Chef Makeame Mussington’s passion for the culinary arts grew when he saw chefs including his uncle combine flavours to create soulful meal experiences. This ignited his culinary curiosity which led him to Blanchards Beach Shack in 2014 under Melinda Blanchard, there he obtained his foundational skills.

In 2017 Mussington joined the hotel industry working in diverse kitchens, each offering unique experiences. He had the privilege of working at Zemi Beach House and CuisinArt Resort as a line cook. He also gained experience at the Four Seasons Resort as a breakfast chef. Presently, he is a hot line chef at Sharky’s Restaurant under Chef Lowel Hodge.

Being a chef in Anguilla provides a unique blend of Caribbean warmth, fresh seafood, and local ingredients. Mussington’s access to such ingredients allows him to explore unique flavours, create signature dishes but most of all the opportunity to brighten faces with each meal.

Mussington believes art is more than using a paint brush but creating meals that are beautifully displayed and equally delicious. He sees every opportunity as a means to further develop his culinary craft both personally and professionally.