Please see below for links to Press Releases
Tickets to the dinner can be purchased via the link below
About The James Beard Foundation
The James Beard Foundation is a nonprofit organization whose mission is to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability.
The James Beard Foundation (JBF) is a 501(c)3 organization in the United States that celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities. By amplifying new voices, celebrating those leading the way, and supporting those on the path to do so, the Foundation is working to create a more equitable and sustainable future—what we call Good Food for Good®. JBF brings its mission to life through the annual Awards, industry and community-focused initiatives and programs, advocacy, partnerships, and events across the country. For more information, subscribe to the Beard Bites newsletter and follow @beardfoundation on Facebook, Twitter, Instagram, LinkedIn, and TikTok
Collaboration with Chef Alexander Smalls
In leading the Caribbean charge for diversity and inclusivity in the culinary industry, Grenada Tourism Authority is partnering with globally-renowned, award-winning chef and author Alexander Smalls with a bespoke press trip experience in May 2024, in its ongoing bid for recognition in the global culinary landscape. The trip culminates with an intimate dinner experience endorsed by the James Beard Foundation – an organization with a mission to celebrate, support and elevate the people behind global food culture and champion a standard of good food anchored in talent, equity and sustainability. . The Spice Isle – whose moniker is synonymous with one of its greatest exports, the nutmeg – plans to leverage this trip that celebrates indigenous excellence by exploring the ways in which food has helped to preserve the cultural identity of the island for centuries. Additionally, press visitors will be challenged to explore ideals around “good food for good”. From exploring land to sea, these takeaways for visiting press will include the reimagination of island food; the power of the nutmeg as a cultural export; the history of Grenadian food in bringing communities together and how Grenadian food is another pathway for creating memorable experiences that connects with the wider African diaspora.
A Culinary Symphony: Celebrating African Foodways In The Spice Isle
Indulge in an unforgettable gastronomic journey as the flavors of the Caribbean island of Grenada converge with the expertise of renowned chefs for an evening of indigenous excellence. Hosted by the esteemed curator, chef, and author, Alexander Smalls, in collaboration with the Grenada Tourism Authority, this intimate experience promises a symphony of flavors that celebrate the rich culinary heritage of Grenadian spices and the wider African Diaspora.
As Grenada celebrates 50 years of Independence in 2024, specially-invited guests will be enthralled by an authentic cultural experience set against the breathtaking backdrop of Grenada’s lush landscapes and azure waters. This four-day culinary extravaganza invites discerning food enthusiasts to savor the finest creations of acclaimed chefs Carla Hall, Erick Williams, Cleophus Hethington, Nduvoakim Abdus-Salaam, in concert with some of Grenada’s talented chefs and culinary pioneers. Each chef brings a unique culinary perspective, blending traditional Grenadian ingredients with innovative techniques to create dishes that tantalize the taste buds, ignite the senses and pay tribute to the dynamic heritage of Grenada. The dinner experience, curated by Chef Alexander Smalls, is the culmination of a culinary tour that celebrates the island’s resilient and resourceful food community.
From May 15th to 19th, guests will embark on a culinary odyssey: indulging in a series of meticulously curated dinners, culinary tours, documentary screenings, and engaging discussions led by the culinary luminaries themselves. Enamor your senses with vibrant offerings as you sample locally sourced ingredients. From succulent seafood to exotic spices, your journey with us will expertly navigate Grenada’s rich history punctuated by incredible flavors and culinary masterpieces.
Don’t miss out on being a part of this unparalleled experience that redefines the Caribbean culinary community. Reserve your seat at the table and embark on an epicurean adventure that is Pure Grenada.
Curators
About Grenada Tourism Authority: The Grenada Tourism Authority (GTA) is the National Tourism Organization of Grenada, responsible for the development of the tourism sector of Grenada, Carriacou, and Petite Martinique through destination management and marketing. This statutory corporation of the Government of Grenada was established under the Grenada Tourism Authority Act, 2013. Day to day operations include product development, quality standardization and certification, research, planning, and marketing. The organization’s vision is to be the authentic Caribbean tourism destination, and the mission is to transform the state of Grenada through an inclusive, sustainable tourism industry that delivers memorable experiences.
About Chef Alexander Smalls: James Beard award–winning chef, restaurateur, author, and world-renowned opera singer Alexander Smalls has certainly made an indelible impact on the restaurant industry and culinary community. In honor of his tremendous contributions, the James Beard Foundation is thrilled to celebrate this culinary icon on this incredible night. For this special evening, Alexander has assembled a dream team of chef friends, which includes Carla Hall, Charlie Mitchell, Kwame Onwuachi, Erick Williams, and pastry chef Mame Sow. Together they will prepare a show-stopping five-course menu inspired by Alexander’s celebrated cookbook, Meals, Music, and Muses: Recipes from My African American Kitchen.
About James Beard Foundation: The James Beard Foundation (JBF) is a 501(c)3 organization that celebrates and supports the people behind America’s food culture, while pushing for new standards in the restaurant industry to create a future where all have the opportunity to thrive. Established over 30 years ago, the Foundation has highlighted the centrality of food culture in our daily lives and is committed to supporting a resilient and flourishing industry that honors its diverse communities
Chefs
Alexander Smalls
James Beard award–winning chef, restaurateur, author, and world-renowned opera singer Alexander Smalls has certainly made an indelible impact on the restaurant industry and culinary community. In honor of his tremendous contributions, the James Beard Foundation is thrilled to celebrate this culinary icon on this incredible night. For this special evening, Alexander has assembled a dream team of chef friends, which includes Carla Hall, Charlie Mitchell, Kwame Onwuachi, Erick Williams, and pastry chef Mame Sow. Together they will prepare a show-stopping five-course menu inspired by Alexander’s celebrated cookbook, Meals, Music, and Muses: Recipes from My African American Kitchen.
Carla Hall
Chef, best-selling author, and television personality Carla Hall has been entertaining audiences with her enthusiasm for life and warm personality for years. Having spent seven years co-hosting ABC’s Emmy award winning, popular lifestyle series The Chew, Carla is featured on multiple Food Network shows and was a judge on Crazy Delicious (Netflix). She first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars and shared her philosophy to always cook with love.
Carla’s latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, was published in 2018, landing on annual “Best Cookbook” lists across the country and receiving an NAACP Image Awards nomination. She is also the author of a children’s book, Carla and the Christmas Cornbread (Denene Millner Books/Simon & Schuster), a heartwarming tale inspired by her childhood.
Cleophus Hethington
Cleophus Hethington was most recently Chef de Cuisine at Counter- in Charlotte, NC, an intimate, full sensory dining experience featuring themed, rotating tasting menus. A Miami native, with a passion for sharing the flavors, ingredients and dishes from across the African diaspora, Hethington’s culinary journey has taken him around the world. Joining Benne on Eagle in Asheville, NC as Executive Chef in January 2021, Hethington garnered critical acclaim and emerged as a standout talent in the Southeastern culinary scene— in 2022, he was nominated as a James Beard Awards Finalist for ‘Emerging Chef.’ Transitioning back home to Miami to take on the role as Chef de Cuisine at Zak the Baker (ZTB), he revitalized menus, contributing to ZTB’s 2023 James Beard Awards Finalist nomination for ‘Best Bakery,’ and securing the team’s 2023 Bib Gourmand recognition from the Michelin Guide.
Erick Williams
It is with inimitable persistence, passion and drive to propel today’s dining experience that Erick Williams – Founder of Virtue Hospitality Group which includes Virtue Restaurant& Bar, Mustard Seed Kitchen, Daisy’s Po-Boy and Tavern and Top This Mac and Cheese– has carved a special niche in the restaurant industry.
Opened in November 2018, Virtue is Williams’ first solo concept, and is nestled in the
heart of the historic Hyde Park neighborhood, located on Chicago’s south side. The
restaurant combines Williams’ love of Southern cuisine and his insatiable study of history and art as they relate to food culture. Williams and Virtue have been featured in a host of local and national media and in 2022 he was named Best Chef: Great Lakes by theJames Beard Foundation made history as the first Black chef to win in this category.
Nduvoakim Abdus-Salaam
Widely known as Chef Salaam, he boasts a rich culinary journey spanning over 25 years. A maestro of blending the vibrant flavors of his Caribbean heritage and the sophistication of his New York upbringing with the finesse of classic French techniques, Salaam has left an indelible mark on the culinary
scene. His stellar career has seen him shine in some of New York’s most prestigious
restaurants, culminating in his current role as the Executive Chef at the renowned
Central Park Club, perched on the 100th floor of the Central Park Tower—the tallest
residential building globally. Salaam’s career milestones include being the first black sous chef at Le Cirque, Chef de Cuisine at BLT Market, Executive Sous Chef at the Palace Hotel, and Executive Chef at the Roosevelt Hotel. As the current Executive Chef at Central Park Tower Club, Salaam continues to elevate the culinary experience, creating seasonal menus inspired by Michelin-starred chefs and leaving an indelible mark on the world of Gastronomy.
Nelcia Joseph-Mapson
Spice Island born Nelcia Joseph-Mapson began cooking at the age of 10 in her mother’s kitchen and immediately developed a passion for the field. While cooking in the comfort of her home, she pursued her studies in architectural design. Her professional culinary career began at The Beach House Restaurant, St. George’s Grenada in 2007, when she left her previous architectural design to explore a sweeter side to life. That spark of lifelong learning ignited an insatiable passion for the Culinary Arts and Nelcia decided to pursue her career as a Pastry Chef. At the restaurant, she gained the fundamental knowledge of pastry- and dessert-making and acquired hands-on experience as a pastry apprentice. With perseverance and determination, the brilliant culinary savoir landed a position as the in-house Pastry Chef at Silversands Grenada at Grand Anse in 2018. Nelcia’s aptitude for baking, her innate ability to navigate the kitchen and her love for the art of desserts makes her a formidable player on the culinary landscape in Grenada. Charged with the responsibility of the development and preparation of desserts and pastry items, she now works closely with the Culinary Director and world-class cadres of chefs to ensure the dining experience has a seamless and memorable transition from savory to dessert.
Chef Belinda Bishop
Fondly called Chef Belinda, Belinda Bishop is the personification of the very best of the Americas – a representation of the celebrated fusion of the United States, the West Indies and the Caribbean that captivates international foodies and cuisine lovers the world over. Born to Aruban and Grenadian parents, Chef Belinda’s own childhood is a true testament to having lived a multicultural lifestyle, experiencing cultural melting pots as an International New Yorker and Caribbean daughter.
With a global point of view and influenced by her environment, Chef Bishop set in motion to revolutionise the culinary industry with her own signature fusion of ingredients, incorporating traditional stories with flavourful elements from countries across the Caribbean Sea. Her achievements internationally include managing five restaurants and banquet halls as the food production manager at Marriott Hotels in New York, Florida, and Atlanta; cooking for renowned celebrities, such as Oprah Winfrey in her role as Chef de Partie at Trump Plaza; as well as cooking for former American President Bill Clinton at the United Nations Building in New York. Her dynamism and positive energy have given way to formidable partnerships with key influencers, such as Ambassador at Large for Belize, Attallah Shabaaz, daughter of civil rights activist Malcom X.
Chef Belinda Bishop
Joachim Joseph
Joachim, the viral vegan chef from Grenada, wasn’t always a culinary star. He spent his childhood roaming the streets, playing cricket, and learning the basics of cooking from his mom. By 15, he was the house chef preparing meals for the whole family. A stint in Guyana honed his skills, but it was his mom’s kitchen and his own passion that truly shaped him. Joachim’s stardom took off with his famous Beet Burger, winning over not only vegans and vegetarians but meat-lovers also with his creative plant-based alternatives. His Farm to Table “Vybrationz” experience where he takes guest forging for food and he prepares their meals on an open fire with food being served on banana leaf is his signature “Lime” that tourist all flock to experience. Now, he is a culinary ambassador for Pure Grenada and a highly sought-after chef at Grenada five-star boutique hotels, and cooking for celebrities like Beyonce’s publicist Yvette Noel Schure, Fashion stylist June Ambrose and actress Aisha Hinds to name a few. From Sunday Street games to celebrity kitchens, Joachim’s story is a blend of passion, family, and plant-based enjoyment.
