EAGER to elevate his culinary journey and immerse himself in diverse cultures, Anthony Dacres embarked on a daring culinary odyssey, making the audacious decision to start a new life in a Dutch-speaking country.

For almost a decade Dacres spent most of his time as a private chef in Jamaica.

“Before the COVID-19 pandemic… I had a lot of bookings,” he said.

But things took a turn in 2019 when the majority of his clients cancelled due to the pandemic. He became jobless until he gained employment as a private chef at a villa in St Mary.

During that stint Dacres carved out time to pursue a newfound passion for digital storytelling and boldly stepped into the dynamic world of content creation presented on his YouTube channel dubbed Chef Dacres. He prepares his own recipes, collaborates with other chefs, and features restaurants.

It was a hobby that later grew into the launch of his marketing venture called Nadas Studio — helping businesses tell their story through engaging visual content.

“I have improved so much in terms of content creation, working with brands, partnering with businesses while managing a few restaurant pages,” a proud Dacres told the Jamaica Observer.

Among his clientèle are dining spots such as Gourmet Ice Cream and Café, Di Deck and Red Carpet in St Thomas, along with Silli Chilli Asian Fusion Restaurant in Kingston.

As if he didn’t have enough to do as a private chef, content creator, and running his own marketing company, Dacres soon set his sights on another goal.

“I am very adventurous and spontaneous. I like to try new things, so I said to myself, ‘Why not work in another country?’ Once I say I am going to do something, I am going to do it,” he said.

He started crafting his exit plan from Jamaica by meticulously documenting a list of countries where a visa is not required. Through extensive research he identified 40 countries that only required a passport for entry. Wasting no time, he reached out to inquire about job opportunities. It was a tedious task, especially since some of the destinations were non-English-speaking countries.

“I had to use my phone to translate just to ask if they were hiring. I remember calling Panama and I was like, ‘Trabajo, trabajo [job, job]’; and they were like, ‘Si, si [Yes, yes]’,” he said with a chuckle.

After three days of calls and searching for jobs he was able to learn of some amazing opportunities in countries such as Singapore and Panama; however, most of those countries require work permits.

On his final call he decided to try Suriname. Unlike other countries, it was easier to obtain a permit to work there.

Dacres disclosed that his initial call led him to E’tembe Rainforest Restaurant. In a conversation with the owner he discovered that the establishment had been closed since the onset of COVID-19, and that they would need a chef when they eventually reopened.

“And that’s how I am here, almost two years later, even though I didn’t start to work immediately because the restaurant has been closed since COVID,” Dacres revealed.

Despite the restaurant being temporarily closed for business, he made the bold decision to pack up his life in Jamaica and journey to Suriname for his new role as a chef and restaurant supervisor. He spent a year and a few months in the new destination without engaging in any work.

Though he got other opportunities in other countries, he pointed out that he chose Suriname because of its rich culture and cuisine.

“I know I’m a good chef but there is more to learn, so I chose Suriname because of that reason. I came here to make my craft more mature and to learn from the more experienced,” he explained.

Infusing delectable Jamaican flavours into the dishes he prepares at E’tembe, Dacres aims for a culinary marriage between Jamaican and Surinamese cuisine. He said the results have been exceptionally positive, evident in the favourable feedback he continues to receive.

“In Suriname they do a lot of grilling but they don’t know jerk chicken. In Jamaica we infuse our jerk chicken with Red Stripe Beer so I decided to do jerk chicken and infuse a Surinamese beer called Parbo. When people eat the jerk chicken they are always coming to me to ask what that distinct taste was and [remark that] they really like it,” he said proudly.

The owners of E’tembe are delighted with the flavourful dishes Dacres has been preparing in their kitchen thus far.

“Chef Dacres is very passionate about his work and excited to learn new cooking experiences from the rich Surinamese cuisine. In this short time that we came to know him we could say he is very determined when he wants to achieve something. He is a highly dedicated and disciplined person,” said the restaurant’s owner Natasha Sampai.

“The Jamaican cuisine introduced by him is very much appreciated by the customers. With love and passion he is preparing the meals and finishing the orders with great precision. A good asset to the restaurant.”

Though Dacres is growing professionally, he shared that there have been some difficult moments.

“Being here for one year and six months it is still difficult for me, especially because of the language barrier. They speak Dutch, and it is hard for me to understand most of the time. I know the basics: how to greet, I know how to help myself, but to speak Dutch fluently, it’s killing me,” he admitted.

He also confessed that there are moments when he misses Jamaica. He particularly yearns for the island’s crystal-clear waters; in Suriname, he said, the water has a brownish colour. He has also had a challenge adjusting to the wildlife such as iguanas, monkeys, armadillos, snakes, and crocodiles.

An optimist by nature, he is learning to appreciate the Surinamese culture more and more each day. He has no regrets about moving there, despite family members’ reservations.

“This was me chasing what I wanted, and I don’t believe it was in Jamaica. You know people say, ‘If you want good, yuh nose affi run,’ so I was just determined that I want this — and it was a big leap for me,” Dacres said.

“When I told my mom that I’m going to Suriname, she was like, ‘Where is that?’ And when I told her, she was like, ‘Noooo, nuh go!” he chuckled.

Dacres believes there are no boundaries or restrictions on what one can achieve.

“There’s something else beyond the sky. We are limitless — and no one can stop you but you — so go for what you want,” he said.