Chef Curtis Duke


“For me, as a international chef, working with Trinidad & Tobago Fine Cocoa Company is really important because I’ve found that the product is one of the finest cocoa’s in the world, representing the natural flavours of the tropical islands”

Trinidadian born entrepreneur, Chef Curtis grew up on the north coast within a family dedicated to the culinary arts. His formal training began at Hilton On Park Lane, London and he opened London’s famous Caribbean restaurant Mango Room. He has worked in over twelve restaurants in the United States and the UK, including the Two Michelin Starred Tom’s Kitchen in Chelsea, London. After 11 years, he returned to Trinidad and joined the Hyatt Regency Trinidad, as Chef de Cuisine, and Departmental Trainer. His return to Trinidad also allowed him to revive his passion for cocoa instilled by his grandparents and he began running his family cocoa estate and accredited for the Ministry of Agriculture to join the UWI Cocoa Research Unit, as a Fine Cocoa Agent.

Currently, Chef Curtis is the proprietor of Makara Restaurant, located in Tobago, W.I.

After two successful years in Tobago, he is finally on the way fulfilling his childhood dream of opening his own Chocolate Shop.