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Chef Richard Fowler

My passion and love for the art and science of culinary started at a young age watching the great Julia Child on television. After completing high school and furthering my culinary education at the Bahamas Hotel Training College as an apprentice at Kerzner International is where my love grew even more for this art. I worked at numerous top private resorts heading their gourmet kitchens. Whilst I came up under the French cuisine, I also can prepare Mexican, Asian and Thai, American, Caribbean, European, Chinese and Mediterranean. I also have vast knowledge in molecular gastronomy. Besides cooking I can also fabricate meat as well as whole animals. While winning many awards; I am currently a chef des rotisseurs in the la chaine des rotisseurs, which is a French food and wine guild. I won their competition being the top chef in the southeastern and Caribbean region later moving on to place second overall worldwide out of all the regions. I travelled to numerous states around the U.S.A. and participated in workshops and courses. I also became a part of the Bahamas National Culinary team, in where I won numerous of team gold medals and one single individual gold medal. I also travelled to Erfurt, Germany to attend the culinary Olympics. I am also a co-partner of my catering company Full House Catering. I am employed at the One and Only Ocean Club where I work in the villas and cater to high end guests and celebrities. when it comes to my culinary work I am very meticulous and detailed and take great pride in my food preparation..

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Chef Richard Fowler

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