Chef Ali is an alumnus of the Culinary Arts School of Ontario, Le Cordon Bleu and The French Culinary Institute of New York – now called The International Culinary Centre of New York. At these institutions, he trained under MOFs (Meilleurs Ouvriers de France). He also graduated from and lectured at The Trinidad and Tobago Hospitality and Tourism Institute (TTHTI).
He has experience working in a number of reputable restaurants, hotels, bistros, patisseries and boulangeries in Ottawa, Toronto, New York and Holland – several of which are Michelin-star and Five Diamond establishments in North America. He was the executive pastry chef at a celebrity restaurant in Toronto and apprenticed under David Carmichael and Chris Lee of Manhattan and Belgian and Alsatian chefs, Francois Rahier and Thierry Schmitt in Canada.
Chef Ali has catered to several high-profile clients including President’s House, various foreign embassies and high commissions in Trinidad and in Canada. He has been featured in the New York Times and several local publications such as MACO, Caribbean Belle, Caribbean Beat and all major local newspapers. He has appeared several times on Business Line television segments as well as Eat Ah Food, Foodie Nation and Chef Chat online segments.
Chef Ali is the Chef Patron at Peche Patisserie and is known for his array of culinary delights including mouthwatering breads, pastries and desserts made using fresh, locally sourced ingredients. He is regarded as the foremost boulangier and patissier in Trinidad.
Through Chef Sharaz Fine Foods Catering, Chef Mohammed offers exciting creative culinary concepts and healthy cooking for clients, catering for weddings, anniversaries and other special events.
Sharaz is a traditionally trained “hands-on” chef that has made an important impact on the local, regional and international culinary world. His love and passion for the industry has allowed him to travel to Asia, Europe, North America, South America and the Caribbean.
Prior clients and guests that he has had the pleasure of cooking for include Sporting Icons, Hollywood and Bollywood stars, Ambassadors and Heads of Government such as The Queen of England, Prime Ministers of England, India, Canada and the Sultan of Brunei.
Additionally, Chef Sharaz was one of the official chefs contracted for the ICC Cricket World Cup 2007 catering for all onsite teams, officials and media personnel.
His motto is fittingly — Food is Life, “Cherish it, love it and share it.”
Chef Amit is a graduate of the Trinidad and Tobago Hospitality Tourism Institute (TTHTI) and the University of the West Indies, Cave Hill where he completed his BA in Culinary Arts. He fuses Indian spices and flavours into all of his dishes, using fresh spices and traditional recipes and methods that can take days to prepare. Along with his mother, Tara, he established Amtar Fine Foods, a catering company located in Princes Town.
Promoting positive dining experiences through professional catering services. Nigel’s catering adventures started not in the kitchen, but bussing tables in a restaurant in Barbados where he quickly moved up the ranks to bar manager. Passionate about cooking, he worked at different restaurants in Trinidad and Aruba both in the front and the back of the house.
As his final project for his Associate of Applied Science Degree in Culinary Management at TTHTI he opened his first restaurant. He went on to Johnson and Wales University in Miami where he qualified as a Certified Culinary Essentials Educator.
He now runs a successful full service catering business in Chaguanas and is a consultant to restaurateurs. Nigel is well recognized and for his exquisite fruit sculptures and centerpieces.
Meet The Twins… Nicola and Nadia
Nicola Teelucksingh possesses a MBA in Leadership and Innovation – Anglia Ruskin University – and also achieved first class honors in Bachelor of Science degree Management Studies major and Psychology minor at UWI – St. Augustine.
Ms. Teelucksingh has vast experience in the Food & Beverage operation as she oversaw the Cinnamon Deli Patisserie, Outlet Restaurant, Lobby & Infinity Pool Bar and Sushi Bar over her 8 years at Hyatt Regency Trinidad. In her role as Beverage Manager, Nicola, who managed a team of 30 food and beverage associates with 2 supervisors, achieved the “Manager of the Year” accolade in 2014 and “Rising Star of the Year” in 2010 while a Food & Beverage Team Leader.
Nadia D’Abreau graduated from the University of the West Indies – St. Augustine Campus – in 2007 with first class honors Bachelor of Science degree Management Studies major and Finance minor.
Ms. D’Abreau joined Hyatt Regency Trinidad as a member of the pre-opening team and part of the Human Resources Department in 2007. She was responsible for the learning and development portfolio of the hotel as Training Manager for six years. Nadia was also a member of Hyatt’s Americas Diversity and Inclusion Council from 2012 – 2015 and is a certified Adult Literacy Tutor (ALTA) who can teach adults to read and write English for Level 1 & 2 students.
Chef Takehiko Ishiwata, or Chef Tak as he is more commonly known, is a graduate of the Culinary Institute of America, New York and the owner of Basho, an Asian-fusion restaurant in Newfoundland, Canada. He has worked with Japanese celebrity chef, Nobu Matsuhisa, at his Tokyo location and was given the honour to legally print the rights to two of Chef Nobu’s dishes on his own menu. Many sushi lovers are obsessed with Basho and have gone as far as commenting that other local sushi creations pale by comparison.
Twelve years after the opening of Basho, Chef Tak’s accolades include being named as one of the top ten new restaurants in Canada by enRoute Air Canada in 2007. He was also nominated and featured as one of the best top chefs in the “Chefs Domain” television series.
A graduate of both McGill University and Le Cordon Bleu Culinary Arts Institute, Chef Guillermo has worked at acclaimed Toronto restaurants such as The Black Hoof and was also the Executive Chef for Gordon Ramsay in Montreal.
From overseeing conceptual development, writing and costing menus to directing a staff of 50, Chef Guillermo has had a culinary career full of well-appointed roles in top organizations. He led the TIFF Lightbox Events team with Oliver & Bonacini for many years and most recently helped design and conceptualize two new food halls by Pusateri’s in partnership with Saks Fifth Avenue.
Through his company Culinaria (www.culinariaconsulting.com), Chef Guillermo works on helping others craft efficient food operations, with a special focus on systems, procedures and organization. From designing kitchens and procuring equipment, to developing compliant QA controls and training teams, this dynamic company is multifaceted and well in tune with the industry’s requirements in this day and age.
Additionally, Chef Guillermo pushes the envelope and crafts memorable occasions through his catering company MOSO Catering & Events (www.mosocatering.com), by providing in-class service catering and event organization for private and corporate clients.
Chef is also a representative of Peru brand and works closely with the Trade Office of Peru in promoting its gastronomy here in Canada.