Organisers pleased with outcome of Restaurant Week 2025 “Taste of Vincy”

This year’s Restaurant Week “Taste of Vincy”, which ran from June 22-28, has been hailed as “a true celebration of our culinary heritage, our creative spirit, and the strength of collaboration within our tourism and hospitality sector,” organisers, the St Vincent and the Grenadines Hotel and Tourism Association (SVGTA) states in a release. What began with an electric opening night at Sandals St Vincent, featuring fine cuisine, entertainment, and fireworks unfolded into a dynamic week of experiences that captured the heart and soul of Vincentian food culture, the release signed by SVGTA President, Isola Giddings notes.

It speaks about their thoughtfully curated Farm-to-Table Experience; energetic Street Safari ;and the informative Chef and Bartending Training Workshops hosted at Hotel Alexandrina and Young Island Resort, concluding that each event played a vital role in showcasing and strengthening the fabric of our culinary ecosystem.

A particularly proud highlight was the training and mentorship facilitated for young chefs and bartenders. “These sessions were not just about sharpening skills; they were about planting seeds for the future. By empowering the next generation with knowledge, techniques, and confidence, we are helping to build a sustainable, innovative, and world-class food and hospitality sector here in St. Vincent and the Grenadines.”

The SVGTA says it was deeply honoured to welcome home internationally recognized Bajan-Vincentian Chef Angela Garraway, who brought her invaluable global perspective and expertise, and Jenese Adams, whose passion for storytelling through food reminded of the power of our culinary identity.

A closing dinner was held at Ada Restaurant, made possible by a truly exceptional culinary team. The SVGTA has extended deepest thanks to Chef Dwayne Cabral of Jack’s Beach Bar, “whose bold, creative flavours left a lasting impression”; Chef Antonio Andrews of Ada Restaurant, “whose elegance and precision shone through every dish” ; and Efe Gürol, Manager of Ada Restaurant, “whose steady leadership ensured that the evening flowed seamlessly”. The SVGTA said their collaboration resulted in a memorable finale befitting the celebration.

Other activities included a Restaurant Week Raffle, which offered a variety of prizes, that included hotel stays, cruise tours, dive adventures, and dining vouchers that was a way to thank patrons, and also to support ongoing SVGHTA initiatives. “Proceeds will go towards strengthening our industry training and development programmes, reinforcing our commitment to capacity-building and long-term growth.”

The SVGTA has also extended thanks to the many sponsors, which comprised businesses and individuals.

A total of 53 restaurants participated in the 2025 edition of Restaurant Week, and the SVGHTA has extended heartfelt thanks to them as well.

“As we close this chapter, we are already looking ahead to Restaurant Week 2026—with renewed purpose, bigger dreams, and an unwavering commitment to our local talent and culinary excellence.”