Caribbean Chefs' Culinary Excellence Shines on Sint Maarten

In the vibrant culinary landscape of the Caribbean, two chefs are making waves far beyond the shores of their native Barbados. Rashi Cummins and Derio Boyce have embarked on exciting new ventures in Sint Maarten, each bringing their unique talents and experiences to the table.

Offering their services in the culturally-rich island, they continue to grow, learn, and make significant contributions to the culinary arts.

Boyce’s move to Sint Maarten has been a journey of growth and self-discovery. “As a chef, I constantly look at how I can grow, learn, and express my experiences on a plate,” he shares.

His role of Executive Chef at The Morgan Resort & Spa has allowed him to showcase his skills to a diverse audience. Managing a multicultural brigade has been no simple task, but Boyce has thrived, relying heavily on his training and past experiences to lead his team.

One of his main focuses has been coaching and mentorship. He works closely with Human Resources Director Minerva Hughes to develop a training programme aimed at nurturing future culinarians.

This dedication to developing young talent is something Boyce remains passionate about, as he believes in the power of knowledge sharing. “In this role, I have to be more of a teacher and mentor, and I love it,” he says.

Relocating has brought Boyce into contact with 130 different cultures, an experience that has broadened his perspective and honed his resilience. He acknowledges the culture shock that comes with such a move but sees it as an opportunity to learn and grow.

“This role has allowed me to share my culinary expressions with the world, develop my team, and build our reputation,” Boyce explains.

In his position, he oversees the food and beverage offerings at SALT, the resort’s main restaurant, and the newly opened BBQ Shack which offers amazing poolside dining. His job involves creating themed nights and special event dining, which has been both challenging and rewarding.

For Cummins, the move to Sint Maarten has been swift and transformative. Working in an environment with such a diverse culinary scene has been an eye-opening experience.

“Sometimes it can have its challenges, but overall, it’s a great experience learning new things and working with different chefs from all parts of the world,” he says. “This experience has definitely enhanced my culinary skills and allowed me to showcase both local and international dishes.”

His job as Executive Sous Chef has him working closely with Boyce, his mentor and guide. Together, they manage staff, create menus, and develop effective kitchen structures.

“Transitioning from Barbados to Sint Maarten as a certified sous chef was something new for me but also a big learning experience in terms of how the hotel industry here operates and the different cultures,” Cummins reflects.

Like Boyce, he is passionate about developing future chefs and also works with Hughes to create training programmes for culinary students in their final year. This commitment to development is part of Cummins’ belief in the importance of growth.