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Sweet, Savory & Versatile

Chef Kevyn Pratt’s culinary expertise has taken him around the world as a part of the Bahamas National Culinary Team. He is no stranger to the energy charged heat of competition kitchens, with his team taking home the coveted "Caribbean National Team of the Year" award at the 2018 "Taste of the Caribbean" competition, in addition to the seasoned chef snagging a number of other awards, of his own, over the years. The Royal Blue Tavern Restaurant, where Chef Kevyn serves up flavor packed dishes as the Executive Chef, is temporarily closed until the fall, but restaurant patrons have been dreaming about menu favorites like his signature conch chowder and surf and turf nachos. To tide over “sweet mouth” fans of his skills in the kitchen, Chef Kevyn has recently launched a new gourmet cinnamon roll business that not only showcases his versatility in the kitchen but also treats dessert lovers to a new take on the classic treat.

Check out more about Chef Kevyn’s culinary inspirations and his recipe for authentic conch fritters, below.

How can others try your culinary creations?

I am currently the Executive Chef of Royal Blue Tavern at Baha Mar, and also the co-founder of Bella Buns Bahamas. For more information on Bella Buns, persons may visit our Facebook and Instagram pages @bellabunsbah.

Photo Credit: Bella Buns

Can you name one of your favorite Bahamian chefs or culinary inspirations?

The two Bahamian Chefs who molded and gave me the foundation that I still use today are Chef Emmanuel Gibson, who is the Chef and Owner of Manuelos Restaurant, and Chef Wayne Moncur,  the Chef and Owner of  Sun & Ice, an Ice Cream Parlor in The Coral, at Atlantis.

What has been your most memorable Bahamian dining experience?

My best Bahamian dining experience was at Cafe Martinique at Atlantis with Executive Chef Lisa Rolle. The food and service were exceptional.

If you could choose only five staple ingredients, what would they be and why?

I would choose onions, sweet peppers, thyme, goat pepper, and tomatoes, because this is what we Bahamians use in most of our dishes.

If you could recommend one “must try” dish, while in the Bahamas, what would it be?

Conch fritters because you can find them on every island in The Bahamas, with little to no alterations, unlike conch salad, where each island has a different way that they make it 

Chef Kevyn’s Conch Fritters Recipe

Serves 8


1 quart oil for frying

¾ cup all-purpose flour

1 egg

½ cup milk

Salt and pepper, to taste

Cayenne pepper, to taste

1 cup chopped conch meat (substitute lobster if conch is unavailable)

½ medium white onion, chopped

½ green pepper, chopped

2 stalks celery, chopped

2 cloves garlic, chopped


In a large pot or deep fryer, heat oil to 365°F.

Mix the flour, egg, and milk in a large bowl. Season with salt, pepper, and cayenne pepper. Mix in the chopped conch meat, onion, green pepper, celery, and garlic until well blended.

Drop rounded tablespoons of the mixture into the hot oil and fry until golden brown.

Drain on paper towels.

Serve with ketchup, mayonnaise or your choice of dipping sauce on the side.