Chef Elijah Jules, Executive Sous Chef at Jade Mountain Resort in St. Lucia, will participate in the Village Cay and Rhythm + Sands Food, Wine & Rum Festival, scheduled for Oct. 17 to 19 at Village Cay and Rhythm + Sands. Jules, who has represented St. Lucia in international culinary competitions and earned multiple awards, will join chefs and mixologists from across the region for three days of tastings, workshops, and cultural events.
Jules has served as Executive Sous Chef at Jade Mountain Resort for 15 years. Prior to that, he spent a decade as Head Chef at Hummingbird Resort, where he began his career as a gardener before moving into the kitchen. Without formal culinary school training, he developed his craft through practice, mentorship, and self-study. He credits chefs such as Jonathan Dearden, Executive Chef at Jade Mountain, as key influences.
Internationally recognized for his “Elijah’s Famous Fish Chowder,” Jules has competed in the Taste of the Caribbean competition in Miami, winning the gold medal as Caribbean Chef of the Year in 2012. He later coached the St. Lucia Junior Culinary Team to two gold medals and Team of the Year honors at regional competitions in Barbados. In 2015, he earned first place in the savory category at the San Pellegrino Cooking Cup in Antigua.
Jules has also represented St. Lucia at cultural events abroad, including independence celebrations in Washington, D.C., and Dubai, at the request of the government. In 2020, he received the Gault & Millau Award, with Jade Mountain Restaurant recognized as one of the four best restaurants in the West Indies and French Guiana.
The Food, Wine & Rum Festival begins Oct. 17 at Village Cay with tastings, gourmet bites, and live entertainment. Events continue through the weekend with cooking showcases, workshops, and a finale featuring a chef competition, champagne brunch, and fireworks.
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