In the vibrant culinary landscape of the Caribbean, two chefs are making waves far beyond the shores of their native Barbados. Rashi Cummins and Derio Boyce have embarked on exciting new ventures in Sint Maarten, each bringing their unique talents and experiences to the table. Since our last interview, both chefs have relocated and are now offering their services in this culturally rich island, where they continue to grow, learn, and make significant contributions to the culinary arts.
Boyce’s move to Sint Maarten has been a journey of growth and self-discovery. “As a chef, I constantly look at how I can grow, learn, and express my experiences on a plate,” Boyce shares. His new role at The Morgan Resort & Spa has allowed him to showcase his culinary skills to a diverse audience. Managing a multicultural brigade has been no simple task, but Boyce has thrived, relying heavily on his training and past experiences to lead his team.
One of Boyce’s main focuses has been coaching and mentorship. He works closely with HR director Minerva Hughes to develop a training program aimed at nurturing future culinarians. This dedication to developing young talent is something Boyce remains passionate about, as he believes in the power of knowledge sharing. “In this role, I have to be more of a teacher and mentor, and I love it,” he says.
Relocating to Sint Maarten has brought Boyce into contact with 130 different cultures, an experience that has broadened his perspective and honed his resilience. He acknowledges the culture shock that comes with such a move but sees it as an opportunity to learn and grow. “This role has allowed me to share my culinary expressions with the world, develop my team, and build our reputation,” Boyce explains.
As the Executive Chef at The Morgan Resort & Spa, Boyce oversees the F&B offerings at SALT, the resort’s main restaurant, and the newly opened BBQ Shack, which offers amazing poolside dining. His role involves creating themed nights and special event dining, which has been both challenging and rewarding.
For Cummins, the move to Saint Martin has been swift and transformative. Working in an environment with such a diverse culinary scene has been an eye-opening experience. “Sometimes it can have its challenges, but overall, it’s a great experience learning new things and working with different chefs from all parts of the world,” Cummins says.
Cummins’ role as Executive Sous Chef has him working closely with Boyce, his mentor and guide. Together, they manage staff, create menus, and develop effective kitchen structures. “Transitioning from Barbados to Saint Martin as a certified sous chef was something new for me but also a big learning experience in terms of how the hotel industry here operates and the different cultures,” Cummins reflects.
Cummins remains passionate about developing future chefs, working with HR director Minerva Hughes to create training programs for culinary students in their final year. This commitment to development is part of Cummins’ belief in the importance of growth. “This experience has definitely enhanced my culinary skills and allowed me to showcase both local and international dishes,” he notes.
Both Cummins and Boyce are driven by a shared goal: to make their country proud and to keep growing as local chefs trying to make a difference. “The sky is the limit,” Cummins says, encapsulating the ambition and dedication that both chefs bring to their culinary journeys.
The culinary adventures of Cummins and Boyce in Sint Maarten highlight the dynamic and ever-evolving nature of the culinary world. Their commitment to growth, mentorship, and excellence serves as an inspiration to aspiring chefs everywhere. As they continue to navigate new challenges and opportunities, Cummins and Boyce remain steadfast in their mission to elevate Caribbean cuisine and leave a lasting impact on the global culinary stage.
(PR)