The Antigua & Barbuda Hotels and Tourism Association (ABHTA) is proudly recognising four outstanding culinary professionals from Elite Island Resorts who have earned the internationally recognised Certified Executive Chef (CEC) designation from the American Culinary Federation (ACF) , one of the highest professional certifications in the global culinary industry.

The newly certified chefs are:

• Chef Dwaney Roberts, CEC – Executive Chef, Pineapple Beach Club
• Chef Paul Lawrence, CEC – Executive Chef, The Verandah Antigua
• Chef James Hibbert, CEC – Executive Chef, St. James’s Club Antigua
• Chef Caden Dobson, CEC – Executive Sous Chef, St. James’s Club Antigua

The Certified Executive Chef credential is one of the highest professional certifications awarded by the American Culinary Federation. Candidates must successfully complete rigorous practical and theoretical assessments that evaluate advanced culinary techniques, food safety, nutrition, cost control, kitchen management, leadership, and operational excellence.

For each chef, the certification represents years of dedication, continuous learning, and an unwavering commitment to excellence.

Photo caption: Chef Dwaney Roberts, CEC, Executive Chef, Pineapple Beach Club

Chef Dwaney Roberts, Executive Chef at Pineapple Beach Club, described the certification as the pinnacle of his career after more than two decades with Elite Island Resorts:

“Earning the Certified Executive Chef credential gives me the opportunity to give back even more as I continue my culinary career. The certification process was both demanding and rewarding, requiring practical and theoretical assessment. Successfully completing it is a testament to my commitment to continuous learning and excellence in the culinary profession.

As I prepare for an exchange programme in St. Lucia, this achievement has given me an added boost of confidence and has prepared me to represent both Pineapple Beach Club, Elite Island Resorts and Antigua and Barbuda on an international platform.

I’ve spent more than 20 years with the Elite family, growing through the ranks and now serve as Executive Chef at Pineapple Beach Club. Achieving the Certified Executive Chef designation is the highest professional milestone in my career so far. The investment the company has made in my development has been immeasurable, and it has given me the skills, knowledge, and confidence that I use every day to lead my team and continue striving for excellence.”

Photo caption: Chef Paul Lawrence, CEC, Executive Chef, The Verandah Antigua

Chef Paul Lawrence, Executive Chef at The Verandah Antigua, said the journey challenged him both personally and professionally:

“Becoming a Certified Executive Chef wasn’t simply about earning a title, it was about proving to myself that I could meet one of the highest professional standards in the culinary industry. The journey required discipline, extensive preparation, and the ability to demonstrate both technical expertise in the kitchen and a deep understanding of culinary management, food safety, nutrition, cost control, and leadership. Every stage of the process pushed me to grow as both a chef and a leader.

At The Verandah Antigua, I have the privilege of working alongside a team, and leaders whose passion and authenticity inspire me every day. One of the most fulfilling parts of my role has always been being humbled by the culture and genuine spirit of the people I work with. Their commitment motivates me to continue raising the bar, not only for myself but for the entire culinary team.

Achieving the Certified Executive Chef (CEC) credential is an important milestone in my career because it validates years of dedication to continuous improvement. It reinforces my responsibility to mentor young chefs, embrace innovation, and ensure that every guest who dines with us experiences the highest standards of culinary excellence.

I hope this milestone inspires aspiring chefs to continue investing in their development, embrace every opportunity to grow, and recognize that excellence is achieved through dedication, continuous learning, and an unwavering passion for the craft. It is my hope that this achievement reflects the exceptional talent within Antigua and Barbuda and encourages others to pursue internationally recognized standards of culinary excellence.”

Photo caption: Chef James Hibbert CEC, Executive Chef, St. James’s Club Antigua

Chef James Hibbert, Executive Chef at St. James’s Club Antigua, reflected on a career built on passion and perseverance:

“My culinary journey began in my grandmother’s kitchen, by her side, where I discovered my passion for cooking at an early age. From my formative years of studying Food and Nutrition to mastering flavour profiles in a vegan kitchen, every step built my foundation. Joining the culinary profession as a line cook in 2000, I committed myself to growth and excellence, which led to my first Senior Executive role in 2020. With more than 26 years of Culinary Service, earning my Executive Chef certification from the American Culinary Federation (ACF) is a proud milestone that honours my years of consistent focus. I am incredibly thankful to my current employer for actively investing in my career progression, and I am excited to continue driving culinary excellence alongside an organization that champions growth.”

Photo caption: Chef Caden Dobson, CEC, Executive Sous Chef, St. James’s Club Antigua

For Chef Caden Dobson, Executive Sous Chef at St. James’s Club Antigua, the achievement represents a journey that began in his mother’s small restaurant:

“My culinary journey began rooted in family tradition. Spending hours alongside my mother in her small restaurant, I discovered my passion for cooking while helping her prepare meals. Recognizing this drive, my mother encouraged me to formalize my training at HEART Trust/NTA. There, I built a rigorous foundation in culinary arts, mastering essential kitchen principles, strict safety standards, and precise knife skills.

Discipline and hard work earned me a coveted work-experience placement at one of Jamaica’s premier hotels. This pivotal opportunity exposed me to high-volume luxury environments and accelerated my professional growth. Years later, I joined the Elite Island Resorts group, a prestigious collection of properties spanning Antigua and the wider Caribbean. This chapter significantly refined my international culinary skills, leadership capabilities, and industry reach.

Earning my Certified Executive Chef (CEC) credential from the American Culinary Federation (ACF) represents the pinnacle of my dedication, continuous growth, and unwavering commitment to culinary excellence. I am deeply grateful to the Elite Island Resorts group for their ongoing investment in my career and development. This milestone inspires me to continue pushing culinary boundaries, mentoring the next generation, and consistently striving for excellence.”

Managing Director of Elite Island Resorts, Sanjay Ambrose, congratulated the chefs on their outstanding accomplishment:

“We are incredibly proud of these four extraordinary chefs for reaching this pinnacle of professional excellence. Their dedication to mastering their craft reflects the exact standard of culinary quality we strive to deliver to our resort guests every day. Earning this certification required immense sacrifice, passion, and skill. These chefs now join an elite tier of culinary professionals worldwide. This collective achievement highlights Elite Island Resort’s ongoing commitment to investing in talent development and elevating the culinary experiences across our resort portfolio. ”

The certification significantly strengthens Antigua and Barbuda’s culinary landscape by increasing the number of internationally certified executive chefs serving within the destination’s hospitality industry. Their success reflects the exceptional calibre of local culinary talent while reinforcing the value of continuous professional development and mentorship.

The ABHTA congratulates each chef on this outstanding accomplishment and celebrates their contribution to advancing culinary excellence throughout Antigua and Barbuda’s tourism industry.

This article was originally published by Antigua News Room. Read the original article here: Four Elite Island Resorts Chefs Earn Prestigious American Culinary Federation Certified Executive Chef Designation.