Fisherman’s Wharf Executive Chef Wins Chef of the Year Competition
By Suelika N. Buchanan
(Basseterre; St. Kitts): Gregory Austin, Executive Chef at the Fisherman’s Wharf, Ocean Terrace Inn, is the winner of the St. Kitts Nevis Hotel and Tourism Association sponsored Chef of the Year competition.
The competition that involved six chefs was held yesterday, Wednesday, Oct. 24 at the Clarence Fitzroy Bryant College.
The competition was apart of the Tourism Awareness Month of Activities.
 |
 |
| Executive Chef at O.T.I Gregory Austin who was announced as the Chef of the Year preparing his dish |
The judges tasting the dishes |
Austin has been the Executive Chef at Fisherman’s Wharf for nine months but has been involved in the profession for twelve years.
Austin said it was a great joy for him when he was announced as the winner.
“My knees got weak and it was a rush of joy, I was so excited,” he said. “And I’m definitely going to represent St. Kitts and Nevis well in the competition next year. This is my second time going to the competition and I’ll be bringing home goal.”
 |
 |
 |
| Neil Goodwin of Stonewalls explaining his dish |
Gregory Austin of OTI explaining his dish |
Jason Bishop Head Chef at Oualie Beach Resort in Nevis, giving a demonstration for the students at CFBC |
Austin who is originally from Barbados said that he walked away with the silver medal at the Taste of the Caribbean Competition last year when he represented Tortola at that time.
The competition is organized by the Caribbean Hotel Association and a total of six representatives including the three top chefs, a pastry chef, a bartender and a manager will represent the Federation.
The other two chefs that placed in the competition are Renaldo Mills of the Montpelier Inn in Nevis and Dennis Bruemmel of the Four Seasons Resort also of Nevis. They placed first runner-up and second runner-up respectively.
 |
 |
| Gloria Webbe of Oualie Beach with her dish |
Renaldo Mills of Montpelier Inn in Nevis with his dish |
 |
 |
| Denis Bruemmel of Four Seasons Resort with his dish |
Marlon Tobias of St. Kitts Marriott with his dish |
Austin created a tasty dish with ingredients he said that were indigenous to St. Kitts.
He created sundried tomato pesto coated rack of lambs with a soft herb and okra fungi, along with roasted pumpkin and squash cabbage parcel topped with a mango sweet pepper and tomato salsa.
Mills of the Montpelier Inn created crusted sweet potato with net caught Mahi-Mahi on herb, complimented with angel hair pasta with butternut squash puree and Creole sauce.
Bruemmel of the Four Seasons Resort created herb marinated Grouper Fillets with roasted pumpkin, pepperonata and sautéed cabbage and tomato capers ragout.
~~Adz:Right~~ Neil Goodwin represented Stone Walls and created a dish of herb crushed Pork Tenderloin with mushroom caper sauce served with triple layered potatoes sautéed vegetables with Fresh Ginger.
Marlon Tobias of the St. Kitts Marriott Resort created sauté chicken breast served with bowtie pasta, Julian vegetables with roasted pepper sauce and egg plant for Garnish.
Gloria Webbe represented the Oualie Beach Resort created sauté beef tenderloin, complimented with Julian vegetables, white rice and wine sauce.
