Debbie Sardinha graduated from New York City Technical College in 1991 with a Bachelor of Technology Degree in Hotel and Restaurant Management. She gained extensive experience by working and volunteering in various prominent New York establishments during her academic career. Debra Sardinha has diverse culinary experience, including working in the test kitchen at Ladies Home Journal, as a Chef de Partie in the United Nations Executive Dining Room, and with the Myriad Restaurant Group. She was the first Female Executive Chef for the Hilton Americas and the Caribbean, holding the position for 7 ½ years before starting her own catering company. Debra Sardinha is passionate about food and constantly seeks to innovate and explore various cuisines. She values indigenous ingredients and believes that they create an identity that encourages further exploration. Some of her notable accomplishments include serving icons like Peter Minshall, George Bovell, David Rudder, Stedman Graham, and Wayne Frederick, the president of Howard University. She is a member of the Taste of the Caribbean Hall of Fame (2018) and received the Chairman’s award at the Table Talk Food Awards T&T in 2017 and she’s currently working on multiple projects to promote the culinary treasures of the Twin Islands. Her latest concept, Food Lingo, combines “food art” and “Caribbean tradition” through a Chef’s Table and Catering experience.

Chef Debbie's Phulorie

Louie Estrada's Cocktails