The photos are from the Saturday evening event which was billed as "Taste of Nevis" by "Chef's of Nevis".

The team was led by Nevisian Curtis Smithen who has been named Executive Chef at the Four Seasons Resort Great Exuma at Emerald Bay in the Bahamas. Curtis was specially invited to come and do his magic on home turf.


Chef Bruno Correa is the new culinary head at the Four Seasons Resort in Nevis. This Swiss native is best known for his hands on approach and his sense of humour. His move from the Far East, where he was the Executive Sous Chef at Four Seasons Hotel, Hong Kong, brings an interesting edge to both the region and the cuisine.


Sunshine is famous throughout the world for his hip and funky beach bar. Much has been written about his charismatic style and I was fortunate to experience some of this famous Sunshine warmth first hand. A Trini is about as inconspicuous as a large elephant in Nevis. Everywhere I went, as soon as I opened my mouth, everyone (well almost everyone) said "TRINI!". When Sunshine heard my accent, he welcomed me warmly and then climbed up to show me where the Trinidad and Tobago flag was hanging with several other international ones. I was really touched! A nice man. And he serves a mean Killer Bee (goes down like a lamb, then kicks you like a mule!). Don't be deceived by its innocent taste, it packs a good wallop.

Augusto has had a distinguished career that includes numerous awards (he was awarded honorary citizenship by New Orleans after receiving top honours in a culinary competition held in this very foodie city). He owned and operated his acclaimed restaurant "Augusto's Cuisine" for several years before selling it in 2001. He now owns and teaches at his cooking school in Puerto Rico, The Art of Cooking School.
In addition to Moet& Chandon champagne, there were also several other wines available.




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