ST. JOHN’S, Antigua – September 4, 2026 – Aleka Lewis, a student of St. Mary’s Secondary School, mentored by Executive Chef Desroy Spence of Hermitage Bay, has been named the 2026 Taste of Wadadli Top Junior Chef, following six weeks of hands-on culinary training and a competitive four-day Cook-Off that showcased the talent, creativity and growth of 15 aspiring young chefs.

Lewis completed her six-week internship at Hermitage Bay, where she trained under the mentorship of Executive Chef Desroy Spence. Chef Spence was also recognised as the 2026 Top Chef Mentor for his outstanding guidance, commitment and support throughout the programme.

The Taste of Wadadli Junior Chef Academy, an initiative of the Antigua & Barbuda Hotels and Tourism Association (ABHTA) and the Ministry of Education, Science & Technology, paired 15 high school students with professional Chef Mentors at leading hotels and restaurants across Antigua and Barbuda.

From July 13 to August 21, each Junior Chef completed a minimum of 96 hours of hands-on industry experience, working alongside professional Chef Mentors in professional kitchens. Throughout the six-week programme, they developed their culinary techniques, confidence and discipline, explored local ingredients and gained first-hand exposure to the hospitality industry.

The Taste of Wadadli Junior Chef Academy aims to develop young talent and encourage careers in Antigua and Barbuda’s hospitality and tourism sector. Through hands-on training, professional mentorship and practical industry experience, the programme provides young people with an opportunity to build their skills and gain greater exposure to the diverse career pathways available within the sector.

The Academy culminated with the Taste of Wadadli Junior Chef Cook-Off, held from August 25–28. Each Junior Chef was challenged to create an entrée or dessert in just two hours, using breadfruit, sweet potato, or both as the star ingredient and giving the ingredients their own creative interpretation.

Participants were assessed by a panel of culinary professionals on areas including culinary technique, kitchen safety, food waste management, costing, creativity, flavour, seasoning, texture and presentation.

From a possible overall score of 775 points, Junior Chef Aleka Lewis and Chef Mentor Desroy Spence achieved an outstanding 687.5 points, securing the Academy’s top honours. The result combined Lewis’ performance during her six-week internship with her score from the final Cook-Off, reflecting her development, professionalism and culinary performance throughout the Academy.

Lewis impressed the judges throughout the competition, demonstrating creativity, technical skill, attention to detail, professionalism and confidence in the kitchen.

For her final Cook-Off, Lewis presented Dry Creole-Rubbed Red Snapper with Brown Butter Sweet Potato & Chives, served with a Coconut Creole Sauce, a dish that showcased her creativity and ability to elevate sweet potato as one of the competition’s featured local ingredients.

Professionalism and Innovation Awards

In addition to the overall Top Junior Chef and Top Chef Mentor honours, the Academy recognised Junior Chefs who distinguished themselves in the areas of professionalism and innovation.

The 2026 Professionalism Award was presented to Khloe Billey of Pares Secondary School and Nehjeann Thomas of Jennings Secondary School. The award recognises Junior Chefs who consistently demonstrated the attitudes, behaviours and workplace standards expected of an emerging hospitality professional throughout the Academy.

Aleka Lewis of St. Mary’s Secondary School also received the 2026 Innovation Award for the Best Modern Interpretation of the Star Ingredient. The award recognised her creativity in taking the Cook-Off’s featured local ingredients—breadfruit and/or sweet potato—and presenting them through an innovative and contemporary culinary interpretation.

Regional and National Opportunities for the 2026 Winner

This year’s Academy also introduced a new regional partnership with the Turks and Caicos Hotel and Tourism Association (TCHTA), creating an opportunity for the overall winner to continue their culinary development beyond Antigua and Barbuda.

As the 2026 Taste of Wadadli Top Junior Chef, Lewis will travel to the Turks and Caicos Islands in 2027 to participate in the Junior Lit’l Chefs Program, part of the TCI Hospitality Adventure Camps. There, she will train with professional chefs, further develop her culinary skills and interact with other aspiring young culinary students.

Lewis will also have the opportunity to join the Antigua and Barbuda National Culinary Team as an understudy, marking another important step in her development. The opportunity will allow her to continue training and developing her skills, with the hope of one day earning the opportunity to represent Antigua and Barbuda in the Junior Chef category.

Together, these opportunities are designed to extend Lewis’ development beyond the Academy, providing continued training, regional exposure and a pathway towards representing Antigua and Barbuda on a larger culinary stage.

Recognising the Partners Behind the Academy

The success of the 2026 Taste of Wadadli Junior Chef Academy was made possible through the collective support of the hospitality and tourism industry, corporate partners, participating schools, Chef Mentors, teachers and individuals who invested their time, expertise and resources into the development of the Junior Chefs.

A special thank you is extended to Antigua Cruise Port for its generous sponsorship and support of the 2026 Taste of Wadadli Junior Chef Academy. Their commitment to the programme played an important role in helping the ABHTA provide 15 young people with hands-on industry experience, professional mentorship and an opportunity to develop their culinary talents.

Appreciation is also extended to the Agri-Tourism Unit within the Ministry of Tourism, Civil Aviation, Transportation and Investment for its donation of professional chef knife sets to 2026 Top Junior Chef Aleka Lewis and second-place finisher Eliana Lynch, providing both young chefs with tools to support their continued culinary development.

The ABHTA also extends its sincere gratitude to Lisa McMillan and the family of the late Ted Isaac for their generous contribution towards the programme in honour of the late Ted Isaac. Their support represents a meaningful investment in the development of the next generation of culinary and hospitality professionals in Antigua and Barbuda.

The Association also recognises contributing partner Barbuda Ocean Club/PLH for its support of the Academy and sponsorship of Junior Chef Justine Griffin.

An immense thank you is extended to the hotels and restaurants that opened their kitchens to the Junior Chefs, providing them with invaluable hands-on industry experience, professional training and mentorship throughout the Academy.

Participating hotels and restaurants included Cocos Hotel, Charr’d Wood Fire Grill, Keyonna Beach Resort, Hodges Bay Resort & Spa, Blue Waters Resort & Spa, The Hut at Little Jumby, St. James’s Club & Villas, Royalton CHIC Antigua, The Verandah Antigua, Hammock Cove Antigua, Galley Bay Resort & Spa, Hermitage Bay and Jumby Bay Island.

Special recognition is extended to Keyonna Beach Resort and Hodges Bay Resort & Spa, each of which welcomed two Junior Chefs into their operations for the programme.

Special thanks are also extended to the Rocks Group and Chef Christopher Terry, Corporate Executive Chef, for supporting the continued development of Tamarlie Williams, the 2024 Taste of Wadadli Junior Chef winner, through an internship experience across the Group’s restaurants and valuable mentorship under Chef Terry.

At the heart of the Academy were the Chef Mentors, whose commitment went far beyond teaching culinary techniques. They welcomed the Junior Chefs into their professional kitchens, shared their knowledge and experience, and provided the guidance and encouragement needed for the students to grow in confidence and strengthen their culinary abilities.

The winners were officially announced during the Taste of Wadadli Junior Chef Academy Closing & Awards Ceremony on September 3 at People’s Place, where invited guests also had the opportunity to sample the Cook-Off dishes prepared by the Junior Chefs and their Chef Mentors.

The Antigua & Barbuda Hotels and Tourism Association congratulates Aleka Lewis and Chef Desroy Spence on earning the programme’s top honours. The Association also congratulates Professionalism Award recipients Khloe Billey and Nehjeann Thomas, and Lewis on receiving the Innovation Award, while commending all 15 Junior Chefs and their Chef Mentors for their dedication and achievements throughout the 2026 Academy.

Through the Taste of Wadadli Junior Chef Academy, the ABHTA remains committed to working with its partners to develop young talent, connect education with industry and create meaningful pathways for the next generation of culinary and hospitality professionals in Antigua and Barbuda.