NASSAU, BAHAMAS – Chef Tevin Kemp’s personality is as unforgettable as the flavors he crafts in the kitchen. With a radiant smile, an infectious laugh that exudes joy, and a vibrant sense of fashion—from his colorful glasses to his personally designed chef’s attire—he immediately captivates anyone in his presence. During his culinary classes at the Baha Mar Resort, guests are drawn into the lively atmosphere he creates, joining the former Bahamas National Youth Choir member as he often breaks into song while he cooks.
Today, Chef Tevin is one of The Bahamas’ most visible culinary stars, representing his country on international stages and sharing authentic Bahamian cuisine with the world. At just 30 years old, his rise to prominence reflects grit, faith, and an unwavering belief in the transformative power of hard work and kindness. But behind the accolades and bright personality lies a story defined by overcoming countless barriers.
Born and raised in Nassau, Tevin faced adversity from the start. His mother tragically passed away during childbirth, and his father struggled to navigate life as a single parent. It was his extended family—his grandmother and aunts—who became his anchors. Out of necessity, Tevin began experimenting in the kitchen at an early age, transforming simple ingredients like instant ramen into creative meals—a glimpse of the culinary innovator he would one day become.
“We didn’t have a lot to work with, so one day I seasoned pork chops with Milo since that was all we had,” Tevin admits with a laugh. “Years later, I recreated this dish using pork with a crackled crispy skin and a flavorful chocolate sauce. The guests loved it, but I never told them the story behind it.”
Despite sharing these vulnerable moments from his childhood, ones he has been hesitant to share in the past, Tevin’s voice never loses its jovial spark as he speaks.
By high school, Tevin’s natural talent for cooking was undeniable, paving the way for pivotal moments like his job shadowing experience at a local resort during the 11th grade. While his peers focused on basic tasks, Tevin eagerly asked for kitchen assignments. His enthusiasm and work ethic led the resort to hire him as a teenager, allowing him to support himself while finishing school.
Even then, few knew that at just 16 years old, Tevin was supporting himself. He recalls attending classes until 3 p.m., catching the bus to the resort, and then working from 4 p.m. until midnight—only to repeat the cycle the next day.
Tevin noted that he wasn’t very interested in his other classes, but he thrived in culinary and creative spaces— even learning how to sew from his grandmother.
“I failed all of my BGCSE examinations except for two,” Tevin admits. “I got an A in Art and the highest score that year in Culinary Arts.”
This impressive performance secured the budding chef a scholarship to the College of the Bahamas (now the University of the Bahamas). However, Tevin’s journey was never linear. Without parental support, he had to navigate obstacles alone, including securing a passport on the final day of college admissions.
“I needed a passport to get into the College of the Bahamas’ culinary program. I was just 17, and you needed to be 18 to apply for a passport without a parent. All I had was my birth certificate. I told the lady at the passport office that my mother had passed away, my father wasn’t around, and it was the last day to enroll at the college. She not only assisted me, but I had my passport in 30 minutes, and she gave me a ride to the school. I will never forget that.”
Thanks to the kindness of a passport officer, Tevin was able to seize this critical opportunity. Though he lost his scholarship after one semester due to the financial constraints of his sponsor, Tevin’s determination didn’t waver. He spent his last savings to travel to Exuma to interview for a job at Sandals Resort.
“I just turned 18, but I spent the last of my savings to book a flight from Nassau to Exuma. I didn’t have an interview lined up or anything, but I took a chance.”
He laughs as he recalls trying to come up with a plan to get his foot in the door, even considering pretending someone from the resort had reached out to him and hoping they would believe his story.
“I spent my last $21 to catch a taxi to the resort, hoping that it would work out. Thankfully, the HR Director was there. I was honest and told her that I came to the island on faith, had spent my last $21 to get a taxi, and that I was eager, willing, and excited to work.”
His gamble paid off. He arrived on the island shortly after 10 a.m. By the end of the day, he was hired, working the 3 p.m. shift, and settled into employee housing.
Sandals became a transformative chapter in Tevin’s life. Working under chefs from around the world, he absorbed diverse cuisines and techniques, while also embracing the authenticity of his Bahamian roots. “I got to work in over 11 restaurants at Sandals, including Kimonos – a Teppanyaki restaurant. This is where I got to interact with guests, learned many techniques, and it is where I developed lots of my knife work and showmanship.”
One encounter with a visiting family even led to his first private chef opportunity in Chicago, marking the first time Tevin had ever traveled outside The Bahamas.
“While working at the breakfast station, I met a family. Every morning, they would order their eggs, and despite manning seven burners, I always remembered their order. At the end of their stay, they handed me a gift and an envelope. I didn’t open the envelope until the end of my shift, but it was a letter inviting me to come work for them as a private chef for two weeks at their home in Chicago, along with an open ticket. I was 19, and that was the very first time that I ever left the country.”
This experience inspired Chef Tevin’s desire to learn more about the culinary world, and he set his sights on working at one of The Bahamas’s top restaurants. At the time, Flying Fish was a fine dining restaurant led by Chef Tim Tibitts. Tevin was eager to join the team and moved from Exuma to Grand Bahama for the job—the island where most of his family was originally from. He looked at the experience as a hands-on culinary college course and notes that Chef Tim poured into him. It was at Flying Fish that he learned about gastro cuisine—how food works, balance, chemical reactions, and new ingredients.
This also led to an unforgettable learning experience for Chef Tevin—he lets out a hearty giggle as he recalls the story.
“Chef Tim taught me that if something ever smelled bad, it should be thrown away. One day, I was inspecting the inventory in the lead-up to a large event, and there was this big wheel of cheese—it smelled bad! So, I threw it away.”
That smelly wheel of cheese turned out to be an expensive aged cheese worth over $3,000.
“I was inconsolable!” Tevin says, laughing as he recalls the moment. Despite being upset by his mistake, he quickly saw the setback as a lesson. It taught him to be intuitive, ask questions, and be observant. This was a lesson he never forgot, and it helped him evolve as a chef.
By 2017, Tevin was missing home, and he was on the verge of another leap of faith—one that would set the trajectory for the next eight years of his life.
“I was homesick and wanted to move back to Nassau, so I went in for an interview at Baha Mar.” He admits that he was hesitant about another big move, but like all things, he decided not to overthink it. “My interview started at 10 a.m. and by 10:33 a.m., I was offered the job. I hoped for a sous chef position but got offered cook-3 at Cleo.”
He was initially discouraged by not getting his desired position but optimistic about where the role would take him.
“You have to absorb before you win, you know.” Chef Tevin is a big proponent of being humble, willing to learn, and learning the ropes before elevating as a chef.
A little over a year after joining the hotel, Tevin got the opportunity to join the Bahamas National Culinary Team—a respected honor in the culinary world. But with the honor came another obstacle.
“I needed a sponsor to compete. I hadn’t even been working at the resort that long, but they sponsored me. They took care of me and made sure that I had everything that I needed for the competition.”
Tevin said he was little known then, so the support and the show of confidence meant a lot to him.
While The Bahamas had won many awards at the Taste of the Caribbean competition in the past, the seafood category was historically dominated by other Caribbean countries. While excited to showcase his skills, Tevin measured his expectations. But, once he got onto the competition stage, he felt a rush of adrenaline.
Chef Tevin was in his element, enjoying every moment as the crowd looked on. He excitedly prepared a Crab & Grits Cake, with Grilled Lionfish that he planned to serve with a traditional Bahamian coleslaw. Each component came together perfectly, creating a balance of flavors. As he stood on the stage in Miami, the entire room watching in anticipation, Tevin began meticulously plating his dish—carefully adding one component at a time. He was nearly complete when his hand collided with the pan containing his freshly prepared fish. His heart sank as the pan of fish hit the competition floor.
In that moment, the competition could have been over for Chef Tevin—but he moved on with his only remaining fish, separating it into several portions for the judges.
Tevin’s nerves were a wreck as the panel inspected his dish and tallied their scores. The tension built as placements were announced from 18th place upward: 18, 17, 16… After each announcement, Tevin nervously anticipated his name might be next. More countries and chefs were announced, and Tevin had successfully made it to the top 10. His nerves were frayed, and his body trembled as they announced 9th place all the way up to sixth.
It was down to the top 5. This was when the excitement hit Tevin, and he began to cry tears of joy. He would eventually take home a historic second-place finish in the seafood category. Despite only one representative being allowed on the stage, the entire Bahamian delegation ran on stage to celebrate.
Chef Tevin was young, and his culinary path was unorthodox. Prior to the competition, many of his fellow chefs were unfamiliar with his work, but he left that Miami stage with the respect and support of his fellow chefs—many of whom would become his closest friends.
Tevin’s rise at Baha Mar has been extraordinary. He soon got promoted to sous chef at Carna and then Katsuya, and by 24, he had returned to Carna as a senior sous chef and was managing a team of 42. His success in this role led to his current position as Guest Experience Executive Chef, where he oversees The Kitchen—a culinary classroom offering immersive cooking experiences. Under his leadership, The Kitchen has become a hub for culinary collaboration, with Chef Tevin bringing on talented chefs like Gabrielle Sawyer to create a dynamic team.
“Leading The Kitchen at Baha Mar has been a wonderful opportunity,” Tevin says. “It has allowed me to express my creativity while also leading classes for both novice chefs and A-list celebrities. I have also been able to help nurture future chefs by facilitating competitions in The Kitchen that were judged by world-class culinary minds—this is something I wish had existed when I was a kid. To me, culture creates flavor, and by sharing authentic Bahamian cuisine, I am sharing a piece of myself.”
Tevin has also represented the SLS Hotel, one of Baha Mar’s brands, on the international television shows Entertainment Tonight and Netflix’s Bling Empire: New York.
Beyond his work at Baha Mar, Chef Tevin is a cultural ambassador for The Bahamas, showcasing his culinary skills at international events like the South Beach Wine & Food Festival, Denver Food & Wine Festival, and more recently at the Food Network New York City Wine & Food Festival alongside Iron Chef Marcus Samuelsson. Whether preparing Bahamian classics infused with the umami flavors of tomato paste or sharing his infectious energy on stage, Tevin is on a mission to elevate Bahamian cuisine on the global stage.
He also promised that his journey is far from over. With plans for a culinary clothing line and upcoming national and international television appearances
WRITTEN BY: Nikia Wells
PHOTOS: Courtesy of Baha Mar
