Le Cordon Bleu Selects Montego Bay Convention Centre’s Chef

Chef Randie Anderson


One of Jamaica’s rising stars and influential chefs in the industry, Randie Anderson, the Executive Chef at the Montego Bay Convention Centre (MBCCChef Anderson has several international accolades to his name.  As a culinary perfectionist, Chef Randie  prepares modern-Jamaican cooking with an international influence and has worked alongside top celebrities in the Food & Beverage industry .

Chef Randie was recently awarded a scholarship to the highly commendable Le Cordon Bleu Masters of Gastronomic Tourism program following a judging panel assessment. This highly commendable education professional partial scholarship from the Le Cordon Bleu has been granted to Chef Randie Anderson towards completion of his Masters in Gastronomic Tourism with the Southerncross University located in Australia.

Anderson was chosen based on his  demonstration of- passion and commitment, industry experience, levels of community engagement, diverse educational qualifications and backgrounds, focused career path and desire to share knowledge and expertise.

The program aims to provide graduates with as broad as possible an understanding of the potential to add value to food and wine tourism related business operations. Crucially this understanding has social responsibility at its core.

Chef Randie at the end of the program will be both an innovator and protector of tradition, helping to revitalise and strengthen local and regional food cultures in Jamaica and the Caribbean.FB 4

“He’s got such talent and it’s fantastic to watch his trajectory towards international culinary success.” said Dittie Guise General Manager of the Montego Bay Convention Centre. Ms. Guise said encouraging staff to further studies plays a role in maintaining a positive, supportive working environment at the Montego Bay Convention Centre.

She also pointed out that it was wonderful to see Randie get the recognition he deserves. “It’s a win-win situation because it gives our chef the chance to further his own career while ensuring we deliver a world-class culinary experience to our clients.”

“I’ve won awards before but this placing made me feel especially proud because I put my heart and soul in my cooking,” says Chef Randie, I’m very thankful for the support of SMG.

The Montego Bay Convention Centre is managed by SMG venue management, and its food and beverage division SAVOR has a wealth of experience in food preparation and service. The Centre is driven by a philosophy that incorporates the traditional values of exceptional service and the highest quality produce. MBCC has consistently maintained its commitment to quality.SAVOR

“We are proud to support Chef Randie’s passion for not only personal and professional development but also strengthening the local and regional culinary community through his acceptance in this prestigious program.” said Shaun Beard, SAVOR Senior Vice President. “His motivation exemplifies our core values as a company as we strive to not only provide the best possible quality product and service but also support and participate in the communities we serve.”

The Montego Bay Convention Centre is a revelation for the discerning pallet, accommodating up to 1600 patrons in its Ball room with an invigorating menu and bar selection.

Since it’s opening in 2011 the Montego Bay Convention Centre FB 1has been known to host some of the most prestigious banquets, offering a unique International dining experience, the venue has an atmosphere of relaxed elegance inspired by the exquisite cuisine and spectacular views.

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