The federation of St. Kitts and Nevis has officially named its eight-person delegation set to compete at the 2026 iteration of Taste of the Caribbean, one of the Caribbean region’s most prestigious annual culinary celebrations. The announcement of the competing team was made public via an official Facebook post, more than five months ahead of the competition, which is scheduled to run November 16–19 at the Wyndham Grand Barbados Sam Lords Castle Resort in Bridgetown, Barbados.
Heading the St. Kitts and Nevis contingent are team manager Chef Larry Monrose and team coach Chef Peter Marshall. The full roster also includes two senior chefs, Larissa Collins and Shakeyra Reid Green; Pastry Chef Melisa Lewis; Bartender Kishnell Warner; and two junior competitors, Ashanti Dorset and Kenaro Lee. This carefully assembled group will task itself with bringing the distinct, vibrant flavors, time-honored culinary traditions, and innovative cooking perspectives of St. Kitts and Nevis to the global stage, going head-to-head with top culinary, mixology, and pastry professionals from across the Caribbean basin.
Beyond the competition itself, St. Kitts and Nevis’ participation serves a broader strategic goal: shining a global spotlight on the nation’s unique food culture and strengthening its reputation as a top Caribbean culinary and tourism destination. Dr. Denzil Douglas, the country’s Minister of Foreign Affairs, offered official well wishes to the team in a separate Facebook statement, expressing hope for a rewarding and successful experience. “May this experience be one of growth, inspiration, success, and unforgettable achievements as they proudly fly the flag of St. Kitts and Nevis. We wish them every success as they showcase the rich culinary heritage, creativity, and excellence of our beloved Federation,” Douglas wrote.
First launched in 1993 by the Caribbean Hotel and Tourism Association (CHTA), Taste of the Caribbean has evolved from a small regional contest into the Caribbean’s leading professional culinary competition and cultural showcase. Unlike standard food contests, the event blends high-stakes competition with industry development: it hosts hands-on educational workshops, live skill demonstrations, and public exhibitions that celebrate the extraordinary diversity of Caribbean food and culture. These supplementary offerings create valuable space for participating culinary professionals to exchange ideas, refine their craft, build new professional skills, and forge long-term business connections across the regional hospitality industry.
The 2026 iteration of the event has secured backing from a broad network of major global and regional industry sponsors, including household names such as Mastercard, Certified Angus Beef, Interval International, Angostura, and the US Meat Export Federation, underscoring the event’s growing influence and reach across the global hospitality and food sectors.