The Virgin Islands’ Executive Chef Leslie T. Gumbs is a Caribbean culinary artist extraordinaire’.  With his passion for casual fine dining, he thrills your taste buds with the luscious “Taste of the Caribbean and beyond ….” 

He is an award-winning chef on the regionally competing VI’s culinary team.  He was featured in New York Caribbean Week 2006 – making guest appearances on the WB Morning Show, on CBS” The Early Show, at Bloomingdale’s and at Williams-Sonoma.  His award winning Angostura Tomato Jam that will be featured in an upcoming issue of Trinidad & Tobago’s Distiller.

 

      

 

Chef Theo is adventurous and likes to create new unique dishes infusing produce indigenous to the Caribbean duce, provisions, fruit and herbs.  In fact, he is a curious entrepreneur who has manufactured his personal line of island sauces and marinades, seasoning blends and vinaigrettes. Coming soon to a store near you in 2007.

His newest arena is catering to the most exclusive private villa resorts in the USVI, the British VI, Anguilla, NY, California, …and beyond.  He is private jetter ready to cater to intimate couples, banquets or corporate groupings.    

With a 17-year culinary career, he has catered meals to U.S. presidents, governors, dignitaries and Hollywood performers.  With zeal and passion like no other, he sets out to flavor each dishes to your desires.  He is truly a PERSONAL chef.  He personalizes and customizes each catering to the specific occasion and turns it into a delectable dining extravaganza! 

 

 

His list of accomplishments includes President Clinton and his family, President Carter, Mike Tyson, The Victoria Secret Swim Suit Models, Eddie Murphy, U. S. V. I Governor Schneider, to name a few.

Although his signature dishes are highly influenced by the West-Indian Caribbean cuisine he is extremely creative and flexible and can cook across ethnicities to satisfy all palates. Chef Leslie Gumbs credits his passion for culinary arts to his culture and his mother, whom he considers a role model and who instilled in him the ideology of "you are only as good as your last meal".

Chef Theo caters on diverse frontiers – having held positions as Saute chef, Chef de Partie, Banquet Chef, Executive Chef – all at the executive level at very prestigious establishments both in his native St. Thomas, U.S. V.I. and in Atlanta, Georgia, USA. 

 

 

He held executive positions at The Ritz Carlton Hotel & Resort, The Charter House, Atlanta’s Piedmont Driving Club, Ansley Golf Club, Sydney’s Casual Fine Dining,  Airmark at Emory University and Sodexho at Moorehouse College.

Chef Theo was excellently trained by culinary masters like Mr. Ecedro Wesselhoft in the VI and Chef Jay Yarborough in Atlanta. Chef Theo progressively continues to advance in culinary creativity and certification acquiring HCAAP certification and staying current in the latest food trends.   

Theo’s Personal Chef and Catering Services – let us create the utmost culinary dining experience with a Taste of the Caribbean and beyond….