TORONTO, CANADA – July 2, 2026 – The Antigua and Barbuda Tourism Authority
Canada Office is celebrating a proud culinary moment after 12-year-old junior chef
Gigar Campbell, representing Antigua and Barbuda, was named the overall winner of
the Grace Junior Chef Challenge at the Island Eats Toronto Food and Travel Festival.
Held at Mel Lastman Square on June 13, the Grace Junior Chef Challenge invited
young chefs ages 10 to 14 to create an original, island-inspired meal using Grace
products. Participants were tasked with preparing a complete culinary experience,
including a flavourful entrée, fresh salad, and mocktail, while incorporating Grace Honey
Jerk Paste and Grace Coconut Milk into their dishes.
Gigar represented Antigua and Barbuda through the support of the Antigua and
Barbuda Tourism Authority Canada Office, which sponsored Gigar’s participation in the
competition. The connection was made through Gigar’s mother, a makeup artist who
has worked with the tourism board, helping create a meaningful opportunity for a young
chef to step into the spotlight and celebrate Caribbean flavour on a public stage.
In recognition of Gigar’s achievement and as a thank you for representing Antigua and
Barbuda, the Antigua and Barbuda Tourism Authority Canada Office has also awarded
him a $500 travel voucher to visit Antigua with his family.
For his winning menu, Gigar created a Caribbean-inspired chicken schnitzel marinated
with jerk paste and buttermilk, served with fried egg aioli, mango and pineapple salad,
coconut ranch, and a mango mojito made with Grace Island Mango Soda. The dish
reflected creativity, confidence, and a thoughtful approach to island-inspired cooking.
Gigar was mentored by two Antiguan and Barbudan culinary talents: Chef Giovanni
Meyer, Antiguan-born chef and founder of Pinch of Black Salt, and Kanto George,
award-winning mixologist and resident bar manager at Goldwyn & Sons Cocktail Bar
and Barber Shop. Together, they helped guide Gigar’s menu development, flavour
direction, and mocktail concept, offering mentorship rooted in both technical skill and
Caribbean culinary pride.
“Representing Antigua and Barbuda in the contest, and winning, was exciting. I am
honored that the Antigua and Barbuda team chose me and supported me throughout,”
says Junior Chef Winner Gigar Campbell. “What I appreciated most, however, were the
friendships I built and the skills I gained. Being mentored by Chef Giovanni Meyer and
mixologist Kanto George was central to my success, because Chef Gio created the
chicken shnits while Mixologist Kanto created the nohito they taught me to make. I
practiced for the whole week at home to get ready for the competition just the way they
taught me. I didn’t even think I was going to win because I was the youngest. I was just
having fun doing what I like to do. I’m now realizing how many doors this has opened for
me. It’s incredible. It’s what I want to do professionally one day,” he adds.
For the Antigua and Barbuda Tourism Authority Canada Office, the win reflects the
power of food to connect people across generations, cultures, and communities.
“Food is one of the most meaningful ways we share culture, tell stories, and build
connections,” said Tameka Wharton, Director of Tourism, Canada, Antigua and
Barbuda Tourism Authority. “We were so proud to see Gigar represent Antigua and
Barbuda with such creativity, confidence, and respect for Caribbean flavour. This
moment is also a beautiful example of mentorship. To have Antiguan and Barbudan
talents like Chef Giovanni Meyer and Kanto George support and encourage a young
chef speaks to the strength of our community and the importance of building up the next
generation.”
Gigar’s interest in cooking began at home, watching his grandmother in the kitchen
when he was just four years old. He has since developed a love for cooking for his two
younger sisters and says one of his favourite dishes to make is steak and eggs.
“My interest in cooking was sparked by my grandmother,” said Gigar Campbell. “She
cooked often, and one day, I saw her making eggs. It looked so exciting. I was four
years old. I also like cooking for my two younger sisters.”
For Gigar’s family, the experience was about much more than the competition.
“The greatest reward was being able to participate in an event hosted by a great staple
in my family’s pantry and upbringing, and seeing our children be involved in its great
contribution to Caribbean history,” said Jason Campbell, Gigar’s father. “A major shout
out to Gigar’s mentors, Antiguan and Barbudan Chef Giovanni Meyer and bartender
Kanto George, for their recipe and drink inspirations, their time, and their patience in
mentoring our son through this life-changing experience.”
“Gigar showed focus, creativity, and a real respect for Caribbean flavour,” said Chef
Giovanni Meyer. “It was a pleasure to help guide him and see his confidence grow.”
“Gigar brought great energy and curiosity to the mocktail process,” said Mixologist
Kanto George. “Supporting young talent like how I was supported when I first started is
a meaningful way to pass on the knowledge, celebrate culture and build confidence
within the next generation of mixologists.”
The Grace Junior Chef Challenge was part of Island Eats Toronto Food and Travel
Festival, a celebration of Caribbean food, travel, culture, and community. Leading up to
the competition, participants also took part in a food safety session with Toronto Public
Health and a hands-on workshop with a professional chef to help build confidence and
plating skills.
The win comes as Antigua and Barbuda continues to spotlight cuisine as a central part
of the destination’s story. From traditional dishes and local ingredients to chef-led
experiences and Culinary Month programming, food remains one of the most powerful
ways visitors and communities connect with the twin-island destination.
“Antigua and Barbuda has so much to offer as a culinary destination,” added Wharton.
“This was a special opportunity to share that story in Canada while supporting young
talent through food, mentorship, and culture.”
For more information about Antigua and Barbuda, visit www.visitantiguabarbuda.com.
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ABOUT ANTIGUA AND BARBUDA
Antigua (pronounced An-tee’ga) and Barbuda (Bar-byew’da) is located in the heart of the
Caribbean Sea. The twin-island paradise offers visitors two uniquely distinct experiences, ideal
temperatures year-round, a rich history, vibrant culture, exhilarating excursions, award-winning
resorts, mouth-watering cuisine and 365 stunning pink and white-sand beaches – one for every
day of the year. The largest of the English-speaking Leeward Islands, Antigua comprises 108
square miles with rich history and spectacular topography that provides a variety of popular
sightseeing opportunities. Nelson’s Dockyard, the only continuously working Georgian era
Antigua and Barbuda Tourism Authority P.O. Box W351 John E. St. Luce Finance and Conference Centre St. John’s Antigua, W.I.
Phone : 268 562 7600 Fax : 268 562 7601 Email : media@visitaandb.com
dockyard in the world, and a listed UNESCO World Heritage site, is perhaps the most renowned
landmark. Antigua’s tourism events calendar includes the Antigua Racing Cup, Antigua Sailing
Week, Antigua Classic Yacht Regatta, Antigua and Barbuda Culinary Month, the annual Antigua
Carnival; known as the Caribbean’s Greatest Summer Festival and Antigua and Barbuda Art
Week. Barbuda, Antigua’s smaller sister island, is the ultimate celebrity hideaway. The island lies
27 miles north-east of Antigua and is just a 15-minute plane ride away. Barbuda is known for its
untouched 11-mile stretch of pink sand beach and as the home of the largest Frigate Bird
Sanctuary in the Western Hemisphere.
Find information on Antigua and Barbuda at: www.visitantiguabarbuda.com or follow us
on Twitter: http://twitter.com/antiguabarbuda Facebook: www.facebook.com/visitantiguabarbuda; Instagram: www.instagram.com/VisitAntiguaandBarbuda
FOR ANTIGUA AND BARBUDA MEDIA ENQUIRIES, PLEASE CONTACT:
Adrienne Harry, Aldeen Consulting
T: +1(905) 464-4167
E: adrienne@aldeenconsulting.com
