Bonaire Culinary Team Wins Taste of the Caribbean Competition in Barbados

Bonaire has earned one of the region’s top culinary honors, taking home the title of Caribbean National Culinary Team of the Year at the Caribbean Hotel and Tourism Association’s Taste of the Caribbean competition. The event, held alongside the Caribbean Hospitality Industry Exchange Forum in Barbados from Nov. 16–18, brought together chefs and bartenders from across the region for three days of competition, creativity and cultural exchange.

Taste of the Caribbean is considered the region’s premier culinary showcase as well as an important training and professional development platform. This year’s edition featured national teams from 11 destinations, including Antigua and Barbuda, Aruba, Barbados, Belize, Bonaire, Curaçao, Grenada, Puerto Rico, Saint Lucia, the Turks and Caicos Islands, and the United States Virgin Islands.

“Year after year, we’ve seen the progression of talent showcased by the extraordinary chefs and mixologists who compete in Taste. This year, each added their own dash of destination flavor and culinary creativity to the dishes and drinks they presented,” said CHTA Chief Executive Officer Vanessa Ledesma in a statement provided to Caribbean Journal. “We remain committed to encouraging and empowering culinary and hospitality professionals throughout the region to thrive. Taste of the Caribbean reflects the many professional growth opportunities and resources we aim to provide to our talented community.”

Bonaire delivered standout performances across multiple categories. Jake Kelkboom was named Caribbean Chef of the Year, while Elise Weerstand won Caribbean Pastry Chef of the Year. Bonaire also took home the award for Best Non-Alcoholic Drink, earned by Cristian Silva Aparicio.

Barbados and Saint Lucia also made strong showings. Alex Chandler of Barbados earned the title of Caribbean Bartender of the Year and was also recognized as Most Creative Bartender. Ninus Charlouis of Saint Lucia won both Best Rum Drink and Best Use of Watermelon (Beverage).

The Turks and Caicos Islands collected multiple honors as well. Gabrielle Martin won Caribbean Junior Chef of the Year and was also recognized for Best Use of Watermelon (Culinary). Giovanni Lapid won Best Use of Certified Angus Beef (Senior), while Dalundra Fulford earned the Tony Mack Spirit of the Competition award.

Other notable recognitions included Dejuan Toppin of Barbados for Best Use of Certified Angus Beef (Junior), Frantjesko Leonora of Curaçao for both Best Use of Angostura Bitters and Best Mystery Bar Drink, and Nino Moreno of Belize, who received the Josue Merced-Reyes Spirit of the Competition award.

For CHTA, this year’s Taste of the Caribbean underscored the depth of talent across the region — and the growing importance of culinary innovation as a driver of tourism, culture and destination identity