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About Chef Tucker

Mr  Shelford Tucker was born and raised on the little island of St Vincent and the Grenadines. At very a young and tender age he developed a passion for cooking. He then pursued his secondary education at the Petit Bordel Secondary School where he pursued numerous subjects along with Food and  Nutrition which he considered his favorite subject throughout his school life. Chef Tucker's first working experience was at Petit St Vincent as a dishwasher and he was promoted to breakfast cook, he then later moved to Cotton House Mustique where he worked as a cook for a period of 4 years. He continued his journey to the BVI in 1989 to further his cooking aspirations. While in the BVI he started as a line cook at Pusser for a period of 1 year. In 1992 Chef Tucker was employed at Drakes Anchorage as a Sous Chef. After spending time at the resort, Chef Tucker went on to study at the Culinary Arts Institute of America in 1993, where he did courses in The Experimental Theory Program, Cold Buffet, and a la Carte  Presentation. On returning to the BVI, he continued to work at Drakes Anchorage as a Sous Chef and was promoted 2 years later the Head chef for a period of years, then moved on to several resorts such as Saba Rock, Leverick Bay Resort the Oilnut Bay. He's now a professional chef setting an example in terms of punctuality, personal appearance, and professionalism. Planning menus along with management, cost control, budgeting, and monthly inventory. Mr. Tucker has been a chef for over 25 years and now owns and operates the Outta Here Food and Catering Company. Chef Tucker 's Hobbies: Cooking and Sports

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