A culinary talent with deep roots in Antigua and Barbuda has earned a coveted spot on one of North America’s most watched competitive cooking shows, drawing pride to the Caribbean nation and highlighting its fast-growing reputation as a global emerging culinary destination. The Antigua and Barbuda Tourism Authority (ABTA) has publicly congratulated private chef Giovanni Meyer, who will compete as one of just 12 contestants on the upcoming 13th season of *Top Chef Canada*.
Meyer, who operates his own private dining brand called Pinch of Black Salt, has built a long-running collaborative partnership with ABTA’s Canadian office, where he has worked for years to introduce Canadian diners and food lovers to the unique ingredients, layered flavors, and centuries-old culinary traditions of Antigua and Barbuda. His work to showcase Caribbean cuisine through ABTA events ultimately gave him the confidence to pursue a spot on the national television competition.
Tameka Wharton, ABTA’s Director of Tourism for Canada, emphasized the organization’s excitement for Meyer’s milestone. “We are incredibly proud to cheer Chef Gio on as he takes this next step in his culinary journey,” Wharton shared in a statement. “Over the years, we have had the pleasure of working with him to bring the authentic flavours of Antigua and Barbuda, along with his distinctive culinary vision, to our events in Canada. Seeing that talent now recognised on a national platform is a wonderful moment for Chef Gio and for Antigua and Barbuda.”
Meyer’s history of partnering with ABTA includes two standout events in 2024 that solidified his connection to promoting his home country’s food culture. In March, he designed and curated an exclusive five-course tasting menu for ABTA’s “A Taste of Antigua and Barbuda” event, held for Canadian media and digital food content creators. Each dish drew direct inspiration from the history and iconic flavor profiles of the twin-island nation, giving attendees an immersive culinary experience. Just three months later, in June, he served as a mentor to 12-year-old junior chef Gigar Campbell, who represented Antigua and Barbuda at the Grace Junior Chef Challenge during Toronto’s Island Eats Food and Travel Festival. Under Meyer’s guidance, Campbell took home first place in the youth competition.
For Meyer, the warm reception of his work at these ABTA-hosted events was the push he needed to apply for *Top Chef Canada*. “It was my participation in the culinary event that really inspired and encouraged me to enter Top Chef Canada,” Meyer explained. “The positive reception I received from all of the guests let me know that I have what it takes to put my culinary vision out there in a bigger way.”
Meyer brings decades of elite training and industry experience to the *Top Chef Canada* competition. He began his culinary education at The Antigua and Barbuda Hospitality Training Institute (ABHTI) before going on to train at the world-renowned Culinary Institute of America in the United States. His professional resume includes stints at iconic Antiguan properties Carlisle Bay Resort and Sheer Rocks, followed by roles at high-profile restaurants across North America: Michelin-starred A Voce in New York City, and two acclaimed Toronto establishments, Constantine and Byblos.
Meyer’s national television debut comes as Antigua and Barbuda’s culinary scene is gaining growing international attention. The nation hosts an annual Culinary Month every May to highlight local chefs and native ingredients, and was recently named the Caribbean’s Best Emerging Culinary City Destination for 2025 by the World Culinary Awards.