Celebrating some of the BVI’s Finest Food Purveyors.
There can be few things more splendidly luxurious than a customized culinary experience in the intimacy and ease of your very own private vacation villa. From family-focused to ultra fine dining, a smorgasbord of small plates to multi-coursed celebratory events, as the private chef industry continues to thrive, those who work within it are pushing all the boundaries with their mouth-watering menus and inventive dishes. And the BVI ain’t falling behind. Whether you desire a private chef to take care of all your holiday catering needs, or are in search of one to curate a special evening or event during the course of your stay, the territory is home to several gifted gourmets who stand ready to make all your in-villa dining dreams come true.
Chef Jacob Dearie – Dearie Catering
At the tender age of 11, Jacob already knew he was destined for the kitchen. The son of a chef, Jacob spent his formative years living above his parents’ thriving restaurant watching, learning, and exploring the wonders of the culinary world. At just 15 years of age, he left school and journeyed to the exotic shores of Morocco to work as a Stagiaire (an intern, I had to look it up) at an exclusive Virgin Limited property. He soon advanced and was appointed Apprentice Chef at the 2 Michelin starred Belmond Le Manoir Aux Quat’Saisons, in Oxford, England, where he mastered all areas and aspects of the kitchen from the ground up. Jacob came to the BVI originally to work on Sir Richard Branson’s Moskito Island, where he became Head Chef, and in September of 2021 officially launched Dearie Catering, his own luxury catering business offering bespoke dining experiences in unique private environments.
While he is trained in French fine dining, Jacob enjoys cooking a variety of different cuisines. He is passionate about showcasing the flavours of the BVI by using fresh, local produce and seafood wherever possible.
Signature Dish: “Anything I can find best locally. Then I let the product sing for itself”
Fun Fact: Not only is the man a magician in the kitchen but he’s also a keen kiter and rather talented on the water. When he’s not cooking up a storm, you’ll likely find him surfing up one. Jacob is also Head Chef of one of the BVI’s most luxurious private estates Tingalayo.
Contact: +1 (284) 542-1488 / jacobdeariecatering@gmail.com / www.deariecatering.com
Chef Al Broderick – The Hidden Banquet
Al Broderick, also known as the Singing Chef, is a much-loved and familiar figure in the British Virgin Islands. This man is a true entertainer, a whirling dervish of dynamism in the kitchen, and an exceptionally talented musician. Whether cooking up Christmas Dinner for 60 at his home, concocting a fine dining tasting menu for 20 in a luxury vacation villa, or overseeing the preparation of 2000 free hot meals for school children during the overwhelming aftermath of a devastating hurricane, Al never fails to astound in his inventiveness, continually raising the bar and pushing beyond the conventional boundaries of gastronomy.
Before settling in the BVI in 2002, Al spent many years catering to a series of deluxe private residences, yachts, and chateaux across Europe. As well as running his thriving Tortola-based catering and entertainment companies, Al also heads up a small team dedicated to providing nutritional, local ingredient-based lunches for school children.
Signature Dish: “I don’t really have one. I’ll cook everything up! But if pressed I’d say Nobu style blackened Chilean Sea Bass with a miso and sake marinade, served with local baby Pak choi, butternut squash miso purée, and crispy kale.”
Fun Fact: He is hilarious. Al has the absolute best sense of humour in the business, and it is pretty much impossible to spend any time in his kitchen without feeling the good cheer. Outstanding food and laughter? Nothing better.
Contact: +1 (284) 345-0208 / Alistairbroderick@hotmail.com
Hannah Welch – H Bakes and Canapés
BVI born chef and baker Hannah grew up on Tortola with both American and British parents, regularly travelling between the two continents. Originally trained in the Creative Arts, Hannah then took a leap into the culinary world, earning an NVQ Level 3 in Professional Cookery whilst working in the 3 AA Rosette restaurant Bordeaux Quay Michelin star restaurant Bulrush, and small boutique Hotel Berwick Lodge. She has since worked in brasseries, fine dining restaurants, boutique hotels, gastropubs, bakeries, and patisseries in which she has gathered a far-reaching range of recipes, techniques, and knowledge of both local and more exotic ingredients.
After completing her education and five years of solid restaurant work, Hannah moved back to the BVI for good, working briefly for Bleu Chocolat, a small American chocolatier, as well as at the renowned Dove and Dragonfly Lounge. The onset of the pandemic spurred her to start her own business and she has, as they say, never looked back. Hannah specialises in catering for intimate gatherings as well as baking delicious bespoke and truly beautiful celebration cakes. Her island upbringing has inspired a tropical twist to her creations and ensured that she highlights local produce wherever possible.
Fun fact: “I studied animation at university in Bristol for three years and met both Glen Keane (Disney Animator) and Nick Park (Wallace and Gromit Creator). Because of this I love to make novelty cakes with handmade fondant character toppers and themed big and little kids’ cakes.”
Signature Dish: “Pan-fried snapper with fresh fennel chilli, a rice noodle salad and grilled grapefruit with a salty coral tuile, followed by chocolate, hazelnut and passionfruit delice, with passionfruit sorbet on a praline crumb, a hazelnut drop, and fresh passionfruit.”
Contact: +1 (284) 543 6445
Terrance ‘Chef Mike’ Bogans – Southern Mangoes Consulting
Army and navy veteran, former government employee, and now classically trained, award winning chef, Chef Mike moved to the BVI with his wife and children from Austin, Texas in 2016. Originally from Augusta, Georgia, his BVI culinary career began as Manager of D’Best Cup Coffee Shop in Road Town and led to his current position as the Culinary Director for Southern Mangoes Consulting as a private chef and consultant. He also manages L.E.A.D. BVI, a hospitality program for high school students that provides hands-on experience, fosters teamwork, and develops essential skills that are highly beneficial not only in the world of hospitality but throughout various aspects of life.
Chef Mike hosted the first major event after Hurricane Irma, New Night, New Table, where he transformed D’Best Cup Coffee Shop into an elegant dining experience for sixty-plus people. His love of good food, good wine, and great music inspired his monthly events, Art After Dark, at which he himself performs, showcasing his passion for the arts through poetry, music, and food. Chef Mike is available to host heavenly experiences for guests on yacht charters, in vacation villas, and at private residences.
Signature Dish: “I love to create different variations on the traditional Surf and Turf.”
Fun fact: Mike is a music man. “I like to cook to music… really loud!”
Contact: +1 (284) 545 4170
