—Highlighting Guyana’s steady growth in culinary tourism
GUYANA Restaurant Week will return for its 19th season from June 19 to 28, bringing together 26 participating restaurants as organisers and tourism officials continue to position gastronomy as a key pillar of the country’s tourism product.
Launched on Monday at the AC Hotel by Marriott Georgetown under the theme “Explore, Eat, Repeat,” the event will feature specially curated menus, a focus on local ingredients and sustainability, and new regional culinary collaborations.
Speaking at the launch, Tourism and Hospitality Association of Guyana (THAG) President Mitra Ramkumar, highlighted the expansion of the initiative, while Guyana Tourism Authority Director Kamrul Baksh emphasised the international appeal and significance of culinary tourism and the wider economy.
The AC Hotel by Marriott hosted a small but vibrant opening to Restaurant Week, now in its 19th season. The now landmark event began several years ago as a restaurant promotion but has evolved into a platform that celebrates Guyana’s chefs, restaurateurs, producers, suppliers, sponsors and partners.
With 26 participants, this year offers specially curated menus and unique dining experiences that aim to reflect Guyana’s diversity, innovation and culinary landscape. This year participants were challenged to think differently, by incorporating local ingredients into their menus.
Emphasising the importance of maintaining culinary identity amid growth, Baksh shared that gastronomy has grown into a pillar of Guyana’s tourism product. As he noted, “Food and gastronomy are a major pillar of Guyana’s economy.
In the Orange Economy Framework, gastronomy is one of the key pillars,” he added, “Guyana Restaurant Week has certainly elevated the profile of Guyana’s gastronomy, we need to take it a step further.”
Restaurant Week comes amid what Baksh highlighted as major growth across the sector. He noted that in May Guyana saw over 40,000 visitors, representing a 20.6 per cent increase year-to-date. Baksh added that a recent survey of hotels showed extremely high occupancy during the last two weeks of May, with many visitors expressing strong interest in learning about Guyanese food.
He further noted that the ministry has been taking intentional steps in developing Guyana’s culinary diversity and added tourism with the launch and success of several Diamond Jubilee events focused on food, the Taste of Guyana and the Ministry of Culture’s Artist Live event.
President of THAG Mitra Ramkumar noted that as Guyana launches Restaurant Week in line with International Sustainable Gastronomy Day, sustainability will remain a hallmark of the event, adding, “International Sustainable Gastronomy Day is celebrated on Thursday, June 18th. According to the United Nations, it highlights food as an expression of cultural diversity and emphasises eco-friendly culinary practices that reduce waste, support local farmers, and protect the planet.
“I’m proud to say Guyana Restaurant Week embodies that goal,” he added, “Each restaurant would have adopted green practices, whether using LED lights, or utensils, takeaway boxes and tissues made from high post-consumer recycled content.”
Furthermore, Ramkumar encouraged people to plan ahead for a ‘culinary adventure tour,’ calling on interested persons to visit online platforms, see the wide range of menus and make reservations.
Looking ahead, organisers of Restaurant Week also highlighted the continued growth and partnerships supporting Guyana Restaurant Week.
This year’s programme welcomes several returning and new participants, including the AC Hotel by Marriott Georgetown, 519 Guyana, Four Points by Sheraton Georgetown, Realm Steakhouse, Le Chef and Courtyard by Marriott.
The event continues to benefit from the support of long-standing sponsors, including the Guyana Tourism Authority and Republic Bank (Guyana) Limited. A new regional collaboration between THAG and the Barbados Tourism Marketing Inc. (BTMI) was also unveiled, which will see Barbados Food and Rum Festival Chef Shanese Phoenix partner with Nikkei Guyana Executive Chef Victor Padron for a one-night culinary experience showcasing a fusion of Barbadian and Guyanese flavours.
