I recently had the chance to attend the official preview of Culinary Month 2026, hosted by the Antigua & Barbuda Tourism Authority at the prestigious Platform by the James Beard Foundation in New York City. From the moment I stepped inside, I could feel the vibrant flavors and unmistakable love from Antigua radiating throughout the room. This wasn’t just a tasting—it was a warm, spirited invitation into the culture, heritage, and creativity of the islands. The full celebration will take place across Antigua & Barbuda from May 1–31, 2026, offering a month-long immersion into the islands’ rich culinary landscape.
What made the evening even more meaningful was hearing each chef speak about their personal relationship with Antigua & Barbuda—their childhood memories, the kitchens they grew up in, and the ways their past and present shape every plate they create. Their stories gave depth to every dish, turning the dinner into a celebration of identity, cultural pride, and generational influence. The preview featured an exceptional group of chefs whose diverse backgrounds and shared Caribbean roots shaped a truly unforgettable menu: Chef Claude Lewis, Antiguan-American restaurateur and Food Network Chopped Champion; Chef Kareem Roberts, award-winning British Antiguan chef and author of Islands in the Sun; Chef Maurine Bowers, Executive Chef at Moongate Antigua—a classically trained pastry chef now making bold strides as one of the island’s leading culinary voices; and Chef Devan Rajkumar, Guyanese-Trinidadian celebrity chef and culinary ambassador.
A standout moment came from Chef Maurine Bowers. Seeing a female chef—trained in pastry but now leading as Executive Chef of Moongate Antigua—take center stage with such quiet authority and confidence was inspiring. Her presence represents an exciting shift in Antigua’s culinary landscape where women are increasingly shaping, elevating, and leading the conversation. I also had the rare opportunity to step into the test kitchen and watch the chefs in their element. The energy was electric—equal parts intensity and playfulness – totally Caribbean. Sharp and focused, yet full of laughter, creativity, and camaraderie.
Although this preview unfolded in New York City, the real celebration takes place across Antigua & Barbuda next spring. Culinary Month 2026 (May 1–31) is gearing up to be a vibrant showcase of the Caribbean’s evolving food culture. A new wave of Caribbean-heritage chefs from the U.S., U.K., and Canada will join Antigua’s rising talent to create immersive, island-wide culinary experiences. Guests can look forward to chef collaborations, pop-up dinners, cooking workshops, mixology events, and the return of the beloved Eat Like A Local map—connecting visitors to the most authentic flavors across the islands.
Culinary Month 2026 brings an extraordinary lineup of signature events to Antigua & Barbuda. Restaurant Week 2026 will feature prix fixe menus at over 30 restaurants across the islands, highlighting bold flavors, sustainability, and modern Caribbean techniques. The Food, Art & Beverage Festival (FAB Fest) is a vibrant fusion of food, creativity, music, art, and mixology—celebrating Caribbean expression in all its forms. The Caribbean Food Forum will host panels, conversations, and workshops with chefs, scholars, and innovators shaping the future of Caribbean cuisine. Exclusive curated chef events and dinners will offer intimate, unforgettable experiences hosted by local and visiting chefs.
Antigua & Barbuda’s Culinary Month is a celebration of the islands’ rich gastronomic heritage. With immersive experiences, curated menus, signature events, and international chef collaborations, the festival offers a deep dive into the flavors, culture, and creativity that define the twin-island nation. After attending the preview in New York City, one thing is certain: a trip to Antigua & Barbuda should for sure be on everyone’s 2026 list.