At the Toronto Food Festival, twelve-year-old Gigar Campbell has been crowned the overall winner of the Grace Junior Chef Challenge at the Island Eats Toronto Food and Travel Festival. Representing Antigua and Barbuda, the young chef impressed judges with his Caribbean-inspired menu while showcasing the power of mentorship, culture, and island cuisine.
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TORONTO — Twelve-year-old Gigar Campbell has earned top honors at the Grace Junior Chef Challenge, taking home the overall title while proudly representing Antigua and Barbuda at this year’s Island Eats Toronto Food and Travel Festival.
Held on June 13 at Mel Lastman Square, the competition challenged aspiring chefs ages 10 to 14 to create an original Caribbean-inspired meal using Grace products. Contestants were required to prepare an entrée, fresh salad and mocktail while incorporating Grace Honey Jerk Paste and Grace Coconut Milk into their recipes.
Representing Antigua and Barbuda through sponsorship from the Antigua and Barbuda Tourism Authority’s Canada office, Campbell impressed judges with a Caribbean-inspired chicken schnitzel marinated in jerk paste and buttermilk, served with fried egg aioli, mango and pineapple salad, coconut ranch dressing and a mango mocktail made with Grace Island Mango Soda.
His victory also earned him a $500 travel voucher from the tourism authority for a family trip to Antigua.
Campbell credited much of his success to the guidance of Antiguan culinary professionals Chef Giovanni Meyer, founder of Pinch of Black Salt, and award-winning mixologist Kanto George, who mentored him throughout the competition. The pair helped refine his menu, develop its flavor profile, and perfect the accompanying mocktail.
“Representing Antigua and Barbuda in the contest, and winning, was exciting,” Campbell said. “I didn’t even think I was going to win because I was the youngest. I was just having fun doing what I like to do.”
He said that spending a week practicing at home using techniques taught by his mentors gave him the confidence to compete and reinforced his dream of becoming a chef.
The Antigua and Barbuda Tourism Authority said Campbell’s achievement reflects both the country’s growing culinary profile and the importance of investing in young talent.
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“Food is one of the most meaningful ways we share culture, tell stories, and build connections,” said Tameka Wharton, Director of Tourism for Canada at the Antigua and Barbuda Tourism Authority. “We were proud to see Gigar represent Antigua and Barbuda with such creativity, confidence, and respect for Caribbean flavor.”
Wharton also highlighted the role of mentorship, noting that established Antiguan and Barbudan professionals were eager to help inspire the next generation of culinary talent.
Campbell’s passion for cooking began early. He recalls watching his grandmother prepare meals when he was just four years old, an experience that sparked a lifelong interest in the kitchen. Today, he enjoys cooking for his two younger sisters, with steak and eggs among his favorite dishes to prepare.
His father, Jason Campbell, said the experience was about more than winning a competition.
“The greatest reward was seeing our son participate in an event hosted by a brand that has long been part of our family’s Caribbean heritage,” he said. “A major shout out to Chef Giovanni Meyer and Kanto George for their time, patience, and mentorship throughout this life-changing experience.”
Meyer praised Campbell’s work ethic and creativity, saying the young chef demonstrated “focus, creativity and a real respect for Caribbean flavor.”
George echoed those sentiments, saying mentoring young talent is an opportunity to pass on knowledge, celebrate Caribbean culture, and help build confidence in future culinary professionals.
The Grace Junior Chef Challenge formed part of the Island Eats Toronto Food and Travel Festival, an annual celebration of Caribbean cuisine, travel, and culture. Participants also attended food safety training with Toronto Public Health and a hands-on culinary workshop before the competition.
For Antigua and Barbuda, Campbell’s victory highlights the growing role of cuisine in promoting the twin-island destination, where local ingredients, traditional recipes and chef-led experiences have become increasingly important parts of its tourism offering.
