Join us in Paradise from March 12th to 16th, 2025



Bahamian Chef Volanda Rahming understands the importance of local ingredients to create dishes that capture the essence of her homeland. As Chef Rahming gears up for Nassau Paradise Island Wine and Food Festival 2024, she’s particularly excited to showcase Bahamian ingredients in her pastry creations.

“Pastry is so versatile, and I love using local ingredients coupled with fundamental pastry techniques to create new dishes,” she says. “Soursop cremeux, guava cake, and guinep foam are just some examples of these combinations. I look forward to sharing our exotic tropical flavors.

volanda rahming1
culinary roots & family influence
  • Chef Volanda's culinary journey began at a young age, right beside her mother in the kitchen.  

    “Bahamians take great pride in feeding their families a plate of fresh, flavourful ingredients,” she says. “I learned love can be felt through a hot plate and slice of rum cake. I'm sharing that experience through The Boutique Cake today.”  

    Chef Volanda began her education at Saint Augustine's College before furthering her studies at the College of the Bahamas and Johnson and Wales University. Her career took her to the Hilton Ft. Lauderdale Beach Resort, followed by a position as an assistant cake artist at Atlantis. Then, in 2017, she embraced entrepreneurship and founded The Boutique Cake. 

    Alongside her culinary pursuits, Volanda shares her expertise as a guest lecturer at the University of the Bahamas. Today, she manages a small team of two at her private kitchen, specializing in crafting exquisite wedding and special occasion cakes.

volanda rahming at npiwff 2024

Chef Volanda will introduce festivalgoers to light tropical flavors that are perfect for springtime. Guests can expect to sample native flavors like coconut, dilly, pineapple, and more in various pastry forms. 

“Our flavors are so distinct and will truly create special experiences as guests explore our beautiful island,” she says. “I'm proud to be a part of what will surely become core memories for our local and out of town guests.” 

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March 12 - 16, 2025
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