ANTIGUA & BARBUDA HOTELS & TOURISM ASSOCIATION

Antigua and Barbuda delivered an outstanding performance at the highly anticipated Taste of the Caribbean 2025 competition, earning multiple silver medals and securing a Bronze Overall Team Award among a field of elite culinary nations.

Competing against top regional teams from Aruba, Barbados, Belize, Bonaire, Curaçao, Grenada, Puerto Rico, Saint Lucia, Turks & Caicos Islands, and the U.S. Virgin Islands, Team Antigua and Barbuda proudly showcased the depth, originality, and cultural richness of the nation’s culinary talent.

Silver Medalists – Antigua and Barbuda

Senior Chef – Eustace Cabral

Silver Medal Winner
Chef Cabral impressed judges with an elevated celebration of Antiguan and Barbudan flavours:

• Pan-roasted beef
• Sous vide shrimp
• Fungi wrapped in plantain
• Sorrel, Hibiscus and watermelon reduction
• Antiguan and Barbudan chop-up salsa

His dish displayed innovation while preserving the authenticity of local culinary traditions.

Pastry Chef – Arielle Mills

Silver Medal Winner
Chef Mills presented a sophisticated tropical dessert trio titled "Tropical Daisy", featuring:

• Soursop cheesecake
• Passion fruit & mango crémeux
• Lime mousse
• Mango–pineapple salsa
• Soursop sorbet on a ginger crumble

Her dessert was praised for its artistry, technique, and bold Caribbean flavours.

Bartender – Auslando Davis

Silver Medal Winner
Bartender Davis captivated the judges with three innovative cocktails:

1. Ole Time Something
   • A nostalgic elevation of local Cocoa Tea
   • Topped with vanilla milk and whipped cream
   • Presented in a cyan cup as a nod to traditional Caribbean comfort
2. Soursop Martini
   • Featuring a crème brûlée top
   • Finished with toasted coconut chips
3. Amaro About You, his mystery basket round
   • A creative and skillful mystery basket cocktail, showcasing his versatility

Junior Chef – Azarie Crump

Junior Chef Crump demonstrated exceptional promise with a beautifully composed dish featuring:

• Caramelized breadfruit
• Pickled beets
• Herb-stuffed pork roulade
• Breadfruit and avocado sauce

The team was expertly guided by Team Manager, Chef Olvanah Richardson, with the support of Junior Chef Mentor, Jean Pierre Tuitt, andLogistics Manager, Jesse Thomas, ensuring a cohesive performance and excellence across all categories.

This year’s participation and success, which earned Antigua and Barbuda a Bronze Overall Team Award, were made possible through the coordination of the Antigua & Barbuda Hotels and Tourism Association, which organized the national delegation to the competition.

The team extends sincere appreciation to its sponsors whose unwavering support made this achievement possible, including the Antigua and Barbuda Tourism Authority, Citizenship by Investment Unit (CIU), Blue Waters Resort & Spa, Galley Bay Resort & Spa, Jumby Bay Island, Curtain Bluff, and LIAT Air. Their contributions were invaluable in helping showcase Antigua and Barbuda’s culinary excellence on the regional stage.