Glendon, who trained in Anguilla, has worked across the Caribbean but is currently Executive Chef at Ripples Restaurant in Sandy Ground and also works part time at Cap Juluca. Despite this heavy workload he took time out to talk to ZiNG about his career and recent victory…

What made you want to be a chef?
I’ve had a fascination with food and cooking from my school days.

What’s the best thing about your job?
Creating new stuff.

What’s the worst?
Honestly speaking, nothing. I love my job.

How do you cope with unsociable hours?
They are not that unsociable. Jackie, the owner of Ripples, the restaurant where I am Executive Chef, gives me good hours and flexibility to compete which I appreciate.

How did it feel to win the award?
Amazing.

The first person you called to tell?
My wife, Debra.

What did your parents say?
Congratulations – you worked hard and you deserve it.

What makes Anguillan chefs and Anguillan cuisine so special?
There is a big interest in food and cooking all across the island and there are a lot of opportunities for good chefs. The competition is always fierce for a place on our National Culinary Team and that keeps us all on our toes. That and the combination of spices and ingredients our island produces, such as crayfish and fresh fish, along with the island techniques like stewing and roasting, makes Anguilla a great place to cook and eat!