BEACHES Negril is celebrating a series of well-earned promotions within its culinary team, led by three standout professionals whose journeys are nothing short of inspiring: senior sous chef Samoya Morgan, newly appointed kitchen supervisor Roxan Campbell, and executive chef Lemar Lawrence.

Morgan, who began her journey with the company in 2014 as an entry-level chef or ‘cook 3’ has risen through the ranks to become the resort’s newest senior sous chef.

Her love for cooking was nurtured from childhood, watching her parents and grandmother, and solidified in high school where hospitality quickly became her passion.

“Food and beverage was my favourite subject. I didn’t even have to study,” Morgan recalled with a smile.

After completing a six-week internship through Brown’s Town Community College, Morgan officially joined the Sandals team — a stepping stone that marked the beginning of her culinary career.

She started her Beaches journey at Beaches Ocho Rios in 2015 as an entry-level cook and, two years later, participated in a Sandals task force in Barbados, where she helped strengthen culinary operations ahead of the opening of Sandals Royal Barbados in 2017.

Morgan steadily ascended the ranks to become a kitchen supervisor following her stint in Barbados. In 2019, she was promoted to sous chef at Beaches Negril and has since earned a gold medal representing the resort in the Taste of Jamaica competition.

She credits the Sandals Corporate University (SCU) for helping her evolve as a leader, having completed courses in leadership and conflict resolution.

“Being a single mom gave me the drive to do better — for myself and for my son. Sandals helped me grow into a better version of who I always wanted to be,” declared Morgan.

In the meantime, Campbell took a less traditional route into the culinary world.

“Foods wasn’t even my first choice,” Campbell admitted. “I was a business and science girl, and the first time I fried an egg, it popped, and I said, ‘This is not for me,’ ” added Campbell.

But when she was hired at Sandals as a dining room candidate and placed in the kitchen, she embraced the role with curiosity and grit.

Through on-the-job training, the Rouxbe Online Culinary Programme, supported by the SCU, and years of hands-on experience, Campbell grew into a skilled and reliable team member.

Her promotion came after impressing Executive Chef Lawrence with her dedication and strong work ethic.

“Whenever guests say they enjoy their meal that makes my day,” said Campbell.

Lawrence, who joined the company in 2013, now leads the culinary team at Beaches Negril.

A proud graduate of Johnson and Wales University and the Culinary Institute of America, Lawrence brings a deep respect for training and mentorship to his leadership style.

“When people want to grow, I don’t stop them,” he said. “It’s my responsibility to support them — just like my mentors supported me.”

According to Lawrence, Morgan and Campbell have shown exceptional drive and commitment over the years.

“What stands out is their attitude. They came in with little experience but a lot of passion — and they’ve grown into true leaders in the kitchen,” said Lawrence.

As Beaches Negril continues to champion development from within, these three team members stand as proud examples of how far talent and tenacity can go — especially when matched with opportunity.