Born and raised in Antigua and Barbuda, Chef Chris Terry boasts a culinary repertoire that spans an array of diverse tastes, including Mediterranean, French, Caribbean, European, and Asian cuisines, making him the ideal fit for the eclectic and unscripted dining experiences offered at The Nautilus.
With over 15 years of experience across the Caribbean, United Kingdom, and the USA, Chef Christopher has refined his craft in some of the world’s most prestigious luxury brands, including Aman, Rosewood Resorts, and Sandals Resorts.
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His exceptional talent has garnered numerous accolades, such as the Artisan Award at the Antigua & Barbuda National Youth Awards and Young Chef of the Year by the Antigua Hotel’s and Tourist Association.
Chef Christopher is a staunch advocate for working with the highest quality ingredients, prioritizing local produce, and accentuating genuine flavors through simplicity. His culinary philosophy seamlessly aligns with The Nautilus’s commitment to providing exceptional experiences and authentic taste journeys.
Under his guidance, guests at The Nautilus can anticipate indulging in Zeytoun’s exploration of aromatic herbs and spices from the Wider Mediterranean, Ocaso’s innovative fusion of Japanese cuisine with a modern Latin American twist, and Thyme’s comforting international cuisine featuring flavors from Asia to the Mediterranean. Chef Christopher’s creations promise to showcase pure, unadulterated ingredients paired thoughtfully to elevate every dining experience.
Armed with a degree in Culinary Arts and certification in Wines and Spirits, Chef Christopher brings a spirit of curiosity and culinary innovation to The Nautilus. Inspired by the natural abundance and pristine ingredients of the archipelago, he aims to enrich The Nautilus’s menus with his signature Caribbean-infused creations.
