Tèson Corporate Limited

Tèson’s menu is rooted in rich Caribbean heritage, inspired by generations of family recipes passed down, refined, and reimagined for today’s table. Each dish honours tradition while embracing modern technique, bringing together bold island flavours, cultural pride, and elevated presentation to tell a story of family, celebration, and timeless hospitality.

Tèson’s experience is led by Chef Cad, a culinary storyteller rooted in Saint Lucia and refined in the kitchens of the UK and France. Inspired by childhood memories around his grandmother’s clay stove—the tèson—his cuisine blends heritage with innovation, shaped by a career that includes serving royalty, leading teams at world-class events such as Formula 1 and Hollywood premieres, and holding head chef roles at luxury hotels and renowned restaurants including Nobu London and The Ivy. At Tèson, Chef Cad fuses bold Caribbean flavours with modern refinement, guided by his background in nutrition science to create clean, balanced, and health-conscious menus without sacrificing soul or artistry. He is joined by a collaborative team of respected chefs and a seasoned sommelier drawn from the Tunbridge Wells fine-dining scene, whose shared commitment to craft, seasonality, and excellence brings the Tèson menu to life as a true celebration of culture, community, and elevated dining.

Tèson’s typical client values elevated Caribbean cuisine, thoughtful presentation, and flawless execution for meaningful gatherings. They are hosts, companies, and planners who want culturally rich food with a refined edge designed to impress guests and feel truly intentional. We, of course, can cater for any other cuisine as needed.

The Executive Chef is a Caribbean-born culinary storyteller rooted in Saint Lucia, trained and refined in the UK and France • Served global royalty, including the late Queen of England and the Sheikh of Dubai • Culinary leadership at prestigious international events such as Formula 1, Hollywood premieres, and the Chelsea Flower Show • Former Head Chef at luxury hospitality brands including Malmaison, The Metropolitan, and Firmdale Hotels • Professional experience at world-renowned restaurants, including Nobu London • Contributed to celebrated UK kitchens such as The Ivy, The Swan, The Beacon, and Twenty Six • Background in nutrition science, enabling health-conscious, inclusive menu design without compromising flavour or creativity