The Ultimate Epicurean Festival
Embark on a gastronomic journey that invites you to explore the rich culinary heritage of Anguilla. Known as the Culinary Capital of the Caribbean, Anguilla brings back their third annual Anguilla Culinary Experience (ACE), this year offering an elevated line up of chefs’ dinners, resort parties, beach barbecues, cooking competitions and much more.
May 23 – 26, 2024
ACE Itinerary 2024
Friday, May 24
Rum & Chocolate Tasting at Bar Soleil
Enjoy a curated Anguillian tasting experience led by Malliouhana Cultural Ambassador Chesney Hughes who will walk you through the fascinating history and importance of rum in Anguilla. Indulge in infused chocolates by Pastry Chef Tim Franklin perfectly paired with exquisite local Glo’s Flavoured Rums created by Malliouhana’s original bartender, Gloria Leveret.
- Choice of Seatings | 4 – 5 pm OR 6 – 7 pm
- Max 16 Guests Per Seating
- $65++ per person
Saturday, May 25
Rum Punch Mixology Class at Malliouhana Spa
Yo-Ho-Ho and a Bottle of Rum! Join us at the Pool Terrace at Malliouhana Spa for a Rum Punch Mixology Class with world renowned award-winning mixologist, Taffy Hodge. Rum punches have been enjoyed throughout the Caribbean since the early 1600’s when sailors traveling around the globe discovered the health benefits of adding citrus to their spirits. Each island makes their own distinct blend of rum punch and in this interactive class, you’ll learn to make four different versions: Tamarind Punch from Anguilla, Barbados Punch, Planter’s Punch from Jamaica, and Taffy’s own creation, the Grapefruit Fruit Punch. You will have the opportunity to try them all and then get hands on to make your favorite!
- 4 – 5:30 pm
- Pool Terrace at Malliouhana Spa
- Limited Seating, Max 20 guests
- $60 per person
Sunday, May 26
Sunday Funday at Leon’s
Make your way over to toes-in-the-sand, beach bar and restaurant Leon’s at Meads Bay for an ACE edition of the resort’s popular ‘Sunday Funday.’ Enjoy a festive evening with live entertainment, hand-crafted tropical cocktails and delicious island-inspired fare curated by Head Chef Kelston “Sweets” Connor and Culinary Director Chef Kerth Gumbs.
- 4 – 9 pm
Meet our Culinary Stars
Chesney Hughes
Cultural Ambassador
With over 30 years of service in the hotel food and beverage industry, Mr. Chesney F. Hughes has built an impressive repertoire of skills throughout his career. He is certified by the acclaimed New York State University program in Hospitality Management. Mr. Hughes has also undergone numerous training exploits including Wine Training at Vineyards of France. Emerging from humble beginnings as an assistant Maître D’hôtel, Mr. Hughes with his gregarious and hospitable persona, quickly progressed to managerial positions at leading 5-star resorts in Anguilla. His stellar performance in such positions facilitated his appointment to the Anguilla Tourist Board of Directors from 2015-2020 by the Minister of Tourism. However, his most significant and long-lasting contributions are embedded in the fabric of Malliouhana’s history; This is the place that Mr. Hughes calls home. His unique rum and chocolate tasting event (hosted every Wednesday) has become a fixture of the Malliouhana guest experience- and Mr. Hughes hopes to continue designing unforgettable guest experiences that satisfy every desire.
Kelston A. Connor | Chef “Sweets”
Head Chef at Leon’s
Born in Saint Kitts but raised in Anguilla. Kelston Connor, also known as “Chef Sweets”, is celebrated for his passion and excellency in crafting simple local dishes with an elegant twist. His career kicked off at a very young age, where he and his classmates opened up an in-school restaurant. It was through this venture that Chef Sweets had a vision to become one of Anguilla’s finest chefs, and he sought to make that dream a reality. In 2005, he was given the opportunity to be a part of the team at Pimm’s, a restaurant located in Capjuluca, and then continued to develop his career through the years in various well-renowned establishments in Anguilla, including Veya Restaurant, Elvis Beach Bar & Grill, Viceroy Hotels & Resorts and Le Bleu Villa. A true artist at heart in the culinary world, Chef Sweets is not only dedicated to maximizing his potential in the industry, but he’s also committed to representing Anguilla in everything he accomplishes.
“It is a journey ahead, but this is something that I definitely love doing!”
– Chef Sweets
Tim Franklin
Pastry Chef
Glynn ‘Tim’ Franklin’s journey in the culinary world began in 1984, when he joined the opening team for Malliouhana at the tender age of 17. His passion for pastry was ignited by his grandmother’s baking, sparking a fascination that would shape his career. Immersed in the culinary scene at Malliouhana, Tim had the privilege of learning from numerous esteemed French pastry chefs, laying the groundwork for his expertise. Starting as an apprentice in pastry, Tim’s dedication and talent soon became evident. In 1986, he embarked on a transformative journey to France for training, and he repeated annually until 2001. It was in Michel Rostang’s restaurant, nestled in the heart of France, where Tim honed his craft to perfection. Today, Tim stands as a testament to his enduring dedication and skill, proudly serving as the Head Pastry Chef at Malliouhana.
Taffy Hodge-Roland
Award-Winning Mixologist
A seasoned mixologist, Taffy Hodge-Roland started her journey in the hospitality industry right after high school. Malliouhana’s celebrated bar manager participated in the 2023 international mixology challenge, Cointreau Liqueurs Competition in France, placing 3rd out of 450 contestants.
Taffy has also been selected by the Anguilla Hotel and Tourism Association to represent Anguilla in annual culinary competitions and was named Bartender of the Year 2011, winning over a primarily male set of competitors, which served as a great feat and satisfying win for her. Her style, balance, taste, and incredible passion combined with her signature use of the freshest ingredients resulted in a silver medal.
Throughout the years, she has shared her talents and expertise with guests at esteemed resorts and restaurants like Cap Juluca, Savi Beach Club and Tipsy Turtle. Taffy is thrilled to be in her role at Malliouhana – known as the “Grand Dame of Anguilla” – where she has taken the resorts’ mixology offerings to new heights.
