The sound of cocktail shakers rattling against ice, the scent of thyme and sizzling lamb chops drifting through the air, and the steady hum of excited spectators transformed the grounds of Anguilla Great House into a stage of culinary theatre on Saturday, 16th May 2026, as the Anguilla Culinary Experience (ACE) Bartending and Chef Battles delivered an evening packed with pressure, flair and island pride.
The competition brought together some of Anguilla’s most talented bartenders and chefs in a showdown that was as entertaining as it was technically demanding. With mystery ingredients, ticking clocks and discerning judges all in play, competitors were forced to think quickly, improvise boldly and trust their instincts.
The bartending battle immediately drew spectators into the action. This year’s format raised the stakes by allowing only one bartender to mix at a time, intensifying the focus on each competitor’s creativity and showmanship. Contestants were given just three minutes to raid the pantry after their mystery ingredient was revealed, followed by five minutes to craft two cocktails — one garnished and one plain — while showcasing balance, originality and precision.
The mystery basket ingredients, including Thai basil, honey, hot sauce, dragon fruit and tamarind, pushed competitors beyond familiar territory. Yet the challenge only seemed to energise the field, with inventive combinations and daring flavour profiles emerging one after another.
Representing some of Anguilla’s best-known hospitality establishments were Lucas Barry, wine steward at Veya; Orlanno Adams and Kelly Hodge of Sandbar; Victor Fernandez Yamuni of the Blue Bar at CeBlue Luxury Villas; and returning champion Kyrleson Klaren, floor manager at Sandbar, who entered the competition carrying the pressure of defending his crown.
Judging the contests were Hall of Fame bartender Ron Webster, Dion Rogers of Dolce Vita and Doreen Harrison of Anguilla Great House, all carefully scoring competitors on creativity, timing, presentation, aroma, taste and technical execution.
The audience itself became part of the spectacle. While judges sampled cocktails using the “straw method”, patrons answered trivia questions for the opportunity to taste the second garnished cocktail prepared by each contestant.
Speaking during the event, Karen Hodge, representing the National Commercial Bank of Anguilla (NCBA), praised the competition as more than simply a showcase of drinks.
“Bartending is about creativity, precision, confidence and connection. Every cocktail tells a story of balance, innovation and personality and today’s competitors have stepped up to showcase exactly that.”
Another major sponsor, Cape Air, also lent its support to the festivities. Mary Stanley told the audience that the airline’s philosophy of “making our customers happy and having a good time doing it” closely mirrors the spirit of bartenders and chefs.
Meanwhile, under the pressure of the clock, the bartending competition felt like a live performance. Contestants darted between pantry tables and workstations, grabbing bottles, herbs, fruits and syrups before the clock ran down. Ice clattered into metal shakers and glasses lined up neatly as competitors worked to stay composed.
When the final scores were announced, it was Kyrleson Klaren who once again emerged victorious, successfully defending his ACE Bartending Battle title. Clearly emotional after the announcement, Klaren admitted he was “in shock” over the result and repeatedly praised his fellow competitors while expressing gratitude for the opportunity.
Lucas Barry secured second place honours, and the two competitors embraced each other and their fellow competitors following the announcement — a reminder that while the competition was fierce, camaraderie remained at the heart of the event.
If the bartenders brought drama, the chefs brought intensity.
Inside the chef battle arena, flames flickered, pots boiled and knives moved with practised precision as four chefs raced against the clock to transform unlikely ingredients into restaurant-worthy creations.
Returning champion Karan Kumar, a private chef known for preparing meals at Anguilla’s luxury villas and resorts, faced stiff competition from Steve Nicholls, Chef de Partie at Cap Juluca and Manoah Resort; Makeame Mussington, Hot Line Chef at Sharky’s Restaurant; and Riley Nuncio, Sous Chef at Karaya.
The judges’ panel featured internationally recognised culinary talent, including chef-owner Olivier Poilevey of Obelix and La Bouchon in Chicago, Executive Chef Sam Handwerger, Bravo TV “Top Chef” alum Timothy Dean, and Anguilla’s own Kelston “Sweets” Connor, the 2022 ACE Chef Basket Battle Champion.
The chefs were challenged to incorporate all three mystery basket ingredients — apricot jam, canned pigeon peas and sticky thyme — into their dishes. Judges stressed that the ingredients could not merely be decorative; they had to play a meaningful role in the final plate.
With only 55 minutes to complete their dishes, competitors worked furiously, blending local flavours with global techniques. Sweet potatoes, fish, lamb chops, fresh vegetables and more became canvases for culinary experimentation. Some chefs simmered sauces patiently while others fired the hibachi grill, each bringing a distinct personality and cooking philosophy to the competition floor.
The judges praised the competitors not only for their creativity, but also for the high standard of execution displayed throughout the afternoon. While they mentioned some strengths and weaknesses, the panel repeatedly described the dishes as “incredible” and noted that every chef performed like a winner.
In the end, however, Karan Kumar successfully defended his championship title, while Riley Nuncio captured second place honours.
The ACE battles showcased the sophistication of Anguilla’s hospitality industry and the remarkable talent shaping the island’s culinary identity behind hotel bars and restaurant kitchens every night.
What unfolded at Anguilla Great House was not simply a contest of cocktails and cuisine, but a celebration of the creativity, resilience and ambition driving one of Anguilla’s most important industries forward.
By Janissa Fleming.
