Born in Guyana and a culinary visionary, Dustin Dalgetty's journey in the culinary world began after migrating to England in 2002 at the age of 17. While initially pursuing a career in sports, Dustin discovered his passion for cooking at a local house party, where the rave reviews of his dishes encouraged him to turn this passion into a profession. Dustin honed his skills at Croydon College, England, where he graduated with a diploma in Hospitality and Management in 2007. His culinary path led him back to Guyana in 2008, where he quickly established himself as a prominent figure in the culinary scene. He served as the head chef at prestigious establishments such as the Princess Hotel & Casino (now Ramada) and Kings Residence Inn Bistro. Known for his exceptional ability to blend local flavors with international dishes, Chef Dustin has catered for state functions, diplomats, and high profile personalities. His entrepreneurial spirit led him to launch Le’ Chef Catering, which has served clients including Caribbean Airlines, Caribbean Premiere League (CPL), Guyana's Ministry of Tourism and the World Bank. Chef Dustin is particularly renowned for his mastery in crafting Japanese sushi with a local twist, earning himthe title of a culinary maestro. His innovative approach and dedication to his craft make him a revered Chef in Guyana.
After attending the Gastronomicom International Culinary Academy in France and the Bangkok Thai Cooking Academy in Thailand, Chef Ruritanya Bhudu served in the 5-star hotel and hospitality industry for more than 6 years. As someone who understands the sense of comfort that quality, gourmet food provides, Chef Bhudu brings an unparalleled culinary experience to the table. Being a specialist in both sweet and savoury items allows her to fully cater to your culinary needs, including dietary restrictions and preferences while ensuring that flavour and customer satisfaction is never compromised. As the owner of Romeo Bravo Logistics and its catering entity, Gâteau, Chef Bhudu offers customers a vast variety of dishes, unlike anything you've ever seen. Whether it’s a banquet, family dinner, an elegant wedding cake, an exquisite roll of sushi or even a simple snack, Chef Bhudu will surprise your taste buds.
Jon Madhar, 28, has been working in the culinary industry for over a decade. After honing his skills in some of the finest restaurants in Suriname, he recently relocated to Guyana with the goal of elevating its culinary scene. As the head chef at Ambrosia, a fine dining restaurant located in the Leisure Inn Hotel, Jon is dedicated to offering new food experiences that blend international techniques with locally sourced ingredients. He is excited to contribute to Berbice’s growing dining culture and introduce a new level of hospitality through Ambrosia.
Laquinda Jordan is a passionate chef deeply rooted in her culinary heritage from French Guiana. Born on March 9, 1993, to Ms. JuneAnn Mayers and Randolph Gilkes, she grew up in a familythat celebrated cooking, learning from her mother, who prepared meals for both intimate family settings and large gatherings. Helping her mother in the kitchen provided early exposure that laid the foundation for her love of cooking. For Laquinda, cooking was not just an interest or a hobby—it became her calling. In 2008, she moved to Guyana, where she completed high school and excelled in Food and Nutrition. She later returned to French Guiana to pursue higher education at a culinary school, turning her passion into expertise. For Laquinda, cooking is more than creating dishes—it’s an expression of love, culture, and cherished family traditions. While she adores Creole cuisines, her true passion lies in fine dining. Her four years at Bistro have given her the opportunity to thrive in that specialty, exploring creativity from technique to taste and presentation. Laquinda continues to push her boundaries and explore new heights in the world of fine dining.
Chef Yax (Yakubu Abala) is a 29-year-old Nigerian chef with a BSc in Culinary Arts and a passion for medicine. At 22, he left Nigeria for St. Vincent and the Grenadines to pursue a medical career, where he discovered his love for Creole cooking techniques. His culinary journey continued in Barbados, where he honed his skills in a fast-paced environment, enhancing his understanding of both cuisine and tourist interactions. In 2019, Chef Yax moved to Guyana, working as a line chef at Hard Rock Cafe and later taking on a leadership role as Head Chef at Amores Pizza. He is currently the Chef de Partie at Nikkei Guyana, a fusion of Peruvian and Japanese cuisine. Through his experiences across the Caribbean, he identified a gap for authentic African cuisine. This realization inspired him to launch Taste of Africa, a catering business that fuses African and Creole flavors. Offering services for weddings, birthdays, and private events, Chef Yax aims to bring the rich authenticity of African cuisine to the Caribbean.
Chef Yhun is a dynamic and innovative culinary professional with 7 years of experience in the industry. At 25 years old, she brings a fresh, creative approach to her work, having spent two years as the head chef at Bistro Wine & Champagne bar and currently serving as a sous chef at PF Chang’s and is presently securing her diploma at Auguste Escoffier School of Culinary. Specializing in sushi creation, she also has expertise in Japanese, Thai, and Italian cuisines. Chef Yhun is on the road to success boasting four years of mastery over multiple cooking techniques. Beyond her work in professional kitchens, she offers catering services, with a focus on sushi preparation and presentation. Chef Yhun is passionate about creating visually stunning and flavor-packed dishes, ideal for special events. Her commitment to culinary excellence ensures that every dish will not only satisfy but also impress your guests, making her the perfect choice for showcasing her talents at your next event.
A native of Mexico City, Chef Edgar Navarro started his culinary career at 16 as a cook at the Moma Restaurant in New York. He further developed his skills at the Plaza Hotel and working with Master Chef Bernard Le Prince. He holds professional culinary degrees from Anahuac University in Mexico City and the Culinary Institute of America. After working in the United States and Europe, Chef Navarro returned to his Mexican roots, offering a unique twist on traditional delicacies and in turn, creating a wonderful culinary experience. In 2008, Edgar became the Executive Chef at Zi – The Restaurant at Club Intrawest located in Zihuatanejo. The menus he creates boast a contemporary spin on authentic Mexican dishes and have included grasshoppers, agave-warmed tacos and lamb with pumpkin seed pesto. Integral in the organization of the inaugural Food & Wine Festival in Latin America and the Share our Strength Event in the US, Chef Navarro’s passion and dedication ensured each event was a success. The celebrity chefs that have had the pleasure to work with Edgar have touted him as being “an up and coming star in contemporary Mexican cuisine”.
We’re thrilled to welcome Lehr Inc. and The Wine Vault to our Tapas, Rum & Wine event! Experience their exquisite selections, including wines from Montes and Gemma di Luna [distributed by Lehr Inc] and, Barton & Guestier, and Stella Rosa [distributed by The Wine Vault]. Enjoy this unique opportunity to sample and connect with these exceptional brands.
157 Waterloo Street, Georgetown
Tel: (592)-225-0807
Cel: +592-650-2488 OR +592-715-2883
thag.secretariat@gmail.com
