From Pointe-Villa to Michelin Stardom: Andrew C. Persaud’s Culinary Journey

Just a Youth from Pointe-Villa

By: Andrew C. Persaud

My culinary journey began humbly, sparked at the age of 14 by the comforting aromas of my childhood kitchen. Growing up surrounded by the vibrant Guyanese Indian culture, I became fascinated with the art of cooking. Flavors like curry, turmeric, cumin, and fresh herbs became my world, blending together to create the dishes I loved.

It was easy to recognize the power of food in bringing people together. Amidst these experiences, my love for fried foods—and fried chicken in particular—took root. What started as a simple curiosity became a personal mission to perfect this dish, experimenting endlessly with batters, breading, and cooking techniques to achieve the ultimate crunch.

By the time I was 15, my curiosity expanded to baking and pastries. Cakes, shortcrust pastries, sausage rolls, and patties became my playground as I marveled at how store-bought mixes could replicate what was traditionally made from scratch. I started honing these skills under my mother’s watchful eye, her intrigue in my growing passion matching my own.

To deepen my knowledge, I took on Home Economics at Princess Margaret School—a risky choice given my inexperience, but my curiosity and determination won out.

At first, I was hesitant, unsure of myself in a class full of confident cooks. But everything changed during a Career Day when Chef Terrence Looby spoke about life in the culinary world. That one-hour talk lit a spark in me. Motivated, I spent the summer working on my independence in the kitchen, and by the time final exams came, I was one of the best students in my class. The Grade 1 distinction I earned in Food & Nutrition was more than just an achievement—it was confirmation that I was on the right path.

After graduating, I enrolled in the Antigua & Barbuda Hospitality Training Institute (ABHTI), where I completed a two-year Associate’s Degree in Culinary Arts. The program was challenging, particularly the theoretical aspects, but it laid a strong foundation. In my first year, I landed a job at a local shawarma shop, D-Phonecian, as a fry cook.

Here, I learned the realities of food service: fast-paced environments, demanding customers, and the need for multitasking. It was also my first introduction to the discipline required to thrive in the culinary world, sacrificing leisure time to work shifts during school breaks.

An internship proved challenging to secure, but I made the most of the opportunities available, gaining hands-on experience through catering events at the institute.

Still, I dreamed of something bigger. I often sat on the institute’s porch, overlooking Jumby Bay Island, imagining myself working there. That dream became a reality in 2018 when I joined Chef Trevor Mills as a private chef at Jumby Bay for a wealthy family. It was a short stint, but it was enough to show me the power of persistence and belief in oneself.

At 19, I joined the newly opened Royalton Antigua as a Cook C, where I faced the intense demands of high-volume service. With over 100 guests served in just a few hours, I learned time

management, teamwork, and how to handle pressure. My passion for Italian cuisine and plating artistry blossomed during my time at the resort’s Italian restaurant, Grazie, where I worked every station and developed an eye for presenting dishes that were as visually stunning as they were flavorful. I was even trusted to prepare four-course meals for VIP beach dinners, a testament to the growth I experienced there.

After nine transformative months at Royalton, I transitioned to Sundog Group’s Curry House, where I delved into the world of Indian cuisine, mastering the art of working with a traditional tandoori oven and perfecting a variety of curry dishes. Over time, I took on greater responsibilities, stepping into leadership roles and even cooking privately for high-profile clients.

At just 22, I was offered the role of Head Chef at Pop Up Beach Bar, where I designed menus, managed a team, and oversaw the restaurant’s operations. One of my proudest moments was leading the restaurant’s participation in Antigua’s first “Restaurant Week,” creating a locally inspired three-course menu that resonated deeply with our community.

By December 2023, I returned to Curry House as Head Chef, bringing with me years of knowledge and a renewed sense of purpose. However, a dream I had been nurturing for years— to study culinary arts in Switzerland—was about to come true. In February 2024, after overcoming countless financial and logistical obstacles, I began my studies at BHMS in Switzerland, pursuing a Bachelor’s degree in Culinary Arts.

Being the only Antiguan at the university is both a challenge and a privilege. It allows me to share the richness of our culture with my peers while learning from others in a global environment. During my time here, I secured an internship at the Michelin-starred Belvedere Seerestaurant, an unforgettable experience that exposed me to the precision and creativity required at the highest culinary level.

When we successfully defended the restaurant’s Michelin star in 2024, it became a proud milestone in my journey—proof of how far I’ve come, since achieving this I am now referred to as ‘Michelin Drew’ by my respected colleagues

As I look to the future, my goal is to return to Antigua to inspire the next generation of culinarians. My journey—from a curious teenager experimenting with fried chicken to working in Michelin-starred kitchens—has been one of learning, failure, growth, and unrelenting passion. I want to share that story and show others what’s possible with determination and faith. The world needs good chefs and leaders, and I’m proud to represent Antigua and Barbuda on this path.

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