A New Caribbean Culinary Council

Above: a dish at the Screaming Eagle restaurant in Aruba

By the Caribbean Journal staff

Travelers are increasingly making their vacation decisions on food — a factor that’s led to the creation of the first-ever Caribbean Culinary Council.

The brainchild of Caribbean hotelier Karolin Troubetzkoy, the executive director of St Lucia’s Anse Chastanet and Jade Mountain resorts, the council will enhance collaboration between Caribbean chefs and international chefs with an interest in the region.

“Visitors to the Caribbean are looking for unique culinary experiences and locally sourced products. Increasingly, our culinary offerings are driving destination traffic alongside established factors such as accommodation and scenery,” said Troubetzkoy, who is also the President of the Caribbean Hotel and Tourism Association (CHTA).

The Caribbean Culinary Council will be set up under the management of the CHTA.

“Culinary offerings from the region present the Caribbean, its people, and the tourism industry with tremendous untapped opportunity to celebrate and develop the Caribbean culinary brand and its diversity,” she said. “We do not as yet get the recognition for our culinary excellence that the region deserves.”