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Introducing Team TCI 2019

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#Providenciales, April 25, 2019 – Turks and Caicos – TCI’s Culinary Team (Team TCI) is all set and ready for the 2019 Taste of the Caribbean Competition set to take place June 21st – 25th at the Hyatt Regency, Miami.

The team, which has won Gold for the past three years, will be led by Executive Chef Jason Heath of the Turks & Caicos Collection and will include Chef Joseph Charles of Grace Bay Club, Chef Martin Wilkiens of Seven Stars Resort, Chef Eversley Rowe of Kalooki’s Restaurant, Chef Jago Moore of Somewhere Cafe & Lounge (and also the reigning Cook Off Chop Off Champion), Chef Walky Gedeon of Solana, Chef Rajasekar Ravindran of The Hartling Group and Junior Chef Kevin Missick from the Turks & Caicos Community College, product of the TCI Hospitality Adventure Lit’l Chefs Camp.  Team Bartenders are Aris Florida of Amanyara and Delorno Mosley of Kalooki’s.

A product of the Turks & Caicos Hotel and Tourism Association (TCHTA) and managed by veteran/award-winning Chefs Colin Watson of Beaches Resort and Chef Edwin Gallardo of Seven Stars Resort, Team TCI is preparing to deliver more Gold wins for the “beautiful by nature’ Turks and Caicos Islands.

“This is yet another incredibly talented team,” said Stacy Cox, CEO of the TCHTA. “The commitment and drive to win and put ‘brand Turks & Caicos’ on the culinary map amazes me year after year. The training the team goes through leading up to the competition truly pays off and our repeated wins prove it. It speaks volumes that we are able to stand proudly alongside veteran teams from across the Caribbean”.

“Last year the team brought home three (3) Gold medals, three (3) Silvers medals, an Honourable Mention and a Hall of Fame induction. We can’t wait to see what accolades the team brings home this year!” Cox continued.

Always looking to strengthen and ensure a succession plan for the team, the TCHTA sent invitations to all its members and to the entire Turks and Caicos public in hopes of assembling a large group of top culinary professionals. The success of the Team wouldn’t be possible without the continued support of the TCHTA members and the support and encouragement of Turks and Caicos Islanders.

“We would love for every Chef in the country to get an opportunity to participate in a competition of this magnitude. We encourage restaurants to join forces with the TCHTA as Allied members to further strengthen our Culinary Team’s presence in the international realm. As we continue promoting the talents of these amazing Chefs, they will now inspire our ‘Lit’l Chefs’ and become mentors for our Hospitality Adventure culinary programs,” said Cox.

Hosted by the Caribbean Hotel and Tourism Association (CHTA), the annual Taste of the Caribbean competition is the region’s premier culinary competition, food & beverage educational exchange and Caribbean cultural showcase. It highlights the art of Caribbean cooking as it brings together top chefs and bartenders from the region to compete for honours in a variety of food and beverage categories.

Since 1993, CHTA member countries such as The Bahamas, Barbados, Belize, Bonaire, Cayman Islands, Curaçao, Jamaica, St. Lucia, Suriname, Trinidad and Tobago, and Turks & Caicos have sent their best chefs and mixologists to this event to demonstrate their skills, learn from each other and offer the general public a scintillating exhibition of the most delectable culinary treats of the region.  Competition categories include Beef, Seafood, Pastry, Chef of the Year, Jr. Chef and Bartender of the Year.

Another exciting CHTA event, Caribbean 305, is being held concurrently at Mana Wynwood. It’s an event that allows the teams to show off their respective countries with music, entertainment, indigenous food and creative cocktails, and is open to the public.

“We are a gold-winning team with two Hall-of-Fame inductees. This year will definitely be our year to win the coveted title of Caribbean National Team of the Year. We’re coming for the title, Trinidad & Tobago! said an excited Cox.

Release: TCHTA

Photo Caption:

From left (standing) – Chef Walky Gedeon (Solana); Chef Martin Wilkiens (Seven Stars Resort); Bartender Delorno Mosley (Kalooki’s); Chef Rajasekar Ravindran (The Hartling Group); Stacy Cox (CEO, TCHTA); Executive Chef Colin Watson, Team Director (Beaches Turks & Caicos); Chef Joseph Charles (Grace Bay Club); Chef Eversley Rowe (Kalooki’s); Chef Jago Moore (Somewhere Cafe & Lounge/Reigning Cook Off Chop Off Champion)

From left (sitting) – Bartender Aris Florida (Amanyara); Executive Chef Edwin Gallardo, Asst. Team Director (Seven Stars Resort); Executive Chef Jason Heath (Turks & Caicos Collection),

Missing – Chef Peter Ooi (Turks & Caicos Collection); Jr. Chef Kevin Missick (Turks & Caicos Community College/Product of TCI Hospitality Adventure Lit’l Chefs Camp) C

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Bahamas News

Bahama Brass Band Invitation Sparks Heritage Debate Ahead of TCI Constitutional Holiday

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Turks and Caicos, August 20, 2026 – The planned participation of the Bahama Brass Band in the Turks and Caicos Islands’ inaugural Constitutional Holiday celebrations on August 30 has sparked public debate over culture, heritage and the historical contributions of Turks and Caicos Islanders abroad.

Organizers defended the invitation, saying the band’s inclusion is intended to highlight the deep historical ties between the two countries and honor Turks and Caicos men who helped establish and develop the institution in Grand Bahama.

According to the organizers, the Bahama Brass Band began in 1955 in Pine Ridge, Freeport, with Turks and Caicos Islanders, including the late Deacon Reuben Hall Sr. of Middle Caicos and Jenkins Williams and Mervin Hendfield of North Caicos, among those who helped build its foundation. The band eventually grew to more than 50 men.

The organizers also pointed to the participation of Turks and Caicos men in The Bahamas’ Independence celebrations on July 10, 1973, arguing that their contributions became part of Bahamian history while maintaining strong connections to their homeland.

Supporters say bringing the band home represents an opportunity to honor those pioneers, showcase their regional influence and expose younger generations to an important part of Turks and Caicos history.

However, concerns raised publicly described the invitation as potentially disrespectful to local culture and heritage. Organizers acknowledged those concerns, apologizing to anyone who felt overlooked or offended, while maintaining that no disrespect was intended.

The committee said the event should ultimately unite rather than divide, presenting the band’s history as evidence of the reach and resilience of Turks and Caicos heritage.

PHOTO CREDIT: Bahamas Brass Band

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BermudAir Launches New York Area’s First Nonstop Service to South Caicos, Now Just a 3.5 Hour Flight from Newark

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Twice-Weekly Nonstop Flights Begin December 20 with Fares from $347 One Way, Creating Direct Access to Salterra Resort & Spa

– New Route Expands BermudAir’s Winter Turks & Caicos Network –

 

[New York, NY – August 20, 2026]BermudAir, the leading premium leisure carrier to Bermuda and the Caribbean, today announced it will introduce nonstop flights to South Caicos from Newark this winter.  The route places one of the Caribbean’s most secluded island destinations just 3.5 hours from the New York area for the first time.

The new service starts on December 20, 2026, operating on Sundays and Thursdays, and will be the only nonstop service to the destination from the New York area.  This seasonal service will operate through April 25, 2027.  Fares start at $347 one way ($773 roundtrip) and go on sale today.

The new South Caicos route creates gives travelers two distinct luxury resort options, with direct access to Salterra, A Luxury Collection Resort & Spa, recently named the No. 1 resort in Turks and Caicos by Condé Nast Traveler.

Set across 85 beachfront acres with a 3,000-foot private white-sand beach, Salterra brings a full luxury resort experience to an island still defined by its historic salinas, pristine waters, bonefishing flats and uninhabited cays. Upon landing at South Caicos International Airport (XSC), guests are approximately 10 minutes from the resort.

While flights go on sale today, the airline’s BermudAir Holidays vacation-packaging division will offer curated travel to South Caicos from next month, featuring flights, hotels and authentic island experiences, with bundled discounts and value-added perks, making it even easier to explore the destination.

Previously BermudAir announced seven new routes to Providenciales in Turks and Caicos, from Newark (EWR), Boston (BOS), Baltimore-Washington (BWI), Raleigh-Durham (RDU), Fort Lauderdale (FLL), St Petersburg/Tampa (PIE) and Toronto (YYZ) which will all start in December except for Fort Lauderdale which begins October 26.

Expanded Winter Season

  • To South Caicos:
  • Twice-weekly nonstop from Newark (Sundays and Thursdays) from December 20 through April 25, 2027.
  • To Turks and Caicos:
  • Weekly nonstop from Newark (Saturdays) and one weekly direct service (Thursdays) from December 19 through April 29, 2027;
  • Weekly nonstop service from Boston (Saturdays), from December 19 through May 1, 2027;
  • Weekly nonstop service from Baltimore-Washington (Thursdays), from December 24 through April 29, 2027;
  • Twice-weekly nonstop service from Raleigh-Durham (Thursdays and Sundays), from December 20 through May 2, 2027;
  • Thrice-weekly service from Fort Lauderdale (Mondays, Wednesdays and Fridays), from October 26 through May 3, 2027;
  • Twice-weekly nonstop service from St Petersburg/Tampa (Mondays and Thursdays), from December 21 through May 3, 2027; and
  • Weekly nonstop service from Toronto (Saturdays), from December 19 through May 1, 2027.

“We’re thrilled to continue expanding our Caribbean network as the premium leisure carrier from North America,” said Adam Scott, Founder and CEO of BermudAir. “Now New Yorkers can fly nonstop to two distinct sides of the Turks and Caicos Islands — Providenciales and the secluded island of South Caicos, home to the exquisite Salterra and Sailrock South Caicos resorts.”

The airline consistently earns Net Promoter Scores of 70+, one of the highest ratings in the airline industry.  All flights will be operated on comfortable Embraer E190 aircraft, offering passengers the airline’s signature warm service and authentic island hospitality.

“South Caicos has always felt worlds away, and that is part of its magic,” said Michael Tibbetts, Founder and CEO of Salterra. “Beginning this winter, guests can fly nonstop from Newark in 3.5 hours, land at one of the newest international airports in the region and be at Salterra minutes later. This route makes a long weekend escape and an extended stay to one of the Caribbean’s most unspoiled islands remarkably easy, without changing the sense of discovery that makes South Caicos so special.”

For more information or to book flights, visit www.flybermudair.com. Salterra will offer dedicated stay packages timed to BermudAir’s Thursday and Sunday nonstop service. To book a stay at Salterra, A Luxury Collection Resort & Spa, visit www.salterra.com

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Salt Cay Water Shortage Unresolved as Residents Question Promised Relief

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SALT CAY — Residents say Salt Cay’s prolonged water shortage remains unresolved, with no visible activity or relief from the measures Government said would be advanced last week.

The crisis began in June after a critical filter failed at the island’s reverse osmosis plant, severely disrupting local water production. Residents told Magnetic Media Tuesday morning that neither the replacement filter nor the promised bulk shipment of emergency water appeared to have arrived.

Minister of Innovation, Technology and Energy E. Jay Saunders, however, said the filter is already on Salt Cay.

“The RO filter is on Salt Cay and it’s being installed,” Saunders told Magnetic Media.

The large emergency water shipment has not materialised. Saunders said transporting more than 1,000 gallons in a single container requires a barge, and officials are still attempting to source one.

Government had previously indicated that it would try to deliver up to 2,500 gallons to partially replenish Salt Cay’s depleted storage tanks while repairs continued.

Saunders had initially projected that the RO plant would be fully operational by August 19. He now says the system is expected to return to full operation “in a few days.”

For residents, however, the immediate reality remains unchanged: the shortage continues, the bulk water has not arrived and the promised relief is not yet flowing.

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