As the Cultural Development Foundation (CDF) of Saint Lucia marked the 10th iteration of its beloved Icon Series, the three-day celebration blended world-class cuisine, vibrant local music and eye-catching floral-themed design to pay homage to one of the island nation’s most influential cultural pioneers. This year’s honor went to Edward “Chef Harry” Joseph, a trailblazing figure who reshaped Saint Lucia’s culinary landscape and left an indelible mark on the country’s hospitality and cultural sectors.
Chef Harry’s legacy stretches back decades as one of Saint Lucia’s first homegrown hoteliers. Famous for his unwavering commitment to fresh, locally sourced ingredients, he founded the iconic Green Parrot Hotel at Morne Fortune, a destination that became far more than just a place to stay. Beyond his culinary innovations, Chef Harry was a beloved entertainer who drew guests from across the globe with both his signature dishes and nightly live local performances, where he often joined in on singing and dancing alongside guests and performers.
To celebrate his decades-long impact, the CDF hosted two sold-out Icon Gala Dinners at Sandals Grande on April 24 and 25, 2026. Guests walked a red carpet into a grand marquee, where they were seated at elaborately decorated tables for a curated five-course menu crafted by a collective of Saint Lucia’s most talented working chefs. The team included Executive Sous Chef Elijah Jules of Anse Chastanet and Jade Mountain, Chef Orlando Satchell of Orlando’s, Chef Trevor Felicien of Sandals Grande, Chef Shorne Benjamin — owner of the popular Fat Fowl restaurant in Brooklyn — Chef Damisa Williams of Royalton Resort, and a junior chef from Saint Lucia’s 2025 National Culinary Team.
Every dish on the menu paid homage to Chef Harry’s iconic style, blending traditional Lucian Kweyol flavours with the creative twists that made his cooking famous. The meal opened with Bol Bwapen Sent Lisyen, a crispy breadfruit croquette, followed by Chef Harry’s own Soup Djouk Fouye. For main courses, guests sampled two of his most celebrated recipes: Fond Jacques Cocoa Duck and Harry’s Rainbow Dorado a La La. The dinner closed with two signature desserts: Green Parrot Cheesecake and a rich Chocolate Box filled with coconut banana mousse. After the meal, hosts Russel Lake and Tracy Pilgrim George polled attendees on their experience, and every guest reported complete satisfaction with the tribute menu.
The celebration extended far beyond food, with a carefully curated lineup of entertainment that honoured Chef Harry’s love of local performance. An all-star band led by Gregory Piper accompanied dynamic dance sets from the Silver Shadow Dancers, with a setlist focused entirely on beloved Saint Lucian tracks that evoked a deep sense of local pride — a feeling summed up by long-time local media personality Barbara Jacobs Small’s iconic phrase “home have”. Standout performances included Manasseh’s take on Double Trouble’s “Heavenly Bliss”, Arthur Allain’s rendition of “Caribbean Rock”, and Mervyn Wilkinson’s original “Caribbean Woman”. The set also featured classic Kweyol tracks including “Bans Mwen a Ti Bo” and “Pas Mal Parlay Fam”, alongside a preview performance from the Reasons Orchestra ahead of their upcoming set at Soufriere Jazz. Attendees and organizers alike noted that the caliber of the performances was high enough to hold its own on the stage of the 2027 Saint Lucia Jazz & Arts Festival.
The CDF Icon Series is an official component of Saint Lucia’s annual Jazz and Arts Festival, which this year expanded to showcase a diverse range of creative disciplines including culinary arts, music, theater, dance and visual arts. Ernest Hilaire, Saint Lucia’s Minister for Tourism and the Creative Industry, attended the second gala on Saturday and praised the event as a fitting tribute to Chef Harry’s legacy.
“It’s a fantastic evening,” Hilaire shared in his remarks. “The music was really good as well as the dishes, without singling out any one particular dish, and it just brought back memories of Chef Harry, who he was, his music, the Saint Lucian society at the time – it’s a really good story.”
Hilaire commended the CDF organizers, participating chefs and performing musicians for putting together the seamless, moving tribute, noting that the event highlighted the world-class quality of Saint Lucian gastronomy. He also announced that the gala marked the start of a series of new government-led initiatives to promote Saint Lucia’s culinary arts sector to a global audience, turning the island’s rich culinary heritage into a draw for international visitors and food lovers worldwide.