Influenced by the abundant tastes of many cultures, these chefs at group-friendly properties in the Caribbean share their views on the fusion of flavors and F&B trends in the region that planners should consider when organizing meetings and incentives.
Alon Shaya, Atlantic Paradise Island Bahamas
Alon Shaya, James Beard Award-winning chef and cookbook author, opened Silan at Atlantis Paradise Island Bahamas last September with his wife, Emily. This Mediterranean-inspired restaurant treats attendees to breathtaking views of the mega yachts in the Atlantis Marina while paying homage to Shaya’s Israeli heritage and incorporating ingredients local to the Bahamas.
The centerpiece of Silan is the large hearth oven where fresh pita is baked and paired with salatim, or little salads, with sumptuous spreads like hummus, labneh and baba ghanoush.
“We also pride ourselves on sourcing locally for the menu at Silan. We serve a Caribbean lobster tail on our hummus along with curry butter. I love our locally sourced fried grouper sandwich. If you haven’t had a chance to try this fish before, I highly recommend it,” he said. “And it goes without saying that Silan has fantastic conch fritters. We add our homemade sun-dried tomato remoulade, so it’s a real mélange of cultures in this dish.”
For groups, Shaya encourages “family style,” serving food around a communal table where conversation flows and food is shared.
“I love serving food with everyone at the table, sharing and creating conversation around the food. It feels like a communal table where people pass plates around, and break bread together,” he said. “All our menu items work well as family-style options and we tweak them regularly for large groups.”
These days, Shaya notes that fulfilling special dietary needs for guests is a top priority.
“We get lots of requests for gluten-free, vegan and vegetarian options,” he said “And our Mediterranean menu fits naturally and seamlessly into these categories.”
As far as trends, mezcal is on the rise, and Shaya loves incorporating it into cocktail menus.
“At Silan, we have a few drinks with mezcal, such as the Smoke Signal, which is a play on a paloma but made with mezcal, gin and spiced grapefruit,” he said. “We are also known for our gazoz, sparkling light cocktails filled with seasonal herbs and fruits. I think spritzes are ‘in’ as well; people enjoy light and refreshing cocktails.”
Meeting groups are warmly welcomed at Silan, too.
“Our team excels in handling large gatherings, particularly when time is of the essence. Silan embraces an organic approach to communal dining and sharing that resonates with both guests and event planners.
“Our spacious open kitchen provides a unique setting where I conduct cooking demonstrations for groups right in the dining room,” he said. “This interactive experience allows guests to watch the demos as they dine, ask questions and savor their meals alongside refreshing cocktails.”
Greg Best, Scrub Island Resort, Spa & Marina, British Virgin Islands
Greg Best, executive chef, Scrub Island Resort, Spa & Marina, British Virgin Islands, has made his mark on the resort’s cuisine through taste, smell and sight.
Some of the dishes featured at the hotel include fish broth, a fish stew with ground thyme, coriander powder, ginger and garlic in a light curry-flavored broth, and saltfish fritters, which are salted cod battered and fried, served with a mayonnaise and ketchup-based dipping sauce.
Best’s favorite dish to prepare is red bean and beef bouillon, a hearty stew made with red beans and beef, and enriched with dumplings, pumpkin and various other vegetables.
While these are all staples onsite, Best is planning to incorporate some other unique ingredients in his recipes. Some of these include breadfruit, a tropical fruit with a texture similar to potatoes used in savory dishes; dashine, a root vegetable with a starchy, sweet taste, often used in soups, stews and a side dish, called callaloo in some Caribbean cuisines; starfruit, also known as carambola, a tropical fruit with a juicy, crisp texture and a sweet-tart flavor used in salads or made into juices or preserves; and hog plum, a tropical fruit that has a sour-to-mildly-sweet flavor used in sauces, jams and jellies or fermented to use in beverages.
Trends Best is seeing include zero-alcohol cocktail options, healthy menu items that include plant-based items, and foods that are farmed responsibly.
“We’re farming responsibly as we have our own farm on-property where we grow cucumbers, lettuce basil and tomatoes used in signature restaurant Cardamom & Co., featuring an exciting menu telling the story of the spice trade and its impact on the diversity of cultures and flavors found throughout the Caribbean,” he said.
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Wendy Flores Yañez, Hilton Playa Del Carmen, Mexico
Executive Chef Wendy Flores Yañez at Hilton Playa Del Carmen fondly remembers her childhood filled with cooking and dining out. She remains grateful for the time she spent traveling around her home country of Mexico, tasting traditional recipes and local ingredients. Her culinary adventures abroad include gigs in Ibiza in Spain, Bahia del Salvador in Brazil, Buenos Aires, Punta Cana in the Democratic Republic of Congo, Montego Bay and Ocho Rios in Jamaica and Cuba.
“These experiences taught me how to incorporate new techniques from other cuisines into my own personal vision of Mexican cuisine,” Yañez said. “I’m very proud to be Mexican and it shows in my cooking style.”
At the Hilton, Yañez sees groups looking for not just a meal, but an upscale, interactive experience for a truly unforgettable event.
“They want to meet and interact with the chef and of course they want the food that is presented well and tastes great,” she said. “No more bland hotel food!”
Even coffee breaks are becoming more inventive, with personalized items, single portions and healthy options.
“We are bringing the idea of ‘F&B + Experiences’ as our newest trend,” she added. “Aside from a personalized menu, we incorporate an interactive event. For a recent banquet, we `painted’ a story for dessert and incorporated music in the experience, making it an especially memorable dinner. The `painting’ was made of pure chocolate and it was 100% edible.”
Yañez says Mexican food is all about cooking for loved ones and she particularly enjoys having guests cook alongside her.
“We have an experience called ‘La Cronica del Taco’ where guests cook with me. We make a few tacos, salsas and toppings; I love the feeling of sharing my culture, different tastes and ingredients with my guests.”
One ingredient she likes to include in her dishes is epazote, an herb traditional to southern Mexico and Guatemala, but with a “very particular taste,” she said.
She also relishes all kinds of chiles, which she insists are misunderstood.
“Most people outside of Mexico think of them as hot and spicy, but with the correct technique, they bring a lot of flavor to any dish.”
Massimo De Francesca, Kimpton Seafire Resort + Spa and Hotel Indigo, Grand Cayman
“The Caribbean has a profound influence on my culinary work,” said Massimo De Francesca, area executive chef, Kimpton Seafire Resort + Spa and Hotel Indigo, Grand Cayman. “I’ve effortlessly learned to love the vibrant and diverse flavors of the region, [and they] have inspired me to incorporate bold spices, fresh local produce and unique cooking techniques into my dishes. I've had the opportunity to explore and experiment with ingredients like tropical fruits, seafood and indigenous herbs, which have added a new dimension to my culinary repertoire.
“What inspires me the most about Caribbean cuisine and culture is the international influences by the so many different types of people,” he continued. “The Caribbean, especially Cayman, is extremely multicultural and allows for an immerse mixing of flavors and cultures.”
His favorite ingredient?
“I love Coconuts. Period,” he said. “Coconut is a staple ingredient in Caribbean cuisine and plays a significant role in many of my dishes. One local dish that prominently features coconut is ‘Coconut Ceviche.’ This traditional Caribbean [vegan/gluten free] dish typically includes local sweet peppers, onions, lime, lemon and fresh young coconut [jelly]. At the hotel, I like to put my own spin on this classic by incorporating a touch of heat with local scotch bonnet peppers, and local Cayman seasoning peppers to add a zesty taste, and all coated in sweet fruity olive oil and local sea salt.”
Ramon “Cobra” Carrillo, Wyndham Grand Rio Mar Puerto Rico Golf & Beach Resort
From an early age, Puerto Rico-born Ramon “Cobra” Carrillo, executive chef, Wyndham Grand Rio Mar Puerto Rico
Golf & Beach Resort, had a passion for cooking. After sharing his culinary creations with family and friends, he pursued professional training at the Instituto de Educación Universal in Hato Rey. But chef’s journey to the top wasn't instant; he started as a dishwasher and later joined Rio Mar, where he has built a remarkable 26-year career.
His dedication and eagerness to learn propelled him to high-ranking kitchen positions, ultimately leading him to his current title as the executive chef. With a strong Caribbean influence, Carrillo has also mastered Asian and Italian culinary trends, making each dish uniquely his own.
For a group experience, Carillo likes to serve traditional Christmas pasteles using skirt steak, local lobster or chicken.
One trend chef is seeing this year is sustainable products, organics, plant-based foods and the use of farm-to-table ingredients.
“Meeting professionals are looking for small plates and individual stations with different themes and vegetarian and gluten-free options,” he said. “Pescatarian options are also highly requested at meetings.”
Olivier Falchi, Hilton Aruba
Chef Olivier Falchi, Hilton Aruba, originally from France, has spent the past 33 years honing his craft across Europe, South America, French Polynesia and the Caribbean. Three years ago, he brought his impressive expertise to Aruba where he incorporates a variety of these global influences into his dishes.
“For instance, I apply French techniques to my sourdough bread and foie gras,” he said.. “Drawing from Argentinian cuisine, I use particular cooking techniques with meat and fish as essential staples.”
He has a passion for cooking for large groups, as well.
“Earlier this year we hosted a large group where we served 800 guests dinner on the beach,” he said. “They were delighted and impressed by our offerings including grouper coco ceviche, smoked shrimp cocktail, ossobuco croquettes with wasabi mayonnaise and a variety of specialty crème brûlées. I particularly enjoy serving family-style meals, creating a warm and communal dining experience.”.
“There's a growing emphasis on healthy, wholesome meals that prioritize local ingredients,” he added, in line with what many chefs in the Caribbean are seeing with groups. “We're gradually integrating these essential elements into our kitchen to meet this demand. Meeting planners today are seeking innovative, healthy and small-dish experiences that offer a variety of tastes. We're integrating more local flavors into our offerings to resonate with our clients visiting the island, aiming to deliver distinctive flavors that truly capture the essence of Aruba.”
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Stuart Roger, Waldorf Astoria Cancun, Mexico
At the Waldorf Astoria Cancun, Executive Chef Stuart Roger serves up some intriguing local dishes.
“At JA’O restaurant, we serve pork belly tacos made from a lineage of pig traced back to the pre-Hispanic era, originally brought into the peninsula by the conquistadores,” he said. “Thanks to a passionate Yucatecan farmer who managed to reintroduce this unique breed, we partnered to serve this pork in our resort.
“Here in the Yucatan and Quintana Roo Peninsula, there is a special recipe called ‘cochinita pibil,’ which involves digging a hole in the ground and cooking marinated pork completely covered with soil,” he added, as a unique option available for groups. “For special groups, we dig a hole near the beach and uncover the cochinita right beside the table and then serve the pork directly onto the plate. Guests are amazed and delighted to discover the whole story and origin of this preparation.”
Roger also likes to sneak in a few of his favorites from his native France for group events. Using ingredients like foie gras, chef reinvented and adapted—with Mexican and American flavors—chili, passion fruit and charred marshmallow and serving it like a type of s’mores.
Satheeshkumar Panneerselvam, O2 Beach Club & Spa, Barbados
Satheeshkumar Panneerselvam, executive chef, Oceans Hotel Group, was born in India and started his culinary career in 1995 at fine dining establishments in the country. He joined Barbados’ O2 Beach Club & Spa in 2021.
One of the events he’s created at the hotel is an Indian buffet that takes place every Thursday and features a variety of authentic Indian dishes like kashmiri pulao, samosa, chicken tikka masala, raita, Malabar shrimp curry and more.
“I enjoy tweaking some very famous dishes such as butter chicken, lamb vindaloo, aloo gobi, dal and chicken biryani to create a memorable group dining experience,” he said. “I use a lot of Indian spices like hot chili, garam masala, tamarind, fresh coconut milk and chaat powder. I'd love to incorporate these more into my cooking here.”
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Agnelo Goes, Salterra, a Luxury Collection Resort & Spa, Turks & Caicos
Agnelo (Chef AG) Goes is the executive chef at Salterra, a Luxury Collection Resort & Spa in Turks & Caicos, where he takes pride in blending Caribbean flavors with global cooking styles.
“My passion for fresh, local ingredients and innovative fusion cuisine drives me to create memorable dining experiences for our guests at Salterra,” he said. “My mother taught me to use fresh, local ingredients and to appreciate the joy of sharing meals with others.
“The Caribbean has greatly influenced my cooking,” he continued. “The fresh, tropical ingredients, bold spices and abundant seafood from the region have inspired me to create colorful and tasty dishes. I plan to highlight local dishes, like cracked conch and conch salad, using ingredients like fresh seafood and salt from South Caicos Salt Salinas to give guests a true taste of South Caicos at Salterra.”
One dish he’s excited to share is Goan fish curry from his hometown of Goa, India.
“I mix it with Caribbean spices to create a special fusion dish,” he said. “I love to add lobster balchao (lobster in a spicy and sour tomato-chili sauce). It’s rich in flavor and perfect for sharing.”
Wendell Laurence, JW Marriott Saint Maarten
Born in Saint Maarten, Wendell Laurence is close to his roots at JW Marriott Saint Maarten as executive chef. He is known for his innovative approach to Mediterranean cuisine blending traditional techniques with modern flavors and a Caribbean twist. Trends he’s seeing for groups in 2024, he said, are healthy foods.
“People are becoming more health conscious, and more and more I see that people want to eat cleaner and healthier. Farm-to-table is a big trend! Also on our property, people are seeing more seafood and vegetarian options.”
