The British Virgin Islands brought a taste of the Caribbean to South Florida this month, captivating visitors at the 19th Annual Deering Seafood Festival with an immersive cultural showcase and a standout culinary performance by one of its most celebrated chefs.
Held on April 13 at the historic Deering Estate in Miami, the popular waterfront festival welcomed the BVI as its exclusive international culinary guest—a first for the event. At the center of the delegation was Kenneth “Chef Ken” Molyneaux, a former Caribbean Chef of the Year and owner of Tropical Fusion in Tortola. His live demonstration of fish and fungi, the territory’s national dish, drew an attentive crowd of more than 150 festivalgoers.
“We don’t just cook food in the Virgin Islands—we tell stories,” Chef Molyneaux told attendees as he expertly filleted fresh fish and walked the audience through the preparation of the traditional cornmeal-and-okra side. “This dish is our culture on a plate.”
The BVI’s presence at the festival was coordinated by the British Virgin Islands Tourist Board & Film Commission (BVITBFC), which served as title sponsor. In addition to the cooking demo, the BVI booth offered samples of saltfish fritters and poured rounds of the territory’s famed Painkiller cocktail—ingredients that, together with warm hospitality, transported visitors from the shores of Biscayne Bay to the beaches of the Caribbean.
“The response was overwhelming,” said Clive McCoy, Director of Tourism for the BVITBFC. “This festival gave us a chance to authentically share who we are—our food, our people, our energy. We’re proud of the impression we made.”
The BVI delegation also included Shaekhoya Matthew, Business Development Manager for the Southeast U.S., and Perla George, North American Business Development Director, who mingled with guests and members of the Virgin Islands diaspora throughout the day.
For the Deering Seafood Festival, which draws thousands annually with its mix of fresh seafood, family-friendly programming, and live music, the inclusion of the BVI marked a deepening of its international scope—and a flavorful new dimension to the experience.
Chef Molyneaux, the only international chef featured this year, said the opportunity to represent the territory was both personal and professional. “It’s always an honor to carry the flavors of home to new places,” he said. “Food connects people. Today, I think we made that connection.”
The British Virgin Islands left behind more than just the aroma of Caribbean spices—it left an impression of a vibrant, welcoming destination, rich in history, flavor, and soul.
