They say knowledge is power. Menu International is a believer. That’s why we are a trusted resource for travellers interested in getting the most out of their visit to Barbados. Over the past seventeen years, each Menu International issue has provided the sort of insights and tips that make a real difference on a vacation. We explore both the latest global culinary trends and the unique cultural traditions of  Bajan cuisine. In our 2017 issue we are introducing the island’s great chefs, putting faces onto the incomparable dining experiences you will enjoy.  With Menu International as an informative and innovative resource, you will know more; and, the more you know, the more you will enjoy the magic of Barbados.

Larry Rogers has built a solid reputation over his twenty-eight years in the Barbadian restaurant business. The chef/restaurateur’s culinary journey started in New Zealand, during his teenage years. As most chefs, he then travelled to Europe and the United States, eventually coming full circle, back to Barbados, the island of his birth. After a memorable six-year spell at The Sandpiper, Rogers went on to establish a few of the island’s most exciting and innovative restaurants: Olives, La Terra, Cin Cin by the Sea and Primo Bar & Bistro. He believes that the heart of a successful restaurant rests in its soul, partnering great food with good service and a warm atmosphere.

Chef Glen Bent was born and raised in Huddersfield, Yorkshire, to Jamaican parents. His first cooking experience was in his home kitchen, where his mother cooked Caribbean and British staples. After completing formal training at Huddersfield Technical College he moved to London to work at the Marriott hotel. Bent then pursued his career working in five-star hotels across three continents, in Belgium, Japan, Switzerland, Saint Lucia and Barbados, where he currently resides.

Bent opened his own restaurant, Cariba Restaurant & Bar, in 2007, offering an exquisite and original mix of Caribbean cuisine and Asian influences, gaining a loyal following with both locals and tourists.

Born and raised in Barbados, Chef Pedro Newton was always fascinated by what was happening in the kitchen: at an early age, he assisted his mother in preparing meals and developed a passion for food and cooking.

Chef Newton now manages Champers Wine Bar & Restaurant’s staff of around thirty chefs and other kitchen personnel and adds a five-star quality touch to every dish that leaves his kitchen.

Prior to joining Champers Wine Bar & Restaurant, Newton worked as junior chef, pastry assistant, junior sous chef and sous chef at several top restaurants on the West Coast: Brown Sugar Restaurant, Pisces Restaurant and the Fairmont Royal Pavilion, amongst others.

In his quest to fuel his passion and broaden his expertise, Chef Newton continues to attend professional development courses at reputable culinary institutes across the Americas, as well as food and beverage trade shows and festivals. 

French-born Jérémy Dupire has worked in several four-star hotel restaurants in France and owned his own restaurant in Avignon. His passion for international cuisine led him to travel the world, to great culinary destinations such as Thailand, Indonesia and the Caribbean. During his visit to Barbados, in 2014, he fell in love with the island and decided to pursue his career there. He has since teamed up with The Cliff to run the kitchen of their new Beach Club restaurant, specialising in classic French cuisine with a Caribbean twist.