Four culinary professionals from Elite Island Resorts, a leading hospitality brand across Antigua & Barbuda, have achieved one of the most respected credentials in the global food service industry: the Certified Executive Chef (CEC) designation from the American Culinary Federation (ACF). The milestone is being formally celebrated by the Antigua & Barbuda Hotels and Tourism Association (ABHTA) as a major win for the destination’s burgeoning culinary and tourism sectors.
The newly certified culinary leaders are Dwaney Roberts, Executive Chef at Pineapple Beach Club; Paul Lawrence, Executive Chef at The Verandah Antigua; James Hibbert, Executive Chef at St. James’s Club Antigua; and Caden Dobson, Executive Sous Chef at St. James’s Club Antigua. Widely regarded as one of the highest professional honors in global culinary arts, the CEC credential is only awarded to candidates who pass a rigorous battery of both practical and theoretical assessments. These evaluations test mastery of advanced cooking techniques, food safety protocols, nutritional science, food service cost control, kitchen operations management, team leadership, and overall operational excellence.
For each of the four chefs, the achievement caps years of intentional skill-building and unwavering commitment to culinary excellence, with personal journeys rooted in early passion for the craft. Roberts, who has built a 20-plus-year career with Elite Island Resorts, calls the CEC designation the pinnacle of his professional life. “The certification process was both demanding and rewarding, requiring practical and theoretical assessment. Successfully completing it is a testament to my commitment to continuous learning and excellence in the culinary profession,” he said. As Roberts prepares to join a culinary exchange program in St. Lucia, the achievement has boosted his confidence to represent his resort, his employer, and Antigua & Barbuda on an international stage, he added, crediting Elite Island Resorts for investing heavily in his career growth from entry-level to executive chef.
Lawrence echoed that sentiment, noting that the certification journey pushed him to grow both personally and professionally. “Becoming a Certified Executive Chef wasn’t simply about earning a title, it was about proving to myself that I could meet one of the highest professional standards in the culinary industry,” he explained. The process required months of disciplined preparation, demonstrating technical mastery in the kitchen and deep knowledge of management, nutrition, safety, and leadership. Lawrence emphasized that the milestone reinforces his responsibility to mentor young local chefs and uphold the highest standards for guests, adding that he hopes his achievement inspires other emerging culinary professionals in Antigua & Barbuda to pursue globally recognized credentials. “Excellence is achieved through dedication, continuous learning, and an unwavering passion for the craft,” he said.
For Hibbert, the CC credential honors a 26-year culinary career that began with learning to cook alongside his grandmother as a child. After studying food and nutrition and honing his skills in a range of kitchen environments, he worked his way up from a line cook role he took in 2000 to his first senior executive position in 2020. “Earning my Executive Chef certification from the American Culinary Federation is a proud milestone that honours my years of consistent focus. I am incredibly thankful to my current employer for actively investing in my career progression,” Hibbert said.
Dobson’s journey also started in family: he grew up helping his mother in her small restaurant, where he discovered his love of cooking before pursuing formal training at Jamaica’s HEART Trust/NTA. After gaining experience in one of Jamaica’s top luxury hotels, he joined Elite Island Resorts, where he refined his skills in international hospitality and leadership. “Earning my Certified Executive Chef credential from the American Culinary Federation represents the pinnacle of my dedication, continuous growth, and unwavering commitment to culinary excellence,” Dobson said, noting the achievement will drive him to keep innovating and mentor emerging culinary talent.
Sanjay Ambrose, Managing Director of Elite Island Resorts, congratulated the four chefs on their historic achievement. “We are incredibly proud of these four extraordinary chefs for reaching this pinnacle of professional excellence. Their dedication to mastering their craft reflects the exact standard of culinary quality we strive to deliver to our resort guests every day,” Ambrose said. He added that the milestone underscores the company’s core commitment to investing in local talent development and elevating guest culinary experiences across all of its Caribbean properties. The four new CECs now join an elite global network of fewer than 2,000 certified executive chefs worldwide.
The certification milestone does more than recognize individual achievement: it significantly strengthens Antigua and Barbuda’s overall culinary profile by expanding the pool of internationally certified executive chefs working in the country’s $2.6 billion tourism industry, which is the backbone of the nation’s economy. ABHTA notes that the chefs’ success highlights the exceptional quality of local Caribbean culinary talent while reinforcing the value of ongoing professional development and mentorship in the hospitality sector. The industry association has formally congratulated the four chefs on their accomplishment and their contribution to advancing culinary excellence across Antigua and Barbuda’s tourism sector.