From Steward to Storyteller: A conversation with Chef Nigel Mitchel, Dasheene at Ladera Resort

Chef Nigel’s culinary journey began with curiosity and observation rather than formal training. Starting as a steward, he worked his way through breakfast, lunch, and dinner services, inspired by the chefs he admired. Over the years, he has honed his craft working alongside Italian, German and French chefs, developing a deep appreciation for island and Caribbean flavours, spices, and fresh seafood. Nigel values connecting with guests and crafting memorable dining experiences, incorporating seasonal local ingredients whenever possible. Outside the kitchen, he enjoys fishing and relaxing on the beach.

The Knife talks exclusively to Chef Nigel about his life and his restaurant, Dasheene at Ladera Resort.

Chef Nigel of Dasheene at Ladera

• How did you get into cooking, and why did you want to be a chef?

I discovered cooking as a steward; I worked my way up simply by watching and picking up things. As my curiosity and confidence grew, I slowly got promotions, I found my passion, and the rest is history.

• Is there any such thing as vegan Caribbean food? Can you tell us more about it if so?

Yes, absolutely, especially in Rastafarian culture. They avoid meat and eat vegetables, fruits, herbs, and leaves. Caribbean vegan meals are often one-pot dishes where everything is cooked together. In Saint Lucia, some still use a clay pot to make it authentic. It’s all about fresh produce, no meat, and letting the natural flavours be the star.

• Since the Caribbean has unique ingredients like soursop, dasheene, bread fruit etc, how do you incorporate these ingredients in global cuisines?

These ingredients are so versatile that they easily adapt into many international dishes. Dasheene can be fried, blended, and used as flour or crumbs. Soursop makes sorbet or vegan ice cream with coconut milk. Breadfruit can be roasted for salads, fried as chips, shaped into balls, or cooked into soups with leafy greens. We are always challenging ourselves to find new ways to introduce our ancestral foods to a new audience. Guests love them!

Chef Nigel cooking at Dasheene restaurant at Ladera resort

• At Dasheene restaurant at Ladera, you cater to a wide variety of consumers. How do you ensure their unique dietary preferences are met?

We ask! We always confirm guests’ dietary needs in advance and prepare meals accordingly. This way, everyone’s preferences are respected and catered to. No one ever goes home hungry from Dasheene!

• How has being raised in the Caribbean influenced your cooking style?

Growing up in the Caribbean meant using natural, local ingredients. I share this in my cooking demos, showing guests how they can use them at home. In Saint Lucia, spices like turmeric, ginger, cinnamon, bay leaf, and seasoning peppers are staples. These flavours, whether used fresh or dried, shape my cooking style.

• Since you are leading a team of chefs at Dasheene, what does your leadership style look like?

I lead by example. What I do in the kitchen, the team follows, and that sets the standard for everyone.

Chef Nigel Mitchel

• How do you ensure sustainability at Ladera in the cooking process?

We plan menus around what’s in season and available locally. If something is out of season, we find alternatives. This helps sustain guest needs while supporting local farmers and produce. Perfect harmony.

• You have a unique live cooking class for travellers. How do you immerse travellers in local Caribbean culture through the cooking class?

I explain every ingredient and its cultural background so guests understand how it connects to our way of cooking. It’s hands-on storytelling and a true Caribbean experience.

• What are some unique Caribbean dishes that one can try in Saint Lucia and nowhere else?

One is our pepper pot, made with fresh local fish and ingredients. We cook it in a clay pot or wrap it in banana leaves, then serve it in a calabash. The combination of freshness, tradition, and presentation is unique to Saint Lucia.

View from Dasheene restaurant

• How do you ensure you are growing as a chef and engaging in learning about upcoming trends in food?

I try not to follow trends, instead I listen carefully to feedback from guests. I ask them what they love and make something just for them. It helps me see what people enjoy, adapt my style, and keep learning new things.

• What is one piece of advice you want to give to young chefs?

Always do your best and taste everything before it leaves your kitchen. Never serve food you wouldn’t enjoy yourself. And most importantly, cook with love. If you don’t put love into food, there’s no meaning to it.

• Describe what food means to you in three words.

Food is health, energy, and passion.

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