Chef Wendy Tilkaran

My culinary style is a fusion of Trinidad’s rich multicultural heritage, drawing from influences including Indian, African, Amerindian, South Asian, Chinese, Arab, Spanish, British, French, and Dutch cuisines. I have also been skillfully learning Italian and Mediterranean cuisines to expand my repertoire.

I excel in curating diverse menu options using traditional scratch cooking

techniques and am adept at catering to various dietary preferences, including offering extensive vegan options.

After spending over a decade in the Trinidad and Tobago Police Service, I

successfully transitioned into a culinary career, catering weddings and events and providing private chef services since I was 18.

In 2019, I relocated to Palm Beach, Florida, and in 2020, I proudly launched

my acclaimed restaurant, Chunkay. The restaurant received a warm reception from the community and food enthusiasts, garnering substantial

media attention. While managing the restaurant, I also offered private chef

services to discerning clients in the area.

My culinary journey began in childhood, nurtured by the experience of

growing up on a family farm in Trinidad. It was here that I honed my skills

in harvesting crops and butchering livestock, instilling in me a deep

appreciation for fresh, natural ingredients. I embrace the creative processof layering flavors step by step, and I am driven to create culinary magic

that delights the senses