The sixth story in our Honouring, Empowering, Revolutionizing… HER series presents Alison Sardinha, Co-Founder of Blue Crab Restaurant. The Blue Crab Restaurant offers catering services that facilitate an immersive cultural experience through traditional Tobagonian cuisine. Making unique meals with intimate touches using traditional practices and tools like the local mortar and pestle, the Blue Crab Restaurant team shares Tobago’s culinary heritage with eager guests. To their delight, the Blue Crab Restaurant team prioritizes memorable, educational experiences, complementing their food’s bursting flavour.
Let’s explore HER story:
What motivated you to pursue a career in tourism, and how have you navigated the challenges or opportunities unique to women in the industry?
“When I returned to Tobago, I saw an opportunity to contribute to my island by addressing its unique needs. Combining my skills with my love for food, I co-founded the Blue Crab Restaurant, turning my passion into a thriving venture. I was determined to offer something meaningful to both visitors and locals, creating a space that celebrates our culinary heritage. The journey wasn’t without challenges, but I embraced them as opportunities to grow. Through continuous learning, training, and staying updated on industry trends, I built resilience and adaptability. Choosing self-employment allowed me to carve out a space for myself as a woman in the tourism industry, proving that with dedication and vision, it’s possible to create opportunities and inspire others to pursue their dreams.”
Can you share a story where you felt empowered as a woman in tourism and how that experience shaped your career or perspective?
“A pivotal moment in my journey was participating in an exercise where we were challenged to multiply a nominal sum using our interest and/or skills. My daughter and I chose to bake pies from our home kitchen for one month. This experience demonstrated what the power of consistency and focus could manifest and showed me what was possible with dedication. It ultimately inspired the transition from our small “Pie Basket” venture to shaping my career in tourism with my co-founding of the Blue Crab Restaurant.”
How do you believe women in the tourism industry are helping to reshape the way we view travel, cultural exchange, and tourism development?
“Women in tourism are reshaping the industry by prioritizing safety, convenience, and inclusivity in travel services. As key decision-makers, they drive interest in food tourism, cultural experiences, and traditional crafts, fostering entrepreneurship and enriching tourism development. Through their influence, women are redefining travel as a platform for meaningful cultural exchange and innovative tourism products.”
In your opinion, what steps can be taken to create more inclusive spaces and opportunities for women in leadership roles within tourism and hospitality?
“To create more inclusive spaces for women in tourism leadership, mentorship programmes can pair women with experienced leaders for guidance, while targeted training equips them with the skills and knowledge needed to excel in leadership roles.”
In your opinion, what are some of the untapped opportunities for women in tourism, and how can we encourage more women to explore these avenues?
“One untapped opportunity for women in tourism is fostering collaboration through group initiatives and forming coteries or associations. These platforms enable women to share knowledge, pool resources, and strengthen their impact in the industry.”
What advice would you give to young women and girls aspiring to enter the tourism industry, and how can they use their unique perspectives to drive positive change?
“My advice to young women entering the tourism industry is to deeply understand your tourism product, embrace long hours and weekend work, and maintain a strong service-oriented mindset.”
Alison, thank you for upholding your belief that “food is not just sustenance but a bridge to meaningful connections and cherished traditions”. We commend you, your husband and the rest of the Blue Crab Restaurant team for your continuous efforts in elevating Tobago’s traditional cuisine, while maintaining the warmth and flavour of Tobagonian culture.