The second-annual Anguilla Culinary Experience (ACE) is happening May 3-6, 2023!
During this four-day international festival, talented chefs from Anguilla and around the world will once again showcase why Anguilla is the Culinary Capital of the Caribbean through curated epicurean experiences at world-class resorts, villas and restaurants that draw on the island’s rich history, creativity and fresh farm- and sea-to-table ingredients.
If you appreciate food as a chance to celebrate life, make friends and create lasting memories, we hope you will join us at ACE 2023!
ACE kicks off with an Opening Night Party at Aurora Anguilla Resort & Golf Club’s D Richard’s steakhouse. Embark on a tour of tastes from Aurora’s six deliciously diverse restaurants as you sip signature cocktails featuring ingredients from Aurora’s onsite hydroponic gardens and organic farm.
This is your chance to explore all of Aurora’s restaurants in one place.
Local and guest chefs will collaborate to present multi-course, epicurean feasts.
Chef Daniele Lippi of Italy’s 2 Michelin-starred Acquolina and Chef Dario Schiavo will alternate courses in a Beyond Appearances dinner at Savi Beach Club.
Chef David Waltuck of New York’s iconic Chanterelle and Veya’s Chef Carrie Bogar will offer an exclusive tasting menu on the terrace at Villa Alegria.
Chef Michele Greggio of Aurora Anguilla will host an intimate Farm-to-Table dinner on the Hydroponic lawn highlighting ingredients from the resort’s onsite farm.
Our guest chefs team up with local chef talent to prepare once-in-a-lifetime prix fixe menus at select, award-winning restaurants. Plus, enjoy ACE-inspired lunch and dinner specials at other favorite restaurants.
Our chefs will be serving from Anguilla’s cornucopia of farm-to-table, and sea-to-table ingredients.
Four-time James Beard Award-Winner and Guest Chef David Waltuck of New York’s iconic Chanterelle will be partnering with Chef Carrie Bogar at Veya on Friday night. Guest Chef Anthony Rose of Fat Pasha, recently awarded a Bib Gourmand by Michelin Guide, will join Chef Marc Alvarez at Ember on Saturday night.
Ten to Rum Founder Marc Farrell will pair beverages with a menu presented by Sous Chef Claudio Gumbs and Executive Chef Manu Calderon at Four Seasons Anguilla’s Bamboo Bar & Grill on Saturday night.
Explore Anguilla through curated small group experiences. Harvest salt from a natural salt pond, learn how to make Johnny Cakes, tour the historic Valley and hike to the famous West End Arch.
Cap off ACE with some fun in the sun at an Anguilla beach barbeque with DJ, trivia and prize raffle.
Compare local grillers' signature sauces and techniques as you sample fresh-grilled fish and succulent ribs or chicken, all washed down with a cold beer or crisp wine.
Then watch our award-winning Anguilla Culinary Team go head-to-head in an epic mystery basket cooking competition.
Retreat to the famous Rhum Room at Zemi Beach after hours as part of your VIP package experience.
Savor selections from the resort’s more than 100 small-batch, single-estate rums that recall the Caribbean’s 18th century sugar cane plantations.
A critical part of our mission is to support and inspire the next generation of Anguillian chefs. We believe that the way to maintain and continue Anguilla’s legacy of producing top talent, is to give these opportunities to aspiring young people.
We’ve committed a portion of all the proceeds of the Anguilla Culinary Experience to support culinary and hospitality training for young Anguillians.
Malcolm is a Fellow of the Institute of Chartered Accountants Ireland and has been an influential figure in Caribbean financial services for over 40 years.
His exemplary career includes spells as Chief Accountant for BP Trinidad (British Petroleum), as a Partner with Touche Ross & Co (now Deloitte & Touche) before moving to Anguilla.
Malcolm is a highly respected member of the regions financial community and is one of the founding members of AFSA (Anguilla Financial Services Association).
Malcolm’s extensive experience is invaluable in guiding clients through all aspects of the financial process and he firmly believes that “by providing a quality service and maintaining high ethical standards we protect both ourselves and our clients from unnecessary risk.”
