Head Chef Kelston “Sweets” Connor’s new menu at Malliouhana’s Leon’s at Meads Bay is a hit with locals and travelers alike. Connors approach to cuisine is to deconstruct recipes, reinventing them to suit his sense of style and flavor.

Connor is also the Head Chef at Little Harbour Estates where he delights guests at their three villas, The Beach House, Le Bleu and Indigo, with his culinary expertise and beautifully crafted menus.

One of the most highly-decorated members of the island’s competitive Anguilla National Culinary Team, Connor opened his first restaurant while still in school in Anguilla. He continues to give back to his alma mater, Albena Lake Hodge Comprehensive School, by donating classroom kitchen equipment.

Connor has shared his talents at many of Anguilla’s finest restaurants and luxury villas, including Pimms at Belmond’s Cap Juluca under the leadership of Executive Chef George Reid, at Veya, Elvis’s Beach Bar & Grill, Viceroy Hotels & Resorts (now Aurora Anguilla), Altamer, Le Bleu Villa and Tranquility Beach. Connor was also Executive Chef for celebrity favorite ÀNI Resorts Anguilla for several years and consulted with the culinary team at Dominca’s “The Realm.”

In 2020 Connor founded and served as Executive Chef at Ethnik Cuisine in Sandy Ground. There he featureed Asian Fusion street food, offering simple yet elegant dishes that let the essence of the star ingredients shine through.  His love for Asian-inspired cuisine led him to launch locally-produced “Chef Sweets Barbeque Sauce” in 2022. His creativity and culinary excellence led him to win the first ACE Basket Battle in 2022. He continues to help mentor the contestants and judge the annual mystery basket competition.