Fort George Hotel and Marina

Belize's first televised cooking show, Creative Caribbean Cooking has been an international hit with locals, the Belizean Diaspora and tourists who can't help falling in love in Belizean cuisine. In September 2003 it featured Chef Rob Pronk and later moved on to showcase two aspiring local cooks: Chef Delvorine Bonner and Ainsley Castro.

Check out our recipes.

Executive Chef Delvorine Banner

Meet one of the stars of Creative Caribbean Cooking: Chef Delvo, as she is endearingly known to Belizeans, has included her own creations in our Recipe book, along with modern twists on some traditional favorites.

Chef Delvorine Banner joined the Radisson family on November 11th 1995 as a steward, steadily working her way up to line cook. She held this position for 4 years, developing her passion and advancing to Junior Supervisor. Chef Delvorine moved on to Sous Chef in 2002 before  successfully completing her Pro-Chef Certification with the Culinary Institute of America. She then earned her well-deserved title of Executive Chef at the Fort George Hotel & Marina Belize.

Her future in the culinary arts will earn her more recognition and expand her creative vision. Her accomplishments include:

• Certificate in Culinary Arts Skills and Performance Enrichment from Johnson & Wales University
• Employee of the Year 2002 & 2003 – Fort George Hotel & Marina.
• Acquired Pro Chef Certification Level 1 & 11 from the Culinary Institute of America

Ainsley Castro

Ainsley’s Castro is always quickly recognized by Belizeans as another shining food star on the Fort George Hotel's Creative Caribbean Cooking  show. His style is a unique fusion of traditional Belizean and Garifuna dishes. With a natural love for cooking, Ainsley was inspired by his mother who was a single parent.

From the tender age of 14, he started to hone his skills by cooking for his younger siblings on the family’s outdoor hearth. He fell in love with the craft and knew this would be his life’s profession.

Ainsley has been a part of the Radisson family since June 1994 where he was a steward for 1 year. His zeal made him move quickly up the ladder to chef’s assistant after which he was once again quickly promoted to Cold Line cook. He held this position for a year and a half before moving on to Hot Line cook. Ainsley has also acquired:

• A Certificate in Culinary Arts Skills and Performance Enrichment from Johnson & Wales University and was
• Employee of the Year 1995, Fort George Hotel & Marina.