Art Smith, chef, author, and television personality has brought back meaning and symbolism to the word "table" and has united families and friends through the sharing of a meal.

A native of Jasper, Florida, Art studied at the Florida State University School of Business. He began his career with two internships at The Greenbrier Resort and was then selected to attend the prestigious Walt Disney Magic Kingdom College Program. Following graduation, Art took a position working at the Florida Governor's Mansion where he worked as executive chef for Governor Bob Graham, now a U.S. senator, and his wife Adele. He continued to cook for families all over the globe, including other well-known politicians and celebrities.

After traveling extensively through Europe and Africa as a family chef, Art took a position as chef on the American European Express Train. Once settled in Chicago, he began teaching at Williams Sonoma and later served as a special event chef for Martha Stewart Living Magazine. In 1997, he began a 10-year-long position of personal chef to Oprah Winfrey and Stedman Graham. He currently acts as the specialty chef for Ms. Winfrey's most talked about events. His fine dining restaurant in Chicago called "Table Fifty-Two," serves handmade, organic foods gathered from some of the best farms in the Midwest.

Art is a two-time James Beard Award recipient. In 2007 he received the James Beard Foundation Humanitarian of The Year Award and in 2002 he received the James Beard Foundation Award for "Best Cookbook" for his first cookbook, Back to the Table: The Reunion of Food and Family (Hyperion, 2001). For his second cookbook, Kitchen Life: Real Food for Real Families (Hyperion, 2004), he received the prestigious 2001 Gourmand World Cookbook Award for "Best Family and Children's Cookbook." A National Bestseller and New York Times Bestseller, Art was selected twice as keynote speaker for Florida Governor Jeb Bush's "Celebration of Reading," sponsored by the Barbara Bush Foundation for Family Literacy. He is a contributing chef for best-selling author Dr. Dean Ornish's new family health book. The newest addition to Art's cookbook series is, Back to the Family (Thomas Nelson), which debuted in March 2007.

Art is a contributing editor to O, the Oprah Magazine and the Food section of Oprah.com and has appeared several times on "The Oprah Winfrey Show." He is featured regularly on television programs, appearing nationally on "The Today Show" and "Good Day Live" and serving as a regular tasting judge on Food Network's "Iron Chef America."

A fervent supporter of the community, in 2003 Art established Common Threads, a nonprofit organization based on his passionate belief that families (whether a family by blood or a family of friends) all share an innate desire to care for each other, regardless of culture, race or geographic location. Common Threads embodies Art's mission to foster a familial environment where children can learn to value each other and discover universal understanding and mutual acceptance. The innovative program serves more than 1,000 children at seven locations around Chicago and recently expanded into the Oprah Winfrey Boys & Girls Club of Kosciusko, Mississippi. A Los Angeles location will open in 2007. In January 2007, Chicago Magazine named Art "Chicagoan of the Year" for his work with Common Threads and in May 2007 the James Beard Foundation will bestow its annual Humanitarian Award upon him. He also serves on the board of directors of "Kids Café," a nutrition program for children in Minneapolis.

Art lives in Chicago's Hyde Park neighborhood with his life partner, renowned artist Jesus Salgueiro, tending to their garden and their three dogs, five cats and 15 fish.

The Modern Mixologist Formerly of the Bellagio Resort, Las Vegas

2007 Savor Dallas “Lone Star Award”, outstanding achievement in spirits

2006 Mixologist of the Year, Nightclub & Bar Magazine, Five Star Award

Tony Abou-Ganim, currently featured on the Iron Chef America competition with Mario Batali just released his first DVD “Modern Mixology: Making Great Cocktails at Home” (February 2007). Most notably featured demonstrating the art of cocktail preparation on the Fine Living Network program “Raising the Bar: America’s Best Bar Chefs,” grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. Tony's initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, grooming him to become a leader in the beverage industry.

After graduating from college, Tony learned an appreciation for a well made cocktail using only the freshest ingredients at Jack Slick's Balboa Café in San Francisco. In 1990, Tony assisted with the opening of "Harry Denton's", a legendary hangout in Fog City. In 1993, Tony moved to New York City where he worked with Mario Batali at Po in the West Village.

After two years in New York, Tony returned to San Francisco and re-joined Harry Denton to open "Harry Denton's Starlight Room", atop the Sir Francis Drake Hotel. It was here that Tony created his first "Specialty Drink Menu" featuring several of his original cocktail recipes including the Cable Car, Sunsplash, and Starlight.

In 1998, Tony was hand-picked by Steve Wynn to create the cocktail program at his $1.7 billion Bellagio Resort. Tony immediately implemented his philosophy of bartending and drink preparation - quality ingredients and proper technique create great drinks - developing the hundreds of original cocktails for the resorts 22 bars. Currently, Tony operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.

Tony's specialty drinks have been featured in top consumer magazines including Food & Wine, Vanity Fair, Wine Enthusiast, Fortune, Wine Spectator, Playboy, The New York Times Magazine, Nightclub & Bar, Cheers and Santé. Tony’s innovative approach to cocktails has been noticed by the broadcast media as well, with segments appearing regularly on many television networks, including CNBC, Fine Living and the Food Network.

Currently, Tony’s cocktail tips can be seen daily on the Fine Living Network as part of their “Essentials” series. He also talks cocktails weekly on KLAV 1230 AM as co-host of the show "Taste of Vegas", contributes regularly to trade and consumer publications such as: Santé, Las Vegas Food & Beverage, and In the Mix, and is working on his first cocktail book. He has received numerous awards for his contributions to the beverage industry including: the 2004 “Raising the Bar” award by Cheers Magazine, Santé Magazine’s 2004 “Spirits Professional of the Year” and a Gold Medal for the United States at the 2003 Bacardi-Martini Grand Prix World Finals held in Turin, Italy.

As the National Ambassador of the US Bartenders Guild, www.usbg.org, and Associate Member of the Museum of the American Cocktail, www.museumoftheamericancocktail.org, Tony continues to educate about the history and lore of cocktails as well as lead the bar industry into continually improving the art of the cocktail. Tony lives in Las Vegas where he hones his craft daily by creating, sharing and enjoying the very best cocktails.

Is the author of nine critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora: Hot Stuff: A Cookbook in Praise of the Piquant, Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, Tasting Brazil: Regional Recipes and Reminiscences, The Welcome Table: African American Heritage Cooking, A Kwanzaa Keepsake, The Africa Cookbook: Tastes of a Continent Beyond Gumbo: Creole Fusion Food from the Atlantic Rim, and On the Side, a book about side dishes and condiments, and The Martha’s Vineyard Table . She is currently working on a narrative history of African Americans and food tentatively entitled High on the Hog: African Americans and Food.

A culinary historian, she has lectured on African-American foodways at The Museum of Natural History in New York City, The California Academy of Sciences in San Francisco, The Smithsonian Institution in Washington DC as well as at numerous institutions and colleges throughout the United States and Abroad.

In her three decades as a journalist, Harris has written book reviews, theatre reviews, travel, feature and beauty articles too numerous to note. She has written extensively about the culture of Africa in the Americas, particularly the foodways, for publications ranging from Essence (where she was travel editor from 1977-1980) to German Vogue. She has written for most of the major food magazines Including Gourmet, Food & Wine, Cooking Light, and Eating Well. She has chaired panels and given presentations at the Fancy Food Shows in both San Francisco and New York, at Chef Magazine’s Chef des Chefs, at IACP [International Association of Culinary Professionals] and AIWF [American Institute of Wine and Food] conferences too numerous to note, and at The Caribbean Culinary Federation’s annual Taste of the Caribbean, where she gave the keynote address for six years.

Dr. Harris has made numerous television appearances on shows including The Today Show, Good Morning America, The Main Ingredient, and B. Smith with Style. On the Television Food Network, she has appeared on the Curtis Aikens Show, Sara Moulton’s Cooking Live, and TV Food News and Views. She has hosted five episodes of Chef du Jour and served as the resident food historian of Sara Moulton’s Cooking Live Primetime from July through November 1999 and has served as a culinary and cultural expert on two Burt Wolfe series for PBS.

Dr. Harris has served as a consultant for Kraft Foods, Pillsbury Foods, Unilever, and Almond Resorts in Barbados, among others. She has also been a member of Sterling Rice's culinary council that that serves as a think tank for major food manufacturers.

In addition to her work on the foodways of the African Diaspora, she is also the author of The World Beauty Book (HarperSanFrancisco, 1995), a collection of beauty secrets from women of color around the world, the co-editor of La Vie Ailleurs (Harcourt Brace Jovanovich, 1989), a multicultural French text, and the translator of Ton Beau Capitain, a play by Simone Schwarz-Bart, which has been performed at colleges around the country. For six and a half years, she was a restaurant reviewer for The Village Voice in New York City.

A tenured full professor of English at Queens College, C.U.N.Y., Harris holds degrees from Bryn Mawr College, Queens College, The Universite de Nancy, France, and a doctorate in Performance Studies from New York University where her dissertation focused on the French-speaking theatre of Senegal. She speaks French fluently and is conversant in Spanish and Portuguese.

Dr Harris has been a National Board member of the American Institute of Wine and Food and a board member of the Caribbean Culinary Federation, the New York Chapter of Les Dames D’Escoffier, and the Southern Foodways Alliance where she was a founding member and also served as chair of the planning and then programming committees. She is a life member of the College Language Association and a member of the SLOW food committee for the Ark of Taste.

Harris has been honored numerous times for spreading the word of African and Caribbean cuisines around the world. Some of her awards include an appreciation award from Walt Disney World Epcot Center, the Heritage Award from the Black Culinarians, and the Food Hero award from Eating Well Magazine. In October 2004, she was given a lifetime achievement award by the Southern Foodways Alliance. In March 2005, she received the Toque award from Philadelphia’s the Book & the Cook, joining culinary notables such as the late Julia Child and Jacques Pepin.

Ian Burrell has been a well-known face on the London bar scene for over 12 years. As well as being a “mixologist” and running cocktail bars across London since 1991, he also managed to find time to present a couple of TV shows, play professional basketball, sing and song write for Hollywood movies and most importantly to become a “Rum Ambassador”, travelling around the world teaching about the wonders of rum appreciation.

His restaurant and cocktail bar, “Cottons”, boasts the largest collection of rums in London and he has personally tasted them all. Being of Jamaican decent, rum has always been in Ian’s blood. In fact he is quoted in saying that his first rum experience was ‘when he was 4 days old and his mother put a little bit on his lips to help him to sleep’. A master “Edu-tainer”, he educates and entertains while delivering rum and rum cocktail seminars & rum education programmes to a growing cocktail culture. With his own style, Ian is always smiling and enjoying himself because as he says, “Life’s too short”, and there’s a lot of rum out there to drink…

Ian Started The Appleton Rum Academy in New Zealand. A Rum training programme for the top bartenders in New Zealand, which included rum history and rum cocktail knowledge and then went on to help launch Appleton Rums in Australia with a series of rum cocktail training sessions in Sydney & Melbourne.

Ian has judged numerous world rum competitions including the International Cane Spirits Festival and Tasting Competition in Ybor City, Florida and well as the INTERNATIONAL SPIRITS CHALLENGE held in London, England.

Ian currently organising Europe’s 1st Rum Festival in London. This will see a consumer and trade show based on the Rum Experience of sipping and savouring. Mixed with some cocktails, music, dancing and fun. He is also planning on rolling out the Rum Experience festival in France, Spain, Holland and Italy over the next 2 years.

A recipient of a James Beard Foundation Scholarship Award, Payne served the “Symphony of Spring” meal at the James Beard House in 2006. He began his U.S. professional career in October 2000, serving as Sous Chef at Le Mas Perrier restaurant in Wayne, PA. Payne’s three-year term at Le Mas, saw him become Senior Sous Chef before moving to Chicago.

For his accomplishments and culinary expertise, Payne has been featured in publications, such as: Chef Magazine, Plate Magazine, Nation’s Restaurant News, Chicago Magazine, Chicago Sun-Times and Chicago Tribune. He has also appeared on NBC5Chicago and ABC7Chicago for cooking segments.

Robert Oliver was born in New Zealand and was raised in Suva, Fiji Islands.

He has lived and worked all over the world, including opening restaurants in Las Vegas –Rumjungle (awarded Best New Restaurant 1999), Miami – SUVA ( modern interpretation of Pacific and Polynesian cuisine which gathered national press attention)

Robert has consulted for China Grill Management in New York City, taught tropical cuisine workshops at the Institute of Culinary Education in New York City and is a consultant to the Fiji Hotel Association.

Robert came to the Caribbean in 2005 for an extended consultancy with the Almond Resort group out of Barbados to develop three restaurants for their St Lucia property. Long a proponent of sustainable business development, Robert developed purchasing infrastructure with a group of St Lucian farmers for the Almond property.

Look for Robert in 2007 in Port of Spain, Trinidad where he will be opening another SUVA. He is writing a book with the University of the South Pacific on Pacific Island cuisine.

Eoghain O’Neill, of Irish and Trinidadian parentage, was born in Ballensloe, a little village in the heart of Galway, Ireland and grew up in his mother’s home country Trinidad. His higher education was in England where he graduated Hotel and Catering studies summa-cum-laude at Canterbury College. His first introduction in the work place was Normandy in France working for the Michelin Star Restaurant La Manoir De Barville where he learnt the exquisite opulence of fresh produce in his pursuit for herbs in the garden, fish in the river during service times and feeding the live stock in the early mornings.

He then joined the culinary team at The Savoy Hotel, London where he mastered the nuances of myriad kitchens and gained a strong Classical knowledge of Cuisine for two years. He further benefited immensely by going on to work with legendary names such as Roux Brothers, Gordon Ramsey’s Aubergine and Gordon Ramsey’s at Royal hospital road which holds 3 Michelin Stars, particularly Gordon Ramsey’s where Gordon taught him about the 5 senses of cooking, Taste, Texture, Appearance, Consistency and the delectable Marriage of ingredients.

On leaving London he moved to Munich, Germany where he worked for Restaurant Am Marstal a 2 Michelin stars restaurant that gave Eoghain a great insight into German gastro cuisine where he stayed for 1 year.

Back to London, Eoghain worked as head chef within the famous celebrity hangout of Soho House.

La Pachyderme was a new venture for Eoghain in Paris as Head Chef and received heady reviews from Le Monde, Le Figaro, Gault & Millau, L’Hotellerie, Zurban, Elle Magazine, Entrée Magazine, Cuisine Creative Magazine, Hotel and Catering Magazine, Sunday Times Magazine, and Privilege Magazine

Next, Jacque and Laurent Pourcel appointed him Executive Sous Chef in their new quest opening W’Sen’s in London “this was a very exciting and interesting insight into launching a new restaurant”.

At W’Sen’s Eoghain also had the opportunity to star in a TV series called Britain’s Top Models a big brother style show in which members of the public were challenged to cook along side his brigade of chefs. With his infectious laugh he tells that the real challenge was for him having 10 fashion models in his kitchen but says “there are no losers in my kitchen”

On his appointment with Raffles Resort Canouan Island, he brings his wealth of knowledge back to his roots in the Caribbean. La Varenne is his “new play ground” with a strong team of chefs he welcomes and inspires all with his French and European influences and creativity.

Raffles Resort Canouan Island has received several prestigious awards during 2005 it’s first year of operation, and now Eoghain has personal ambitions for La Varenne to ensure that this superb restaurant achieves top international accolades in 2007.

He also had the honour in participating in The Word Gourmet Summit 2007 in Singapore as one of the Master Chefs.

Set in the luxurious Villa Monte Carlo and adorned with most spectacular panoramic views of the Caribbean, the resort and the islands of the Grenadines, a setting of refined & understated elegance, makes this gourmet restaurant lend itself perfectly as a very exclusive retreat from the sun trenched island life.

Culinary precision to preserve flavours dominates every single dish. The motto of the restaurants’ Kitchen Team is to offer dishes that are of “Essence and Beauty”.

Injected with a classic and modern flair that match a European Michelin Star Restaurant and promises the most discerning gourmet a refined dining experience.

Appointed in June 2005 as Executive Chef at Rhapsody, Doran Payne shares his global culinary expertise as he leads the restaurant’s team of professionals. In addition, he guides the initiatives for creative menu development and daily cuisine preparation. A native of St. Lucia, Payne balances unique Caribbean flavors with foods indicative of the season, creating a beautiful marriage of flavors and textures. Rhapsody, located in Chicago’s vibrant Loop, is a popular dining destination for business professionals.

Payne, formerly the Dining Room Chef at the Four Seasons Hotel Chicago, brings extensive experience to Rhapsody's already-distinguished slate of chefs. A graduate of Le Cordon Bleu Culinary Academy in London in 1996, Payne served under Eric DeBlonde at the Four Seasons Hotel in London from 1996 to 1998.

Following his two year tenure, Payne embarked on a training tour of various five-star hotels and restaurants throughout Europe. The Tournant included such prestigious establishments as Hotel Le Royal in Luxembourg, Auberge des Saints Pères in France, The Four Seasons Hotel Berlin and The Radisson SAS Hotel in Brussels. Additionally, Payne trained under the guidance of Michel Del Burgo, Chef de Cuisine of Taillevent, a three Michelin starred restaurant in Paris.

A recipient of a James Beard Foundation Scholarship Award, Payne served the “Symphony of Spring” meal at the James Beard House in 2006. He began his U.S. professional career in October 2000, serving as Sous Chef at Le Mas Perrier restaurant in Wayne, PA. Payne’s three-year term at Le Mas, saw him become Senior Sous Chef before moving to Chicago.

For his accomplishments and culinary expertise, Payne has been featured in publications, such as: Chef Magazine, Plate Magazine, Nation’s Restaurant News, Chicago Magazine, Chicago Sun-Times and Chicago Tribune. He has also appeared on NBC5Chicago and ABC7Chicago for cooking segments.

Discover the new trend of Rum & Chocolate with DUANE DOVE. Duane is from Trinidad & Tobago and a Sommelier by profession. He has been opening the palates of people from both Europe and the Caribbean to the new taste of Premium Barrel Aged rum combined with dark Artisan chocolates, made from high grade cocoa.

Duane has worked on several projects with the Trinidad & Tobago Tourist Board promoting value added products made from T&T Fine/flavour cocoa and also works on projects for the Cocoa & Coffee Board of Trinidad & Tobago. As of January 2006 Duane is now the proud owner of his own Cocoa Estate in Tobago.

Visit his website www.rumchocolate.com or www.tobagococoa.com

e-mail duane@rumchocolate.com

Chef Bobo Bergstrom is arguably one of the most innovative Chefs making it on the culinary scene in St. Lucia. Born in Sweden, trained in Switzerland and worked through major hotels and restaurants in Europe before putting the Caribbean on his menu, Chef Bobo has prepared meals for some extremely diverse palates. The Royal Family of Sweden as Chef de Cuisine at Michelin Star awarded restaurant Operakallaren in Stockholm, Heads of States at the 31st Annual Governments Of The Caribbean State Ball Dinner at The Waldorf Astoria, New York, and twice for food lovers at the famous James Beard Foundation in New York to name a few.

His achievements are quite impressive and many would agree considering the number awards received by him to date to include Caribbean Chef of the Year by the Caribbean Hotel Association (CHA) in 2003 when he also coached St Lucia Culinary Team to a gold medal. However, probably one of Chef Bobo's most amazing achievements is his move from Culinary Director at the Windjammer Landing to opening the doors to his very own waterfront restaurant 'The Edge Restaurant Bar & Sushi', at the charming Harmony Suites Hotel in the heart of Rodney Bay. Within just a few weeks of opening Chef Bobo's unique EurobbeanT fusion attracted some very serious attention from both locals and visitors alike and within a few months his restaurant was, and still is, rated as one of the very best on the island.

What is most revitalizing about 'The Edge' is not just the incredible journey your palate will be treated to but also the amazing ambiance, which has made this restaurant undoubtedly one of the most charming spots to dine. In his typical Swedish style of attention to detail and quality Chef Bobo has managed to create a very unique and stylish interior concept at 'The Edge', which also boasts the island's only Sushi Bar. A master in the culinary arts with a need to constantly surprise and raise the bar higher, Chef Bobo continue to brings his cuisine to 'The Edge'. Click here to view The Edge's Food & Rum Menu in PDF format (served 2, 3 & 4 November 2007).

Chef Bobo and The Edge has been featured in the cooking segment on CBC's Canada AM TV show and in magazines and newspapers such as Travel Weekly, Chicago Tribune and Italian travel magazine DOVE. He is currently listed as No. 7 of 100 TOP Chefs and featured as Chef of the Month for July 2007 on chef2chef Culinary Portal.

Born in Mexico City, Mexico, Emrick was trained at the Universidad Latinoamericana. He also has extensive training in Progressive discipline, Brand Standard Training, Pastry and Bakery, Hygienic Handling of Foods. Emrick has brought the exceptional culinary skills learnt in Mexico to St. Lucia.

He has also brought with him a wealth of experience having worked at the JW Marriott hotel and Porterhouse Grill in Cancun. Rio' Deva and Ribadeo Restaurants in Mexico City as the Executive Chef where he excelled in Spanish cooking.

Presently he is employing all his excellent skills at the Cap Grill, Restaurant renown for its classy fine dining in Cap Estate. Emerick is well known for his famous Cesar Salads and succulent Black Angus Burgers.

Heading the culinary team at Discovery at Marigot Bay is Frederic Wagnon who took up the position of Executive Chef at Discovery in July this year. With a wealth of experience under his belt, from Michelin star gastronomic restaurants and luxury boutique properties such as Antigua's Jumby Bay to all-inclusive Sandals hotels and private catering, Wagnon says the menus at Discovery should be treated more as a guide than a hard and fast list of options..

Having spent more than 16 years in the Caribbean, the new Executive Chef also has a special feel for local ingredients and all of the creative possibilities they provide-perhaps picking up a few tips from his Guyanese wife Patricia who he met when she was working with him as a cook. He takes regular trips to the local market and incorporates these regional flavours into the simple and satisfying fare he creates. Mango, passion fruit, tamarind, calaloo, organic greens and the freshest St Lucian lobster, seafood and fish all feature on both the Hurricane Hole Bar and Boudreau menus.

"St Lucia is like one huge tropical garden and I want to learn as much as possible about each and every ingredient I come across-who grew it, how is it traditionally cooked and how can I use it in my own dishes?" This passion for St Lucian ingredients is reflected in the daily specials on offer at both restaurants, and in the local flavour options on The Boudreau menu in particular.

When it comes to Chef Frederic's food philosophy, he says great dishes are created when you use the best ingredients and let the flavours speak for themselves. "Hotel and restaurant food does not have to be overly complicated or too sophisticated. Our guests need to feel at home when they're here in the Caribbean, not overwhelmed when they see our menus. Simplicity is really the key."

Chef Richardson Skinner, is Executive Chef at Ti Bananne Caribbean Bistro and Bar. At Ti Bananne, he is known for blending the island's Caribbean flavor with his own French influence. Since Chef Skinner's arrival to Coco Palm when the hotel opened in August 2005, he has delighted guests with menu items including signature dishes such as Seafood Gaumandes a la Bouillabaisse with Aïoli Panini, Ti Bananne's Panfried Snapper with Green Fig Lyonnaise, Baby Vegetables, Orange & Ginger Butter Sauce and Trio of Crème Brulee (Mango & Ginger, Coconut, Seamoss & Cinnamon).

From the island of Trinidad, Chef Skinner began his culinary career in Tobago, starting off as an apprentice alongside both local and international chefs at Mount Irvine Bay hotel's Le Beau Rivage restaurant. He later served as the Executive Chef at Poleska's Restaurant and Cocktail Bar in Trinidad Country Club. In his quest to further his knowledge in French Caribbean Cuisine he migrated to Martinique for training and after two years worked as the Executive Chef of Manoir de Beauregard hotel in Martinique, French West Indies.

Chef Giancarlo Crumps, also of Trinidad and Tobago, is the Head Chef at Ti Bananne. In 1999, he met Executive Chef Richardson Skinner, "Poleska's". "It was there, with Chef Richardson as my mentor', Giancarlo says, 'I became absolutely sure that my calling was to become an extraordinary chef and someday open my own restaurant.'

In 2001 he joined the renowned Battimamzelle, where he worked alongside one of Trinidad's top chefs, Khalid Mohommed. In his five years stint at Battimamzelle, he held positions of Executive Sous Chef and Head Chef. In 2003 he represented Trinidad & Tobago at the World Travel Market Food Festival in London, England.

Since the reuniting of Chef Richardson and Chef Giancarlo, the team says "We aim to make Ti Bananne Caribbean Bistro and Bar, the best restaurant in St. Lucia and eventually the Caribbean."

Executive Chef, Orlando Satchell, has earned an international reputation for his innovative style and award-winning Caribbean cooking. He has brought the taste of the Caribbean to restaurants as far flung as Florida and Singapore. As exceutive Chef at Ladera's Dasheene restaurant, Shef Orlando has been at the forefront of St. Lucia's "sustainable cooking" movement to encourage other local chefs to use their native produce and products and to claim Caribbean cooking's rightful place in World Cuisine. In February 2003 he debuted t the prestigious James Beard House in Manhattan. He was the first St. Lucian chef to be invited to cook there, marking an historic first for the Caribbean island of St. Lucia. That same year he was named "Chef of the Year" by the London-based Caribbean Food Emporium.

Dasheene, Ladera's restaurant, is known throughout the Caribbean for its innovative kitchen and creative renderings of island cuisine. Unlike many island resort restaurants, Dasheene's menu is based on native ingredients and relies on local bounty for its fresh, innovative take on West Indian cuisine. The produce is grown for the resort by island farmers and neighboring plantations. Fish is caught daily in the nearby waters and the spices are harvested from indigenous St. Lucian plants. Chef Orlando was born to West Indian parents in Birmingham, England. He has brought Caribbean cuisine to many top London hotels, including the Park Lane, the London hilton and the Landmark Hotel. in 1998, he was the first Caribbean Chef invited to cook at the Cordon Bleu School in London.

Chef Orlando is a member of the Caribbean Culinary Federation and is listed in the Who's Who of Professionals. Chef Orlando has been selected to judge in the first Caribbean Master Chef competition. He has also been featured on the British Broadcasting Company program "Good Food". Press coverage on Chef Orlando and Dasheene has appeared in ForbesLife Magazine, Town & Country, Condé Nast Traveler, Islands, Caribbean Travel & Life and countless other newspapers and magazines in the U.S. and England.

John-Conrad Ste Marthe studies at the Culinary Institute of America from 1976 to 1978. He graduated on a Friday--and by Monday morning he began his apprenticeship in New York City with Larry Forgione at Regine's, and later at the River Café. He spent a year in France, traveling and working in Provence, and then he returned to his native island of St. Lucia in the West Indies to work as a sous chef at the La Toc Hotel, a luxury hotel specializing in French Caribbean and European cuisine.

Returning to the United States, Mr. Ste. Marthe continued to establish himself as a private chef on yachts, and a sous chef at hotels and award-winning restaurants. His work included positions at Twenty-One Federal and the Park Hyatt Hotel (Washington, D.C.), and a French bistro, Espace, in New York's Flatiron District at a time when this neighbourhood emerged as an upscale area. His experience and training as a chef ranges from New York City to France, including teamwork with four-star chef Gray Kunz in Manhattan.

He began to focus his culinary expertise in the homes of high-profile personalities and celebrities. For 13 years Mr. Ste. Marthe was private chef to Mr. Bill Cosby and his family, where he demonstrated a high degree of professionalism, flexibility, and trust. Based in Manhattan, he also worked in Massachusetts, Philadelphia and Los Angeles, preparing the family's five homes for their arrival. Managing and maintaining a monthly budget, he accompanied the family to Europe as their private chef and served as a steward on their private air craft.

Since 2003, Mr. Ste. Marthe has been a private chef and caterer for families in New York City, Florida, and Sun Valley, Idaho. He customizes menus based on the family's requests, dietary requirements, and entertainment needs. He is comfortable creating a wide range of meals to best reflect any situation: business meetings, special events for up to 150 guests, and the perfect ambiance for private family meals. His clients have included a prominent political family in the Hamptons, a renowned international musician and his family, and distinguished senior executives.

Mr. Ste. Marthe enjoys jazz, basketball, and swimming.

British chef Jim Verity learned his trade the hard way, taking a traditional apprenticeship at the age of 16, working long hours and learning the basics of classical French cuisine. Having started so young, he became a Sous Chef and then a Head Chef in hotels in London and Ireland while still in his teens.

Seeking to expand his classical repertoire and gain exposure to more exotic culinary influences, he then crossed the Atlantic and spent two years working as Chef aboard yachts in the Caribbean and North America. It was during this time that he fell in love with the Caribbean and its incredible mix of cultural food influences, ranging from Creole to Indian with everything in between.

In 2004 Chef Verity finally settled in St Lucia where he and his wife Carla built their own restaurant, Rainforest Hideaway, on the waterfront at Marigot, described as the most beautiful bay in the Caribbean. Since its opening, Rainforest Hideaway has become known as one of the best fine-dining restaurants in the Caribbean and visitors from all over the world come to spend romantic evenings sampling Chef Verity's fusion cuisine, relaxing in the champagne bar and listening to the smooth sound of jazz floating across the tranquil lagoon.