Christopher Terry

Christopher Terry

Sous Chef at Sandals Resorts
Lives in Bridgetown, Barbados

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About me

I have been in the hospitality sector for many years working and training in five different countries. Growing up in the Caribbean, studying in the USA and training in the Uk has given me exposure to understand, work, and manage different types of cultures. I have participated, placed and won many international culinary competitions between the Caribbean, USA and Puerto Rico. My style of cooking is that of a very modern/ classical infused with a hint of Caribbean flavor. I enjoy placing food on the plate that will make you say "wow" I also like to assist in helping others and coaching my team. I believe in "TEAM" effort. My passion for wines is evident as I try to pair my dishes with available wine selections.


9 years and 11 months

  • Sous Chef

    Sandals Resorts - Bridgetown, Barbados

    F&B kitchen
    September 2017 - Now · 2 years and 4 months

  • Jr Sous Chef

    Ocean Reef Club, Key Largo, Florida - Key Largo, FL, United States

    F&B kitchen
    July 2016 - July 2017 · 1 year and 1 month

  • Line Cook 1

    Jumby Bay Island - Saint John's, Antigua and Barbuda

    F&B kitchen
    March 2012 - August 2014 · 2 years and 7 months

  • Apprentice Chef

    Le Talbooth - Colchester, United Kingdom

    F&B kitchen
    August 2013 - October 2013 · 3 months

  • Chef de partie

    Sugar Ridge Hotel - Bolands, Antigua and Barbuda

    F&B kitchen
    December 2009 - March 2012 · 2 years and 4 months

  • Commis 1

    Trade Winds Hotel - Saint John's, Antigua and Barbuda

    F&B kitchen
    December 2007 - August 2009 · 1 year and 9 months


  • WSET lvl 2

    Johnson & Wales University - The Hospitality College - Providence, RI, United States

    December 2015 - March 2016

  • Culinary Arts and Foodservice Management

    Johnson & Wales University - The Hospitality College - Providence, RI, United States

    September 2014 - May 2016

    Bachelors Degree in Culinary Arts & Foodservice Management graduated with hons.

  • Culinary Arts

    Antigua and Barbuda Hospitality Training Institute (ABHTI)

    September 2007 - August 2009

    Associates Degree in Culinary Arts


1 language

  • English

    Native or fluent

Personal information


  • Antiguan / Barbudan


6 skills

  • create recipes
  • Daily inventory
  • food cost
  • Good in microsoft
  • Plan menus
  • Scheduling

Additional Information

6 informations shared

MSC Cruises
Geneva, Switzerland
Hyatt Regency Amsterdam
Amsterdam, Netherlands
Other members
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New York, NY, United States
Olivier Stievenard
All Saints, Antigua and Barbuda
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