As chef de partie for the French restaurant at Sandals Royal Plantation, Gian Stewart has been making quite an impression with his creative French cuisine.

The 27-year-old chef’s passion to excel is motivated by a desire to move from being a certified executive chef to a practising one.

“Most people say you can’t be an executive chef under 40, but I am hoping to prove them wrong,” Stewart told the Jamaica Observer North East.

Based on his accomplishment in his seven years in the hospitality sector, many persons are convinced that this is one dream which will be realised soon.

Stewart, who started out at the Sandals Grande Riviera in Ocho Rios as a third cook, climbed the ranks over the years to his current position at the Sandals Royal Plantation.

Becoming a chef, and an executive one too, was always Stewart’s dream.

“I didn’t see myself doing anything else,” he told the Observer North East, adding, “When I was younger, I would just go to school and come home and cook.”

After approximately seven years of studies, first at the Runaway Bay Heart Academy and then at the Culinary Institute of America, Stewart was conferred with his certification as an executive chef.

Having grown up in Balcarres near Buff Bay in Portland where farming is the only option for many, Stewart said he wanted to do something different and make his family proud in the process.

As an executive chef, Stewart said he was given the opportunity to serve two weeks in Hyde Park, New York — an experience he will never forget.

“It was the best in my culinary career,” said Stewart who explained that he was exposed to things he had never seen before.

As he seeks to be among the top chefs of the world, Stewart now hopes for the opportunity to work in different countries as he yearns for international experience.

Stewart said he hopes to get five years’ overseas experience soon.

Regional Public Relations manager for Sandals, Lyndsay Isaacs, said Stewart has the skills and only needs the experience now.

Working as a chef is an exciting job for Stewart, who says he tries to do something new every day.

“I do not like to do something twice. I don’t want to repeat; I want to do new things,” he explained.

He has wowed hotel guests with a creative dish — stuffed egg with lobster — one of his biggest hits.

“I did the stuffed egg for a guest and she cried,” he said, adding that it was a very moving moment for him.

Stewart said he does not believe in cheating himself in preparing food, and so he ensures the various dishes are prepared properly each time.

While he believes in a good presentation of food, Stewart believes the “food has to taste good first”.

He is keen on pleasing his guests and so one bad comment is a big bother to him.

“If I get 50 good comments and one bad, that one bad comment bothers me,” he said.

While a bad comment can rock Stewart as he wants to make those he serves happy, he always wants an honest comment.

“If it is good, it’s good and if it is bad, it’s bad,” he said.

As a local chef, Stewart said he would love to see Jamaica working with more modern technology in food preparation.

Looking back at what he has accomplished so far, Stewart said had he got the chance to start over, he would not change anything on this outstanding career path, except to have done his studies with the Culinary Institute of America much sooner.

“I think I have achieved a lot being the head of this French restaurant. I am the black Frenchman,” the very humble Stewart said.

Receiving a top score each month is more rewarding than his actual pay cheque, Stewart said, as it shows that he is not only working hard but that his work is recognised.

While he is happy with his accomplishments, there are some things that Stewart said he would like to see happen in the food industry in Jamaica.

“I want to see Jamaica working with more modern cuisine. Culinary art is modern now and we want to be on par with the rest of the world,” he explained.

He said he would also like to see more local produce being used in food preparation in the hospitality industry.

“We should take our local stuff and do the same dishes. Do the fancy dishes with local stuff,” he said.

Stewart had this advice for aspiring chefs: “Don’t be afraid of messing up; accept criticism because you are cooking for someone else and so it is taste first, then presentation.”

“People will say it’s the best I have ever tasted, not the best I have ever seen,” Stewart said, explaining that many young chefs make the mistake of focusing on looks instead of taste.