About Chef A. Belinda Bishop
Chef Belinda spent most of her life around the world of food. From cooking in the kitchen with her mother and grandmother. She loved creating new dishes and sharing with family and friends. Her focus was Hospitality Management in college. She decided early on that she would become a self-made chef after applying to the French Culinary institute and was put on a 2 year waiting list. Her career began with the Marriott Hotels in Miami, Florida where she worked her way up the culinary ladder to a Sous Chef position-- she was responsible to direct a team of 72 culinary professionals, for 5 different restaurants within the hotel’s landscape.
During that time Chef Bishop was presented the opportunity to worked alongside the “Rock & Roll Chef" Kerry Simon in the world famous Edwardian Room in the Plaza Hotel. This is where her talents where featured and recognized by several celebrities and dignitaries and was chosen to work in the Diplomatic Dining room at the United Nations for private functions. she prepared food for presidents, heads of state and ambassadors. This is where she feels she learned the most about international cuisine and she reached her full potential.
In the new millennium Chef Belinda decided to transcend into the front of the house operations to expand her experience in the Food & Beverage industry. She worked her way up in Food and Beverage operations to General Manager in corporate dining concepts for Doherty Enterprises.
In the last 9 years Chef Bishop relocated to her father’s homeland, Grenada, to take her career to the next level. This is where she has strategically placed herself in a position to teach through giving directives in a 5-star resort and fine dining restaurants on the island. Her goal is to give back her experience and knowledge to grow a more productive hospitality work force and build the next generation of culinary professionals in the land she now calls home.
She later returned home to the “Big Apple” where she fine-tuned her culinary skills in several of New York’s 5 star hotels and restaurants. During her stint in New York She took a position at the Plaza Hotel in New York City to work with French Master Chef Alain Sailhac, now dean of the French Culinary institute in New York City.