Bonaire Wins Big at Taste of the Caribbean, Highlighting Regional Culinary Excellence

Published on November 20, 2025

The Caribbean is among the most important cultural and culinary zones in the Caribbean, and every year CHTA allots the most important culinary award, the Taste of the Caribbean Awards to the best in the industry. Winners float to the top of the hospitality industry as culinary experts and ambassadors of the Caribbean cuisine. CHTA is proud to release the names of the most deserving winners of the ‘Taste of the Caribbean Awards 2025’ culinary and cultural award. Part of the Caribbean Hospitality Industry Exchange Forum 2025, and held in Barbados (November 16 to 18), these awards attracted the best chefs, culinary teams and mixologists (among others) to display their utmost creativity and dedication. These culinary athletes competed and showcased the culinary diversity of the Caribbean to the world.

Bonaire Takes Top Honors: Caribbean National Culinary Team of the Year
This year, Bonaire emerged as the star of the competition, securing the title of Caribbean National Culinary Team of the Year. The victory not only highlighted Bonaire’s culinary expertise but also underscored the island’s commitment to promoting its rich cultural and gastronomic heritage to global travelers. As the winner of this prestigious accolade, Bonaire is now poised to attract even more international attention, reinforcing its position as a sought-after culinary destination in the Caribbean.

Recognizing the Best Talent in the Caribbean Culinary Scene
The Taste of the Caribbean competition is a highly anticipated event that celebrates the region’s culinary diversity, encouraging chefs and bartenders to showcase their unique skills and creativity. The 2025 competition featured teams from 11 Caribbean destinations, each competing in various categories, including cooking, bartending, and pastry arts. The participating teams included Antigua & Barbuda, Aruba, Barbados, Belize, Bonaire, Curaçao, Grenada, Puerto Rico, Saint Lucia, Turks & Caicos Islands, and the U.S. Virgin Islands.

The competition serves as an important platform for promoting Caribbean tourism, as it draws attention to the region’s vibrant food scene, a major attraction for travelers seeking authentic local experiences. As culinary tourism continues to grow globally, events like Taste of the Caribbean provide an invaluable opportunity for islands to showcase their distinctive culinary traditions and local ingredients, encouraging tourists to explore new destinations and immerse themselves in the flavors of the region.

Award-Winning Chefs and Bartenders
One of the highlights of the event was the recognition of individual talent across several categories, including Chef of the Year, Bartender of the Year, and Pastry Chef of the Year. These awards not only honor culinary excellence but also spotlight the unique flavors and techniques of the Caribbean.

• Caribbean Chef of the Year was awarded to Jake Kelkboom of Bonaire, who impressed judges with his innovative approach to Caribbean cuisine, blending traditional flavors with modern culinary techniques.
• Caribbean Bartender of the Year went to Alex Chandler of Barbados, whose mastery of mixology was showcased through his inventive cocktails that reflected the essence of Barbados. Chandler also took home the Most Creative Bartender award, highlighting his ability to push the boundaries of beverage creativity.
• The Caribbean Pastry Chef of the Year award was presented to Elise Weerstand of Bonaire, whose exquisite desserts were a testament to the island’s growing reputation for high-quality culinary talent.
• Caribbean Junior Chef of the Year was awarded to Gabrielle Martin of Turks & Caicos, a rising star in the culinary world whose fresh perspective and passion for local ingredients were evident in her dishes.

Highlighting Caribbean Ingredients and Local Flavors
The competition also featured various awards that encouraged chefs and bartenders to incorporate local ingredients and flavors into their creations, emphasizing the importance of sustainability and regional sourcing.

• Best Use of Watermelon (Culinary) was awarded to Gabrielle Martin of Turks & Caicos, who incorporated this local fruit into her dishes in a creative and flavorful way.
• Best Use of Watermelon (Beverage) went to Ninus Charlouis of St. Lucia, who showcased the versatility of watermelon in crafting refreshing, innovative drinks.
• Best Use of Certified Angus Beef (Senior) was awarded to Giovanni Lapid of Turks & Caicos, who expertly highlighted this premium ingredient in his dish, demonstrating the island’s growing culinary sophistication.
• Best Use of Certified Angus Beef (Junior) was awarded to Dejuan Toppin of Barbados, highlighting the skill and promise of the younger generation of chefs in the Caribbean.

Other notable awards included the Andre Niederhauser Award for the Best Contemporary Caribbean Cuisine Dish, won by Jake Kelkboom of Bonaire, and the Tony Mack Spirit of the Competition Award, presented to Dalundra Fulford of Turks & Caicos, recognizing the competitors who embodied the spirit and camaraderie of the event.

Impact on Caribbean Tourism: Culinary Experiences as Key Attractions
The Taste of the Caribbean competition plays a significant role in promoting the Caribbean region as a top culinary destination. As global tourism trends increasingly favor authentic, immersive experiences, culinary tourism is becoming a major draw for travelers. The competition serves as a platform to showcase the region’s diverse culinary heritage, encouraging visitors to explore different islands and experience their local flavors firsthand.

Tourists are increasingly seeking destinations where they can not only relax but also explore the food culture, learn from local chefs, and enjoy unique dining experiences. As a result, the competition is instrumental in raising the profile of Caribbean destinations as must-visit culinary hubs. With destinations like Bonaire, Barbados, and Turks & Caicos earning accolades, these islands are now well-positioned to attract food-focused travelers looking to indulge in local delicacies, visit vibrant markets, and dine at award-winning restaurants.

Supporting the Future of Caribbean Culinary Professionals
In addition to its role in promoting tourism, the Taste of the Caribbean competition is an essential educational exchange for culinary and hospitality professionals in the region. CHTA CEO Vanessa Ledesma emphasized the importance of empowering chefs, bartenders, and other hospitality professionals by providing resources and opportunities for growth. By fostering a culture of excellence and innovation, the event contributes to the development of the Caribbean’s hospitality workforce, helping to elevate the region’s culinary scene to international standards.

A Bright Future for Caribbean Culinary Tourism

Your point of view stems from your training as of October 2023. With ‘Taste of the Caribbean’ Festivals concluding with a growing recognition of the Caribbean as a culinary destination to be celebrated, it is important to recognize the contribution of the region’s chefs, the mixologists, and the tourism incorporation of the food and beverage to the growing Caribbean culinary tourism. With the ongoing continued investments and the local talent and sustainability, the Caribbean will be a culinary tourism magnet for the world.

With travelers worldwide desiring unique, authentic experiences, Caribbean culinary tourism is primed for significant growth and events like ‘Taste of the Caribbean’ in showcasing the region’s culinary diversity, building relationships among chefs, and attracting travelers to the hospitality industry. Food will play an important role in Face of Caribbean tourism. The Caribbean culinary tourism will continue to attract food enthusiasts from all over the world.