HEAD JUROR: Chef Craig Jones
Born in Wales, Executive Chef Craig Jones opened The Cliff At Cap, the restaurant at the new Cap Maison Resort & Spa, in January of 2009. Chef Jones’ culinary career began in the dining room. As a waiter in a small luxury hotel in Cheshire, England, he quickly became enamored with the sounds and scents wafting from the kitchen and was eventually granted an apprenticeship with the chef. He came to spearhead kitchens at a number of Relais & Chateaux and other Michelin-starred restaurants in Scotland and England, including Longueville Manor, and Gravetye Manor & Inverlochy Castle. Charlton House. Prior to The Cliff at Cap, he was named St. Lucian Chef of the Year and received the AAA Four Diamond Award from 2004-2006 for his restaurant at the Royal Rex Hotel.
Chef Orlando Satchell
British-born of Jamaican/Barbadian heritage, chef Orlando Satchell is a man on a mission. He opened his restaurant in downtown Soufrière to present his "Share the Love" (or STL) style of cooking, which focuses on Caribbean cuisine. Besides London and Florida he has also worked in Asia establishing the first West Indian restaurant in Singapore. In 1998 he became the Executive Chef of Dasheene Restaurant at the Ladera Resort where he has had the opportunity to share with many celebrities, including Bill Gates, David Bowie, Matt Damon, Conan O’Brien and many others. In February 2003, he debuted at the prestigious James Beard House in Manhattan, New York.
Chef Robbie Skeete
He is the Food and Beverage Director at the SLHTA. Coach/ Mentor of the successful Saint Lucia National Culinary Team. Host of the popular T.V Show “Cooking Caribbean Gourmet with Chef Robby”. He is a Tutor for numerous youth in front of house and kitchen and their successful placements in permanent jobs. Not to mention numerous accolades he has achieved in his lifetime as a National Footballer and now Executive Chef of his own restaurant Caribbean Pirates at La Place Carenage.
Chef Renè Cahane
With more than 25 years of experience in Caribbean and British kitchens, Cahane joins the Caribbean luxury resort from Blue Waters Resort and Spa in Antigua where he served in a similar role. Cahane is skilled and experienced in cooking classical French, modern European, creative Caribbean and traditional British foods. His skills include menu creation, dining concepts, budget development, team management, customer relations, operations management, and financial management, and he holds a number of key certifications relating to the industry. In his native United Kingdom,Cahane formerly served as Executive Head Chef at St. James Theatre, The Adria Boutique Hotel as well as head chef with Durrants Hotel in London.
Chef Xavier Ribot
Born in Grenoble, in the French Alps, Xavier Ribot moved to Evian, when he was seven. It was here, on the shores of the Lac Leman, that he later discovered the talent which would take him on the most fascinating adventures of his life – from Switzerland to Paris to London, and Beyond. In 1989,while working at Kew Gardens in England, Xavier was offered a job as sous-chef at one of the leading hotels in St. Lucia. He was offered the opportunity to transform an old estate house into The Great House Restaurant within one year it had received the award for “Best Restaurant of the Year”. It is little wonder that Xavier is known to many on the island, including the market vendors, as “Chef Ia” meaning “THE chef”.