- February 9, 2026
- Posted by: BTB Admin
- Category: News
Belize City, Belize – February 9, 2026 – The Belize Tourism Board (BTB), through its Elevate Training Institute (ETI), hosted a Culinary Certification Handover Ceremony recognizing 13 chefs who successfully completed a prestigious culinary certification programme delivered under the auspices of the American Culinary Federation (ACF).
Launched in August 2025, the programme brought together a cohort of Belizean culinary professionals who embarked on an intensive journey of professional development, culminating in internationally recognized certification credentials. Over several months, participants engaged in structured mentorship, online learning, and comprehensive theoretical and practical training designed to prepare them for both the written and practical ACF examinations.
The certification ceremony, held at the Grand Resort & Residences in Belize City, celebrated chefs who attained professional culinary certification at multiple levels.
At the Certified Sous Chef (CSC) level, honorees included Jesse Tzib and Isai Tzib of San Ignacio Resort Hotel; Edi Redondo and Fernando Ixpatac of Naia Resort & Spa; Isela Jimenez of The Lodge at Jaguar Reef; and Gilbert Edwards of The Rainforest Lodge at Sleeping Giant.
At the Certified Chef de Cuisine (CCC) level, certifications were awarded to Frank Varma and Samuel Gonzalez of Grand Caribe Belize; Michael Acal of Chef Rob’s Gourmet Café; and Wilmer Martinez of Umaya Resort & Adventures.
At the Certified Executive Chef (CEC) level, recipients included Sean Kuylen of Slate & Sap; Rahim Melendez of The Banks; and Ennel Valdez of the Cayo Centre for Employment Training (Cayo CET).
During the ceremony, the CEO of the Ministry of Tourism, Youth, Sports, and Diaspora Relations, Nicole Usher, delivered the official remarks, emphasizing the importance of continuous professional development and knowledge sharing within the industry.
“This certification is not the end of the journey — it is a continuation,” said Usher. “Each of you now carries not only an internationally recognized credential, but a responsibility to share your knowledge with your colleagues, mentor the next generation, and help position Belize confidently on the international culinary stage. When we invest in our people, we elevate our entire tourism product.”
Also in attendance were BTB Director of Tourism Evan Tillett; members of the BTB Board of Directors; management and staff; strategic partners; and representatives from the hotel and tourism industry.
This collaborative effort between Belizean culinary professionals, BTB’s Elevate Training Institute, industry partners, the American Culinary Federation, and the Detroit Institute of Gastronomy underscores BTB’s commitment to excellence, innovation, and skills development. By strengthening local talent to meet international standards, Belize continues to enhance the visitor experience and solidify its position as a premier culinary destination in the region.
