Chefs Bio

Chef Mitchell Husbands can be described as one of the most driven, promising young chefs in the Caribbean. This young Barbadian chef has done it all from winning Barbados’ chef of the year in 2007, winning Americas chef’s competition in 2008 to winning two (2) consecutive gold medals as the captain of Barbados culinary team 2010 and 2011

and being honored by the Minister of Tourism and the Hon. Prime Minister of Barbados. His crowning glory thus far was winning 2011 Caribbean Chef of the Year and he has been inducted into the Chefs Hall of Fame .

 

Chef Mitchell is currently the Executive Chef at NonSuch Bay Resort Antigua where he has a keen eye for modern cuisine while using fresh and local fruits, vegetables and fish in his signature contemporary style to deliver mouth watering cuisine.

His culinary experience is extensive, and includes training in Florence-Italy, England at the Chester Grosvenor Hotel, the Stafford Hotel, Le Caprice Restaurant, The Ivy Restaurant and J. Sheekey Seafood Restaurant. He won the the American Culinary Federation (ACF) Americas Chef Competition in Miami, in 2008 and achieved silver medals in 2007 and 2009.

One of brightest stars on the Caribbean Culinary landscape, Mitchell’s passion and drive points to a future of many more milestones & achievements. Chef Mitchell Husbands is considered to be fearless, and his ambition is to take NonSuch Bay Resort and his signature restaurant “The Bay @ NonSuch” to #1 on Trip Advisor in Antigua and Barbuda. Since his arrival at NonSuch Bay Resort in November 2011, Chef Mitchell has been responsible for successfully executing a series of Gala evenings over the Christmas and New Year holidays and leading the kitchen and restaurant in a threefold increase in business. A more recent first has been the hosting of a double dream wedding on Valentine’s Day which was televised across the country.

Chef Mitchell Husbands is a Caribbean / Internationally acclaimed chef who goes beyond the call of duty; he continues to break new ground connecting with any food lover while lending his exceptional talents to the regional conversation on the innovative use of ingredients and fine dining.

When Chef Mitchell talks about his work he lights up like “a kid at Christmas”, there is a twinkle in his eye and joy in his voice that make it clear that there is no place he’d rather be than in the kitchen creating edible art for diners. In fact Chef Mitchell Husbands makes it clear that he has no regret about his career choice, saying emphatically………….. “If I had to die and come back again I would come back as a chef