Kayleigh Driver, Coldwell Banker’s private chef, was born in Tortola and after being educated in England, returned to the British Virgin Islands to earn her Associates Degree in Culinary Arts at the Culinary Arts Programme of the HLS Community College.   Having received an excellent foundation in a range of different skills (she excelled at baking!), Kayleigh went on to complete her internship at Scrub Island Resort. Kayleigh then moved on to work at both of the TripAdvisor top rated restaurants in Tortola – Brandywine Bay & The Dove – and now, drawing on the experience she has gained from such renowned establishments, she offers bespoke catering services for a discerning clientele.

Kayleigh stays true to her BVI roots and uses local produce as much as possible. Supporting local farmers & fishermen is an integral part of her cooking philosophy. “No fuss food” which is “simple yet tasty” is how Kayleigh describes her food. Take a look at her menu to see for yourself.

The highlight of her career so far? “Cooking for British royalty during their stay at one of our premier rental properties” beams Kayleigh.

Kayleigh is available for cooking individual meals, whole days and specialty dinners for up to 12 persons. Special event catering is also available. For the ultimate in culinary pampering, why not request Kayleigh to prepare her signature mouthwatering canapés to accompany your sunset cocktails, ready and waiting when you return from a hard day out at the beach?



Shrimp Crostini

With a light spread of goats cheese topped with fresh mango salsa


Roasted Tomato Bruschetta

With roasted garlic and balsamic reduction drizzle


Tuna Won Tons

With ginger soy reduction


Duck or Chicken Pâté

With pita chips and caramelized onion jam


Filo Cups

Filled with salmon roulade topped with caviar



Roasted Pumpkin and Fennel Soup

Silky smooth soup finished with coconut milk and parmesan crisp



Steamed mussels in a ginger lemongrass broth



Stack of fresh buffalo mozzarella, local tomatoes finished with a basil oil and balsamic glaze


Tuna Tartare

Layers of avocado, pineapple salsa and fresh tuna stacked with arugula salad


Beet Salad

Roasted beets with crispy goat’s cheese, toasted walnuts with salad tossed in a tangy roasted garlic vinaigrette



Crispy Skinned Salmon

Pan seared salmon served with zesty sweet potato mash, steamed asparagus and Dijon cream sauce


Mahi Mahi

Grilled mahi mahi served with a spinach rice and roasted local pumpkin with a lemon cream sauce



Poached grouper in a lime and ginger coconut sauce served with rice noodles and wilted bok choy


Pork Tenderloin

Mushroom and bacon stuffed pork tenderloin with potato gratin, sautéed zucchini and a red wine reduction


Rack of Lamb

Lamb rack served with roasted baby potatoes sautéed garlic green beans and a rosemary red wine sauce



Chocolate Ginger Cake

Delightfully rich chocolate cake with a refreshing zip of ginger served with ginger whipped cream


Chocolate Lava Muffins

Warm out of the oven muffins with a molten centre served with vanilla ice cream


PassionFruit Mousse

Light and airy mousse using fresh local passionfruit


Poached Pear

Slow poached in warming spiced red wine


Bananas Foster

Flambéed local bananas in Caribbean rum with a light butter sugar sauce


This is a sample menu and can be altered to fit dietary requirements

May change depending on availability of ingredients