National

NPIWFF Highlights Home-Grown Chefs and Vendors at Signature Events

NASSAU, BAHAMAS – Nassau Paradise Island Wine and Food Festival is commencing on March 11th and will be featuring world-class culinary experiences, indulging in exceptional wines and spirits, and celebrating with award-winning chefs and culinary icons.

Published

3 hours ago

March 11, 2026

Denielle Miller

NASSAU , BAHAMAS – The Atlantis resort emerged as a destination for food and beverage enthusiasts.

Every year, it hosts the Nassau Paradise Island Wine and Food Festival.

Commencing on March 11th, a total of 30 events are planned to occur over a five-day period.

It will be featuring world-class culinary experiences, indulging in exceptional wines and spirits, and celebrating with award-winning chefs and culinary icons.

International chefs participating include Rachael Ray, Michael White, Tom Colicchio, Michael Symon, JJ Johnson, among others.

On the local front, chefs such as Mckenzie, Kendrick Delaney, Julie Lightbourn, Antonio Williams, Racquel Jones, and more.

On Tuesday evening, local chefs and vendors convened for a networking event at the Good Lies mini golf and sports bar.

At the mixer, Denielle received the details about what some of the vendors will be offering at the festival’s signature events – Tacos and Tequila, Taste of Paradise, and Jerk Jam.

Owner of Junior’s Jerk Pit, Heita Minnis, informed us that at Taste of Paradise curry is on their menu.

Heita Minnis – Owner, Junior’s Jerk Pit

“We’ll be serving curry conch, curry coconut conch and some white rice and bread.
For Jerk Jam we’ll be doing jerk lamb fritters.”

Chief operating officer, Celestial Darville for Mexicaba is keeping under wraps what their chef, Shawn Cooper, plans on cooking up for Tacos and Tequila and Jerk Jam.

Celestial Darville – COO, Mexicaba

“It’s a secret, but what we did we took our regular menu items and we added a twist to it. For this weekend you really trying to get these secrets out of me, but back to that plantain we have a plantain item that has you can get the option of either shrimp or chicken and it has some special sauces on it the plantain is the base and it is let me tell you, it’s at the Mexican standard.”

The festival will provide international chefs with the chance to explore local restaurants and experience authentic cuisine through a food tour.

Owner and chef of Wild Thyme restaurant, Devan Mcphee, shared that the chefs can expect Bahamian dishes with a unique flare by giving them a menu filled with local flavor.

Devan McPhee – Owner & Chef, Wild Thyme Resturant

“One is the peas n rice risotto with the pan fried grouper and the plantain chutney and one is a rum roasted duck breast with coconut cauliflower purée and a pineapple rum sauce. “