The names of the four persons who will represent Antigua and Barbuda at next month’s Taste of the Caribbean culinary competition in Barbados have been revealed.
In a news event on Wednesday, the Antigua and Barbuda Hotels and Tourism Association (ABHTA) announced the National Culinary Team of Antigua and Barbuda 2025, set to represent the destination at the prestigious CHTA Taste of the Caribbean culinary competition, taking place November 16–18, 2025.
The ABHTA names the National Culinary Team of Antigua and Barbuda 2025 as;
- Caribbean Chef of the Year: Eustance Cabral Jr., Chef de Cuisine, Jumby Bay Island
- Caribbean Junior Chef of the Year: Azarie Crump, Student, Muriel O’Marde Campus for Tourism and Hospitality Services
- Caribbean Pastry Chef of the Year: Arielle Mills, Pastry Sous Chef, Galley Bay Resort & Spa (2025 Taste of Wadadli Pastry Chef Winner)
- Bartender of the Year: Auslando Davis, Food & Beverage Supervisor and Sommelier, Curtain Bluff Resort
The ABHTA also announced the supporting team members as;
- Team Manager: Chef Olvanah Richardson, Executive Sous Chef, Blue Waters Resort & Spa
- Junior Chef Mentor: Chef Jean Pierre Tuitt, Executive Sous Chef, Jumby Bay Island Resort
- Logistics Manager: Jesse Thomas, Director of Agri-Tourism, Ministry of Tourism
Organized by the Caribbean Hotel and Tourism Association, Taste of the Caribbean is the region’s premier culinary competition and cultural showcase. Since its inception in 1993, the event has brought together top chefs, mixologists, and culinary professionals from across the Caribbean to compete, collaborate, and share their culture through food and beverage.
In offering congratulations to the team members, Fernandez highlighted how the nation’s culinary initiatives provide both a platform and a purpose for showcasing local talent.
Chairman of ABHTA, Craig Marshall noted that the team’s dedication to hard work reflect the collective commitment to excellence and teamwork. “This competition not only showcases our unique ingredients and rich culinary heritage on a prestigious regional platform but also provides exposure to new trends and networking opportunities. As we continue to promote Culinary Month, their efforts inspire the next generation of chefs, promote our gastronomy, and highlight Antigua and Barbuda as a leader in regional culinary excellence,” he remarked.
For his part, CEO of the Antigua and Barbuda Tourism Authority, Colin C James, sees the competition is going beyond cooking. “It celebrates culinary tourism, one of the most authentic expressions of our brand. Through initiatives like Culinary Month, we continue to elevate our chefs, farmers, and mixologists, turning passion into culture. I’m confident our team will serve up more than great dishes; they’ll deliver a true taste of home that makes our nation proud,” he stated.
