Colin Yearwood is a pastry sous chef from Trinidad and Tobago who currently resides in Anguilla. He has over 20 years of experience in the hospitality industry, having worked in Trinidad, New York, and his current position at Cuisinart Golf Resort & Spa in Anguilla. He continues his education through certificates in supervisory management and pastry training. His goals are to become an executive pastry chef at a five-star property and eventually own his own pastry business.

1. Colin Yearwood
Biography
I am Colin Yearwood, a national of the island of Trinidad & Tobago in the West Indies. I am married
with two children. I presently reside in the Quarter, on the island of Anguilla. I currently hold the position
of Pastry Sous Chef at CUISINART GOLF RESORT AND SPA. I am a highly motivated and passionate
team player, who accepts challenges as opportunities and projects excellence as my mantra. I do have an
insatiable quest for knowledge, hence I am always willing to learn new skills and follow through on new
ideas.
After obtaining my secondary education in Trinidad at Chaguanas Senior Comprehensive School in
1988, I became gainfully employed within the hospitality industry of Trinidad and Tobago. The
institutions I add to my credit include Royal Palm Suite Hotel and Trinidad Hilton and Conference
Centre.
Due to my culinary aptitude, I was invited to seek employment in Anguilla, an island accented by its
renowned epicurean delight. In the year 2003, I was invited to make application to CuisinArt Resort &
Spa, renamed CuisinArt Golf Resort & Spa in 2011, and was accepted as part of the culinary brigade in
the Patisserie. In 2008 I attended the learning institution, Johnson & Wale University where I pursued
training in the chocolate and plated dessert culinary program; in 2009 I continued my studies at Notter of
Pastry Arts pursuing training in making chocolate essentials. Prior to the above training initiatives, I
studied Supervisory Management certified by Barbados Community College and conducted by the
Anguilla Community College in 2007.
My experience in the culinary art extends beyond the borders of the Caribbean region. In September,
2007, I interned at Alto Restaurant Owned by Scott Conant’s, a 2 star rated institution by the New York
Times located at 11 east 53 rd St., New York, NY 10022; my mentor at this institution was Executive
Pastry Chef, Tim Butler. Thereafter, I continued on to Financier Patisserie Pastry Shop at 214 40st.,
Brooklyn NY; I was mentored at this facility by Executive Pastry Chef Eric Bediucha.
MY goal includes to continue strengthening my academic skills in culinary arts and seeking to achieve the
position of Executive Pastry Chef in a five star property; culminating my career by exercising my
entrepreneurial spirit in the pastry business.
My accomplishments over the years include the following:
Taste of the Caribbean Competitions June 2007
held at Hyatt hotel in Miami FL, USA,
Anguilla Culinary Team won the silver medal.
Taste of the Caribbean Competitions, June 2009,
held at the Caribe Hilton in Puerto Rico;
Anguilla culinary team achieved the gold medal and
I won silver medal for the Pastry Chef of the year category.