Featured Chefs
Chef Claude Lewis, Antiguan-American restaurateur and Food Network Chopped champion; Chef Kareem Roberts, award-winning British Antiguan chef and author of Islands in the Sun; Chef Maurine Bowers, executive chef at Moongate Antigua and rising star in modern Caribbean pastry; Chef Devan Rajkumar, Guyanese-Trinidadian celebrity chef and culinary ambassador
Venue
Platform by the James Beard Foundation at Pier 57 in New York City
Overview
On Nov. 19, 2025, the Antigua and Barbuda Tourism Authority (ABTA) hosted an exclusive media preview to celebrate the official launch of Culinary Month 2026 at the prestigious Platform by the James Beard Foundation at Pier 57 in Manhattan. The intimate dinner brought together top‐tier U.S. media, culinary influencers and industry tastemakers for an immersive introduction to the flavors, talent and creative spirit that define Antigua and Barbuda’s culinary identity.
The evening showcased a curated multi-course dining experience led by three of Antigua and Barbuda’s leading culinary talents—Lewis, Roberts and Bowers—and special guest Rajkumar, who is known for his bold Caribbean cooking. It gave attendees a sneak peek at the experiences that will define Antigua and Barbuda’s Culinary Month 2026, taking place May 1-31. Special events during Culinary Month include Restaurant Week; the Food, Art and Beverage Festival; the Caribbean Food Forum; and curated chef events and dinners.
“Culinary Month gives us an opportunity to share the heart and soul of Antigua and Barbuda—our food, our heritage and our extraordinary chefs,” said Colin James, CEO of the ABTA, who was in attendance with other dignitaries from Antigua and Barbuda. “Launching our 2026 program at the James Beard Foundation reinforces our mission to position Antigua and Barbuda at the forefront of Caribbean culinary tourism.”
Menu Highlights
Giving guests a preview of what’s to come for Culinary Month 2026, attendees enjoyed a refined culinary journey showcasing Antigua and Barbuda’s traditional flavors reimagined with modern technique.
The evening began with canapés including Chef Lewis’s Salt Fish Croquette, Chef Roberts’s Curried Chicken Tartlet, and a bright Shrimp and Red Snapper bite with passion fruit and fried plantain.
The tasting menu continued with Chef Lewis’s elevated Fungee and Pepperpot Pie, Chef Roberts’s Steamed Grouper with green papaya mash and plantain choka, and Chef Devan Rajkumar’s decadent Scallop and Oxtail Risotto. Finally, guests enjoyed Chef Bowers’s Rum-Soaked Banana Sponge Cake with nutmeg cream. The evening also featured a curated selection of wine pairings by Jason White, sommelier at Jumby Bay Island.
Signature Beverages
The menu was complemented by two bespoke creations from mixologist Ralph John Emmerson: Footprints in the Sand, a rum-forward cocktail featuring five-year-old English Harbour Rum with pineapple, black currant, lime and habanero; and Sun Is Shining, a refreshing non-alcoholic blend of pineapple, sorrel, ginger beer and lime—each crafted to reflect the warmth and vibrancy of the islands.
Takeaway Tips
- Let the venue’s natural aesthetic lead. Choosing a visually striking, purpose-built culinary space like Platform by the James Beard Foundation at Pier 57 minimized the need for additional décor and allowed the environment to set the tone.
- Highlight chef-led storytelling. When an event is designed specifically to showcase culinary offerings, the chefs themselves become central to the experience. Their storytelling, cultural context and interaction with guests elevate the presentation—they are the main characters, weaving their heritage and technique directly into each dish.
