Colin Hylton – The Guilt Trip

Ravi Anne – The Sugar Mill – Half Moon Rose Hall

Mario Gonzalez – Iberostar Grand Hotel – Rose Hall

Michael Dannaker – Rose Hall Resort

Anthony Miller – Swept Away

Brian Lumley – The French Embassy

Martin Maginley – Round Hill Hotel & Villas

Junior Francis – Sandals Dunns River

We introduce a few:

Ravi Anne

A native of Guntur, India, Ravi Anne has studied culinary arts at the hands of masters, namely Master Chef Raimund Hofmeister in Seattle, Washington and in the kitchens of the Taj Palace and the Regent Mumbai in India.

It was in his native India that Ravi’s longing for faraway lands took root, awakening his passion for fusing the flavours of cultures in contemporary cuisine.

After spending time as a management trainee at the Regent Mumbai, then on to Riu Resorts & Hotels Caribbean as sous chef and later executive chef as well as serving as executive chef at Sunset Jamaica Grande in St Ann, Jamaica, Chef Ravi joined Half Moon as the chef de cuisine for the resort’s legendary Sugar Mill Restaurant. Here he was charged with revamping the 46-year-old restaurant that sits on a former sugar plantation. Borrowing from the restaurant’s history and the melting pot of cultures that influenced the Caribbean kitchen, Ravi set about bringing his vision to life.

An avid enthusiast of Jamaica’s traditional cuisine, Chef Ravi believes that by fusing other Caribbean cuisines a new revolutionary Caribbean cuisine will emerge finding its rightful place in the culinary world. “I have travelled and worked throughout the Caribbean and I am intrigued by the flavours and techniques of ‘the islands’ cooking that are equally familiar yet unique and very much steeped in tradition indigenous to the particular islands,” Chef Ravi said. “I believe that when taken as a whole Caribbean cuisine can be as important to the culinary world as French, Italian and any other cuisine.”

A 14-year veteran of the industry, Chef Ravi holds a bachelor’s degree in hotel management, catering and culinary arts from Hyberabad, India as well as diplomas and certificates from Texas A&M University. He has earned the advanced certified executive chef certificate from the American Culinary Federation and is a founding member of the Culinary Federation of Jamaica. Ravi has also won the bronze medal in America’s Best Chef competition in 2005 and the best continental chef award from the Association of Culinary Professionals in India in 2000.

Martin Ian Maginley

Having begun his career at George Brown College, Toronto, Ontario and with an apprenticeship cooks programme, the seeds for his passion for the industry were laid.

Martin went on to work at Scaramouche Restaurant as a Chef d’partie and then moved on to work with Four Season Regent Hotels under Chef Keith Froggett and Chef Denis Jaricot. Always on the outlook for a greater understanding of his craft, Martin sought out one master after another.

In 1996 he came back to his mother’s country of birth to join SuperClubs, Grand Lido Negril Resort & Spa. He worked his way up from Sous Chef to eventually take over as Executive Chef. In addition to developing his creativity and honing his craft, Martin participated in the development of the The Epicurean Escape at Grand Lido Negril; an event which brought many international chefs to Jamaica and created an opportunity for the fusions of cuisines.

During this time Martin competed in numerous competitions and was selected Chef of Jamaica three times participating in the JCDC culinary shows and in 1999 became Chef of the Caribbean at the premier Taste of the Caribbean event.

In 2007 Martin realised another ambition by taking over direction of the culinary team at Round Hill Hotel. This gave him the opportunity to truly demonstrate his vision of Contemporary Caribbean Cuisine. The Restaurant at Round Hill became the showcase of these unique creations leading to an invitation to cook at the James Beard House in September 2008.

Junior Francis

Sandals Dunn’s River Executive Chef Junior Francis is a true role model for Jamaica’s aspiring young chefs. His culinary love affair began 27 years ago as a junior assistant in a local bakery where he was schooled in the art of baking bread and pastries. After a spell on cruise lines, Junior joined the Sandals & Beaches team in 1990 as their youngest and least experienced Pastry Chef.

Junior really ‘came up through the ranks’. Within four years his passion and talent attracted the respect of his peers and the famed Sandals Food & Beverage team, and he was promoted to Executive Sous Chef. His reputation for excellence, attention to detail and being a great team player soon spread as he honed his skills in executive positions in the company’s Negril, Montego Bay and Ocho Rios regions. Chosen to lead the team at Beaches Turks & Caicos, Junior gained experience in leadership and catering to large groups and functions.

His flair in the kitchen has shone through with several live cooking sessions on international TV shows on Fox, NBC, ABC and the UK’s Food Network – as well as tickling the palates of luminaries such as Donald Trump.

Junior is home-grown talent at its finest, an ambassador for the Sandals family and Jamaica – the ultimate chef.

08/09 Highlights

. Guest chef joining UK celebrity Chef Gary Rhodes for TV shoot of his hit show Rhodes Across the Caribbean.

. Operational opening of Beaches Turks & Caicos

. Specially requested by a 300-strong group visiting Beaches Turks & Caicos to co-ordinate their Kosher catering needs

. Vineyard Dinner at Sandals Dunn’s River for international food journalists as part of Sandals ‘Exploration of Jamaica’s Culinary Heritage

. ATL 40th Anniversary Celebrations at Hope Gardens

. White Nite Island Fantasy party on Sandals Cay for over 500 JAPEX journalists

Culinary Training

Advance Cooking – Culinary Institute of America, New York

Professional Cooking-Johnson and Wales, Florida

Concepts by Staib – City Tavern, Philadelphia, USA

Signature Dish

Coconut Rundown Shrimp on a Bed of Sautéed Linguine

Tommy Anthony Miller

Anthony Miller began his culinary training in Dallas, Texas after several years working in steakhouses around the area. Intrigued by the industry, he enrolled in College of Elcentro. Positioned in the heart of food “mecca hotels”, Anthony was soon given a chance to work as an apprentice with Chef John Boncha and executive chef Kevin Garvin as an apprentice in 1989.

Shortly after finishing his first year at the historical Adolphus hotel Anthony continued his training under executive chef Avner Samuel at the world-famous Fairmont hotel for two years.

After completion of his training, Anthony was offered his first Sous Chef position with his former boss and friend at the Four 1/2 star restaurant “Avners” on McKenny Avenue on Restaurant strip of the French quarter.

Chef Miller recently won “Best Chef of the Show” at the 2007 Westmoreland curry competition with his sous chef assistance. Miller also won at the 2002 JCDC food show in Jamaica two gold medals and one silver medal, and overall “Best Hot Food Team” and Charcuterie display out of 30 team participants.

Since his arrival to Jamaica in 2002 Anthony has elevated the bar working for Super Clubs; at the Grande Lido Negril as executive Sous Chef, and Hedonism II and Grand Lido Braco as the Executive Chef.

“Life is food, food is my life”, say Anthony, I have a passion for creating an unforgettable experience to my guest in every thing I do which comes from the heart”.

Since the beginning of his career, Anthony has accomplished many goals within the industry as chef for three different restaurants; Executive Sous Chef for three upscale hotel properties; along with countless performances of cooking demos and TV appearance over the years.

Anthony is presently the Executive Chef at Couples Swept Away Negril, a luxurious all-inclusive multiple award-winning property after a four-year tenure with SuperClubs.

Brian Lumley

Current personal chef for the French Ambassador, Brian Lumley, has amassed an impressive resume since his time at culinary school.

His scholastic achievements include certification from the HEART/Culinary Institute of America Advance Professional Chef Level 1, while his professional experiences include serving as Breakfast Team Leader at the Runaway Bay HEART Hotel and Training Institute, Sous Chef at Evitas Italian Restaurant and stints at both the Sandals Grande Ocho Rios and Sandals Royal Caribbean properties.

He possesses some knowledge in the areas of butchery, pantry, pastry and range and is an honorary member of the Culinary Federation of Jamaica. Lumley has also represented Jamaica on the international scene having participated in the 39th World Skills Competitors in Shizouka, Japan and the 13th staging of the Canadian Skills competition in Saskatoon, Canada.

Michael Dannecker

Michael Dannecker received his professional training in pastry and the culinary arts in Switzerland, where he was born and raised.

From there he moved to Canada and worked his way up through the ranks in the Toronto Hilton and the Westin Harbour Castle up to the Sous Chef position.

When the opportunity presented itself to work at the world renown Pierre Marquese and the Acapulco Princess he was intrigued by the challenge. After three years he was promoted to Executive Chef of the 1000 room property.

In 2004 he moved with Fairmont Hotels to Florida to oversee the culinary operations of the Turnberry Isle Resort & Club.

September of 2006 he joined the Rose Hall Resort & Spa, A Hilton Resort, where he prepared already created events for the Prime Minister, the Chaine des Rotisseurs and various wine dinners. Chef Michael is also a member of Culinary Federation of Jamaica.

Chef Michael’s cooking style to create clean and simple yet tasty dishes combines well with his own unassuming and warm personality. He likes to use local ingredients and presents them in a new and modern style. This no nonsense approach while not sacrificing creativity nor artistry does put flavor at the top of the priority list.

“Ultimately what I yearn to hear from a guest is, ‘that was delicious!’ I cook from my heart. A happy and satisfied guest is one of my greatest motivations for being in this profession”