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

This week’s featured chefs are from the Montego Bay Convention Centre

Randie Anderson

Executive Chef, Director of Culinary, Montego Bay Convention Centre

Randie Anderson, originally from Southfield in St Elizabeth, has been cooking since he was 18 years old and started to take his craft seriously even from then. Anderson studied Culinary Arts and Restaurant Management at the Art Institute of New York and later was the recipient of a James Beard Foundation scholarship to study Gastronomic Tourism at Le Cordon Bleu in Adelaide, Australia. Anderson credits his mother Laura Parchment and his father Lloyd Anderson for inspiring and supporting his passion for wanting to become a chef, and not just any chef as he wanted to be the fastest chef in the world.

Anderson’s culinary journey has taken him to the Four Points Sheraton in Florida, McCormick Place in Chicago and stints at Rainforest Seafoods, the Super Clubs Group and the Sunset Group of Hotels. Describing his style as abstract, free-style and having a traditional base with a modern finish, Anderson’s love of seafood and fresh herbs are often incorporated into his go-to dishes.It is the executive chef’s fervent belief that Jamaica can truly be considered a culinary destination; he has his sights set on developing that side of our tourism product. Listing Chef Paul Bucose as someone he would love to work with, he hopes his style will influence other Jamaicans to set Jamaica’s culinary bar a few notches higher.Describing her style as based on her personality, her focus is on the construct of the dish, very methodical, brought on by her quest for knowledge but always keeping in mind that the client should be satisfied with the outcome.Clarke likes challenges and is constantly experimenting with different flavours, textures, herbs and spices. Known for his bold dishes, he has a fondness for meat and is all about the fusion. He is looking forward to the day when he can understudy a Master Chef. For now, he is happy with people’s reaction to his dishes, especially visitors from overseas attending conferences at the Montego Bay Convention Centre.Clarke is always desirous of learning more and continues to explore the fusions and creations that he can deliver. Describing himself as a risk-taker he is not afraid to go outside the box.Cooking for the past last 11 years, Samuels says his mom was his motivation, as she was also a chef and the passion she exhibited in the kitchen fascinated him; he was curious as to what it was that made her so happy.Samuels hails from Clarks Town in Trelawny and has worked at Breezes Resort and Spa Rio Bueno, Grand Lido Braco and RIU Palace Montego Bay. Samuels explains that nothing feels as good as hearing that your clients are satisfied; it makes you want to repeat the effort.Samuels has a love for seafood and seasonings and thinks nothing beats the basics of salt, pepper and fresh herbs. His dream chef to partner with is Masaharu Morimoto because of his love for Japanese cuisine.Dove loves working with beef, pork and seafood and is a proponent of the use of local herbs and spices. He is motivated now, he shared with A firm believer in the ability of Jamaica to become a world-class culinary destination, Dove states he will always keep his dishes authentic and distinctly Jamaican, but with a subtle intertwining of other styles to keep it fresh, bold and imaginative.

Anderson’s culinary journey has taken him to the Four Points Sheraton in Florida, McCormick Place in Chicago and stints at Rainforest Seafoods, the Super Clubs Group and the Sunset Group of Hotels. Describing his style as abstract, free-style and having a traditional base with a modern finish, Anderson’s love of seafood and fresh herbs are often incorporated into his go-to dishes.

It is the executive chef’s fervent belief that Jamaica can truly be considered a culinary destination; he has his sights set on developing that side of our tourism product. Listing Chef Paul Bucose as someone he would love to work with, he hopes his style will influence other Jamaicans to set Jamaica’s culinary bar a few notches higher.

Anna-Loy Wilson

Chef de Partie, Montego Bay Convention Centre

Twenty-two-year-old Anna-Loy Wilson, hailing from Falmouth in Trelawny, and a graduate of Northwest TVET Institute-Kenilworth Campus, showed tremendous culinary aptitude during her high school years and was encouraged to follow her passion. Wilson is looking to the future and credits this period as the time to sharpen her skills in anticipation of earning her Master Chef certification one day. She enjoys working with cheesecake and was the recipient of a silver medal at Taste of Jamaica 2013 for her cheesecake entry. An ardent seeker of knowledge, she constantly quizzes senior chefs, to learn as much as she can, even venturing into the realms, of meat and seafood.

Describing her style as based on her personality, her focus is on the construct of the dish, very methodical, brought on by her quest for knowledge but always keeping in mind that the client should be satisfied with the outcome.

Neil ‘Monster’ Clarke

Chef/Team Leader, Montego Bay Convention Centre

Neil Clarke has 14 years of experience under his belt and has worked at several hotels, including Beaches Sandy Bay in Negril, Sandals Group, Sunset at the Palms, and the Grand Palladium Resort and Spa, where he was part of the team to prepare meals for the King and Queen of Spain.

Clarke likes challenges and is constantly experimenting with different flavours, textures, herbs and spices. Known for his bold dishes, he has a fondness for meat and is all about the fusion. He is looking forward to the day when he can understudy a Master Chef. For now, he is happy with people’s reaction to his dishes, especially visitors from overseas attending conferences at the Montego Bay Convention Centre.

Clarke is always desirous of learning more and continues to explore the fusions and creations that he can deliver. Describing himself as a risk-taker he is not afraid to go outside the box.

Damion ‘Wildest’ Samuels

Chef/ Team Supervisor, Montego Bay Convention Centre

A peek under Damion Samuels’s toque blanche reveals hair dyed red, giving you an insight into his nickname and style. He is all about the fanfare and theatrics around the dish and presentation, but ironically keeps the dishes very simple.

Cooking for the past last 11 years, Samuels says his mom was his motivation, as she was also a chef and the passion she exhibited in the kitchen fascinated him; he was curious as to what it was that made her so happy.

Samuels hails from Clarks Town in Trelawny and has worked at Breezes Resort and Spa Rio Bueno, Grand Lido Braco and RIU Palace Montego Bay. Samuels explains that nothing feels as good as hearing that your clients are satisfied; it makes you want to repeat the effort.

Samuels has a love for seafood and seasonings and thinks nothing beats the basics of salt, pepper and fresh herbs. His dream chef to partner with is Masaharu Morimoto because of his love for Japanese cuisine.

Raveion Dove

Banquet Chef/Food Preparation Supervisor, Montego Bay Convention Centre

Twenty-seven-year-old Raveion Dove from Withorn in Westmoreland gives his general love for food and his grandmother, who was a caterer, as the catalyst for venturing into the culinary arts. He studied food preparation and culinary arts at Heart Trust-Culloden, and Northwest TVET Institute-Kenilworth Campus. Previous stints included tours at Grand Lido Negril and The Palms Resort in Negril.

Dove loves working with beef, pork and seafood and is a proponent of the use of local herbs and spices. He is motivated now, he shared with Thursday Food, to improve on his skills and knowledge as he believes these can never be too much.

A firm believer in the ability of Jamaica to become a world-class culinary destination, Dove states he will always keep his dishes authentic and distinctly Jamaican, but with a subtle intertwining of other styles to keep it fresh, bold and imaginative.