“A lot of my training was completed overseas,” adds Mike. “I studied at the Culinary Institute of America, and I’ve worked at top restaurants in London, Munich, New York, Boston and Miami. I’ve also been heavily involved in the culinary competitions they’ve held throughout the Caribbean, as I’ve been on the Barbados team four times.” The Barbados Culinary Team has won three gold medals and one silver in regional competitions over the past several years, while Mike himself has won medals for ice-sculpting, as well as being named Barbados Chef of the Year three years in a row (1998-2000).

Mr. Hinds describes Aqua’s cuisine as modern Caribbean food with international flavours. “I apply international techniques and ideas to local ingredients to create dishes which marry uniqueness with authenticity. I call it Bajan Fusion Cuisine. Aqua’s menu is designed to suit a wide cross-section of palates,” says Mike, adding, “We will set a new standard for excellence with our cuisine.”