Castries, Saint Lucia: In the Traditional Food Festival 4 of, Saint Lucia’s culinary chefs and home cooks will be on site preparing spin-offs of the traditional Lawòz dishes – Stewed red beans, pigeon peas, stewed pork, stewed beef, stewed goat, rice (cooked in clay pots), and oversized boiled dumplings known as Donbwé Lawòz.
𝐂𝐡𝐞𝐟 𝐓𝐫𝐞𝐯𝐢𝐬 𝐒𝐭.𝐀𝐢𝐦𝐞𝐞
A gentleman with more than fifteen years of culinary experience who began his culinary adventure at a young age of seventeen years old. Trevis St.Aimee is a determined and creative gentleman who believes that cooking is not just a skill but a caring and nurturing act that requires passion from the heart.
He enjoys every opportunity to use food as an art to bring joy and a wonderful experience to the people he caters to on a daily basis. Over the years he has been provided with great opportunities to work at some of Saint Lucia’s prestigious hotels and restaurants, which has increased his knowledge and professionalism for the job.
He has expanded his culinary exposure with including the cooking concept of “taking the food from the farm to the table”. Chef Trevis has expanded his services by becoming a registered farmer, to provide better quality services to his clients.
Chef St. Aimee believes anyone can be a chef; but not any one can use food to create an experience. He is always willing to take the challenge and opportunity to use food to bring good nourishment for.
𝐂𝐡𝐞𝐟 𝐉𝐞𝐚𝐧-𝐌𝐚𝐫𝐤 𝐂𝐡𝐚𝐫𝐥𝐞𝐦𝐚𝐠𝐧𝐞
Chef Jean-Mark has been delighting palettes professionally since 2003. Cooking and Culinary Art are among his many passions.
Throughout his culinary life, he has strived for excellence. He is the recipient of several professional accolades. He was part of the winning team of the “Landings Dream Team Culinary Competition”. Jean-Mark has also won “Employee of the Month” awards at The Landings and the Sandals Grande St Lucia; along with the Sandals Grande “Most Courteous Award”, “Kitchen of the Quarter Award”, and “Most Promising Team Member”. Additionally, soon after joining the team at Harbor Club, he was awarded the General Manager’s Award for his dedication to excellence, performance, and professionalism in 2018.
Having been born and raised in the small community of Saltibus Choiseul, Jean-Mark attributes his dedication, motivation, discipline, and strong work ethic to his grandparents, who instilled in him early in his life, the value of going the extra mile. He has used his lessons and experience from his humble beginnings to drive his passion for training and personal development. He has conducted public speaking and team dynamics training to the staff of the Department of Economic Development.
Jean-Mark jogs for an hour every day, reads at least two books a month, and still finds time to inspire and motivate students at various secondary schools throughout the island.
𝐂𝐡𝐞𝐟 𝐂𝐡𝐚𝐫𝐦𝐚𝐢𝐧𝐞 𝐂𝐚𝐥𝐢𝐱𝐭𝐞, 𝐩𝐨𝐩𝐮𝐥𝐚𝐫𝐥𝐲 𝐤𝐧𝐨𝐰𝐧 𝐚𝐬 “𝐄𝐦𝐩𝐫𝐞𝐬𝐬 𝐄𝐯𝐞”
She is an Entrepreneur/Vegan chef and part owner of a Lifestyle brand “Ital Vital” which expresses and promotes itself through food, music, and art. Ital Vital plant-based kitchen is the center of the brand and has been open for the past 4 yrs.
Empress Eve began her career in the culinary world at a tender age helping her mother, who also is a cook, create traditional Caribbean dishes. Before studying Tourism Management in Trinidad, she worked at Sandals where she became skilled in event coordinating.
After a period of self-discovery, she decided to pursue a lifestyle of Rastafarianism and Ital food. Shortly after, with a team of committed individuals they opened Ital Vital. For the past 17 yrs, she has committed herself to creating experiences that heals the poor lifestyle practices in my home, extended family, and island.
Driven by her spirituality and validating the story of her ancestors she has found an outlet that incorporates all her passions into a big pot of bouyon and it is her own to pass down to generations. Becoming the highest in her skills comes naturally for her sense of purpose.
𝐂𝐡𝐞𝐟 𝐎𝐫𝐥𝐚𝐧𝐝𝐨 𝐒𝐚𝐭𝐜𝐡𝐞𝐥𝐥
Orlando Satchell is a British-born twenty-year resident of Saint Lucia. The experienced international culinary veteran has operated restaurants in Singapore, Miami, and London. He has been on a steady mission for decades to acquire global recognition for Caribbean cuisine and the island.
His affinity for Saint Lucia and the Food & Beverage industry has impacted the local restaurant sector in consequential ways. Director Satchell’s overseas exploits have equipped him with the requisite tools to represent as an SLHTA Director.
Satchell continues to work fervently to secure Saint Lucia’s global appeal to vacationers worldwide. A member of the SLHTA Board of Directors, he has contributed to the implementation of proper food handling procedures and safety standards within his culinary sector.
The Director has additionally worked with farmers, vendors, and fishermen. He supports his community through the execution of his portfolio as a Soufriere Constituency Councilor.
At Orlando’s Restaurant & Bar, sharing the love is always on the menu!
Mr. Satchell recently represented the island at the Caribbean Chamber of Commerce in Europe’s (CCCE’s) first inaugural ‘Caribbean Days’ Caribbean Culinary Week in Brussels, Belgium. This was a series of business and cultural events staged from July 25-31, 2022, showcasing the ‘Best of the Caribbean.’
Anglina Byron, developed a deep-seated passion for journalism. Anglina is recognized for her tenacity, strength, and unwavering commitment to delivering honest and reliable news across the Caribbean. She covers general affairs of the region.
