MidAtlantic Wine + Food Festival Lands Top Chefs from the Caribbean
More than 90 chefs will visit from six continents for 43 events in this food and wine extravaganza.
Delaware will host an extraordinary number of international chefs during the MidAtlantic Wine + Food Festival May 14-18 in Wilmington. More than 90 chefs will visit from six continents for 43 events. Last week you met some from Europe, Asia, Africa and Australia. Here are a few from North America and the Caribbean:
Heidi Stevens is the pastry chef for Sir Richard Branson’s Necker Island in the British Virgin Islands. In addition to desserts and breads fit for the Royals, dignitaries and stars that stay at this $61,000-per-night destination, Stevens also regularly accommodates special dietary requirements, including gluten-free, vegan, lactose intolerant and sugar-free items. Previous chef engagements include Little Dix Bay and Biras Creek resorts in the BVIs, and Plateau Restaurant, Bar and Grill and Claridges, both in London.
Chef Jermaine “Monk” George is the executive chef of Hilltop Restaurant and Bar at the prestigious Biras Creek Resort in Virgin Gorda, BVI. In 2013, the property was named one of the 35 Best Island Resorts for Food by Condé Nast Traveler magazine. Previous chef engagements include Lake Placid Lodge and the White Barn Inn, a Relais & Châteaux property in Maine.
Chef Imran Ashton is the executive chef and owner of Plumrose Restaurant, BVI. Previous restaurants include Federal House in Annapolis, The River Café in London and The Body Holiday Spa Resort in St. Lucia. He is the winning chef of the first Taste of the BVI cook-off and trained with the gold-medal-winning BVI National Culinary Team.
Ariq Flax-Clarke, the 2012 BVI Junior Chef Champion, is currently in his last year of high school. Upon graduation from Bregado Flax Educational Centre in July, Flax-Clarke intends to attend the Johnson and Wales University in Miami, Fla. He has worked at Rosewood Little Dix Bay, BVI, during school breaks.
Chef Ron Duprat is the consulting executive chef for Sugar Ray Resort and Spa in the U.S. Virgin Islands. Duprat is a past competitor on Bravo’s “Top Chef” and hosted “Bar Rescue, New Orleans” on Spike TV. He won a Chef of the Year Award from the American Culinary Foundation in 2000. Previous chef engagements include the Pelican Bay Foundation, Opl Ocean Properties, Host Mark, Benchmark International and The Montauk Yacht Club Resort and Marina.
Look for more as the festival nears. mawff.org