Rhea Cox has mastered the art of blending flavor, science, class, and creativity into her craft. She has been working at Mount Gay Distilleries Ltd for the last decade, where she has gained immense experience in commanding the bar and delivering their various rum experiences such as their renowned Premium Tasting and Cocktail Masterclass. Her background in Sensory Analysis and a WSET Level 3 Award in Spirits have made her a specialist in her field.

Philip Antoine is a mixologist/liquid artist known by the bartending moniker ‘Philip Casanova’. A multiple winner of the ‘Barbados Bartender of the Year’ title, he has represented Barbados at numerous competitions; all of which he won gold. Apart from competing in events as a culinary ambassador, Philip is the owner and lead liquid artist of the company Cassanova Liquid Artistry, which specialises in crafted bottled cocktails. Philip has been a part of the festiuval since 2015.

Known popularly as Alexander DaVinci, his passion for the art and craft of mixology has granted him the opportunity to represent Barbados at the Taste of the Caribbean event on two occasions. He has also flown across the globe to showcase his country and has been to places like Scotland, London, the Hamptons, Boston, Long Island and Rhode Island, gaining knowledge to master his craft.

Award winning, international mixologist, Shane McClean is a man of many talents known for creating well-balanced cocktail recipes. He has held the title of Culinary Ambassador for Barbados since 2018, travelling both regionally and internationally representing Barbados alongside other award-winning mixologists and chefs.

Cocktail Kitchen’s award-winning Executive Chef, Damian Leach, discovered his passion for cooking from as young as 13 years old. Upon earning himself Le Grand Diplome from Le Cordon Bleu in Canada, he has since gained a wealth of experience in the culinary arts, working in renowned restaurants across the island and representing Barbados at various competitions.

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.

Chef Ann-Marie Leach received Le Grande Diplome in both cuisine and patisserie at Le Cordon Bleu International School of Culinary Arts. After finding a new passion for vegan food and wellness, she then started her new venture as a plant-based wellness chef and started Yummy Mummies in 2017 which specialises in vegan/plant based meal prep. She is passionate about plant based cuisine while not compromising on flavour!

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 Javon Cummins, inspired by the vibrant flavors of Barbados, has gained international acclaim for his culinary artistry. A key figure on Barbados' national Culinary Team, Chef Cummins has won numerous titles, including Gold Pastry Chef of the Year in 2017. His achievements include the 2019 Embassy Chef Challenge and the Caribbean Tourism Organization's ‘2019 Rum & Rhythm Judge’s Choice Chef of the Year. Recognized by the James Beard Foundation, he showcased his skills globally and was featured in Essence Magazine. As Executive Chef at Apes Hill, Chef Cummins crafts visually stunning, flavorful dishes, creating unforgettable dining experiences.

Jamal Whittaker, always knew he belonged in the kitchen and is currently a pastry chef at the Coral Reef Club. The nephew of two former pastry chefs, he spent long hours in the kitchen, watching his aunts craft beautiful desserts. Jamal constantly sought to perfect his craft, attending the Barbados Vocational Training School, Barbados Community College, Joan’s Sugar Craft and Pastry Centre, as well as Tony Vino Wine Smarts. In 2018, he was honored to train as a member of the Barbados Culinary Team, and through this experience, he was awarded the silver medal in the Taste of The Caribbean Chocolate Competition in 2019.

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.

Steffi attended the University of Technology, gaining her Bachelor of Arts degree in food service management with a major in Culinary Arts. She has work at several hotel and restaurants including Accra Beach Hotel & Spa, Savannah Beach Club until recent becoming the Head Chef a Zemi Café.

Esther James began her career working in luxury estates in Barbados. She has catered and baked for a wide selection of affluent families, international recording artists and business magnates. Since 2016 her niche has fully morphed into a full time curator of luxury wedding cakes, designer birthday cakes and mini desserts. After appearing on the hit Barbadian cooking show Eggonomics, and other local popular shows, her exposure continued with her designs featured in numerous magazines such as MunaLuchi and Brides. More of her work has been popularly viewed on the social media platform by Robyn “Rihanna” Fenty.