Three chefs from the high-end Albany development recently returned from international training where they achieved new personal milestones and prepared to assume more senior roles.

Albany said chefs Ashtin Pinder, Jeffery Arthur and Ynise Cargill are among a growing number of Bahamian being empowered to lead not only in the kitchen but to eventually assume executive and management roles. Their recent training trips to restaurants in Boston and Lake Nona, Florida, mark a shift in Albany’s culinary culture from imported talent to homegrown leadership.

“I feel happy with it. What they said they were going to do, they’re doing,” said Chef Pinder, who now serves as lead sushi chef at Vespa. “They’re trying, and it’s getting there.”

Chef Pinder began his culinary journey in the back of the house, bussing tables at a local sushi bar. Without formal training, he observed, asked questions and worked his way up, eventually joining Albany five years ago. His recent training at Nami Lake Nona, a Japanese restaurant in Orlando, Florida helped refine not just culinary techniques but his mindset.

“It changed how I view my goals,” he said. “Seeing their inventory systems, the way they manage tools, ingredients and even simple plating, it made me want to bring more of that discipline home.”

Chef Arthur, junior sous chef at Wave, began his culinary training at the College of The Bahamas (now University of The Bahamas), inspired by a chocolate pudding he made in ninth grade. He continued to refine his skills at local resorts and eventually joined Albany through a network of industry mentors.

After being selected for training at the Atlantic Seafood Company in Boston, a fast-paced, seafood-centric kitchen, Chef Arthur experienced first-hand how global kitchens run at scale. “It reignited something in me,” he said. “The executive chef was open, showed me operations from the ground up - inventory; scheduling; line execution; even kitchen tech and lab testing for ingredients.”

More than the recipes or modern kitchen gadgets, it was the culture of structure and excellence that stuck with him. “It reminded me this isn’t just about food. It’s management. It’s legacy. It’s training the next group coming up,” Chef Arthur said.

Ynise Cargill, a junior sous chef who works at Albany’s casual dining venue, Footprints, has a background in baking and pastry that started in childhood and was shaped at Bahamian resorts. But it was her time at Chroma Modern Bar + Kitchen in Lake Nona, Orlando, that added another layer of expertise.

Chef Cargill admitted she did not expect to be selected. “You hear employers say they believe in their local staff, but Albany really showed it. They didn’t just talk; they chose us,” she said. “It made me feel seen.”

The programme not only validated her skills, but deepened her interest in the management side of hospitality. Chef Cargill is now leaning into leadership, focusing on operations, relationships and mentorship, especially for those just entering the field.

“There’s a lot to learn. But you have to want to be taught,” she said. “People come in thinking it’s just about cooking, but there’s pressure, inventory, conflict resolution, creativity - it’s a whole business.”

Albany said that under the direction of Ivan Haller, its vice-president of food and beverage, it continues to reinforce its long-standing commitment to the professional growth of its Bahamian team. The resort has recently elevated two team members to senior leadership roles - D’Angelo Charlton was promoted to executive chef, and Maneiko Marshall has assumed the role of director of service and personnel development.

“Our goal isn’t just to train; it’s to transform,” said Mr Haller. “We’re investing in people, empowering future leaders, and building a culture where Bahamian talent can thrive and rise. Seeing D’Angelo and Maneiko step into these well-earned leadership positions is a proud moment for all of us at Albany.”

Chef Charlton’s appointment, in particular, resonated with the returning chefs. “It felt like the ceiling lifted,” said Chef Arthur. “Now we have someone in the top kitchen role who understands our experience.” Chef Cargill added. “It makes a difference to be led by someone who gets where you’re coming from. We know he’s rooting for us.”