CHEF ON THE RISE - Kevin Betton

Senior sous-chef — Sandals, Montego Bay

Thursday, January 26, 2012

Kevin Betton is certainly a "Chef on the Rise". The senior sous-chef at Sandals Montego Bay is raising his profile by immersing himself in the creation of dishes that continue to whet the appetite of his diners.

Betton, who hails from August Town, St Andrew, had all intentions of becoming a pilot until he migrated to Salem, St Ann, and began his formal introduction to the culinary arts when he selected food and nutrition as a course at the Ferncourt High School. Betton says, "I believe it was destiny... I discovered a talent that I never knew existed up until then."

After graduating from high school, his first job in the field was as a trainee at Club Ambiance Hotel, making sandwiches. Undaunted by this less than grand entry, Betton remained there for four-and-a-half years and used the opportunity to learn as much as possible.

He was determined to become a leader in his field.

This drive to garner further exposure in the culinary world led him to accept a position as lead cook at Royal Plantation (now Sandals Royal Plantation). There, he enjoyed tremendous success working in the Five-Diamond French Restaurant called Le Papillon, catering to several well-known personalities such as the late Johnnie Cochran, Beverley Anderson-Manley, former Prime Minister of Jamaica PJ Patterson, among others.

A three-year stint in the USA helped Betton to further hone his culinary skills, putting him in good stead to join the culinary team at Round Hill Hotel & Villas as kitchen supervisor and soon after as sous-chef.

Always keen to further his education, Betton completed his associate degree in culinary arts and food service management at Hocking College, and soon after landed a job at the luxury-included chain, Sandals Resorts. He started as a sous-chef at Sandals Montego Bay, and was later promoted to senior sous-chef. His resolve: To make his Sandals family proud. There's no disputing just how proud he made the family last November when he was awarded a bronze medal for Chef of the Year at the Taste of Jamaica

Culinary Competition.

Betton speaks passionately of his love for the job, and suggests that the culinary arts will forever be a part of his life. In addition to his garde manger skills, he specialises in the preparation of Cuisine Base -- Classical French. His favourite dish to prepare is Dover Sole Vermouth Dill Sauce served with Pommes Parisienne and baby carrots.