Four culinary professionals from Elite Island Resorts have earned the Certified Executive Chef (CEC) designation from the American Culinary Federation (ACF), one of the highest professional certifications in the global culinary industry. According to Antigua News Room, the Antigua & Barbuda Hotels and Tourism Association (ABHTA) is recognising the achievement as a landmark moment for the destination's hospitality sector.
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 CEC credential requires candidates to successfully complete rigorous practical and theoretical assessments covering advanced culinary techniques, food safety, nutrition, cost control, kitchen management, leadership, and operational excellence.
Chef Roberts, who has spent more than two decades with Elite Island Resorts, described the designation as the pinnacle of his career. "Earning the Certified Executive Chef credential gives me the opportunity to give back even more as I continue my culinary career," he said. "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."
Roberts also noted that the achievement comes as he prepares for an exchange programme in St. Lucia, saying the certification has given him added confidence to represent Pineapple Beach Club, Elite Island Resorts, and Antigua and Barbuda on an international platform.
Chef Lawrence 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," he said. "Every stage of the process pushed me to grow as both a chef and a leader."
Lawrence added that he hopes the milestone inspires aspiring chefs across Antigua and Barbuda to pursue internationally recognised standards of culinary excellence.
Chef Hibbert, whose culinary journey began in his grandmother's kitchen, reflected on more than 26 years of culinary service leading to this achievement. "Earning my Executive Chef certification from the American Culinary Federation is a proud milestone that honours my years of consistent focus," he said. "I am incredibly thankful to my current employer for actively investing in my career progression."
For Chef Dobson, the certification marks the culmination of a path that began alongside his mother in her small restaurant. He later formalised his training at HEART Trust/NTA in Jamaica before gaining experience at a premier Jamaican hotel and eventually joining Elite Island Resorts. "Earning my Certified Executive Chef credential represents the pinnacle of my dedication, continuous growth, and unwavering commitment to culinary excellence," Dobson said.
Managing Director of Elite Island Resorts, Sanjay Ambrose, congratulated the four chefs on their accomplishment. "Their dedication to mastering their craft reflects the exact standard of culinary quality we strive to deliver to our resort guests every day," he said. "These chefs now join an elite tier of culinary professionals worldwide."
The ABHTA noted that the certifications strengthen Antigua and Barbuda's culinary landscape by increasing the number of internationally certified executive chefs working within the destination's hospitality industry. The association congratulated each chef and celebrated their contribution to advancing culinary excellence throughout the country's tourism sector.
