Seven Belizean Chefs Advance Their Professional Culinary Certifications

Belize City, Belize – October 29, 2026: The Belize Tourism Board’s Elevate Training Institute (ETI), in partnership with the American Culinary Federation (ACF) and the Detroit Institute of Gastronomy (DIG), congratulates seven Belizean chefs who successfully completed their professional certification examinations held October 26–28. 

The examinations provided candidates with the opportunity to demonstrate their culinary expertise, technical skills, and professional competencies in accordance with industry standards.

Certified Executive Chef (CEC) Level 

• Marco Uck, CEC, The Lodge at Chaa Creek
• Alberto Teul, CEC, The Casimiri Group Ltd.

Certified Culinary Chef (CCC) Level

• Edilberto Morales, CCC, Belize Barrier Reef Properties
• Melvin Choc, CCC, Hamanasi Resort
• Elvin Teck, CCC, Hamanasi Resort
• Arjay Arana, CCC, Stann Creek ITVET

Certified Sous Chef (CSC) Level

• Ivan Quiroz, CSC, The Lodge at Chaa Creek

This achievement represents an important step in the chef’s professional development, reflecting their dedication to advancing their careers and elevating culinary standards in Belize.

ETI also extends its appreciation to the three Certified Evaluators and partners, Michael Harants, CEC, CCE, AAC; Jeremy Abbey, WCMC, CEC, CEPC, CCE, CCA, AAC; and Cher Orr, CEPC, as well as the two Evaluator Apprentices, Sean Kuylen, CEC, and Ennel Valdez, CEC, for their valuable contributions and support throughout the examination process.

Through strategic partnerships and professional development opportunities, ETI continues to invest in Belize’s culinary workforce, equipping local chefs with the opportunities to strengthen their skills and pursue industry-recognized credentials.

For more information about culinary certification and professional training opportunities, contact the BTB’s Elevate Training Institute at [email protected] or by WhatsApp at (+501) 610-6887.