The esteemed panel of judges represent leading chefs, business leaders and celebrities from the Virgin Islands, each hand picked for their discerning tastes and deep appreciation for Virgin Islands Ingredients.
Click to see Judge Bio's
Carrie Freyn
Perky Provisioning
Carrie Freyn has over 10 years experience as a yacht chef working as Personal Chef to yacht owners like Rupert Murdock and over 20 years as a chef, working with renowned chefs such as Jeremiah Tower and Ken Hom. Carrie was opening Sous Chef of Arizona 206 in New York, moving on as Executive Chef of "Restaurant" in New York's Greenich Village. She was Executive Chef of Stars Singapore in 1997 to 1998 was then moved to San Francisco to assist Mr. Towers in opening Stars Seattle and re-organize Stars San Francisco. Carrie is a graduate of the California Culinary Academy in San Francisco, class of 1985. She understands the quality required by demanding yacht chefs, owners and guests. Her complete hands-on involvement from working with local grocers, farmers and fishermen to delivery guarantees satisfaction for every order.
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Edward Sternberg
NACO Restaurant Supply, Inc.
Edward Sternberg’s first job on St. Thomas was Executive chef at Bluebeard’s Castle during its glory days in the mid-1970s operating the hotel’s two restaurants, The Terrace and The Rogue’s Galley. In 1978 he became a manager, and eventually general manager of the legendary L'Escargot restaurant in Royal Dane Mall, a position he held for nine years. He was president of the former St. Thomas chapter of Les Amis Du Vin. In 1986 Sternberg started his own commercial kitchen/restaurant design business; Restaurant Resources, Inc. Design projects included the original kitchens at Ritz Carlton (Grand Palazzo) and new food service areas for Wyndham Sugar Bay Resort. Ed joined forces with NACO Restaurant Supply, Inc. in 1992, where he still works.
Ed came up through the ranks as a chef, starting as a kitchen helper in high school and at summer camps. He worked at a variety of NYC eateries, including The Lair, a 3-star restaurant on Manhattan’s Upper East Side. Edward stays current with national and international food trends and enjoys cooking at home and investigating various national cuisines including Indian, Middle Eastern and Mexican. He is a member of the Texas Society and works on their annual Chili Cook-Off.
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Antolin Velasco Velez
Banco Popular, Puerto Rico
Antolin has been with Banco Popular for 16 years, currently the Senior Vice President of Retail Banking in San Juan. He is a lifelong resident of Puerto Rico and a fan of the island’s many world class restaurants. Antolin is an avid Food Channel fan, loves to barbeque, cook paella, stews and preparing meals for lots of people. His latest culinary feat was in a “throwdown” among friends and neighbors where he was declared the winner! He enjoys a variety a of cuisines including Mexican, Creole, Italian, Asian and French — he says “there’s nothing I won’t eat or at least try!” Some of his favorites Chef’s are Mario Pagán, Wilo Benet, Jean Georges, Bobby Flay and Mario Batali but the results of the Ultimate Chef Challenge could change that.
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Larry L. Nibbs
CEC, ACE
Caneel Bay St. John
Nibbs Catering
Restaurant Chef at Caneel Bay (Equator at the Sugar Mill) and owner and executive chef of Nibbs Catering. Larry has twenty-one years of experience in haute cuisine, plus a gamut of certificates from the American Culinary Federation, the largest culinary federation in the United States. Chef Nibbs is proud to be one of only five certified Executive Chefs in the Virgin Islands. His catering company specializes in Gourmet, American, and Caribbean cuisines for groups, events and personal chef services.
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