The Tourism and Hospitality Association of Guyana (THAG) officially launched “Tapas, Rum & Wine 2025” on Monday at the Bistro Café and Bar in Georgetown.
Sponsored by the Guyana Marriott Hotel and the Guyana Tourism Authority, the event is a premier culinary and beverage experience bringing together Guyana’s top chefs, caterers, and beverage experts. It showcases innovative tapas creations paired with premium rums and wines, celebrating the artistry and diversity of Guyana’s food and beverage scene. This year’s event will be held on Sunday, October 19, at the Guyana Marriott Hotel.
Speaking at the launch, THAG President Mitra Ramkumar said the event is becoming a signature occasion for the association.
“It is an event that a lot of persons look forward to because of what it brings– all these restaurants, top chefs, and promoting their skills and talent in one room. And that is what you will experience on Sunday night. We will also have the pairing of the food and the drinks,” Ramkumar highlighted.
He added that the event provides restaurants and chefs with a platform to showcase their talents.
“What it does for each business is that when people come and they taste our food and get a glimpse, then you drive traffic to that restaurant,” he said.
Minister of Tourism, Industry and Commerce Susan Rodrigues also spoke at the launch, noting that “Tapas, Rum & Wine” has become a premier event in culinary arts.
“I didn’t attend last year but I’m looking forward to Sunday’s event. Last year was very successful and people had a great experience, and I’m sure this year will be no different,” she stated.
The minister emphasized the government’s commitment to promoting and building a service-based tourism and hospitality sector, while acknowledging the challenges involved. She encouraged stakeholders to go beyond events and focus on capacity-building through training.
“We have great partners in THAG, and in other associations, and within the sector itself. I know that all of the stakeholders, hotels, restaurants, bars, mixologists, chefs, tour operators– everyone has been very responsive in working with the government to ensure that we promote Guyana’s tourism sector,” she said.
Rodrigues added that the government welcomes events that highlight local talent and ingredients while enhancing the culinary experience for both Guyanese and visitors.
“Which showcase and exhibit the best that we have in terms of talent using local ingredients and elevating the culinary experience using those local products and providing that experience to Guyanese and our visitors,” she said.
