Top Chefs

Belize is truly a melting pot of diverse cultures and tastes.

A culinary tour would be incomplete without sampling the flavors of this delicious cuisine.

We are proud to be a nest for chefs and culinary experts, and provide them with a variety of flavors so they can delight us with different dishes.

Learn more about our Belizean chefs!!!

Sean Kuylen

Located in Dangriga Town, Southern Belize. As far back as I can remember, I loved being in the kitchen. It started from trying to make the perfect omelets and sunny side up eggs for myself. I have a fully equipped mobile catering unit that has traveled to every district and even the cayes via barge. It is an exciting, challenging and equally rewarding gig!

I have coined the term “Inspired Belizean Cuisine”. My specialty is taking the traditional dishes of every culture in the country and presenting it worthy of a table cloth setting.

I love Belizean cuisine because it is always fresh, guaranteed!

People who know me would say that I am very outgoing and can be colorful in expressing my art. The funny thing is that when I was growing up, I was extremely shy! Besides cooking, my passion is also for music. My Mom told me that when I was younger, I used to beat the Garifuna Drum for family and friends, but because I would be embarrassed, I used to hide under a white sheet while playing.

My favorite personal quote is simply this: “No Bar Code’. This means that Belize Cuisine and my cooking is always fresh and comes from the shortest distance from the farmer and fisherman to your plate.

Every meal, every restaurant and food experience is from a cook or chef preparing an authentic meal just for you. Belize cuisine is naturally artisanal, boutique, authentic and can only be enjoyed at that moment and that geographical space. Fancy terms like ‘free from chemicals’, ‘wild-caught’, ‘sustainable’ are adjectives that describe our food. I smile as Belize and its cuisine are described as healthful, farm to table and free-range methods of farming. It is natural, our way of life!

DEVON MARAGE

Located in Belize City, Belize. He says “I was always fascinated about the little things in life. I was inspired from a young age when my mom was in the kitchen always cooking. I was curious about food and what food was all about.” Belize Ocean Club is where he is currently stationed. When asked what’s his specialty, he responded” big fan of Mexican, Italian and Belizean Cuisine.

He enjoys the uniqueness of Belizean cuisine and it’s unlike any other cuisine. It’s flavorful and is a melting pot of different cultures that come together on a plate and explodes in many mouth-watering flavor.

CESAR IVAN GOMEZ

Also located in Belize City. The creativity of the culinary industry is what captured his attention to be a chef. Mahogany Bay Resort, Curio by Hilton, San Pedro, Belize is where he is as a chef.

His specialty is a Structured Kitchen Team.

When asked what do you love about Belizean cuisine, he replied ”The diversity of many culinary cultures and traditions using authentic local products.”

He would love to become a culinary teacher and share his knowledge and experiences with others throughout the country. Is something that we lack, but urgently need. So far he has personally trained various young chefs around Belize with tremendous results. He love it and would also love to pass it on.

“Our country not only features authentic diverse cuisine, but also friendly people who make you feel at home.”

Chef Jennie Staines

Of Elvi’s kitchen on the island of Ambergris Caye doesn’t have wanderlust. But if you lived in paradise, how far would you venture from home? Elvi’s, a must-visit on the island for 37 years, is renowned for its delicious menu, and its sand floor, which invites people to come as you are.

Growing up in Belize, Jennie’s favorite food was always tamales, but these days its che-chac, or fish soup. She trained as a chef in Florida and Mexico, but Belize called her back home. She’s fascinated with the effect our many cultures have had on our food, especially as it relates to the wide variety of seasonings. Jennie’s favorite dish from another chef is stewed gibnut. When you visit us in Belize, be sure to try it.

Chef Rob Pronk

Contracted “kitchen fever” while in high school trying to earn money as a dishwasher. He’s been in the hospitality business for 25 years, having risen in the ranks from pot-washer to executive chef for large chain hotels. He says, “During my travels throughout the world I’ve learned a couple of things. I’m happiest with a small team, cooking hands-on behind the stove, without all the hassles of the corporate world and Belize has been the closest place to paradise I’ve found so far”

Born in the Netherlands, he completed his basic culinary training there, then traveled the globe. Pressed for a favorite chef, he concedes it’s impossible to beat the fish the local ladies make over a fire hearth where he resides now, in Hopkins, Stann Creek. Rob is the owner of “Love on the Rocks” Hot Rocks Grill Restaurant and Chef Rob’s Gourmet Café located at Parrot Cove Lodge in the Stann Creek District.