Hi, I’m Bart Tholen, owner of Joe’s Restaurant Bonaire and Team Manager of the Bonaire Culinary Team. I am a self-taught chef with a background in large-scale events and catering, where I learned to work under pressure, adapt quickly, and manage high-volume production.

Today, I focus on a more refined culinary experience at Joe’s Restaurant, where creativity and quality are central. Besides running the restaurant, I am actively involved in supporting culinary students and helping develop local talent on Bonaire.

I believe it is important that young people on the island get the opportunity to grow and build careers within the international culinary industry, and I am proud to support that through the Bonaire Culinary Team.

I’m Jake Kelkboom, 30 years and Executive Chef at Rum Runners Bonaire. With a decade of experience, I started in Holland at 18, rising from beach restaurants to becoming one of the youngest chefs to manage a Michelin-starred restaurant. Returning to the Caribbean, I fuse global and Caribbean flavors. Named “Best Chef of the Caribbean” by the Caribbean Hotel and Tourism Association last year, I bring the world to your plate.

My name is Akira Cecilia, I am 26 years old and proudly from Rincon. I am the owner of “Rincon Bakkerij Sweet Cakes and More”, a local bakery where I make fresh bread and traditional Bonairean pastries with passion and creativity.

I completed my culinary education at SGB Bonaire and in 2019 I became Junior Chef of the Bonaire Culinary Team. Cooking and baking allow me to express myself while sharing the flavors of Bonaire with others.

Besides my work in the kitchen, I enjoy staying active through softball and football. Joining the Bonaire Culinary Team gives me the opportunity to keep learning, gain new experiences, and proudly represent Bonaire through my culinary journey.

Hi, I’m Elise Weerstand, Team Manager, Coach, and Pastry Chef of the Bonaire Culinary Team. Originally from the Netherlands, I started bakery school at the age of 18 and later worked at one of the country’s leading pastry production companies. Many of my colleagues competed in culinary competitions, and that is where my own passion for competitions began — seeing the excitement, dedication, and journey behind every challenge inspired me from the start.

Ten years ago, I moved to Bonaire, where I worked in several restaurants and bakeries before starting my own businesses: Sweeti Bakery and Blue Lagun Café.
I have been part of the Bonaire Culinary Team since 2019, and last year I was honored to receive the title of Best Pastry Chef of the Caribbean. I am always pushing myself to become better and helping others do the same, both inside and outside the kitchen.

Planning and organizing are among my strengths, but above all, I am an ultimate foodie who loves discovering new flavors, creating memorable experiences, and inspiring others through food.

Hi! I’m Chelsie Agunday, a Filipino-born chef and sushi chef of Sebastians Beach. I started my culinary journey at the Global Academy in the Philippines, where I received formal culinary training recognized by the World Association of Chefs Societies.

Throughout my career, I have explored many sides of the culinary world — from teaching aspiring chefs to leading professional kitchens and creating dining experiences that bring people together. For the past three years, Bonaire has been my home, and I have fully embraced the island’s vibrant culture, hospitality, and culinary scene.

For me, cooking is much more than preparing food. It is a way to connect with people, share culture, and create moments of happiness through every dish. I am proud and grateful to be the seafood chef of the Bonaire Culinary Team, where I can continue learning, share my experience, and contribute to the growth of Bonaire’s culinary community.

My name is Suedaiyer Pemberton, I am 18 years old and originally from Saba. I would describe myself as calm, open-minded, understanding, and always bringing a bit of humor wherever I go.

Two years ago, I moved to Bonaire to continue my culinary education and further develop my passion for cooking. I am currently doing my internship at Ingredients Restaurant, where I have learned many different ways to prepare, present, and deconstruct dishes. This experience opened my eyes to the creativity and attention to detail that goes into every plate.

Being the junior chef of the Bonaire Culinary Team gives me the opportunity to share my own point of view on cooking while continuing to learn from others, improve my skills, and grow from every experience and mistake along the way.

Hi, I’m Floris van Loo, owner of Rum Runners. My passion for cooking started when I was just 8 years old, after my mother gave me the responsibility of cooking dinner once a week. That simple assignment grew into a lifelong passion, and today I have more than 40 years of experience in the kitchen.

I have been living on Bonaire since 2000 and became part of the Bonaire Culinary Team in 2003. I first spent five years competing as a team member before moving into the role of Team Manager, a position I have proudly held for more than 15 years.

Through the years, I have become very well known within the international culinary competition world, and I continue to support and guide the Bonaire Culinary Team with passion, experience, and dedication.

My name is Quincy Karijodikromo, I am 26 years old, born and raised in Suriname, and I moved to Bonaire four years ago. My journey as a chef did not begin through formal culinary education, but through necessity. At the age of 14, I started working as a dishwasher to help support my single-mother household.

After a few months, I began assisting in the kitchen, using traditional cooking techniques I learned from my grandmother. That experience sparked my passion for cooking and motivated me to fully dedicate myself to the hospitality industry. Over the years, I continued learning through hands-on experience, hospitality courses, and the support of chefs who believed in my potential.

Today, I work as Chef de Partie of Pastry at Biña Restaurant & Bar at Chogogo Dive & Beach Resort Bonaire, where I am proud to contribute to a fine dining experience. Being the Beef chef of the Bonaire Culinary Team and participating in this year’s beef competition is an honor and another important step in my culinary journey.

My name is Christian Silva, also known as Chamo, born and raised on Bonaire. I have been part of Bonaire’s hospitality scene since I was 15 years old, and early on I discovered my passion for the art of bartending.

Over the past 10 years, I have worked not only on Bonaire, but also in countries such as Netherlands and Australia, gaining international experience and developing my own style behind the bar. After taking a short break from bartending to work as a sales representative for an alcohol distributor, I found my way back to what I truly love.
Today, I am the F&B Manager at Delfins Beach Resort Bonaire and proud to be the bartender of the Bonaire Culinary Team, representing the island and sharing our flavors with the world. Last year, I won Silver for Best Bartender of the Year and received the award for Best Non-Alcoholic Cocktail.