Hermitage Bay is one of Antigua’s top resort hotels, and since opening in 2006, has quickly gained a reputation for great food.

This is in no small way down to the efforts of its charismatic Executive Chef, Verman ‘Dezi’ Banhan, so it comes as no surprise that he has just won Chef of the Year Award from the Antigua Hotels and Tourist Association.

Dezi was born in Jamaica and studied in the US, gaining degrees in hotel and restaurant management and in culinary arts.

After a glittering career in Jamaica, where he received numerous accolades in national food shows, including Best Seafood Show Platter 2002 and Chef of the Show 2003, Dezi joined the newly-opened Hermitage Bay.

Using his culinary and creative talents, Dezi has developed eclectic menus with a subtle Caribbean influence, and uses fresh locally-sourced produce wherever possible.

Signature dishes include mouthwatering creations like Antiguan cinnamon toast with cavalier and honey roasted black pineapples or toasted coconut, cardamom and ginger spiced chicken brochette, Hermitage Bay butter poached tuna salad, and steamed mahi mahi fillet with local green fig and tomato stew.