Mr. Shelford Tucker was born and raised on the island of St. Vincent and the Grenadines. At a young age, he developed a passion for cooking. He pursued his secondary education at Petit Bordel Secondary School, where he studied various subjects, including his favorite, Food and Nutrition. Chef Tucker's first job was as a dishwasher at Petit St Vincent, where he was later promoted to breakfast cook. He then worked as a cook at Cotton House Mustique for 4 years before moving to the BVI in 1989 to further his career. In the BVI, he started as a line cook at Pusser for a year before becoming a Sous Chef at Drakes Anchorage in 1992.

 

After gaining valuable experience at Drakes Anchorage, Chef Tucker decided to further his culinary education at the prestigious Culinary Arts Institute of America in 1993. There, he immersed himself in a variety of courses, including The Experimental Theory Program, Cold Buffet, and a la Carte Presentation, all of which would contribute to his culinary prowess. Upon his return to the BVI, he continued to excel at Drakes Anchorage, eventually being promoted to the esteemed position of Head Chef, a testament to his dedication and the respect he had earned in the industry.