KINGSTON, Jamaica — Caribbean cuisine took centre stage Wednesday night as international and regional chefs previewed the flavours of the 2026 Jamaica Food & Drink Festival during the exclusive Chef’s Table event held at the Jamaica Food & Drink Kitchen.

The invitation-only preview offered media and invited guests an early taste of dishes that reflect this year’s central idea: reimagining familiar Caribbean ingredients in new and creative ways.

Among the chefs presenting was Chef Scotley Innis, the Bronx-born chef of Jamaican heritage known for appearances on Food Network’s Hell’s Kitchen and Chopped. His menu fused Jamaican flavours with contemporary techniques, including crispy tuna on sushi-style rice and peas, curry shrimp potstickers with scotch bonnet garnish, and coco-bread bread pudding finished with rum crème anglaise and vanilla ice cream.

Innis said the dishes reflect the flavours he grew up eating.

“Growing up, it was always home-cooked Caribbean food,” he explained. “Now I like to take those flavours and present them in ways people might not expect, while still keeping the heart of Jamaican cooking.”

Brooklyn-based Chef Patrick Simpson, owner of The Simpson Restaurants in Brooklyn and Atlantic City, leaned heavily on traditional Jamaican flavours, with dishes that highlight familiar ingredients in new formats. His menu included ackee and salomon gundy bammy bites, red snapper sliders with spicy calypso coleslaw, and pulled jerk chicken tostones with avocado aioli.

Simpson said the Jamaica Food & Drink Festival has helped elevate chefs and Caribbean cuisine internationally.

“What this festival has done is create a platform where chefs can showcasentheir talent,” he said.

“Over the years, we’ve watched it grow, and it has really helped bring recognition to the culinary craft.”

Award-winning Trinidadian chef Brigette Joseph brought a regional perspective, presenting dishes that blended Trinidadian and Caribbean influences. Her menu featured spiced goat dumplings with tamarind-soy glaze and chilli oil, stewed pork belly with macaroni-pie croquette andcoconut callaloo, and a trio of traditional Trinidadian chokas served with fried paratha.

Joseph said Caribbean cuisine is entering an important moment of global recognition.

“I think we are riding the first wave of Caribbean food being recognised internationally,” she said. “This is the time for chefs from the region and the diaspora to show the depth and versatility of our cuisine.”

The evening also highlighted the role of mixology in the modern food festival experience. Chicago-based mixologist Tyler MacLellan created cocktails using Jamaican rum and tropical flavours, including Starbird Lights, a honey-and-passionfruit rum cocktail, and the Fyah Bird, made with clarified strawberry cordial, pineapple and lime.

MacLellan said Jamaican rum continues to inspire bartenders worldwide.

“Being here and experiencing the heritage behind these spirits brings you closer to the brand and the culture,” he said.

The Chef’s Table event served as the official preview for the Jamaica Food & Drink Festival, which runs from March 5 to 8 in Kingston and will feature four signature events: KUYAH, DECADE 2.0, Meet Street & The Market, and Boozy Brunch.

Festival organisers say the event continues to position Kingston as one of theCaribbean’s leading culinary destinations. The Jamaica Food & Drink Festival is presented by VISA and hosted by CB Foods.