Brian Lumley

Executive Chef, CEC

Style Observer (SO): Describe Brian in a few sentences.

Brian Lumley (BL): A creative visionary, Executive Chef Brian Lumley ranks among Jamaica’s best-trained culinarians; his trademark white jacket and black rimmed frames only scratch the surface of what lies beneath: A rich reserve of dedication and creativity. Chef Lumley is highly regarded amongst industry stakeholders and stands out for his humility, warmth and the impeccable work ethic he demonstrates inside and outside the kitchen.

SO: What do you miss when you are not in Kingston?

BL: Tennis is not unique to Kingston but I enjoy playing at the Liguanea Club with my crew. It’s even more painful when a tournament is being held and I’m away on assignment.

SO: Were you appointed Mayor of Kingston & St Andrew what would get your immediate attention?

BL: Food security and waste management — they’re connected. I’d like to see urban farming initiatives in every community, teaching people to grow their own herbs and vegetables. We’d tackle the food waste problem by connecting restaurants and markets with homeless shelters, school kitchens, and senior community kitchens to ensure surplus food reaches those who need it most. And infrastructure — our farmers and food vendors need better facilities and transportation. A city that supports its food system lays the foundation for a healthier, more resilient population.

SO: What’s your favourite thing to do in Kingston?

BL: In the daytime, I enjoy a Saturday morning hike up to Mountain Spring overlooking the city or a Sunday morning drive up to the mountains for some good Jamaican breakfast at Crystal Edge while taking in nature and the hummingbirds. This would be followed by a mug of Rich Blue Mountain Coffee with a pinch of salt and sweetened condensed milk.

SO: Where would you take a first-time visitor to Jamaica?

BL: They have to check out the Bob Marley Museum, then head on up to Irish Town, dine at EITS Café then venture to our world-famous Blue Mountains; there’s plenty to see and experience there. Kingston’s nightlife is vibrant, too, as weekly events like Uptown Mondays, Weddy Weddy Wednesdays, Republic, as well as Summit Food Village on a Thursday and Friday evening, are all suited for music and food lovers.

SO: What’s the formula behind a successful dinner party?

BL: Make it an unforgettable experience — the magic is in the details and the heart you put into it. Start with your guests — understand their personalities, know what they love, what they can’t eat, and create a menu with variety that tells a story. I approach these intimate events with this mindset: Prep like a professional but host like family. Have everything ready before your first guest arrives so you can actually enjoy the evening. And never underestimate the power of good music, proper lighting, and letting your personality shine through the food.

SO: What’s your signature beverage?

BL: An Estate Daiquiri made with Appleton Estate 8-year-old Reserve, simple syrup and lime juice

SO: You have just returned from a culinary event in Anguilla. How did it go?

BL: An event not just seen, but felt — the Anguilla culinary experience was a beautiful reminder of how connected our islands are through food and a shared history. Working alongside chefs from across the region, as well as internationally, we showcased how our individual identities contribute to this amazing tapestry of Caribbean cuisine. The local ingredients were phenomenal — their seafood is pristine, and collaborating with local fishermen and farmers reminded me why I’m so passionate about this region’s culinary potential.

SO: What has kept you in the industry?

BL: The nature of the industry forces you to become versatile and one of my strengths is being able to dabble in various aspects of the culinary industry and leave my unique mark. My travels have largely influenced my zest for representing Jamaica as a culinary ambassador. There’s also something deeply satisfying about working with your hands, transforming raw ingredients into something beautiful and nourishing. Plus, there’s always a new technique to master, a new flavour combination to explore, a new restaurant to visit or a young cook to mentor.

SO: Does the region really have what it takes to become a culinary destination? If so, what will it take?

BL: We have everything — incredible biodiversity, rich culinary traditions, and passionate people! What we need is better storytelling, investment in culinary education, and more collaboration between islands. We need to stop being modest about our food culture and start celebrating it boldly. As an executive chef who is often in charge of managing food costs, one of the main pain points is how heavily specialty ingredients are being taxed in comparison to other culinary destinations.

SO: What’s an invaluable culinary lesson you have learned?

BL: Respect your ingredients and respect your team. The best dish in the world means nothing if it’s created in a toxic environment. I learned early that leadership in the kitchen isn’t about shouting — it’s about inspiring people to do their best work. Also, never stop learning. The moment you think you know everything is the moment you start declining as a chef.

SO: What keeps you motivated?

BL: The constant evolution of contemporary cuisines around the world and the people who shape them. I got into the culinary arts not because I love to cook, but because there’s nothing more healing than food that comforts the body as well as the soul. As long as there is good food to eat there will always be a passion to make it.

SO: What three things about your industry would you share with a graduating class?

BL: First, develop a thick skin and strong work ethic — this industry will test both. Second, travel and eat everything — your palate is your most important tool, so train it well. Third, remember that cooking is about service and hospitality, not ego. The best chefs are those who can make others feel welcomed and nourished. People may forget what they ate but they will never forget how you made them feel.

SO: Were you able to throw a dinner party anywhere in the world where would it be?

BL: First, I would start with cocktails on the deck of an overwater bungalow in picturesque Port Antonio, Portland. Then I would invite the guests through the villa down into an underwater dining room similar to what they may see at a resort in Atlantis. The natural beauty of our coral reef and bustling marine life would be the perfect backdrop to whet their palates, and I could showcase the freshest and most flavourful ingredients Jamaica has to offer.

SO: Who would you be cooking for?

BL: My top picks would be Prince and Michael Jackson as they are two guests that I would love to host together just to see the tension play out before my eyes. I’d want to wow them with bold Caribbean flavours and create a memory I wouldn’t soon forget. Maybe throw in a few food writers who could help tell the story of Caribbean cuisine to the world.

SO: Which chefs locally or internationally are on your radar?

BL: Internationally, I admire South American chefs Francis Mallman, Alex Atala and Mitsuharu Tsumura for how they have drummed up lots of notoriety around their respective cuisines while staying true to their indigenous ingredients and techniques. That’s the path I want to see more Caribbean chefs take.

SO: What are your creature comforts?

BL: Dining in unforgettable eateries around the world and my diving equipment. I am a certified diver so I am always on the lookout for gadgets that make my diving experience somewhat easier. There’s nothing like looking forward to spending time under the surface of coastal waters.

SO: Which cologne are you currently splashing?

BL: Emporio Armani Stronger With You.

SO: What was your last bit of retail therapy?

BL: A pair of Fendi sunglasses.

SO: Travelling from Kingston to Portland, what’s on your playlist?

BL: Anything by Jesse Royal, Jah9, Mortimer, Lila Iké, Protoje, Jas Elise, Samory I, Lotosh, as well as Rick Jam.

SO: Share with us the title of the last book read.

BL: Salt, Fat, Acid, Heat by Samin Nosrat.

SO: Finally, what’s your personal credo?

BL: Cook with love, lead with humility, and never forget where you came from. I believe that fostering healthy eating habits must begin in childhood and I remain passionate about teaching children this fundamental habit that can have a direct benefit on their quality of life. Food is about nourishing both body and soul, which should be included in every dish; if not, you’re missing the point.