St. Kitts is known for its warm Caribbean waters, miles of secluded beaches, and lush tropical rainforest. But how about its locally grown produce? Prepare to add farm-fresh ingredients to the list of island splendors as we celebrate St. Kitts Restaurant Week, July 18 – 28. We’ll shine the spotlight on local chefs, restaurateurs, and farmers as they create special menus incorporating this year’s theme ingredient — coconut – and offer a warm Kittitian welcome to our first-ever celebrity chef guest, NYC's Pino Luongo.
Chef Pino Luongo
As a child in Florence, Italy, Pino Luongo wanted to be a cook. In 1980, he moved to New York to pursue that dream. Now a celebrity chef, Pino is credited with popularizing traditional Tuscan cuisine in the US. This summer, he'll bring his unique style to St. Kitts and prepare three meals for Restaurant Week.Learn More
Pino Luongo’s love of food began in his mother’s kitchen in Florence, Italy. By the age of 16, he had started working summers at his uncle’s restaurant, and though he trained as an actor, he moved to New York City in 1980 to pursue his dream of becoming a chef. Speaking no English, he started off as a busboy; within three years, he rose through the ranks, eventually opening his first restaurant. Known for mentoring Anthony Bourdain, Pino has run some of the most successful restaurants in New York, the Hamptons, and Chicago over the years, and is credited with introducing the United States to classic Italian cuisine. Today, he owns and operates NYC’s Morso Restaurant and Coco Pazzo Trattoria, and has written seven cookbooks.
Few have had as great an impact on St. Kitts as Verral Marshall. Born in Jamaica, he studied at Cornell University before moving to the island. From his Frigate Bay restaurant to his community outreach efforts, Verral's added flavor to the Kittitian culinary scene — come get a taste this summer.Learn More
Verral W. Marshall
Born in Portland, Jamaica, Verral Marshall first became interested in food in his late teens, while working as a waiter at a trio of local establishments — The Continental, The Mill, and the Jamaica Pegasus Hotel. He taught himself how to cook, and graduated from the Jamaica Hotel School and Cornell University. After serving as a private chef for a Kittitian businessman from 1987-1992, Verral opened Horizon’s Poolside Café on St. Kitts in December 1996. Soon after, he changed its name to Marshall’s; it’s been there ever since. Using locally-grown herbs and spices, Verral infuses continental cuisine with Caribbean flavor. His work has paid off: The St. Kitts Tourism Authority recognized Marshall’s as the island’s best restaurant in 2010 and 2014, and Verral was named Pillar of the Industry in 2017.
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