- Radiance Modeste, Chef
Radiance Modeste was born on February 2, 2001, and discovered her love for cooking and baking at the tender age of six. This passion, nurtured at home in the kitchen, evolved into a remarkable culinary journey. She graduated from the Virgin Islands School of Technical Studies in 2018 and has since made a name for herself in the culinary world. In 2014, Radiance earned the prestigious title of Junior Chef at the 2nd Annual Junior Chef Challenge, held at Rosewood Little Dix Bay Resort, Virgin Gorda. This achievement opened doors for her to travel and represent the BVI at the annual Food and Wine Festival in Delaware, and it secured her a spot on the BVI Culinary Team. In 2018, she won the Best Seafood Competition as a member of the team, cementing her reputation as one of the rising culinary stars in the region. Radiance’s passion for baking led her to train under the Head Pastry Chef at Rosewood Little Dix Bay Resort, where her creativity and teamwork stood out. Her impressive work ethic earned her the opportunity to return to the hotel during school breaks, where she continued to refine her skills. Beyond her professional achievements, Radiance enjoys fishing with her dad, playing the steel pan, and watching her favourite show, Chopped, on the Food Network. She is the proud owner of Exquisite Catering by Ray & Ray’s Sweet Haven, known for its signature seafood boil, available by special order. Radiance recently completed her Associate’s Degree in Culinary Arts at H. Lavity Stoutt Community College and is now embarking on an exciting career as a luxury yacht head chef, traveling throughout the Caribbean and European seas. Her goal is to continue growing within the culinary industry and leave a lasting impact with her unique and flavourful creations.
