Star chefs to heat up The Best Dressed Chicken Pavilion at the Table Talk Food Awards
Guests at the Jamaica Observer Table Talk Food Awards can expect a sensory treat at The Best Dressed Chicken pavilion, which will feature culinary artistry from four top chefs — Jacqui Tyson, Brian Lumley, Jason Howard and Vidyadhara Shetty.
“Our pavilion is designed around the theme of ‘The Art of Good Food’ and we’ve used that as our driving inspiration to present the very best of contemporary Caribbean cuisine,” said Joan Forrest-Henry, divisional sales and marketing manager, The Best Dressed Chicken. “The Jamaican food narrative will be expressed by Chef Tyson and Chef Lumley, while our special guests, Chef Howard and Chef Shetty, will bring an exciting international perspective.”
Local culinary firebrand Jacqui Tyson is the director of From Yardstyle to Gourmet and the Jamaica Observer Table Talk Food Awards 2014 Chairman’s Awardee. Chef Tyson perennially serves up innovative takes on Jamaican cuisine. Chef Brian Lumley is the chef/patron of the popular New Kingston restaurant, 689 by Brian Lumley and has distinguished himself by garnering a host of accolades including Caribbean Chef of the Year 2013-2014 and the youngest Jamaican Chef of the Year in 2008 and 2012.
Barbadian-born Chef Jason Howard began his culinary career working in four and five-star hotels on that island. He later honed his skills as a sous-chef in Hélène Darroze’s two Michelin-starred Connaught Hotel London. Since then, he has organised a series of pop-up dining events titled “The Caribbean Fine Dining Experience”, where he fuses the Caribbean food and flavours of his background in a deconstructed way, delivered on par with that of fine dining excellence.
Vidyadhara Shetty, originally from Mumbai, India, is the executive chef at Blue Cilantro Restaurant in Grand Cayman where he is revolutionising the food industry there as president of the Cayman Culinary Federation.
“Our pavilion will transcend the traditional tasting experience and offer guests an epicurean adventure around the Caribbean with fresh and progressive expositions from our chefs,” said Forrest-Henry.
