Natasha has been a bartender/mixologist for eighteen years and is currently a resident mixologist at The Mews Restaurant in Second Street Holetown. Natasha has been a part of the Barbados Food and Rum festival for three years and is also a culinary ambassador for Barbados, travelling throughout the Caribbean and South America showcasing her talent through her craft.

Dameain Williams has been awarded multi accolades such as Gine-on People Choice awards Mixologist of the years 2022 & 2023, Embassy Chef Challenge Peoples' Choice Award in Washington DC March 2024. He is the only Rummelier level 3 in Barbados and owner of Flaming Pelican Bar and Grill.

Jamal Smith, also known as Mally Mal locally and Mali internationally, rose from being a housekeeper to an internationally renowned mixologist. His passion for bartending began at Island Inn Hotel, leading him to excel in the global cocktail scene. Jamal Smith's journey from housekeeper to renowned mixologist showcases the power of passion, perseverance, and dedication. His creative and skillful approach to mixology continues to inspire and captivate, proving that with determination, one can achieve greatness.

Ashley Morgan has been in the industry for almost a decade. Her journey in hospitality began with Foster and Ince at the Barbados Port Inc. In 2019, while working an event at George Washington House, her attention was drawn to the bar and the rest is history. In hopes of gaining employment in the bar industry she enlisted in the courses at TopShelf Bartending Academy, where she has completed the four available levels, thus furthering her development and honing her craft. She is currently one of the mixologists for Bajan 1966 Rum.

Antonio Busby, also known as the Krazibarman, has been a part of the tourism industry for over 20 years. Busby enjoys using local ingredients to craft his cocktails, which are usually indigenous to Barbados. Cocktails such as “Sweet Potato Pie” and “Conkie” are popular as persons always wonder how he is able to get the taste in a glass.

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 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.

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.

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.

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 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.

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.

Shaunté Flatts is the owner of Taelicious and Taelicious foods. She has worked as a pastry chef at the Sea Breeze, St. Peter Bay and Pastry Chef De Partie the Sands Hotel. One thing Shaunté always advises to the younger generation is “Age is just a number; never limit yourself because of your age, you must always think big.”

Rodney Corbin is an award-winning Pastry Chef at The Sandpiper. Rodney considers himself more of a maverick chef, renowned for his creativity and endearing flare for desserts. His passion for food is ignited by the journey it takes you on; those “Proustian moments” that give you a warm, familiar feeling. His culinary journey was propelled when he became Barbados’ Pastry Chef of the Year (2018) and further influenced by the Barbados Culinary Team, leading to him capturing Taste of the Caribbean Individual Chocolate Competition. One of his mantras, “life is unpredictable eat dessert first”.