Chef Creig Greenidge, owner and Executive Chef of CM Catering, holds various culinary accolades. He was the 2016 Caribbean Tourism Organisation (CTO) Rum and Rhythm Chef of the Year, the 2016 Embassy Chef Challenge winner, the 2018/2019 CTO Rum and Rhythm People’s Choice Chef of the Year. Chef Creig Greenidge, owner and Executive Chef of CM Catering, holds various culinary accolades. He was the 2016 Caribbean Tourism Organisation (CTO) Rum and Rhythm Chef of the Year, the 2016 Embassy Chef Challenge winner, the 2018/2019 CTO Rum and Rhythm People’s Choice Chef of the Year

Stephanie Sayers, known as Chefanie, is a culinary professional and businesswoman currently supervising the Deli at Massy Stores Supercenter Warrens. She also co-owns Miami Beach Bar in Barbados. Her culinary journey began in 2009 with a victory in the Junior Dueling Challenge and continued with success as a Junior Chef for the Barbados Culinary Team in 2012, earning gold and silver medals. In 2020, she launched “Soigné Cuisine by Chefanie,” a small food business showcasing her commitment to excellence.

Tremaine has been in this culinary industry for 17 years, working in top hotels and restaurants on island and aborad. He is an award winning all round chef, well diversed in both pastry and cuisine and currently teaches and mentors young upcoming junior chefs at the Associates Degree level. Tremaine has a perfect record in winning gold at World Skills Barbados both times he participated and the Best Coach Award.

D’sean Miller has a lifelong passion for cooking, sparked by helping his grandmother in the kitchen. His culinary journey accelerated through a junior cooking competition leading him to win local and regional junior Dueling Challenge competitions. He has represented Barbados and the Caribbean at the Nations Cup in Michigan, he earned 4 golds, 3 silvers, and 2 Best of Shows, finishing as runner-up. He has worked with Michelin-starred chefs, blending Bajan flavors with international techniques. He is currently the senior sous chef at The Cliff restaurant and owns Five Star Cuisine which offers luxury catering, events, private dinners, and chef tables.

Chef Shanese Phoenix, owner of The Bakers’ Home, has had a passion for cooking and baking from an early age. She got her first taste of cooking and food preparation as a member of the Barbados 4-H Foundation Catering Centre now known as The Annette Blackman Catering Centre. With over 12 years experience in the culinary field, she is now a trainer (volunteer) with the Barbados 4-H Foundation and has participated and won numerous awards in various national and international competitions.

Chef Kiara Riley, the owner of Kiara’s Enterprise, is a passionate and creative entrepreneur in the compelling industry of supplying local cuisines and treats with a strong cultural respect. After finishing her Associate Degree at Barbados Community College, she went on to become an ambassador for Barbados, representing the island at Toast of the Nation Grand Rapids, Michigan, and Taste of the Caribbean, winning medals in each respective category.

Adrian is a multiple award-winning chef holding titles such as Former Captain of the Trinidad & Tobago National Culinary Team, Most Successful Team Captain with 16 Golds, 4 Silvers, 2 Bronze Medals and Hyatt Regency Manager of the Year 2015.

Chef Nicholas Ifill is the sous chef at Apes Hill Barbados. His general love for cooking began at a very tender age and his strong mindset has led him towards obtaining multiple awards both locally and internationally. As a Culinary Ambassador, he has travelled and showcase his talent on behalf of Barbados. Nicholas likes to create unique elvated dishes from simple and ‘ordinary’ ingredients

Chef Marvin Applewhaite is the personification of a foodie, or as he would like to call himself, ‘a kitchen addict’. He can freely admit that before enrolling into the Barbados Community College Hospitality Institute, where he attained his Associates Degree in Culinary Arts, he could “only fry nuggets”. He then started his professional career at The Hilton Barbados where he grew his culinary expertise while working at a series of well-known, highly acclaimed food establishments in Barbados.

Chef Trevon Stoute’s entry into the culinary world was much like the start of any great meal, building anticipation from the first bite. Throughout his career, he has always introduced something into the mix that was daringly creative, flawlessly flavourful and wrapped in passion. This passion has inspired Chef Stoute, a luxury culinary services company catering to luxury villas and also aboard private jet charters and Quintessential- a classic collection of Food and Beverage apparel.