Chef Ashned Felix
Chef Ashned Felix was born and studied in culinary school in Grenada, called throughout the Caribbean: the Isle of Spice. He started his career in Barbados at The Crane Resort where he had the opportunity to work in all of the restaurants, except for the Asian one, and where he met the consultant Chef Jean Jacques Carquillat, quickly becoming his right hand guy. Upon leaving The Crane he moved to Holetown area and became the Head Chef of Pepenero in Limegrove, recognized within one year from the opening, as the best Italian restaurant in Barbados for pizzas and the second best Italian restaurant in Barbados overall. In addition in 2020 he was named Head artisanal pastry chef of Ice Lab, the sister gelato-pastry shop. It’s here in Barbados that Ashned has developed his love for quality and tasty food and impeccable service.
Chef Jean Jacques Carquillat
Chef Jean Jacques Carquillat is a Classical Master of the French Culinary Arts. Born in Chamonix, in the French Alps, Chef Jean Jacques grew up into the culinary world. While his grandmother worked at the local hotel as chef for 47 years, the Chef began training with his father, the owner of Le Ratelier, a restaurant and club near their hometown. At the age of 15 Chef JJ headed to Paris for his first job in the esteemed Gaston Le Notre De Paris as an assistant to the pastry chef. Working in world renowned restaurants such as Fauchon in Paris, la Mirabelle in London and Ritz Carlton in Lisbon laid the groundwork for Chef's move to New York City where he was part of La Reserve and Le Bernardin. In 1996 he moved to Kingston NY, where he opened the “Le Canard Enchaine” classic French bistro become a recognized institution in the Hudson Valley.