Nine of Saint Lucia’s top culinary professionals will put the island’s culinary reputation to the test this November, facing competitors from 15 Caribbean destinations in a competition featuring an expanded lineup of categories.
The Saint Lucia National Culinary Team is preparing for the 2026 Taste of the Caribbean, scheduled for November 16–19 in Barbados, with hopes of building on last year’s strong performance.
But the path to another medal-winning showing promises to be demanding. Team Manager Fabian Vigee said beef, seafood and a new vodka category will add to the challenge facing this year’s competitors.
“This year, the pressure is on yet again,” Vigee said, pointing to the expanded competition and the talent heading to Barbados from across the region.
For Saint Lucia’s representatives, earning a place on the team was itself a test.
The selection process began with a cook-off in May to identify new talent and expand the pool of potential team members. Successful newcomers then joined returning members for training sessions that assessed their skills and creativity.
According to Vigee, the standard made choosing the final nine particularly difficult.
“The level of talent throughout the process made the final selection extremely challenging,” he said, adding that management faced difficult decisions in settling this year’s lineup.
Preparations are now focused on sharpening the team’s skills ahead of the regional showdown, where members will need to demonstrate versatility across the competition’s categories.
SLHTA President Irwin Louisy said investing in culinary professionals also strengthens an essential part of Saint Lucia’s appeal to visitors.
“Food and beverage is a major part of the visitor experience and the skill, creativity and professionalism of our culinary professionals contribute greatly to the quality of St Lucia’s tourism product,” Louisy said.
Louisy reaffirmed the association’s commitment to developing local talent and creating opportunities for professionals to grow within the industry.
While medals remain a goal, Vigee said the national team’s purpose extends beyond the competition. The programme also provides opportunities for professional development, with participants encouraged to pass on what they learn.
“We want to develop our culinary professionals, give them opportunities to grow, and have them share the knowledge and experiences with the next generation,” he said.
As November approaches, the team’s challenge is to turn that preparation into a performance that brings further recognition to Saint Lucia and experience that can help develop the island’s next generation of culinary talent.
