2026 Saint Lucia National Culinary Team unveiled!
(Castries, Saint Lucia – Tuesday 29th September 2026) — The Saint Lucia National Culinary Team is set to take the regional stage in Barbados, with a lineup of talented chefs and bartenders from across the island.
From November 16–19, 2026, the team will compete against 14 other countries at Taste of the Caribbean (TASTE), the region’s premier culinary competition, food & beverage educational exchange and Caribbean cultural showcase.
Launched in 1993 by the Caribbean Hotel and Tourism Association (CHTA), TASTE brings together food and beverage professionals to showcase their skills, creativity and innovation, while raising the standard of culinary excellence. It also creates opportunities to exchange knowledge, share ideas and inspire the next generation of culinary talent.
In 2025, Saint Lucia received a silver medal in the National Team category, as well as silver medals in the Senior Chef, Junior Chef, Pastry Chef and Bartender competitions. The event is set to expand this year, with additional categories in Beef, Seafood and a Vodka category added to the competition lineup.
(Left to right) Hermanus Gill, Dwane Joseph, Vernette Marius, Pearkela Avril, Shermal Victorin, Emmany Hippolyte, Damisa William and Ninus Charlouis.
Hot off of the return of the team last year, the application process began once again with a call for interested culinary professionals from across the industry giving them an opportunity to put themselves forward. This was followed by a competitive cook-off in May, after which selected participants joined returning team members for training sessions before the final team was chosen. The team was officially unveiled at a ceremony held at Harbor Club on Tuesday, 29th September, 2026.
The 2026 team includes:
- Senior Chef: Hermanus Gill, Anse Chastanet
- Junior Chef: Pearkela Avril, Cap Maison Resort & Spa
- Pastry Chef: Vernette Marius, Windjammer Landing Resort & Residences
- Bartender: Dwane Joseph, Sugar Beach, A Viceroy Resort
- Seafood Competition & Reserve Senior Chef: Damisa William, Bay Gardens Resorts
- Beef Competition & Reserve Junior Chef: Shermal Victorin, Anse Chastanet
- Pastry Chef Mentor & Reserve: Emmany Hippolyte, Jade Mountain
- Bartender Mentor & Reserve: Ninus Charlouis, Ladera Resort
Providing guidance and coaching to the team is the Management Team, which includes:
- SLHTA Director and Chair of the Culinary Committee Wadi Zakhour
- Team Manager Chef Fabian Vigee
- Consultant Chef Eike Lauff
- Executive Sous Chef Elijah Jules
- Executive Chef Fabian Francis
- Bar Team Manager Alva Preville
- Project Leader Juliet Sutherland
This year’s competition will feature participants from Saint Lucia, Anguilla, Antigua and Barbuda, Barbados, Belize, Bonaire, Curaçao, Grenada, Jamaica, St. Kitts & Nevis, St. Maarten, St. Vincent and the Grenadines, Trinidad & Tobago, Turks and Caicos, and the United States Virgin Islands.
Team Manager Chef Fabian Vigee said, “The level of talent throughout the process made the final selection extremely challenging, and the Management Team had the difficult task of deciding who would make the final lineup. The team is eager to continue the journey and put their best foot forward. We will continue to train hard, fine-tune our recipes, strengthen our techniques and work on our presentation to ensure we are as prepared as possible.”
SLHTA President Erwin Louisy said, “Food and beverage is a major part of the guest experience, and the skill, creativity and professionalism of our culinary professionals contribute greatly to the quality of Saint Lucia’s tourism product. At the SLHTA, we are proud to continue our efforts to develop local talent and create opportunities for our people to grow. I want to take a moment to remember two outstanding former members of the National Culinary Team, Chefs Refer Leonce and Peter Lawrence, who both passed away this year. They were not only talented chefs who represented Saint Lucia with excellence, but also individuals who understood the importance of sharing their knowledge and helping others reach their potential. Both dedicated hundreds of hours to working with young chefs through the Association’s Chefs in Schools programme, helping to nurture an interest in the culinary profession and giving young people the opportunity to learn from experienced professionals. That, to me, speaks to the true value of the National Culinary Team. It is not only about competing and representing Saint Lucia. It is also about sharing knowledge and creating opportunities. The legacy of chefs like Refer and Peter reminds us of the impact that our culinary professionals can have beyond their own kitchens and beyond the competition.”
The Tourism Enhancement Fund (TEF), in keeping with its commitment to supporting the development of Saint Lucia’s people and communities, returns as the title sponsor of the Saint Lucia National Culinary Team.
The SLHTA’s Culinary Committee also wishes to thank the Saint Lucia Tourism Authority, Baron Foods, DIGICEL, FLOW, Heineken Saint Lucia, Lazy Lagoon, Massy Stores, St. Lucia Electricity Services Limited, The Harbor Club, and Trans Caribbean for supporting the development of Saint Lucia’s culinary talent and making the team’s participation possible.
Leading up to the competition, the team’s journey will be shared through team highlights, behind-the-scenes content and updates on preparations. During the competition, there will be daily coverage from Barbados, giving persons an opportunity to follow the action.
Members of the public are encouraged to follow the SLHTA on Facebook, Instagram and TikTok to stay up to date.
View the launch gallery here
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