Thursday Food spotlights five more chefs who are charged with introducing visitors and locals alike to the best culinary offerings. Errol Sewell, pastry chef, Couples Negril

Thursday Food spotlights five more chefs who are charged with introducing visitors and locals alike to the best culinary offerings.

Errol Sewell, pastry chef, Couples Negril

A young, inspiring 32-year-old pastry chef who hails from Lime Hall, St Ann, Sewell’s passion for pastry comes from his mother, who always baked Christmas and wedding cakes and would reward him with his own cake after helping with the preparations. Upon leaving the Marcus Garvey Technical High School where he majored in home economics, Sewell worked at the Franklyn D Resort for about three years as the baker and then ventured to Runaway Bay HEART Culinary College for one year where he received medals for various pastry competitions.

Desirous of learning more, he got an opportunity to work with the JW Marriott & Spa in Phoenix, Arizona for six years as a pastry team leader, where he learned the art of pastillage and French pastries. In 2011, he joined Couples Resorts as a pastry team leader and was recently promoted to the position of pastry chef of Couples Negril, where he continues to train younger chefs in the field.

Cleona Richards Campbell, pastry chef, Couples Swept Away

Cleona Richards Campbell, pastry chef, Couples Swept Away

Cleona Richards Campbell was born in Kingston, but would travel to Westmoreland with her sister Nicole (now deceased) to spend holidays with their grandmother who had a passion for baking. Campbell credits her grandmother for her foray into baking.

Her foot through the door at Couples Negril landed her in the housekeeping department. Campbell began cross-training in the pastry department, where she displayed such passion, willingness and determination that she was transferred permanently, and has never looked back. In 2007, she was transferred to Couples Swept Away, where she was promoted to the position of pastry chef in 2012.

Over the years, Richards-Campbell has entered several competitions, winning many awards. She received additional training in Canada at the George Brown College. She credits her success to her own hard work and motivation, her hard-working staff, and the mentorship she received from Corporate Executive Chef, Stefan Spath, who she says believed in her from the start.

Valentine McKenzie, executive chef Couples Tower Isle

Valentine McKenzie, executive chef Couples Tower Isle

McKenzie’s culinary journey started at the age of 10; there wasn’t much of a choice. His father was working abroad while his mother worked six days a week. Sundays would find him in the kitchen making meals for the family. He soon realised that he had found his calling.

Born in 1973, McKenzie was raised in Ocho Rios and started his career at the Shaw Park Beach Hotel, moving on to the Boscobel Beach Hotel and then the Sans Souci Hotel, where he was once again promoted. He reached the position of acting executive chef/executive sous-chef when the hotel was rebranded Couples Sans Souci.

As a result of his strong management skills and his incredible passion for food, he was promoted to the position of executive chef at Couples Tower Isle in 2012. “What really sets McKenzie apart from his peers is his excellent understanding of flavour combinations, which makes every dish superlative,” states corporate executive chef at Couples Resorts, Stefan Spath, who added: “His food is constantly changing, as he is always exploring new territories in the world of cuisine and is never afraid to take a risk as he keeps up with new trends.”

Tyrone Jackson, executive sous chef, Couples Negril

Tyrone Jackson, executive sous chef, Couples Negril

Tyrone Jackson was born in Cold Spring, Hanover, but moved to Negril to live with his spiritual grandmother at a young age. There, he spent much of his time in the kitchen, helping her to prepare meals. Her son, Daniel Grizzle, noticed Jackson’s enthusiasm for cooking and encouraged his passion by having him work with the chefs at his hotel, Charela Inn, in Negril, during the holidays. Sylvia Grizzle, an expert in French cuisine, once told him that the most important thing about cooking is the taste; her early advice has never left him.

Jackson joined the Couples Swept Away family in 1998 as a temporary cook in the staff canteen. He was transferred within months to the gourmet restaurant, where he learned the fundamentals of food preparation.

His culinary skills were further honed in the USA.

Upon returning to the Group he was made team leader in the Feathers Restaurant, where he excelled.

Stints followed at Couples Negril, where he was promoted to the position of sous-chef and, after four years, executive sous-chef. He works closely with the executive chef in menu planning and training of team members.

“One of my passions is giving personalised service to our guests, especially those with special dietary needs. I like utilising fresh ingredients straight from the farm,” states Jackson.

Chef Morice Lewis, executive chef Couples Sans Souci

Chef Morice Lewis, executive chef Couples Sans Souci

Lewis has been working with Couples Resorts since 2002 after gaining culinary experience in several Caribbean islands. He returned to Couples in 2007 as executive sous-chef at Couples Negril and was then transferred to Couples Swept Away and eventually promoted to executive chef at Couples Sans Souci in 2012.

Born and raised in Grange Hill, Westmoreland, Lewis is a passionate and driven chef who takes great pride in training and mentoring younger professionals in the field. He recently became a member of the Chaine des Rotisseurs and has hosted several of its events.

“It is my goal to make my guests happy,” states Lewis. “As a perfectionist, I strive to achieve this at all times.”