Indulge in the Culinary Works of Antigua and Barbuda’s Finest Private Chefs

With travel restrictions starting to loosen, Canadians are increasingly looking to turn their lockdown wanderlust into a much-needed getaway. Those looking for a stunning Caribbean destination with crystal blue water, fabulous properties, and exquisite food should look no further than Antigua and Barbuda. The dual-island is equipped with a broad portfolio of accommodations, suited for every guest's individual needs. Villas are a popular choice amongst visitors, offering that desirable mix of privacy and true immersion into the Antiguan and Barbudan lifestyle. If cooking (or perhaps just eating) is one of your passions, these villas are equipped with full kitchens and cooking sets. However, if you want to experience true relaxation during your time on the islands, consider hiring a private chef to fulfill your culinary dreams.

Antigua and Barbuda are home to some of the most brilliant chefs in the Caribbean. These decorated individuals have trained worldwide only to come home and share their gifts with their community. Hiring one of these private kitchen wizards allows guests to have full control over their experience and tailor meals best suited to their tastes and diet.

While many venture to the Caribbean in search of escapism, it’s difficult to escape the longing for a nice, home cooked meal. Hiring a private chef allows guests to bring their favourite part of home with them on vacation…without missing out on the opportunity to sample fabulous Antiguan and Barbudan fare prepared by a professional. One such culinary star of the Caribbean is Chef Kahyeme Benjamin who, along with his team of supporting chefs, is ready to satisfy all of your cravings for exceptional island gastronomy.

Something of a local celebrity, Chef Kahyeme owns The Perfect Chef Private/Personal Chef Service, founded in 2009. Chef Kahyeme's love of food began at a young age while he watched his mother, Grealdine Benjamin and his father, Bernard "Smokey" Benjamin, cook and prepare meals. Chef Kahyeme homed in on this interest by attending the Antigua and Barbuda Hospitality Training Institute and later training in the Culinary Arts at The Art Institute of Atlanta. Chef Kahyeme has won numerous competitions, including taking the gold at the 5th annual Cattlemen Caribbean BBQ Competition in San Juan, Puerto Rico, where Team Soul Food won for best tasting BBQ sauce.

Chef Kahyeme and his team of ten chefs strive to achieve excellence in their creations by partnering with local farmers to ensure the freshest ingredients for their guests. The Perfect Chef service also includes waitstaff, stewards, bartenders and butlers. Check out some of the promises Chef Kahyeme makes to his patrons: 

• Listening to clients' needs, creating customized meal plans based on their preferences.
• Shopping for groceries, stocking the pantry with the Client's favourite items before arriving at the residence.
• Shopping for specialty items (organic, gluten-free, nut-free, etc.).
• Handling food with the utmost diligence, ensuring it is prepared well and always fresh.
• Always learning and improving culinary techniques as the foodservice industry evolves.

During your stay in Antigua and Barbuda, make sure to indulge your palate and try some of the amazing cuisines the island has to offer. One meal you should be sure to try is fungie and pepperpot, the national dish of Antigua and Barbuda. The meal finds its roots in the island's colonization and African slave trade history. Pepperpot, a fresh stew made of salted meats, peas, spinach, peppers, okra and squash, is often served with fungie, a porridge made of cornflour.

Hire a private chef during your stay in a villa in Antigua and Barbuda and experience a form of luxury like never before! 

For those who can't wait to try this fabulous meal, follow the recipe below to have a slice of Antigua and Barbuda at home!

Sharing Chef Kahyeme's Delicious Pan seared Salmon with Mushroom Mash Potatoes recipe...

Pan seared Salmon with mushroom mash potatoes, finished with a green pea and butternut puree

• 1 8 oz portion salmon fillet
• Juice of 1 lemon
• 1 lbs Idaho potatoes peeled and quartered
• ½ cup Heavy cream
• 4 tbsp Butter
• 5 medium Button mushrooms peeled and diced
• 1 tbsp Olive oil
• 2 oz Green pea
• 1/2 cup Parmesan cheese
• 1 lbs Butternut squash peeled and diced
• Salt and pepper to taste

Pan seared Salmon

• Method: Pat salmon filet dry with paper towel. Season with salt, pepper on both sides. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filet flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.

Mushroom mash potato

• Method: Bring a pot of salted water to a boil. Cook potatoes until tender about 12 to 15 minutes the drain well.
• In a separate sauce pan sauté button mushroom for 3 minutes drain well and rest aside
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy add sautéed mushrooms, season with salt and pepper to taste.

Green pea Puree

• Method: Bring a large pan of salted water to the boil, blanch the peas for 3 minutes
• Add the Green peas to a blender along with a little vegetable stock or water. puree the peas, adding more liquid in small additions as needed. Blend for 3 minutes until mixture is smooth. Adjust consistency as needed to your preference.

Butternut puree

• Method: Lightly coat the butternut squash all over with olive oil, season with salt and pepper roast until golden browned and set aside to cool.
• in a blender, combine the heavy cream, parmesan cheese with the butternut , then blend until smooth to your desired consistency.