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Michael Harrison

Chef Harrison has worked most recently at the Crane Resort and Residences, the world renowned Sandy Lane Hotel and the luxurious Fairmont Royal Pavilion Hotel in Barbados. He started his career in the culinary arts in 1989 at the Barbados Community College Division of Hospitality Studies, after which he moved to Cobblers Cove Hotel ‘Relais & Chateau’ where he worked as Chef de Partie for 3 years.  His talent was refined in the kitchens of world renowned establishments such as Gleneagles Hotel in Scotland, Le Gavroche Restaurant in London, Mullins Restaurant and Carambola Restaurant in Barbados, as well as the White Barn Inn in Maine (a Five Diamond Hotel) where he had the pleasure of preparing dinner for former US President, George W. Bush, who complimented him on the exceptional quality of the dessert

Chef Harrison has enjoyed working with world famous Chef Michelle Roux Jr. at Le Gavroche, 2 Star Michelin Restaurant in London where he worked for 18 months, and was a guest Chef at the Patroon Restaurant in New York and Restaurant L in Boston in events sponsored by Food and Wine Magazine.

Chef Harrison has been awarded:

• 2001 Minister of Tourism Awards for Chef of the Year,

• 2003 Governor General’s Award of Excellence for Culinary Arts,

• 2004 Gold Medal at the Barbados Culinary Competition

• 2004 an individual Gold medal and shared Gold with his team at the Taste of the Caribbean Culinary Competition in Puerto Rico.

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