Meet Rondell Thomspon.

Rondell Thompson is a distinguished 27-year-old multi-award-winning chef, recognized for

his exceptional culinary skills and contributions to the culinary arts. With an impressive

academic background that includes an Associate’s Degree in Culinary Management and a

Bachelor of Science in Culinary Management, Rondell has dedicated over eight years to

honing his craft in the culinary industry.

Rondell is currently the Head Chef at the Chaud Group of Restaurants. He has built a

strong reputation for high-quality dishes that show creativity. His career includes

impressive achievements, such as winning the Spirit of the Industry award In 2016 while

studying at university. He was named National Junior Chef of the Year in 2017 and National

Chef of the Year in 2018, establishing himself as a leader in the culinary community. He

also earned 2 Gold Medals, 2 Silver Medals, and 1 Bronze at the Taste of the Caribbean

Culinary Competition in Miami, representing Trinidad and Tobago.

Throughout his career, Rondell has worked with well-known chefs both locally and

regionally. This experience has helped him understand the culinary industry better and

refine his skills in the kitchen.

In 2024, Rondell was the first runner-up on the culinary competition show “Maggi Food

Court” (Season 4), showcasing his talent and adaptability.

He has gained valuable experience in various culinary settings. He worked at a five-star

hotel in Dubai and a two-Michelin-star restaurant, where he learned the highest culinary

standards.

Rondell is also passionate about mentoring future chefs. He spends time teaching aspiring

culinary artists advanced cooking techniques and the art of plating. He believes in sharing

skills and fostering a love for cooking.

Rachel Neemar