Ilan Chefs
Restaurant & Eventz Catering
$
Chef/Business Owner
Terrence Looby
Ilan Chefs Restaurant & Eventz Catering
Ilan Chefs is a great place to stop off for a quality local Antiguan breakfast or lunch with a little international influence. Chicken, snapper fish, pepperpot, ducana & salt fish, jerk pork, served with rice, steamed veg. and salad – all for between $15-20ecd! Also try their traditional conch or goat water. Conveniently inside Ken’s Club – ‘cash & carry’ shopping centre, you can shop at the same time. The Ilan Chefs catering service is used by some major clients which testifies to the level of their standards. Private weddings, functions and finger foods are provided effortlessly from this very experienced and professional chef and his team. For top quality local food, taste here. Open Mon-Sat, 8:30am – 5:00pm
Terrence Looby’s hospitality career began in March 1991, with a humble start as a dishwasher with Antigua Catering. But by November he and his colleagues were given notice. While his colleagues left the premises Terrence decided if it was his last day, he would make it his best. He continued his duties, washed down the kitchen and left. Two weeks later he received a call from the management of the company who were so impressed with his work ethic they re-hired him. Terrence was soon promoted to baker and never looked back. He attended courses, went to Johnson & Wales University – College of Culinary Arts, and pushed his culinary education and practical skills. In 2001 he joined ‘The Beach Restaurant’, then he moved to ‘The Sticky Wicket’ and was then transferred to ‘The Pavillion’. When this restaurant closed, Terrence heard of an opportunity at Sandals Resort and was again hired on the spot. From here he moved to Carmicheal’s Restaurant where he worked as the Sous Chef. Then Terrence leapt at the chance to become head chef at The Sticky Wicket until its recent closure, which led to his decision to go it alone. Within a short period his new business Ilan Chefs Restaurant & Eventz Catering had opened and secured some major catering contracts with a series of event catering jobs. Humble, but confident, Terrence’s experience is paying off. He insists that “Hard work pays off when you put your best forward. You never know who’s watching or who you are serving so I always cook with love. I have served the American congress when they visited Antigua and ate at The Pavilion and I serve a local person with the same respect. Everyone is important. Referrals and returns are the most important part of building a business. I never stop learning and research changing food trends. The rules are always being re-written. And every chef should learn their figures; quantity costing is an important asset.” Wise words from a well-travelled local chef.
www.foodanddrink-caribbean.com
E: Ilanchefsanu@gmail.com
Chef Terrence Looby
Ken’s Club Ltd. Cassada Gardens, St. John’s. T: (268) 725 4874
CHEFPROFILE
29