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



Chef Wayne Moncur traces his roots to the enchanting Cat Island and New Providence in The Bahamas. Chef Wayne's early years were steeped in the rich culinary traditions of his family. The "farm to table" and "sea to table" ethos were not just buzzwords; they were a way of life for his family. This upbringing instilled in him a deep appreciation for locally sourced and fresh Bahamian ingredients that form the foundation of his gastronomic journey.

“[My family] masterfully merged simple, fresh, organic, and seasonal Bahamian ingredients into flavourful dishes that were imbued with love, passion and pride,” he says. “My family’s cooking was powerful, memorable, and authentic—and it had a profound impact on the man and professional that I have become.” 

wayne moncur
  • One of Chef Wayne's significant achievements is his success as an award-winning Culinary Olympian, earning bronze medals at the prestigious World Culinary Olympics in Erfurt, Germany in 2004 and 2008.

    He proudly represented The Bahamas as part of the national culinary team, becoming the first and only Bahamian team to compete at such a high level. His culinary prowess also earned him the Cacique Award for "Chef of the Year" in 2006.

    Throughout his illustrious career, Chef Wayne has held executive culinary positions at prominent establishments, including the Atlantis Resort & Casino and The Ocean Club, a Four Seasons Resort. His experience as a private chef for high-profile clientele in Lyford Cay and Ocean Club Estates has also solidified his distinct culinary reputation.

    In addition to his culinary consultancy work, Chef Wayne is the Ambassador Residence Chef at the United States of America Embassy in The Bahamas.

sun and ice cream sandwiches
Honoring The Bahamas around the world
  • Wayne Moncur is the founder, CEO, and partner at Sun & Ice, an authentic Bahamian ice cream parlor at Atlantis, and a culinary consultant at Bakehouse, a premium artisan bakery in New Providence.

    Chef Wayne's culinary journey has taken him around the world. He has represented The Bahamas at international events and been featured in numerous television shows and magazines. His passion for Bahamian cuisine, culture, and history shines through in his work, and he takes every opportunity to promote the customs, techniques, recipes, and ingredients that make Bahamian food special.

    His latest venture, Mudda Freeze, is a premium artisan Bahamian ice cream parlor that pays homage to his Cat Island upbringing and late grandfather, Hartman Moncur. Located in the Old Fort Town Centre, Mudda Freeze specializes in seasonal, handcrafted, small-batch ice cream made from fresh, locally sourced produce and ingredients from artisans throughout The Bahamas.

    “My grandfather made handcrafted ice cream over five decades ago,” he explains. “He ordered the block of ice from New Providence, the ice was delivered to Cat Island in the mailboat, and because there was no electricity on the island back then, once the ice was delivered, he had to immediately churn his soursop ice cream in one of the old-time manual ice cream makers. Ice cream making has been in my family for over 50 years.”

Chef Wayne makes waves at NPIWFF 2024

Chef Wayne Moncur is passionate about preserving and promoting the culinary traditions of The Bahamas. This culinary passion will be showcased and shared with attendees at the 2024 Nassau Paradise Island Wine & Food Festival.. 

“Bahamian ingredients are always the foundation of my recipes,” he says. “For this festival, one of our options will be  Bahamian Conch Salad translated to a sorbet. I intend to share a rich, authentic experience and story of Bahamian culture through ice cream, sorbet and dessert.”

His commitment to authenticity and passion for his craft continue to make him a shining star in the world of Bahamian cuisine, inspiring both budding chefs and food enthusiasts alike.

“I look forward to having a great time; interacting, connecting, and sharing the flavors of The Bahamas with the local and global community,” he says. “Expect food cooked with genuine love and pride.”

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March 12 - 16, 2025
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