Mentees Bianca Stoutt and 11-year-old Alexandre Wilson, swept the top spots in the Junior Chef Challenge
St. Lucian chef Elijah Jules captured the Chef of the Festival Title at the three-day Village Cay and Rhythm + Sands Food, Wine and Rum Festival, held October 17–19 at Village Cay and Rhythm + Sands, Tortola. Jules secured the top spot ahead of Chef Rondell Thompson of Trinidad and Tobago, who placed second, and Chef Delven Adams of Guyana, who finished third, following three nights of cooking demonstrations, mentorship, and public tastings.
The competition allowed attendees to sample dishes prepared by the chefs throughout the weekend before casting votes for their favorite, determining the overall winner.
Each chef was required to select one junior chef to mentor during the festival. Jules, who had first pick, chose 11-year-old Alexandre Wilson of Cedar International School, the youngest chef in the competition. However, one junior chef, Bianca Stoutt of the Virgin Islands School of Technical Studies (VISTS), was given the unique opportunity to choose her own mentor — and she selected Jules. He agreed to guide both students through the three-day experience.
The junior chefs worked alongside their mentors on Friday and Saturday, assisting with meal preparation and service. On Sunday, they competed in the Junior Chef Mystery Basket Challenge, where they were tasked with creating a dish using surprise ingredients revealed moments before the competition began.
Bianca Stoutt of the Virgin Islands Technical School and 11-year-old Alexandre Wilson of Cedar International School — went on to claim first and second place respectively in the Junior Chef Mystery Basket Challenge. Naomi Rodrigues of the H. Lavity Stoutt Community College Culinary School finished third.
Chef Jules, the Executive Sous Chef at Jade Mountain Resort in St. Lucia, began his culinary career as a gardener before transitioning into the kitchen. Over the years, he has become known for his farm-to-table philosophy and dedication to mentoring young culinary talent across the Caribbean.
Chef Rondell Thompson, representing Trinidad and Tobago, is celebrated for blending modern culinary techniques with the bold flavors of traditional Caribbean cuisine. Chef Delven Adams, owner of Guyana’s acclaimed Backyard Café, is widely recognized for his focus on local ingredients and authentic Guyanese dishes that tell the story of his country’s heritage.
Other competing chefs included Chef Jason Brathwaite of the British Virgin Islands, Chef Trevon Stoute of Barbados, and Chef Damian Leach, also of Barbados, each of whom brought their unique Caribbean flair to the festival.
The Village Cay and Rhythm + Sands Food, Wine & Rum Festival, now an annual highlight in the Virgin Islands, brought together top chefs from across the Caribbean for three days of food tastings, live entertainment, and friendly competition. The event featured public voting, live demonstrations, and a final “people’s choice” showdown that celebrated both professional excellence and mentorship in Caribbean cuisine.
