Try, try, and try again could easily be Ocean Club chef Sanjay Leeme's motto.

This month, Mr. Leeme won a United States Meat Export Federation award at its eighth annual culinary competition for the Caribbean region held in Mexico City.

He was recognised along with seven others including Elbow Beach Executive Chef Rick Bartram.

The win represents a lucky streak for the talented Ocean Club senior chef de partie after several years of trying in culinary competitions.

"I entered this competition two years ago when I worked at the Lemon Tree Cafe but I couldn't go in the end because I couldn't get a visa on time to go to Mexico," said Mr. Leeme.

This year the Mexican Consulate Rod S. Attride-Stirling stepped in to help Mr. Leeme.

"I really want to thank him," said Mr. Leeme. "He did all the paperwork for me."

The competition took place in Mexico City and including 14 contestants from around the Caribbean. The overall aim of the contest was to bring attention to American beef and beef products.

"It was a good competition," said Mr. Leeme. "It was good fun. It was two hours.

"All the chefs were in one kitchen running around. If one of us was missing an ingredient someone else would lend it, or they'd take my spoon. At the end we all got together and had a beer together."

Mr. Leeme wowed the judges with Bermuda triangle of beef top sirloin served with three flavours.

The three flavours were thinly sliced beef top sirloin served with Bermuda black rum and honey glaze, warm mushrooms, sweet potato and spinach salad; Caribbean flavours beef satay and thirdly, red curry beef served with jasmine rice.

"The judges said when they saw my recipe listed they couldn't wait to try it because it had so many different flavours in it," said Mr. Leeme.

He admitted that he hadn't practised as much as he could have.

"I had only one or two practices before I left, because I was very busy," said Mr. Leeme. "The Ocean Club had just changed its menu."

He thought the competition in Mexico would be easy because it was two hours long.

When he got there he found out he was wrong. It was challenging, and he agonised about time.

"The two judges inside the kitchen who were looking at hygiene and cooking practices said you are on time. Just go through it," he said.

And Mr. Leeme did eventually finish on time.

During the four-day event competitors got to experience authentic Mexican cooking and culture. One activity included a trip to a local market. The winners were announced at a special gala dinner at the Four Seasons Hotel.

Judges were Nancy Oakes, chef and proprietor of award-winning Boulevard Restaurant in San Francisco and gourmet and award-winning cookbook author, chef Bruce Aidells.

Prizes included a bronze trophy in the shape of a chef's hat, a certificate, $1,000 and a culinary trip to New Orleans, San Francisco and Napa Valley.

Mr. Leeme has been in Bermuda for 11 years with a break in between back in his native Sri Lanka. He started at the Reefs Hotel and has since then worked at many of Bermuda's hotels and restaurants including Lemon Tree in Hamilton.

After missing entering the 2007 Escoffier Cup finals literally by a crumb – his toast fell on the floor, vowed he'd never try for the Escoffier Cup again.

"I tried four years for the Escoffier Cup. The first year I had no idea what I was doing. I had no experience with it. The second year I became a finalist. My friend Nick won it in 2005. After the third year I did it, I had quite a few mistakes. I dropped my toast. I probably lost by half a point. I thought I was never doing it again. I said: 'That's it'. It was too much time put into the competition."

But Ocean Club executive sous chef Michael Scott had other ideas.

"He said 'no, you have to try again this year'. My wife Nilanga said, 'why don't you try once more'?"

Luckily, Mr. Leeme listened to his friends and family.

He went on to win the 2008 Escoffier Cup top chef competition at the 2008 Gourmet Getaway, and also the Vegetable Carving Competition.

"This has been a great year for me," said Mr. Leeme. "In the Escoffier Cup competition, I tried really hard.

"I took my two weeks of vacation and was practising for the Escoffier Cup. I didn't want to be disappointed this year. I kept on trying and trying. Finally, I won the cup. I thought this was going to be the last year doing it. I have done it for four years. So I tried my best, and finally I made it."

He was influenced to become a chef by his older brother.

"My brother actually worked in Bermuda first," said Mr. Leeme. "He has passed away. He cooked some time at my house. When I was young I asked him once if I could join him in the kitchen.

"He said that this was the best job. There are lots of opportunity to travel all over the world. He helped me to become a trainee when I was 16 years old."

When Mr. Leeme was 19, he worked in a British club in Abu Dhabi, United Arab Emriates. Eventually, he found his way to Bermuda.

"I have worked for some of the leading hotels in Bermuda and got a lot of experience with cooking," said Mr. Leeme. "I use to cook a lot of French cuisine with Jean-Claude Garzia the chef at Lemon Tree.

"Now at the Ocean Club I am working with fusion cooking. We are playing with so many flavours."

Mr. Leeme's chicken curry is particularly popular with Ocean Club guests. It includes Indian and Thai flavours.

"The guests are always saying they had never seen the flavours together like that," said Mr. Leeme.

He said he is gaining a lot of experience with the Fairmont Southampton, and the Fairmont chain offers many opportunities.

"One day I might like to have my own restaurant," said Mr. Leeme. "I hope I can do it."

In terms of the United States Meat Export Federation competition, Mr. Leeme said he wanted to thank competition sponsor Liz Wunderlich.

"She sponsored the competition and put a lot of effort into it," said Mr. Leeme. He also thanked the staff at the Ocean Club. "When I came in they gave me a surprise party in the kitchen and sent me good luck," he said. "When they came back they gave me a warm welcome in the kitchen." He was also grateful for the support of his wife and two daughters Keshalee, eight, and Krishalee, 18 months old.

"My daughter, Keshalee, was very excited," he said.

"She kept calling and saying, 'daddy, have you won yet'. I had to tell her the competition wasn't done yet.

"She is very interested when I cook. She talks about it in school, and takes the paper cuttings to school to show the teachers. This morning she wanted to know where I was taking all my metals. I had to explain that they were for a photoshoot with the newspaper."