Chefs
Chef Scott Ames
Scott’s Catering
Chef Scott Ames started his culinary journey in the countryside of New Forest, Hampshire, England. He grew up in the industry as his parents and grandparents owned popular hotels. As a young teenager, Scott began his career as a pot washer in the kitchen. He quickly moved onto waiting tables but it wasn’t long before he entered the kitchen as a commis chef. Over the next 10 years and under the guidance of experienced chefs, Scott mastered the art of French cuisine, which lead him to a career-making position as a pastry chef at a Michelin star restaurant.
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In 2000, Chef Scott moved to Barbados to work with renowned chef Larry Rogers. Alongside Larry, he trained chefs in high-end restaurants like La Terra and Olives.
In 2004, after nearly two decades of culinary training, Scott started Scott’s Catering – a luxury catering company that serves a high-end local and international clientele. Scott expanded his business in 2008 to include Bento Box Foods – a sushi company that focuses on mixing authentic Japanese cuisine with fresh and sustainable local ingredients.
As Scott’s client base grew, Bento Box Foods was officially invited to the 2011 and 2012 editions of Bliss to serve a wide cross-section of party-goers. It was a success, and in 2013 Scott was appointed as head chef of Bliss – ensuring the successful running of all the food stations at the premier event. He has proudly held the head chef title every year since then.
Chef Ann Marie Leach
Yummy Mummies
After winning The NIFCA Governor General‘s award and scholarship in 2006, she furthered her education in Ottawa, Canada, and received Le Grande Diplomé in both cuisine and patisserie at Le Cordon Bleu International School of Culinary Arts.
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After finding a new passion in vegan food she then started her new venture as a vegan/wellness chef and started Yummy Mummies which is based on the principles of health, great taste, and balance.
Yummy Mummies rejoined the Bliss team in 2017 and exhibits their passion for vegan food through mouthwatering, creative plant-based catering.
Chef John Hazzard
John Hazzard Culinary Inc & John Hazzard Events
JOHN HAZZARD (John Hazzard Culinary Inc & John Hazzard Events)
John Hazzard is the owner and Executive Chef of “John Hazzard Events”, a catering and events management company in Barbados catering for any type of event for various types of discerning clients.
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He started his culinary career at the Sandy Lane Hotel in Barbados and he first found himself there on a course attachment in his early twenties. It was during this time, whilst making the rounds in a variety of departments, that his love of the kitchen was cemented. Not merely content with ‘learning on the job’, he understood the importance of gaining an education that would equip him not only with culinary skills but also managerial expertise. He packed up and left Barbados to pursue his qualifications in the USA, and now holds a Bachelor of Arts Degree in Food & Beverage Management from the New England Culinary Institute in Vermont and a Masters Degree in Business Administration from Johnson and Wales University in Rhode Island in the USA.
John has participated in several competitions and is the only chef to hold the title of Caribbean Chef of the Year twice, in 1995 and 2004. John is also the Caribbean Dueling Chef Champion for 2004 and was selected Caribbean Employee of the Year by the Caribbean Hotel Association in 1995. He enjoys the challenge of competition immensely and prepares with constant practice and experimentation. His list of impressive culinary work attachments includes some of the world’s best hotels and restaurants, including the Savoy Hotel in England, Kunstuben Restaurant in Switzerland, and Aureole Restaurant in New York.
John has also participated in several Food Festivals such as Taste of London in Regents Park in 2009, 2010 & 2011 where he was an ambassador representing Barbados and presenting the flavors of Barbados in a very contemporary manner. He participated in the Belize Food Festival conducting a series of demonstrations and presenting Caribbean food.
John has been part of BLISS all-inclusive party since the summer of 2014 and it has been an amazing and rewarding experience thus far. He really enjoys preparing and interacting with the guests at the party and loves to see the joy on their faces when they enjoy his cooking. He certainly is giving many of the fortunate guests at John Hazzard Events a fulfilling experience!!!
Chef Damian Leach
Cocktail Kitchen
Cocktail Kitchen’s award-winning Executive Chef, Damian Leach, discovered his passion for cooking as young as just 13 years old. Upon earning himself Le Grand Diplôme from Le Cordon Bleu in Canada, he has since gained a wealth of experience in the culinary arts, working in renowned restaurants including The Cliff and Tapas amongst others. During his time at Tapas, he was promoted to sous chef within his first year and later head chef, spending a total of 6 years there before joining the Cocktail Kitchen team.
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Having achieved the title of Barbados Chef of the Year in 2016, Chef Damian was then selected to represent the island at the annual CHTA Taste of The Caribbean competition held in Miami, Florida. Here, he won Gold and the highly sought-after CHTA Caribbean Chef of the Year title, making him one of only three Barbadian chefs to hold the prestigious title.
He then finished off 2016 by winning NIFCA Chef of the Year and was the recipient of The Governor General’s Award of Excellence. Chef Damian represented Barbados once again at the 2017 CHTA Taste of the Caribbean competition, winning Gold, best seafood, and was a member of the Barbados culinary team that took home the top prize of CHTA Caribbean National Team of the Year. Damian is currently a 2018 Barbados Chef of The Year.
Chef Damian has also represented Barbados as a culinary ambassador and has promoted the island at events in the UK, Panama, New York, Washington, and Toronto.
Damian Leach joined the Bliss team in 2018 and exhibits his passion for food through traditional Bajan cuisine with modern twists and bold flavors.
Chef Creig Greenidge
CM Catering
What can you say about Creig. If you have been around the culinary scene in Barbados for the last ten years, you must have heard of the name Creig Greenidge. A product from the famous Waterford institution, The Combermere School, Chef Creig then went onto the Barbados Community College. He is currently the executive chef and owner of CM Catering.
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He has won many prestigious awards including the BHTA Chef of The Year award in 2004 and then again in 2007. More recently he has won the Embassy Chef Challenge in Washington DC, USA as well as the Rum and Rhythm Chef of the Year Award, both in 2016. Most recently he has won the CTO Rum and Rhythm People’s Choice Chef of the Year award in 2018. He has also represented, showcased, and coached various culinary teams flying the local flag on the international scene.
In 2008 he became the head chef at Bliss summer and New Year’s Eve (Old Year’s Night) events until 2012. He then returned to the Esquire team in 2015 and is now the longest-serving chef on the Esquire team.
Chef Dane Saddler
Caribbean Villa Chefs
The slim build of Dane Saddler may not lead you to believe he has been a chef for over 20 yrs. Founder and owner of Caribbean Villa Chefs, Dane gained his training after graduating from Johnson and Wales University in Miami, Florida, USA. His Culinary experiences have seen him managing kitchens in 4 and 5 Diamond Rated hotels such as the Sandy Lane Hotel in Barbados, and at private villas both on the local and the regional scene. His business has grown and now he has also branched out in managing restaurants across the region.
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Affectionately (and appropriately) known as “The Slim Chef”, Dane joined the Esquire / Bliss culinary team in the summer of 2014. He has certainly brought innovative and creative dishes to match the theme of each event and has a passion for interacting with patrons. In 2015, he also participated as one of the featured chefs at Wine World’s “Uncorked”, which was hosted by Esquire Entertainment.
Dane cannot wait for 2019.
Chef Marcel Clarke
Privé : Culinary & Design
So I’ve been involved with Bliss Ultra all-inclusive party for the last 3 ½ years as a Chef. Prior to that, I attended Bliss as a patron for several years. It’s vastly different when you are on the inside. It’s a machine; so many parts and people that come together to create the premier all-inclusive event for Crop Over.
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I’ve been working as a chef for fifteen (15) years and running my catering company for five years. In my career, I’ve been lucky to work at some amazing places and always look to work with quality. Various restaurants in Canada, The Four Seasons in Nevis, Nobu & The Ivy, and various Gordon Ramsey restaurants in London, Cin Cin by the Sea in Barbados; Bliss is no different.
2016 was my first year cooking for Bliss Ultra All Inclusive and it was nerve-wracking. It was the largest event my newly formed catering company, “Privé: Culinary & Design”, had done (and still is) by a long shot. I didn’t really eat for the 4 days before Bliss and barely slept (I was so nervous). But we not only got through it, but we got some great reviews on our food.
2019 saw the birth of Bliss Beach. Starting the year on the beach with the Bliss brand at a beach party was perfect. While an extension of the Bliss brand it should be viewed as a completely new event. It also saw a new role for me within Bliss. Taking on the role of head chef. Getting more involved in creating the experience for the guest was fantastic.
3 ½ years in for us and 14 for Bliss and Esquire Entertainment are still bringing an amazing experience for all of us who work with them and their patrons alike.
I can’t wait for Bliss 2019!
The Esquire Experience
