12-Year-Old Gigar Campbell Crowned Champion at Toronto Food Festival, Puts Antigua and Barbuda on the Culinary Map Again

A 12-year-old Antiguan boy has brought his island nation another international culinary triumph, defeating competitors from across the Caribbean to be crowned overall winner of the Grace Junior Chef Challenge at the Island Eats Toronto Food and Travel Festival in Canada — the latest in a remarkable run of global food recognition for Antigua and Barbuda.

A Winning Dish Rooted in Caribbean Identity

Gigar Campbell, who represented Antigua and Barbuda with the support of the Antigua and Barbuda Tourism Authority's Canada Office, wowed judges with an original Caribbean-inspired menu that blended technical skill with authentic island flavours.

His winning plate featured a jerk-marinated chicken schnitzel served with fried egg aioli, a mango and pineapple salad, and coconut ranch dressing — accompanied by a refreshing mango mocktail crafted with Grace Island Mango Soda. The combination was as inventive as it was deeply rooted in the Caribbean pantry.

Modest, Joyful, and the Youngest in the Room

Campbell's reaction to his victory was as disarming as it was endearing. "Representing Antigua and Barbuda and winning was exciting," he said. "I didn't think I was going to win because I was the youngest competitor. I was just having fun doing what I love."

He added that the experience opened doors he never imagined and reinforced his dream of pursuing a career in the culinary arts.

Campbell spent an entire week practising at home ahead of the competition, applying the techniques taught by his mentors before stepping onto the festival stage.

The Mentors Who Made It Possible

Campbell credited his victory in large part to two Antiguan and Barbudan culinary professionals who invested their expertise in him ahead of the competition. Chef Giovanni Meyer, founder of Pinch of Black Salt, and award-winning mixologist Kanto George worked closely with the young chef to develop his menu, refine his technique, and perfect his mocktail presentation.

Meyer said Campbell demonstrated remarkable focus and creativity throughout the process. "It was a pleasure to help guide him and watch his confidence grow," he said.

George, who developed the mango mocktail element of the winning entry, said nurturing emerging talent is how Caribbean culinary traditions are preserved and carried forward. "Gigar brought enthusiasm and curiosity to every session. Passing on knowledge to young people is how we continue building confidence and celebrating our culture," he said.

A Family Moment, a National Moment

Campbell's father, Jason, described the experience as life-changing. "The greatest reward was seeing our son participate in an event connected to such an iconic Caribbean brand while being guided by two outstanding Antiguan and Barbudan professionals," he said.

The young chef's passion for cooking began at just four years old, watching his grandmother prepare meals in the family kitchen. Today he cooks for his two younger sisters at home, with steak and eggs among his favourite dishes to prepare.

Recognition from the ABTA

In recognition of his achievement, the Antigua and Barbuda Tourism Authority Canada Office presented Campbell with a CAD$500 travel voucher to visit Antigua with his family.

Director of Tourism for Canada, Tameka Wharton, said the victory speaks to the power of mentorship and the growing role of food in positioning Antigua and Barbuda as a cultural destination. "We were incredibly proud to see Gigar represent Antigua and Barbuda with such creativity, confidence and respect for Caribbean flavours," she said. "This achievement also highlights the power of mentorship, with Chef Giovanni Meyer and Kanto George investing their time and expertise in helping the next generation succeed."

A Nation on a Roll

Gigar Campbell's triumph in Toronto arrives at the peak of one of Antigua and Barbuda's most remarkable stretches of international culinary recognition. The twin-island nation was recently featured on BBC MasterChef before an audience of millions in the United Kingdom, named the Caribbean's Best Emerging Culinary City Destination 2025 by the World Culinary Awards, and promoted across North America during Caribbean Week in New York. A 12-year-old champion in Toronto adds another flavourful chapter to that story.