At just 28 years old, Rondell Thompson has emerged as one of the Caribbean’s most promising culinary talents, recently claiming the prestigious title of Maggi Food Court Caribbean Season Five Champion. As head chef of the Chaud Restaurant Group, Thompson now oversees three kitchens and manages a team of nearly 30 culinary professionals, representing a remarkable ascent from his humble beginnings in Cocorite’s Freedom Street.
Thompson’s culinary philosophy, which he describes as ‘Caribbean vogue on a plate – flair, technique, modern, executive, flavourful,’ reflects both his creative vision and technical mastery. His journey began in childhood kitchens where family gatherings sparked his initial fascination with cooking. ‘From age six, I was always the first to help my mom and aunties in the kitchen,’ Thompson recalled. ‘Those moments formed the passion and drive that shaped me into the chef I am today.’
His professional pathway included foundational years at Hyatt Regency Trinidad’s banquet department, where he gained invaluable front-of-house experience while studying culinary arts. This dual perspective provided unique insights into both kitchen operations and customer service dynamics. Thompson attributes much of his development to mentorship from esteemed chefs including Devon Joseph, Simmone Edwin, Jenny Francis, and Jeremy Lovell.
The newly crowned champion’s credentials extend beyond his recent victory. He previously earned National Junior Chef of Trinidad and Tobago (2017) and National Chef of the Year (2018) honors, alongside multiple medals at Miami’s Taste of The Caribbean competition. His academic foundation includes a bachelor’s degree in culinary management from TT Hospitality and Tourism Institute.
Thompson’s Maggi Food Court victory followed a second-place finish in season four, demonstrating his persistent dedication to culinary excellence. The competition brought together top chefs from across the Caribbean, including eight Jamaican contenders, three from Trinidad and Tobago, and representatives from St Lucia, Barbados, Guyana, and Suriname. Thompson’s winning performance featured five distinct cuisine interpretations, including a standout British-inspired fifth course of warm bread pudding with Milo-rum caramel and vanilla chantilly.
Looking forward, Thompson envisions expanding his brand through international experiences, potential masterclasses, and eventually establishing his own catering company specializing in exclusive dining events. He remains committed to promoting Caribbean fine dining while emphasizing the importance of fundamentals, continuous learning, and resilience for aspiring culinary professionals. ‘This career isn’t for the weak,’ Thompson noted, underscoring the discipline and determination required for culinary success.