in the Barbados Tourism Authority’s Water Festival 2007 in Toronto, Canada as well as a part of the winning Barbados Biggest Best Barbecue team in 2006.

Outside of being a chef, Angela loves the out doors and enjoys various types of recreation including exercising in the gym, gardening, reading and traveling. She has dreams that in the future she can enhance the world of fine cuisine with the implementation of her own academy for young upcoming chefs.

JOHN HAZZARD

Executive Chef and Managing Director of and J.H. Culinary Inc. and Caribbean Culinary Solutions Inc.

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 was the previous owner of “Lanterns by John Hazzard” and “Water’s Edge Restaurant” both at the Bougainvillea Hotel in Barbados and also “Market Five by John Hazzard” which was in Bridgetown.

John started his culinary career at the Sandy Lane Hotel in Barbados and he first found himself there on a course attachment in his early twenties. It was during this time, whilst making the rounds in a variety of departments, that his love of the kitchen was cemented. Not merely content with ‘learning on the job’, he understood the importance of gaining an education that would equip him not only with culinary skills but also managerial expertise. He packed up and 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’s dream has been to own a chain of restaurants, perhaps even a fast food franchise in another island. “It doesn’t mean the service or quality of food is less important in that type of establishment. You should always do your best to anticipate the customer needs” He notes. The dream of owning a restaurant is common amongst chefs, but it is very few who possess the business acumen to make this a reality. John is focused as much on effective business administration as he is on preparing culinary masterpieces. A rare combination.

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 some of the world’s best hotels and restaurants, including the Savoy Hotel in England, Kunstuben Restaurant in Switzerland, and Aureole Restaurant in New York.

He works tirelessly at John Hazzard Events and Backyard BBQ to ensure that the incredibly high standards expected of discerning guests are met.

What does he enjoy most about being a chef? Wearing many hats! “You aren’t just a cook, but a human resource officer, manager, counsellor, teacher and artist. It is also very fulfilling to make other people happy through the median of food’.

He certainly is giving many of the fortunate guests at John Hazzard Events and Backyard BBQ a fulfilling experience!

Laurin Evelyn

For four generations Chef Laurin Evelyn’s family has been involved in the baking and catering business and Chef Evelyn knew from an early age that she wanted to continue this rich culinary heritage. She holds an A.Sc. (with President’s Award) in International Baking & Pastry Arts from the Florida Culinary Institute and a B.Sc. (Summa cum Laude & Golden Quill) in Baking & Pastry Arts from Johnson & Wales University, Providence, Rhode Island, USA. Chef Evelyn has won several awards including the Gold Award at the New York Restaurant Association Food Show for Best Bread Showpiece.

After 5 years of studying and training in the United States Chef Laurin brought her considerable artistic skills back to Barbados and opened Four & Twenty Bakery. This upscale bakery and patisserie focuses on providing high quality, high value added artisan breads, cakes, pastries, desserts and other baked goods and confectionary. With a product line fitted to a niche market, the Bakery provides wholesale offerings to restaurants, caterers, coffee shops and wedding planners as well as retailing to individual and corporate customers for parties and special occasions. In December 2013 a Deli was added to the mix. With amazing food and a witty twist, it is the only place in Barbados that you can find items like The Tunami and The Chicktator on the menu, as well as a diverse range of inventive soups and menu offerings such as the Loaded Baked Potato Soup. All food is made lovingly by hand and is preservative and additive free. The bakery greatly encourages local enterprise and uses local products wherever possible.

Chef Evelyn is HACCP trained and is ServeSafe and ProManagement certified by the US National Restaurant Association and is a Certified Pastry Chef through the American Culinary Federation.

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 Michel Roux Jr. at Le Gavroche, a 2 Star Michelin Restaurant in London.

The recipient of several prestigious awards and accolades he has won the Governor General Award for Excellence, several gold, silver and bronze medals in Barbados and throughout the Caribbean. In 2013 Chef Harrison headed the Barbados Culinary Team as manager and won the most sought after award of Caribbean Team of the Year.

Chef Harrison is the first Barbadian to take up the post of Executive Chef at Cobbler’s Cove Hotel, a Relais & Chateaux Property and is celebrated for his unique style of preparing Contemporary Caribbean Cuisine.

Michael 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.

Henderson Butcher

Chef Butcher has over 18 years of expertise in the hotel industry holds an Associate Degree in Hotel Culinary Arts from the Barbados Community College and received further Culinary Arts training at John Folse Culinary Institute from the Nicolls State University. A creative and enthusiastic Chef, Butcher won the Barbados Culinary Team Manager’s award for Taste of the Caribbean in 2007 and also managed the winning Barbados Culinary Team for Taste of the Caribbean in 2011 and 2012.

His passion for food in Barbados is to see the country’s cuisine grow more on the world stage. Chef Butcher grew up with a love for cooking as this was one of his family traits, and chartered his career to become a chef. These days, Chef Butcher spends his time developing the local foods on his menus and helping young budding chef to discover their own talents. Chef Butcher has promoted Barbadian cuisine in Germany, Switzerland, various states in the USA, Jamaica and Puerto Rico.

Chef Butcher is the Executive Chef at the Pureocean Beachside Dining Restaurant at Divi Southwinds hotel, the newest restaurant of its kind in the St Lawrence Gap which serving up some of the most creative twist on local foods, growing most of the fresh herbs used at the restaurant on property, brings about the freshness and Caribbean flavors for which he is known.

Chef Butcher recently travelled to Texas learning the ins and outs of smoked meats and barbequing to further push the newest addition at Pureocean – “The Smoker” where some of the most delectable smoked meats are cooked and served.

Chef Henderson Butcher is a forward thinking chef always willing to be a part of the new and exciting growth in the world of food.

Dane Saddler

With a keen eye and discerning palate, Dane Saddler has made his mark in the culinary arena locally and regionally. After moving to Barbados from Jamaica at a young age, Dane has continued to travel the region widening his culinary repertoire after graduating from the acclaimed Johnson and Wales University. He held high positions at numerous award winning resorts in the Caribbean; the Cotton House in Mustique, Anse Chastenet Jade Mountain in St. Lucia and The Sandy Lane Hotel in Barbados, to name a few and has also been invited to audition for the Food Network. Now owner and executive chef of Caribbean Villa Chefs, Dane and his team provide private chef services throughout the Caribbean to clients from around the world. You can visit www.caribbeanvillachefs.com or www.danetheslimchef.com to learn more about him and Caribbean Villa Chefs.

Tyler Florence

Chef Tyler Florence graduated from the prestigious culinary program at Johnson and Wales University, and moved to New York where he honed his skills under the tutelage of premier chefs like Charlie Palmer, ultimately becoming executive chef at Cafeteria. Tyler is a veteran 17 year star of the Food Network.  He has appeared in such series as ‘How to Boil Water”, “Food 911”, “Tyler's Ultimate” as well as “The Great Food Truck Race” & “Food Court Wars”. In 2008, Tyler opened his kitchen retail shop, The Tyler Florence Shop, in Mill Valley, California followed by, Tyler Florence Fresh, at San Francisco International Airport. In 2010, Tyler opened his first restaurant, Wayfare Tavern, in San Francisco, followed by the historic El Paseo in, March 2011. Tyler was awarded “Restaurateur of the Year” by Wine Enthusiast Magazine in 2011, and both of his restaurants have earned three star reviews from San Francisco Chronicle. Tyler has a line of award-winning wines available nationwide at Target; a retail kitchen shop in Mill Valley; an organic baby food company, Sprout; and a line of TF gourmet food products. In early 2014, The James Beard Foundation nominated Tyler for their Best Chef-West Award. Tyler has released multiple top-selling cookbooks and his latest book: Tyler Florence, Inside The Test Kitchen: 120 New Recipes, Perfected (Random House) will be released in late 2014.

@TylerFlorence

Facebook.com/Tyler-Florence

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 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.” Her second cookbook, "Own Your Kitchen: Recipes to Inspire & Empower" was released in October 2013.

@chefanneburrell

Facebook.com/ChefAnneBurrell

Ed Baines

Ed Baines is the chef and owner of Randall & Aubin restaurant, champagne and oyster bar in London’s Soho and is best known for his role as a judge on ITV's hugely successful Britain’s Best Dish. His other television programmes include: Lunch with Ed Baines and ITV’s Ed Baines Entertains. As well as a regular chef on Lorraine for ITV; Ed also appeared on Taste the Nation and co presented BBC Great Food Live. In 2013 Ed appeared on What’s Cooking?, The Alan Titchmarsh Show, Country House Sunday (ITV1), Chefs: Put Your Menu Where Your Mouth Is (BBC1), and Country Show Cook Off, a primetime series for BBC 2. Ed’s first two books, Entertain, and Best of British were published by Kyle Cathie, and he is currently working on a third book. The early part of Ed’s career took him from a two year apprenticeship at The Dorchester Park Lane, to working on the Wind Spirit in Monaco, then to Bibendum and the River Café in London, then to Milan working for Giorgio Armani. He went on to run Daphne's in Kensington where he used the continental philosophy of only the best seasonal ingredients and a delicate approach to all things food. When not working with food Ed loves to travel and is passionate about trains, cars and motorbikes.

@edbaineschef

Facebook.com/EdBainesChef

Stephanie Izard

Stephanie Izard, James Beard "Best Chef: Great Lakes" and 2011 Food & Wine "Best New Chef," is the Executive Chef/Partner of two Chicago restaurants, Girl & the Goat and Little Goat.  Izard was the first woman to win Bravo's Top Chef and her first book, "Girl in the Kitchen," was released in the fall of 2011. Izard’s recently launched product line, "The Flavor, By Stephanie Izard," consists of sauces and rubs for the home cook.

@StephAndTheGoat

Facebook.com/StephIzard

Marcus Samuelsson

Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club and American Table Cafe and Bar at Lincoln Center; a committed philanthropist; and The New York Times-bestselling author of Yes, Chef. The youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows Top Chef Masters and Chopped, winning $115,000 for UNICEF and $50,000 for the Careers through Culinary Arts Program (C-CAP), respectively. He serves as a mentor on ABC’s The Taste and stars in FYI’s The Feed, which premiers in August of 2014. Most recently, Samuelsson partnered with Mayor De Blasio, former President Bill Clinton, and Tren’ness Wood-Black to announce Harlem EatUp!, a food and culture festival coming to Harlem, New York in May 2015. 

Marcussamuelsson.com

@marcuscooks

Facebook.com/MarcusCooks

Roger Mooking

Trinidadian born chef Roger Mooking has earned a reputation as one of North America’s premier Chefs by developing a culinary philosophy built on perfect execution of globally inspired culinary traditions. Roger trained at Toronto’s world-renowned Royal York Hotel before co-owning and consulting on many food and beverage operations. Currently Roger is working with HMSHost and Pearson International Airport to consult on multiple restaurants, including opening branded restaurant “Twist by Roger Mooking”. He was recently awarded the “Premiers Award” for excellence in the field of Creative Arts and Design. He is the Host and Co-Creator of his own internationally broadcast television series Everyday Exotic. His award-winning cookbook, based on the show, explores pairing ingredients from all corners of the globe with everyday meals. He is also the Co-host of Heat Seekers airing on Food Network and Host of Man Fire Food on Cooking Channel. Roger is a reoccurring judge on Chopped Canada. His culinary talents have led to appearances on The Today Show, Good Morning America, Marilyn Denis, Top Chef Canada and Iron Chef to name a few. In addition, Roger is a Juno award winning recording artist who has graced the stage with artists such as James Brown and Celine Dion. His album “Feedback Acoustic” was released June 2014.

@RogerMooking

Facebook.com/RogerMooking

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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.  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 Angelos, California, New York and Puerto Rico.

 

 

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

From the new forest in England where i grew up in the hotel trade from 3 generations of Hoteliers. I started out in hotels as a waiter at the age of 16 and by 17 i was a pot washer in a kitchen, helping out in the kitchen. By the age of 21 i had worked in various hotels and abroad in Australia, at 22 i became a pastry chef where i went onto a michelin star restaurant called Le Poussin for a chef named Alex Aitken. i worked with Alex for a few years and ended up running the line in one of his restaurants. At 26 i came to Barbados to work with Larry Rogers at La Terra and Olives. From there i opened up Scotts Catering which is my business today along with the Bento Box Sushi. You can follow what i do on www.scottscateringbarbados.com

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.

Since October 2003, he has been the Executive Chef of Daphne’s Restaurant within the Elegant Hotels.

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.

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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 / www.brownsugarbarbados.net / www.facebook.com/Brown.Sugar.Restaurant
Aquatic Gap St. Michael

 
 
DINNER
$48.00

Café Luna
246 428-6172 / www.littlearches.com / www.facebook.com/blueroomsportsbar
Little Arches Hotel, Enterprise Christ Church

 
 
DINNER
$40.00

Chez Max Restaurant
246 427-2433 / www.facebook.com/ChezMaxBarbados
St. Lawerence Main Road Christ Church

 
 
DINNER
$50.00

Crave Restaurant
246 420-1518 / www.facebook.com/pages/Crave-Restaurant-Barbados/688658274480955
St. Lawerence Gap Christ Church

 
 
DINNER
$30.00

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

 
 
DINNER
2 Courses - $48.00 / 3 Courses - $58.00

Fairmont Royal Pavillion - Café Taboras / Palm Terrace
246 422-5555 / www.fairmont.com/barbados/dining / www.facebook.com/fairmontrpv
Porters St. James

LUNCH
$43.00
 
DINNER
$65.00

Hilton Barbados - The Grille Restaurant
246 426-0200 / http://bit.ly/hiltonbarbados / www.facebook.com/HiltonBarbadosResort
Needham's Point St. Michael

 
 
DINNER
$63.00 incl. glass wine

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

 
 
DINNER
$38.00 + 5% service charge

Lime Bar & Restaurant
246 271-8261 / www.limebarbados.com / www.facebook.com/limegrovebar
Limegrove Lifestyle Centre, Holetown St. James

LUNCH
$15.00
 
 

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

 
 
DINNER
$50.00

Savannah Beach Hotel - Rachel's Restaurant
246 228-3800 / www.savannahbarbados.com/dining / www.facebook.com/savannahbeachhotelbarbados
Hastings Christ Church

LUNCH
$35.00
 
DINNER
$50.00

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

 
 
DINNER
$33.00

Spago Restaurant
246 432-7394 / www.spagobarbados.com/ / www.facebook.com/spago.restaurantandbar
Settlers Beach, Holetown St. James

 
 
DINNER
$38.00

Sugar Cane Club - La Salsa Restaurant
246 422-5026 / www.sugarcaneclub.com / www.facebook.com/sugarcaneclubbarbados
Maynards St. Peter

 
 
DINNER
$63.00

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

 
 
DINNER
$37.00-44.00

Tapas
246 228-0704 / www.tapasbarbados.com / www.facebook.com/TapasBarbados
Keswick Centre, Hastings Main Road Christ Church

 
 
DINNER
$50.00

The Crane Residential Resort - D'onofrio's Trattoria
246 423-6220 / www.thecrane.com / www.facebook.com/TheCraneBarbados
The Crane St. Philip

 
 
DINNER
$43.00

The Crane Residential Resort - Zen Restaurant
246 423-6220 / www.thecrane.com / www.facebook.com/TheCraneBarbados
The Crane St. Philip

 
 
DINNER
$50.00 plus 10% Service Charge

The Crane Residential Resort - L'azure Restaurant
246 423-6220 / www.thecrane.com / www.facebook.com/TheCraneBarbados
The Crane St. Philip

 
 
DINNER
2 Courses - $50.00

Waterside Restaurant
246 418-9750 / www.watersiderest.com / www.facebook.com/pages/Waterside-Restaurant/153562311364378
St. Lawerence Gap Christ Church

 
 
DINNER
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 / www.wavesbarbados.com / www.facebook.com/WavesBeachResort
Prospect St. James

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

Waterfront Café
246 427-0093 / www.waterfrontcafe.com.bb/
Canvans Lane St. Michael

LUNCH
$43.00
 
 
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Pairing your wine with food is much more than matching the color of meat to the color of the wine. It’s about knowing how to identify distinct flavor, profiles in the food which complement specific types of wine. Are you ready to unlock your taste buds and enjoy wine in a whole new way? Then join us and Wine Worldfor this elegantly guided food and wine dinner guaranteed to make your mouth water. Come experience this pre festival event hosted by Luis Torres, Co-Founder and Director of Constellation Academy of Wine. He’s on a mission to make you experience food and wine pairings differently.

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.

@joshuawine

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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.

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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.

This year we bring to you “Rum Trails” where you have the opportunity, at your leisure, to visit each of the rum distilleries. The “trails” will include three rum producers and we will provide a directional map that identifies each distillery. The map will also be posted to the website as well as in “Tasting Notes.” You are free to explore and experience at your leisure.

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.

 

SPICY SWEETHEART RUM COCKTAIL

 

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!

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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.

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2014 Event Schedule

Wednesday, November 19, 2014

Sunday, November 23, 2014

Monday, November 24, 2014

 

Night Out in Oistins

Event: Night Out in Oistins with Marcus Samuelsson

Venue: The Oistins Bay Gardens, Oistins, Christ Church

Date: Thursday, November 20th

Time: 6:00pm - 12:00 midnight

Price: Free

 

Sizzle Street

Event: Sizzle Street

Venue: Garrison Savannah, St. Michael

Date: Saturday, November 22nd.

Time: 1:00pm - 8:00pm

Price: Free

 

Event: Rum Trails

Venue: Major Rum Distilleries (Mount Gay, Four Square, St. Nicholas Abbey)

Date: Thursday, November 20th; Friday, November 21st; Saturday, November 22nd and Sunday, November 23rd.

Time: 10:00am - 4:00pm

Mount Gay Rum Tour

St. Nicholas Abbey Rum Tour

Four Square Rum Distillery and Heritage Park

Price: Free

Event: Food Trails

View Map for Rum & Food Trails

Venue: Authentic Neighborhood Eating Establishments across the Country

Date: Thursday, November 20th; Friday, November 21st.; Saturday, November 22nd and Sunday, November 23rd

1.             Village Bar at Lemon Arbour, St. John

2.            Tavern on the Bay, Martins Bay, St. John

3.            Souse Factory, Cliff Land, St. John

4.            Hoodies Bar & Restaurant, Six Roads, St Philip

5.            Moon Town, Half Moon Fort, St. Lucy

6.            Country Bar, Market Hill, St. George

7.            Eight Ball, St. Stephens Hill, Black Rock, St. Michael

8.            Cuz Fish Shack, Pebbles Beach, Aquatic Gap, St. Michael

9.            John Moore Bar, Weston, St. James

10.          Mr. Delicious Snack Bar, Enterprise Beach, Oistins, Christ Church

 

 

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

Offical Festival Airline: JetBlue
 

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.

Find the perfect accommodation, click here
For a list of participating hotels and resorts of the Barbados Hospitality and
Tourism Association, click here

View our Offical Festival Hotels:

Coral Reef

The Sandpiper  

 

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.

@niloumotamed

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BARBADOS FOOD & WINE AND RUM FESTIVAL - November 20-23

 

General Information

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

Ticket Information

Premier Event Services Inc.
1-866-280-4482 / fwrfestival@premierevents.com.bb / premierevents.com.bb
Suite G1 Welches Plaza, Welches, St. Michael

Media Inquiries

The Brandman Agency
212-683-2442 / kara@brandmanpr.com / brandmanpr.com
261 Fifth Ave. Floor 22, New York NY 10016
Weber Shandwick Agency
416-642-7904 / dgrabowski@webershandwick.com / webershandwick.com
919 Third Avenue, New York, NY 10022
American Express Publishing, Corporate Communications
212-642-1972 / rachael.e.chappa@aexp.com / amexpub.com / foodandwine.com
1120 6th Avenue, 21st Floor, New York,NY 10036
American Express Publishing, Corporate Integrated Marketing and Sales
212-642-1972 / michaela.s.guzy@aexp.com / amexpub.com / foodandwine.com
1271 Avenue of Americas, New York,NY 10020
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Gran Cru
Sponsors

Aged Reserved
Sponsors

TDC

WineWorld

CBC

Mount Gay Distilleries

Explore Barbados

BMA

BHTA

Banks

Escapeto

Hilton Resorts

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