Thursday Food highlights five more chefs who are charged with introducing visitors and locals to the best culinary offerings in Jamaica. This week’s featured chefs are from Secrets Wild Orchid & Secrets St James.

Anthony Campbell

Commis Chef at El Patio, Secrets

Campbell’s journey into the culinary world is nothing short of unconventional. Although he had dreams of becoming a vet, an unfortunate hand that life dealt led him down a different path; a path unprecedented and ultimately rewarding. His initial exposure to the industry commenced while staying at the St John’s Bosco Boys’ Home where he took part in a catering programme. This programme afforded Campbell training and the opportunity to cater to the likes of Governor General Sir Patrick Allen. He further persued his newfound passion by enrolling in the Level 2 Food Preparation course at the Heart Institute and landing his first job at 17 years old at the Montego Bay Yacht Club.

Campbell became a part of the Secrets Montego Bay family in 2014 where he served as a Cook 3 at the Mexican restaurant, El Patio. He was later promoted in February 2017 to Cook 2, affording him additional responsibilities such as taking charge of the kitchen in the absence of a supervisor. Campbell’s sense of belonging to his El Patio family has led him to envision his name on the restaurant; an indication of the unrelenting passion and ambition he possesses.

When asked what made him fall in love with his career, without hesitation, he states that it is the ability to see a face crease in a nod of approval after eating meals he had prepared and how valuable it made him feel to note the trust that they had given him to prepare their meal. Campbell cites his direct supervisor, Lindon Lawrence as his source of inspiration — “he is, he shares, “humble, level-headed, approachable and an empowering leader”. In five years, Campbell sees himself assuming the role of supervisor at El Patio or another of the property’s restaurant.

Romario Taylor

Commis Chef at Seaside Secrets

Romario Taylor has proved to be a valuable asset to the Secrets family. Starting in January 2016 as a Cook 3, Taylor later moved on to serve as a Team Leader at the Italian restaurant at the resort, Portofino then moving to the Seaside Grill. However, though proving to be a promising chef, the 22-year-old’s eyes were not always set on the art of culinary but rather on architecture. After graduating from Rusea’s High School where he studied construction, Taylor could not be pursue his first love, architecture at the Montego Bay Community College as the course was full. It was then that he had to find a Plan B, which turned out to be Hospitality and Tourism. He decided to pursue a diploma in this field, which qualified him as a certified chef and led to his love of the culinary arts.

The affable Taylor credits his mother, grandmother and watching

Iron Chef for his skills in the kitchen in addition to his various experiences in catering and work study at Secrets Montego Bay before being called back as a permanent employee. Though currently a chef, Romario uses the details and design of architecture to influence the aesthetics of his dishes. Another source of influence for his creativity are his team members and mentor Annie Fraser, as he fondly stated: it is their passion for their job that has inherently fuelled mine. Taylor’s culinary dreams go beyond the borders of Jamaica, indeed he is desirous of experiencing the culture of Barcelona, Spain and to study its cuisine which he greatly admires. His ultimate wish is to become an executive sous chef.

Sashawna Malcolm-Watt

Chef at Fishnet Breathless, Lunch

Sashawna Malcolm-Watt exudes passion, humility and ambition and her upward mobility at Secrets is no surprise. Her culinary journey commenced at Secrets Montego Bay on March 8, 2010. Sashawna began at the French cuisine restaurant Bordeaux before moving on to the pantry, then to the breakfast line, then to Seaside Grill where most of her experience was gained until being transferred to Breathless resort at the Fish Net restaurant as the supervisor due to her diverse background, her thirst for growth and ability to take initiative. However, her love for the culinary arts started long before her Secrets journey as she recalls her love for cooking as a child and her determination to perfect the preparation of rice by intently observing her grandmother’s techniques.

She went on to pursue her passion by enrolling in the Heart Institute where she studied Commis Chef at level 2 and then to the University of the West Indies where she took a Supervisory Management Course. While her dreams, initially, were not met with enthusiasm by her mother, who encouraged her to pursue nursing instead, Malcolm-Watt’s fire could not be put out as she relentlessly pursued her dreams. Malcolm- Watt channels her creativity from reading about the culinary arts, thinking outside the box and her experimentation with spices. Even though she has an equal love for all types of cuisines, she loves to incorporate local dishes in anything she cooks.

The bubbly young woman notes that her husband is one of her biggest inspirations who pushes and encourages her to step outside of her comfort zone in her career. She also lists Chef Patrick, her team leader at Secrets as an empowering force in her career. Malcolm-Watt’s dream is to own her own catering company.

Henry Rose

Chef at Fishnet Breathless, Dinner

Rose joined the Secrets Montego Bay family on November 2, 2015 as Cook 3 then was later promoted to a Cook 2 with additional responsibilities of supervision of the restaurants in the absence of a supervisor and ensuring the smooth operations of the restaurant. A graduate of the Herbert Morrison Technical High School, Rose would later attend North West TVET- Kenilworth Campus to pursue his studies in Chef de Partie. Rose has gained training from reputable organisations such as Sandals Montego Bay, Round Hill Montego Bay, Hilton Rosehall Resorts and Spa and Secrets Resorts and Spa Montego Bay.

Henry knew that he wanted to pursue this career from an early age, as he fell in love with the craft by observing his family cook as a child. His father, also bearing the same name is also a chef himself, influencing Rose even more into the direction of the culinary arts. The level-headed young man is motivated by seeing people enjoying his creations and their positive feedback. His preferred cuisines are Jamaican and Italian — especially making pasta from scratch. Rose has had the opportunity to train with some notable figures in the industry including Chef of the Year 2015- Patrice Malcolm, whom Rose describes as ‘not being a woman in the kitchen but a chef in the kitchen’. He draws inspiration from Secrets’ very own Executive Chef Patrick Loumagne and wishes to embody his characteristics when he himself becomes an executive chef.

Merrick Thomas

Commis/Sushi Chef at El Patio Secrets

Chef, blogger and dancer with a touch of comedic flair… Merrick Thomas, who also answers to the name ‘Star’, is as multi-faceted as he is talented. After having been made privy to Secrets rewarding their top employees annually with a car, Thomas immediately applied for a position. He joined the Secrets Montego Bay family in 2014 as a Cook 2 at the Himitsu- Pan-Asian cuisine restaurant. However, as Merrick pointedly stated, he thinks of himself as a chef and not a cook as believes that a chef is diverse and is able to cater to anyone’s need, a skill which Merrick possesses.

Thomas has been cooking for his extended family every day since he was 11 years old, and professionally for seven years. He credits his grandfather and supportive mother and aunts for encouraging him in the direction of the culinary arts and for being his taste tasters in his initial experimentation with food preparation. The May Pen native attended the Bustamante High School then went on to the Heart Institute before landing his first job at the Sweet and Juicy restaurant in May Pen as a cook. He later went on to work in organisations such as Grand Palladium Lady Hamilton Resorts and Spa and Royal Decameron Montego Bay. Thomas channels his creativity used for dancing in his meal preparation while also incorporating healthy elements.

With an intense love for Jamaica, quoting lyrics from Buju Banton’s

Things Change to emphasise his point of not wanting to leave Jamaica, Thomas showcases the Jamaican culture in everything he cooks, no matter the type of cuisine. Using his Instagram page (@chef_lifeja) as a marketing platform to showcase his skills, Merrick aims to expand on that brand and to utilise recipes from his page as the menu for his future restaurant. Citing his mentor, Chef Antonio, as a figure from whom he draws inspiration, Thomas hopes to follow in his footsteps and become an executive sous chef.