Five of the Caribbean's most accomplished female chefs came together at one of Antigua's premier dining destinations on Friday evening for a celebration of Caribbean flavour, feminine excellence, and local ingredients that left guests talking long after the final course was cleared.

The multi-course dinner was held at Hodges Bay Resort and Spa's NaCI restaurant as part of Antigua and Barbuda's annual Culinary Month, and featured dishes crafted by Chef Keshia Sakarah, Chef Maurine Bowers, Chef Brigette Joseph, Chef Suzanne Barr, and Chef Nina Compton, each paired with specially created cocktails featuring English Harbour Rum from the Antigua Distillery.

The evening opened with an Amuse-Bouche from Sakarah — a tuna ceviche made with passionfruit, green plantain and annatto oil, paired with an English Harbour 5-year Passionfruit Mojito — setting the tone for an evening in which local and regional ingredients took centre stage at every turn.

Days of Preparation, a Night to Remember

The five chefs spent days at the resort ahead of the dinner, preparing and refining their dishes in the NaCI kitchen. They were assisted by culinary students from Antigua and Barbuda — an experience that gave the next generation of local talent a rare and invaluable opportunity to work side by side with some of the Caribbean's most accomplished culinary professionals.

Hodges Bay Resort and Spa General Manager Christopher Eastmond, who recently returned to Antigua after seven years away, said the event was exactly what the industry needed. "Most of the hotels I've had the opportunity to work in have events like this, where we invite amazing talent from the region to showcase what we can do, not only in the Caribbean but in the world. I'm a strong believer that we must support each other," he said.

Culinary Month's Crown Jewel

The dinner formed part of the Curated Chef Events series within Antigua and Barbuda Culinary Month 2026, a monthlong celebration of Caribbean food culture that has grown significantly since its launch in 2023. The country was named the Caribbean's Best Emerging Culinary City Destination 2025 by the World Culinary Awards, and events such as Friday's dinner are a testament to the ambition driving that recognition.

The evening was more than a meal — it was a statement. Five women, five culinary visions, one Caribbean table. And by all accounts, it was a triumph.