The Antigua & Barbuda Hotels and Tourism Association is celebrating four culinary professionals from Elite Island Resorts who have earned the Certified Executive Chef designation from the American Culinary Federation.
The certification is one of the highest professional credentials in the global culinary industry.
The newly certified chefs are Chef Dwaney Roberts, Executive Chef at Pineapple Beach Club; Chef Paul Lawrence, Executive Chef at The Verandah Antigua; Chef James Hibbert, Executive Chef at St James’s Club Antigua; and Chef Caden Dobson, Executive Sous Chef at 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 complete rigorous practical and theoretical assessments covering advanced culinary techniques, food safety, nutrition, cost control, kitchen management and leadership.
For each chef, the certification represents years of dedication and a commitment to excellence.
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.
He said: “Earning the Certified Executive Chef credential is the highest professional milestone in my career so far. As I prepare for an exchange programme in St Lucia, this achievement gives me added confidence to represent Pineapple Beach Club, Elite Island Resorts and Antigua and Barbuda on an international platform.”
Chef Paul Lawrence, Executive Chef at The Verandah Antigua, said the journey challenged him both personally and professionally.
He said: “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. It reinforces my responsibility to mentor young chefs and ensure every guest who dines with us experiences the highest standards of culinary excellence.”
Chef James Hibbert, Executive Chef at St James’s Club Antigua, reflected on a career built on passion and perseverance.
He said: “My culinary journey began in my grandmother’s kitchen. With more than 26 years of culinary service, earning my Executive Chef certification from the American Culinary Federation is a proud milestone that honours my years of consistent focus.”
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 in Jamaica.
He said: “Earning my Certified Executive Chef credential from the American Culinary Federation represents the pinnacle of my dedication, continuous growth and unwavering commitment to culinary excellence. This milestone inspires me to keep pushing culinary boundaries and mentoring the next generation.”
Sanjay Ambrose, Managing Director of Elite Island Resorts, congratulated the chefs on their achievement.
He said: “We are incredibly proud of these four extraordinary chefs for reaching this pinnacle of professional excellence. Their dedication reflects the exact standard of culinary quality we strive to deliver to our guests every day, and this collective achievement highlights our ongoing commitment to investing in talent development across our resort portfolio.”
The certification strengthens Antigua and Barbuda’s culinary landscape by increasing the number of internationally certified executive chefs serving within the destination’s hospitality industry.
The achievement also reinforces the value of continuous professional development and mentorship.
The Antigua & Barbuda Hotels and Tourism Association has congratulated each chef on their achievement and their contribution to advancing culinary excellence throughout Antigua and Barbuda’s tourism industry.
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