Private Chef Anissa SAINT PHILIP, Barbados

Culinary opulence in every dish; A recipe has no soul you the chef brings the soul to every recipe

Strongly influenced Caribbean style of cooking with International flair, mainly European and Mediterranean with focus on fine dining, Vegan, gluten free, organic and plant based diets

Starting out my training in Barbados at our Culinary training institute, then ventures to Europe to continue my training I then spent some time in the world’s best Michelin kitchens at L’table Edgard and Noma I’m am now fully based back home where I have work for and with the best at Hugo’s Barbados as well as Opening Barbados first sustainable farm to table restaurant Peg Farms Chrysalis Cafe. Currently I cater to many high profile Cilents and Celebrities while on island with a major focus on tricky diets, local cuisine, fine dining and Mediterranean cuisine.

American, Asian, BBQ, Caribbean, Chinese, Decadent