The 2026 iteration of the Taste of Wadadli Junior Chef Academy, a six-week hands-on culinary training initiative for young aspiring chefs in Antigua and Barbuda, has officially drawn to a close after successfully equipping 15 emerging culinary talents with practical industry experience and professional skills. Hosted and organized by the Antigua & Barbuda Hotels and Tourism Association (ABHTA), the program would not have been possible without the generous commitment of local hospitality industry stakeholders, who dedicated time, expertise and operational resources to nurture the next generation of culinary professionals.
Each of the 15 participating young Junior Chefs was paired with a dedicated Chef Mentor and hosted at an ABHTA member property, opening the doors of professional commercial kitchens to learners who would otherwise rarely access these immersive training spaces early in their careers. Over the six-week program, rather than limiting participation to passive observation, participating venues integrated the young trainees directly into daily kitchen operations, giving them first-hand insight into the fast pace, rigorous quality expectations, and exacting operational standards that define professional culinary work. Working shoulder-to-shoulder with seasoned culinary teams, the Junior Chefs built tangible practical skills, gained confidence in their cooking abilities, and learned industry insights that cannot be taught in a traditional classroom setting, all under the guided mentorship of experienced head chefs.
In total, 13 ABHTA member hotels and restaurants opened their kitchens to the program: Cocos Hotel, Charr’d Wood Fire Grill, Keyonna Beach Resort, Hodges Bay Resort & Spa, Blue Waters Resort & Spa, The Hut at Little Jumby, St. James’s Club & Villas, Royalton CHIC Antigua, The Verandah Antigua, Hammock Cove Antigua, Galley Bay Resort & Spa, Hermitage Bay and Jumby Bay Island. Two venues, Keyonna Beach Resort and Hodges Bay Resort & Spa, earned special recognition from the ABHTA for going above and beyond by hosting two Junior Chefs each, expanding the total number of young people able to participate in the initiative.
Fifteen skilled Chef Mentors were the backbone of the program’s success, taking on the responsibility of guiding the young participants through every step of their skill development: Chef Fay Lewis, Chef Andre Bennett, Chef Hensley Pryce, Chef Patrick Brown, Chef Brian Abbott, Chef Cavel Porter, Chef Ronald Wilson, Chef Starrete Anthony, Chef Caden Dobson, Chef Leandra Julien, Chef Kimone Stewart, Chef Justin Pascal, Chef Guven Uyanik, Chef Desroy Spence, Chef Marvin Grant, Chef Travis Simon and Chef Jeremiah Nathaniel. Beyond teaching core culinary techniques, the mentors instilled in trainees the foundational soft skills that drive long-term success in hospitality: rigorous preparation, consistent quality, cross-team collaboration, efficient time management, unwavering professionalism, and a commitment to upholding the industry’s high standards. They also supported the Junior Chefs in preparing for the program’s capstone Cook-Off competition, helping learners translate the skills they built over six weeks of training into original, well-executed final dishes.
A formal Awards and Graduation Ceremony was held on Thursday, 3 September at The People’s Place to honor the hard work and achievements of all participants. Both the 15 Junior Chefs and their supporting Chef Mentors received official Certificates of Achievement in recognition of their commitment and growth over the program.
For the ABHTA, this cross-industry collaboration between member businesses, culinary professionals, and young learners represents a strategic investment in the long-term future of Antigua and Barbuda’s core hospitality and tourism sector. “We extend our sincere gratitude to our ABHTA members, whose support made the Taste of Wadadli Junior Chef Academy possible,” said Patrice Simon, Executive Director of the ABHTA. “Special thanks to our Chef Mentors for their dedication to developing and inspiring our students. As these young people enter Fifth Form, their final year of secondary school, the practical skills gained — from food costing and kitchen management to teamwork and professional standards — will support them in their examinations and provide a strong foundation for their future.”
The ABHTA also extended special thanks to Antigua Cruise Port, whose generous sponsorship and continued partnership enabled the association to offer this developmental opportunity to 15 young participants this year. Though the 2026 Academy has now concluded, the professional connections, hands-on skills, and industry exposure gained through the program mark a critical early starting point for the Junior Chefs as they progress through their secondary education and begin planning their professional careers.
The ABHTA closed the program by reiterating its appreciation to every participating member property, Chef Mentor, and culinary team that welcomed, trained, encouraged, and invested in the 15 young participants. “Their contribution reflects an industry taking an active role in developing its future talent, one young professional at a time,” the association noted.
Founded to support the growth of Antigua and Barbuda’s tourism sector, the ABHTA collectively represents local hospitality businesses through three core priorities: education for industry professionals, advocacy for sector-wide policy and infrastructure improvements, and promotion of Antigua and Barbuda as a top travel destination to drive visitor numbers and expand the economic benefits of tourism for local communities. The association centers its work on advancing the needs and interests of its member base, which is open to all hotels, restaurants, airlines, and businesses directly or indirectly connected to Antigua and Barbuda’s tourism industry. Membership in the association offers local businesses a way to demonstrate their commitment to strengthening the island nation’s tourism product and supporting the continued sustainable growth of the sector.