I’ve been passionate about cooking for as long as I can remember. Growing up in a Jamaican household, I had to learn to cook early on. My parents worked long hours, so cooking became essential for me. These early experiences shaped my independence and developed my love for food. During my teenage years, I worked in my dad’s fast-food Jamaican spots and spent the summers doing prep jobs there. Those years built the foundation of my work ethic and taught me discipline.

After taking a break from working in kitchens, I pursued a career in fashion at Gucci. Despite enjoying the fashion industry, my love for cooking never faded. I eventually left Gucci to attend culinary school while also working full-time at Chubby’s, a modern Jamaican restaurant. It was a challenging time, juggling school and work seven days a week, but I excelled in the fast-paced kitchen environment. I quickly progressed from being a prep cook to working the sauté station, one of the most demanding sections in the kitchen.

After school, I flew to London and landed a job at Xu Teahouse, a fine-dining Taiwanese restaurant. My time there was brief due to COVID-19, but it was a transformative experience. After the lockdown, I worked at BAO Borough and then moved to Amsterdam to work with chef Alex Haupt at 101 Gowrie. This led me to Bridges, a Michelin-starred restaurant. Eventually, a local café offered me a head chef position via Instagram. I began combining Asian techniques with Jamaican flavors, creating something new for the Amsterdam dining scene.

During the pandemic, I co-founded a pop-up called Ilj, which eventually took us to Paris and Istanbul. Over time, I’ve organized pop-up events in cities like Berlin, Seoul, and Bangkok. Currently, I’m the head chef at @grus_grus_ in Stockholm, and I’m working on opening my own space, Patois, to celebrate Jamaican culture and flavors through a modern lens. Through Patois, I aim to create a vibrant space for food, music, and community, telling the story of Jamaica’s cultural melting pot.

What is your favorite street food?

Jerk chicken

Which restaurant or food stand do you recommend? (Different from yours) (Add its Instagram handle if possible)

Kin in Soho London @kilnsoho

What is your guilty pleasure?

Shin Ramyun ( spicy instant noodles) with added egg drop and chopped green onions.

What ingredient do you find overrated?

Truffles, expensive and weird taste.

What ingredient do you think is underrated?

Chicken, don’t know why restaurants and wine bars don’t use chicken more often.

What is your favorite kitchen tool?

A good tasting spoon.

What is your worst kitchen nightmare?

Pouring fresh oil into the fryer while the valve is still open.