overseas culinary competition.

Olivier Ramos was one of six winning chefs selected out of more than 100 entrants from the Caribbean/Bermuda region to participate in the first US Meat Export Federation/Ernest & Julio Gallo Winery Recipe Competition.

To qualify for the contest, chefs had to enter contemporary beef and pork recipes for review by a selection committee.

Mr. Ramos' winning recipes were roasted port tenderloin in a fruity curry sauce, jambalaya of black eyed peas and tomato confit.

His other winning recipe was beef ox tail terrine and mango pineapple and black beans salsa.

Mr. Ramos, a member of the Bermuda National Culinary senior team and the executive chef at Chancery Wine Bar and Restaurant, left the Island earlier this week for California's Napa Valley region for the event.

"We are very proud of Olivier,'' said Bermuda National Culinary Team chairman Graham Redford.