Chef Glen Carnagie’s love affair with food started at the age of 10. He recalls being asked to assist his grandmother in her quaint little kitchen in Trelawny and being delighted at every chance he got to spend in what quickly became his favourite place. He admits that while many children his age were fascinated by gizmos and gadgets, he was intrigued by spices and the aroma that would engulf the entire house as meals were prepared. He knew then that culinary art was his calling.

“It was just a joy for me being around my grandmother — tasting the food, being her assistant, I loved every second of it and by the time I was 13 years old I started cooking on my own,” he told Thursday Food. “But what sealed the deal for me was when I started working in the hotels in Jamaica. Seeing the different levels of creativity in the kitchen, my love grew deeper. And it wasn’t just cooking. It was menu planning, coming up with dishes, everything. You see, for me, cooking is not just about putting something on the stove, it’s so much more. It’s the passion and joy you get when people enjoy your creations.”

Carnagie, who migrated to the United States in his early 20s, said his training in Jamaica played a huge role in his ascension on the US hotel circuit. He shared that, having gained knowledge about every nook and cranny of the kitchen on local soil, he had the expertise needed to quickly climb the food chain there..

“My first job was at Enchanted Gardens in Ocho Rios, St Ann, in 1991. At first, it was a challenge being in the commercial kitchen. It was a lot of different moving parts. The same person who cooked the fish was not the same person who made the salad. There were different stations,” he explained. “You then have to begin learning the different areas. But I was working under a French chef named Patrick Rogers who took me under his wing and taught me every little thing including menu planning.”

He recalls the head chef at Enchanted Gardens being out sick one day and him being invited to step up to the plate. That experience, he said, was an eye-opener as it showed him he could dream a lot bigger. So, with huge aspirations at the back of his mind, Carnagie left Jamaican shores in pursuit of greatness.

“When I came to the United States, I enrolled in courses at Le Cordon Bleu to get certified while I was still a sous-chef. I migrated because I wanted more. I desired growth,” he said. “I stepped out in faith as a firm believer in my dreams. I always knew that it was never about where I am from but where I wanna go.”

Speaking of which, as the current Head Chef of Culinary Concepts at Acqualina Resort & Residences in Miami, Florida, Carnagie says he has achieved exactly what he set out to do when he left Jamaican shores. And that was to make such a huge impact, that the world could not deny his talent but reward it.

“I had to be self-motivated and mentally strong because there were days when I didn’t want to get up out of bed but I knew what I wanted and I focused on that. I started at Acqualina three years ago and I knew from the beginning the top was where I wanted to be,” he said. “Acqualina is not your regular hotel, meaning they’re on Forbes’ radar so I had to adapt to a certain standard, that luxury standard, but I accepted the challenge and I think I’ve done pretty well for myself.”

In the 2024 US News & World Report’s Best Hotel rankings, Acqualina Resort & Residence in Sunny Isles Beach, Miami, was named the number one Best Hotel and Resort in the US. In 2024, it also received a five-star rating for the hotel and spa from Forbes Travel Guide for the 11th consecutive year.

Chef Carnagie told Thursday Food that his 10-year-old self would be beyond proud of all his accomplishments. Outlining that as a boy from humble beginnings in Trelawny, it’s his hope that his rise in the culinary sphere will inspire others of similar backgrounds, especially from his home country, Jamaica.

“I’m from a small district called Brampton in Trelawny, just between Rio Bueno and Jackson Town, and now I’m the head chef at a luxury hotel in Florida. I don’t let it get to my head but I feel good to know I can take my kids back to Jamaica and show them where I am from and they can understand and appreciate the hard work it took to get here,” he said, offering up words of encouragement. “Know what you want and block out distractions. Put in the work and watch your dreams grow into reality.”