Taste of ExumaA Culinary Celebration Of The Island – Only at Grand Isle
May 14 - 17, 2026

Get ready for an unforgettable gastronomic experience at Taste of Exuma, a vibrant culinary festival hosted at Grand Isle Resort. This exclusive event brings together a curated lineup of talented chefs—each showcasing their unique flair and authentic Bahamian cuisine.

Don’t miss your chance to indulge in Exuma’s finest flavors—where island spirit meets global taste.

Event will be open to the public. Grand Isle Guests receive preferred access.

Tickets Now Available

Exquisite Villa Experiential Packages Weekend All-Access Pass Thursday Event Ticket Friday Event Ticket Saturday Event Ticket

a group of people clinking glasses of wine

Package Offerings

Whether you are looking for the ultimate Taste of Exuma experience including a premiere Villa and All-Access passes, or single day tickets to attend the exciting daily agenda, we have a ticket option to fit.

For the full immersive experience, reserve a Villa of your choice for the weekend and add on your ticket package selections based on your travel dates.

Daily tickets and all weekend passes without an accompanying guest villa is also available.

The only thing left to do, is select what option is best for you!

Daytime Demos, Nighttime Delights

Each day, guests can enjoy live cooking demonstrations from our featured chefs. These interactive sessions offer a “taste” of what’s to come—building anticipation for the full culinary experience at that evening’s dinner.

With a focus on fresh, locally sourced ingredients, each chef will bring their own cultural style and culinary creativity to the plate—highlighting the best of Exuma’s natural bounty.

Sip & Savor

To complement each evening’s culinary journey, a featured distiller will host daily cocktail demonstrations and serve up a unique signature drink each night.

John Watlings Distillery will be a preferred partner providing mixology classes and rum tastings.

Taste of Exuma Weekend Agenda

View our daily agenda of chef curated meals, pop-up markets, classes, and activities!

May 14th | Thursday | Chef Nigelle Thompson

2 PM | Junior Chefs Cook-off | 23° North
6-7 PM | Steele Pan, Junkanoo, Hors d'oeuvres and Wine | 23° North Poolside
6:45 PM | Junkanoo | 23° North Poolside
7 PM | Prix Fixe 4-Course Menu with Wine Pairing | The Grill House at 23° North

May 15th | Friday | Chef Antonio Willaims

3 PM | John Watling's Distillery Curated Rum Mixology Popup | Palapa
6-7 PM | Steele Pan, Hors d'oeuvres and Wine | 23° North Poolside
7 PM | Prix Fixe 4-Course Menu with Wine Pairing | The Grill House at 23° North

May 16th | Saturday | Chef Alyn Willaims

12 PM - 4 PM | Marketplace – Explore a variety of Exuma’s specialty fare & popups with local vendors | 23° North Poolside
2 PM | 3 Chef Cook-off Mystery Basket Theme | 23° North Poolside
6-7 PM | Live Painting Auction, Hors d'oeuvres and Wine, John Watlings Rum Station, Steelpan | 23° North Poolside
7 PM | Prix Fixe 4-Course Menu with Rum Pairing | The Grill House at 23° North

May 17th | Sunday | Chef Alyn Willaims

11 AM - 3 PM | Bahamian Brunch | The Grill House at 23° North
2-3 PM | Chef Alyn Cooking Demo Popup | Palapa

Meet our Chefs

Chef Nigelle Thompson

Nigelle Thompson, Head Chef at Grand Isle Resort and a proud native of Exuma, The Bahamas, brings a refined, modern approach to Bahamian and Caribbean cuisine. With experience at renowned establishments such as Sandals Resorts, Augusta Bay, and other local hotels, Nigelle is dedicated to creating well-executed, flavorful dishes while leading strong, collaborative kitchen teams. His culinary vision blends tradition with innovation, delivering an elevated dining experience that celebrates the vibrant flavors of the islands.

Chef Alyn Williams

Chef Alyn Williams, from London, England, has worked with some of the biggest names in British cuisine, from Gordon Ramsay to Angela Hartnett to Marcus Wareing. Describing his style as “a modern approach to classic cuisine”, he is inspired by great seasonable ingredients, nostalgia and his many travels.

In 2012, Chef Williams was named ‘National Chef of the Year’ and ran the Michelin-starred Westbury restaurant in London from 2011 to 2019. Today, he is at the helm of the celebrated Magistracy Dining Room in Hong Kong, transporting diners to a bygone era of British elegance and opulence.

Chef Antonio Williams

Executive Chef Antonio Williams is a staple in the Bahamian food scene with more than 24 years in the Hospitality and Food Service industries. He currently serves at the Executive Sous Chef at the historic British Colonial Hotel.

A graduate of the formerly College of The Bahamas who holds an Associate of Arts Degree in Culinary Arts. Antonio’s culinary journey was sparked in his mother’s home kitchen. From his diverse experiences, through his travels and past opportunities Chef Antonio enjoy telling stories through food; a portrait focused on highlighting the fresh local ingredients and Bahamian culture. He completed the National Apprentice Chef in program in 2004 at the Wyndham Resort & Crystal Palace Casino.

Pepin R. Argamasilla - Mixologist

Pepin R. Argamasilla is a seasoned spirits industry professional with over two decades of international experience spanning experiential marketing, brand development, and corporate strategy. As co-founder and Managing Partner of John Watling’s Distillery and Siboney Micro Distillery, he has overseen operations generating seven-figure revenues and welcoming more than 300,000 visitors annually. Previously, he held senior roles at Bacardi Global Brands, Inc. and Bacardi-Martini, Inc. where he led initiatives in heritage communications, new product development, and global brand experiences—managing CAPEX budgets exceeding $10 million and creating over $200 million in fixed assets.

A graduate of the University of Virginia’s Darden School of Business and St. John’s University, Pepin combines creative vision with strategic and financial acumen, blending a deep respect for heritage with innovative approaches to growth in the global spirits industry.