Albany’s commitment to investing in Bahamian talent shines as three of its chefs recently returned from international training assignments, reaching new personal milestones and fulfilling corporate goals.
Chefs Ashtin Pinder, Jeffery Arthur, and Ynise Cargill are among a growing number of Bahamian staff members at Albany who are not only being empowered to lead in the kitchen, but being prepared for future roles in executive and management ranks. Their recent training trips to world-renowned restaurants in Boston and Lake Nona, Florida, mark a pivotal 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 Pinder, who now serves as Lead Sushi Chef at Vespa. “They’re trying, and it’s getting there.”
Pinder began his culinary journey in the back of the house, bussing tables at a well reputed 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 contemporary Japanese restaurant in Orlando, Florida helped refine not just his 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.”
Discipline is a recurring theme for all three chefs. It was what first lit a fire in Jeffery Arthur, Junior Sous Chef at Wave. He began his culinary training at the College of The Bahamas (now University of The Bahamas), inspired by a humble chocolate pudding he made in ninth grade. Arthur continued to refine his skills at well-known 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 with a large ethnically diverse team, Arthur experienced firsthand how global kitchens run at scale. The lessons were eye-opening and gave him inspiration to try new things when he returns to his kitchen at Albany.
“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.”
Legacy was also on the mind of Junior Sous Chef Ynise Cargill. Cargill, who works at Albany’s casual dining venue Footprints, has a background in baking and pastry that started in childhood and was shaped at local resorts. But it was her time at Chroma Modern Bar + Kitchen in Lake Nona, Orlando that added a layer of affirmation.
Cargill admitted she didn’t 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 program not only validated her skills, but deepened her interest in the management side of hospitality. She’s 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.”
Cargill, who is known for bringing levity and team spirit into the kitchen, says that camaraderie is just as essential as technical skill. After long shifts or tough nights, she says the team wears the pressure loosely and preps to serve with the same passion and excellence the following day.
Albany’s recent investment in its Bahamian workforce goes far beyond training. Under the direction of Ivan Haller, Vice President of Food & Beverage, Albany continues to reinforce its long-standing commitment to the professional growth of its Bahamian team. The resort has recently elevated two key 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. These internal promotions reflect Albany’s broader vision to develop local talent and create meaningful career pathways within the organization.
“Our goal isn’t just to train—it’s to transform,” said Ivan 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.”
These strategic appointments underscore Albany’s mission to cultivate homegrown leadership and set a new standard for hospitality excellence in the region.
Charlton’s appointment, in particular, resonated with the returning chefs. “It felt like the ceiling lifted,” said Arthur. “Now we have someone in the top kitchen role who understands our experience.”
Cargill echoed that sentiment: “It makes a difference to be led by someone who gets where you’re coming from,” she said. “We know he’s rooting for us.”
This is more than a one-off initiative, it’s a strategic, values-driven shift in how Albany sees its role in The Bahamas. While Albany has long hosted elite culinary talent from around the world, including Michelin-starred guest chefs, this new direction reflects a deeper commitment – not just exposing staff to world-class chefs, but investing in them to become world-class themselves.
For Pinder, Arthur, and Cargill, the impact of that investment is already showing and they’re eager to pay it forward. When asked what they would say to chefs wanting to work in Albany, they each gave firm advice.
“Take it seriously. Don’t play around with it,” said Pinder. “Even if you think no one’s watching you, somebody is.”
“Stay humble,” Arthur advised. “Be a sponge.”
“Be present, be open, and believe you belong here,” said Cargill.
There is great unity among them though each chef has unique aspirations. Pinder is hoping to one day open an Asian fusion restaurant. Arthur sees himself bringing Bahamian culinary culture abroad. Cargill is eyeing future leadership in hospitality management. What ties them together is a renewed sense of possibility.
From the outside, Albany may look like a world-class resort defined by exclusivity. However, inside the kitchens, something profoundly inclusive is happening, Bahamian chefs are rising, being refined, and most importantly, being recognized.
“It’s a long drive,” Arthur joked, “but once you’re on the gas, it’s worth it.”
With clear pathways for growth, representation at the highest levels, and the resources to help their people shine, Albany is building more than just culinary excellence. It’s building legacy for Bahamians from within.
Source: Felicity Darville
