As a staunch supporter of local ingredients, farmers and fishermen, I naturally became a true Bahamian Culinary Ambassador and a genuine supporter of putting local ingredients and products on the supper tables of Bahamians and international clientele.
As a Food Service Leader, my main goals are to:
* mentor & motivate burgeoning Chefs through my successes and to share my eventful culinary experiences with others
* to bridge the gap between fundamental culinary practices and modern creativity
* to elevate the Farm to Table & Sea to Spoon movements to everyday, sustainable lifestyles, while also committing to best practices and achieving profitability
As an Author, it is my hope to pay homage to the history of Caribbean cuisine, rooted in colorful, fragrant and classic flavors & ingredients the world has come to know while introducing techniques and flavors to my readers and fellow Culinarians. Check back to purchase a copy of my latest book - “700 Recipes and Receipts”
I currently live in Kapolei, Hawaii where I serve as Executive Chef of La Hiki Kitchen in the Four Seasons Resort Oahu at Ko Olina – my tropical vibes and the Polynesian culture serve as inspiration for everything my team and I present daily.