Antigua and Barbuda’s Young Chef Crowned Champion at Toronto Food Festival

Antigua and Barbuda is celebrating the success of one of its youngest culinary ambassadors after 12-year-old Gigar Campbell was crowned overall winner of the Grace Junior Chef Challenge at the Island Eats Toronto Food and Travel Festival in Canada.

Campbell, who represented Antigua and Barbuda with the support of the Antigua and Barbuda Tourism Authority’s Canada Office, impressed judges with an original Caribbean-inspired menu that showcased creativity, technical skill and authentic island flavours.

His winning dish featured a jerk-marinated chicken schnitzel served with fried egg aioli, mango and pineapple salad, coconut ranch dressing and a refreshing mango mocktail made with Grace Island Mango Soda.

In recognition of his achievement and for proudly representing Antigua and Barbuda on the international stage, the Antigua and Barbuda Tourism Authority Canada Office awarded Campbell a CAD$500 travel voucher to visit Antigua with his family.

The young chef credited much of his success to the guidance of two Antiguan and Barbudan culinary professionals—Chef Giovanni Meyer, founder of Pinch of Black Salt, and award-winning mixologist Kanto George. The pair worked closely with Campbell to develop his menu, refine his cooking techniques and perfect his mocktail presentation ahead of the competition.

“Representing Antigua and Barbuda and winning was exciting,” Campbell said. “I didn’t think I was going to win because I was the youngest competitor. I was just having fun doing what I love.”

He added that the experience opened doors he never imagined and reinforced his dream of pursuing a career in the culinary arts.

Campbell revealed that he spent an entire week practicing at home using the techniques taught by his mentors before stepping onto the competition stage.

Director of Tourism for Canada, Tameka Wharton, said the victory demonstrates the important role food plays in sharing Antigua and Barbuda’s culture with the world.

“We were incredibly proud to see Gigar represent Antigua and Barbuda with such creativity, confidence and respect for Caribbean flavours,” Wharton said. “This achievement also highlights the power of mentorship, with Chef Giovanni Meyer and Kanto George investing their time and expertise in helping the next generation succeed.”

Campbell’s passion for cooking began at just four years old while watching his grandmother prepare meals in the family kitchen. Today, he enjoys cooking for his two younger sisters and says steak and eggs remains one of his favourite meals to prepare.

His father, Jason Campbell, described the experience as life-changing for the family and praised the mentors for helping nurture his son’s talent.

“The greatest reward was seeing our son participate in an event connected to such an iconic Caribbean brand while being guided by two outstanding Antiguan and Barbudan professionals,” he said.

Chef Meyer said Campbell displayed remarkable focus, creativity and appreciation for Caribbean cuisine throughout the preparation process.

“It was a pleasure to help guide him and watch his confidence grow,” Meyer said.
Mixologist Kanto George said supporting emerging talent is one of the best ways to preserve Caribbean culinary traditions.

“Gigar brought enthusiasm and curiosity to every session. Passing on knowledge to young people is how we continue building confidence and celebrating our culture,” George said.

The Grace Junior Chef Challenge formed part of the Island Eats Toronto Food and Travel Festival, an annual celebration of Caribbean cuisine, culture and tourism.

Participants also received professional training in food safety and culinary presentation before competing.

The Antigua and Barbuda Tourism Authority said Campbell’s victory aligns with the destination’s growing emphasis on culinary tourism, noting that local cuisine continues to play an increasingly important role in showcasing the twin-island nation’s culture to international audiences.

“This was a wonderful opportunity to tell Antigua and Barbuda’s culinary story while supporting the development of young talent,” Wharton said. “We couldn’t be prouder of Gigar and all he has accomplished.”