Taste of ExumaA Culinary Celebration Like No Other – 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 in French, Japanese, 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 Available Soon

Daytime Demos, Nighttime Delights

Each day, guests can enjoy live cooking demonstrations from our featured chefs at rotating locations across the resort: Sandy Toes, Palapa, and 23° North. These interactive sessions offer a “taste” of what’s to come—building anticipation for the full culinary experience at that evening’s dinner.

Choose Your Flavor

Guests can purchase individual dinner tickets or opt for an All-Access Pass to enjoy all three evenings of diverse and delectable cuisine. While the festival is open to the public and celebrated across the island, priority access and seating will be reserved for Grand Isle guests.

Tickets available soon - join the waitlist below to be the first to know!

a pool with chairs and a building with trees and a cloudy sky

Sample Itinerary

Thursday - 5/14		Guest Arrivals & Check-In 6:00 PM: Welcome Reception with Signature Cocktails and Canapés - Introduction of Chef’s
Friday - 5/15		12:00 pm – Poolside Demonstration
		6:00 pm – Dinner
Saturday - 5/16		12:00 pm – Poolside Demonstration
		2:00pm - 5:00pm Taste of Exuma Market - Local restaurants
		6:00pm - Dinner
Sunday - 5/17		8:00 AM: Breakfast Buffet Featuring Local and International Delicacies
		12:00 – Ceviche Competition
		6:00 pm – Dinner

Locally Inspired, Globally Influenced

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 mixologist 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.

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.