Anguillian born and raised, internationally trained and highly acclaimed, Chef Kerth Gumbs, comes full circle, to practise his culinary craft at home! This November 12th – 18th, Kerth Gumbs will take the lead at Four Seasons Resort and Residences Anguilla’s signature restaurant, SALT, as its Head Chef. He hopes to wow hotel guests, island residents, and local diners, with his unique flair for creativity in “spicing up” already delectable Anguillian cuisine – as well as some of his own signature dishes.
Growing up on Anguilla, Kerth Gumbs experienced and enjoyed his mother’s, (Daphine Rogers’), cooking. He watched her create fine dishes catering for private and local events – birthdays, parties, and even funerals. The warm and kind reception that his mother’s cooking received, from her patrons and others around the island, peaked his interest to take Food and Nutrition classes in secondary school. These classes ignited a flame which started a fire and has exploded into a career as an International Chef Extraordinaire!
Chef Gumbs’ received formal training at Le Codon Bleu in London, but he developed his technical skills as a culinary artist by “looking over the shoulders” of many renowned chefs in whose kitchens he worked. He said: “I learned to take myself out of my comfort zone; to never get stuck; to never get comfortable; to always do something that’s going to make me an asset to myself.”
Chef Gumbs went on to hold senior roles at The Arts Club in London and at Jason Atherton in Singapore. Until recently, he had been practising his culinary artistry as Head Chef of the critically-acclaimed Omar Mayfair, in London, since its opening in 2016.
His international training, international work experience, crowning accomplishment as winner of the dessert course in the BBC Great British Menu 2020 competition, as well as many international accolades, have positioned him at Four Seasons Resort and Residences Anguilla at this point in his career. He said: “For a long time, I wanted to be in a position where I could come back [home] like this, and put my stamp on it and say – ‘this is what I have done, this is my story, this is my food.’”
Speaking with The Anguillian, Chef Gumbs said that he wants to share his experiences and insight, [as well as be an] encouragement to others. He continued: “If you expect your country to progress then you have to give back; you have to invest back into [new] generations. I’m giving them up close and personal access to what I have been doing. I want to give that to young chefs because I know how hard it was for me.” Chef Gumbs also had a few parting words for young persons aspiring to become career chefs: “Don’t be afraid to look over shoulders to learn. Find someone that can push you, correct you, mentor you. Make yourself an asset to yourself – make that sacrifice.”
Chef Gumbs is inviting dining guests to come out nightly, November 12th-18th, at Four Seasons Resort and Residences Anguilla’s signature restaurant, SALT. “Break the norms”, he said. Indulge in his ‘creatively playful’ cuisine and signature dishes, through a tasting menu that he promises will be a “different kind of dining etiquette experience.”
