Held annually ahead of the Jamaica Observer Table Talk Food Awards ceremony, the Foodie Seminar connects culinary professionals, students and stakeholders with industry voices from Jamaica and overseas.

This year’s event, themed “Unbreakable Spirit”, took place on Tuesday, June 16 at Terra Nova All Suite Hotel. The pre-lunch session featured food security communicator Allison Richards, who spoke about turning advocacy into action through her own at-home farming efforts, and panellists Dr Altreisha Foster and Soup King principals Romario Creary and Adrian Wilson who shared insights on transforming passion into purpose and building food-based enterprises.

The Jamaica Observer spotlights the post-lunch presentations from an impressive line-up of culinary innovators: Joseph Johnson, CEO of Peckish; Nadine Burie, award-winning fine pastry chef and artisan chocolatier; Suedi-Ann Hamilton, co-founder of Aunt Suedi Foods; and Robyn Fox, the driving force behind 17 Mile Post and EITS Café. Together, they explored ideas shaping the future of food, entrepreneurship, resilience and culinary creativity in Jamaica.

Leading the dialogue for the Jamaica Observer Table Talk Foodie Seminar afternoon session were (from left) Joseph Johnson, Nadine Burie, Robyn Fox, and Suedi-Ann Hamilton. (Photo: Garfield Robinson)

Downtown, The Rock’s Next Culinary Destination

Joseph Johnson, CEO, Peckish

Peckish CEO Joseph Johnson highlighted exciting possibilities for Kingston’s culinary future in his presentation, ‘Downtown, The Rock’s Next Culinary Destination’. (Photo: Garfield Robinson)

“I am building more than restaurants. I am building a movement.”

For entrepreneur Joseph Johnson, 105 Water Lane represents the latest chapter in a broader vision to help transform downtown Kingston into a destination where people gather, explore and linger. The multi-level development, housed in a building that has been in his family for decades, is set to feature a rooftop lounge, restaurant and entertainment spaces, creating a new hub in the heart of the city.

The property carries deep personal significance. Purchased by his father in the 1990s with aspirations of starting a business, the building remained largely unused for years.

“My dad had this building that he never ever used. He bought it in the ’90s before I started at St George’s College because he wanted to start a business, but my mother said, ‘No, you’re not going downtown,’” Johnson shared during his presentation at the Jamaica Observer Table Talk Food Awards Foodie Seminar. “It was just there, and during COVID, I had to pivot. I was no longer able to fly, so I had to earn some extra money.”

What began as a storage facility for an importation venture soon evolved into something far bigger. Inspired by conversation, ambition and a desire to create elevated experiences, Johnson embarked on an ambitious renovation project.

Joseph Johnson stands outside his well-appointed establishment.

“The initial plan is not where it is now. Just having conversations, having a big dream, liking nice things … I got a loan from the bank,” he said.

Though still preparing to open its doors, 105 Water Lane operates independently from Peckish, Johnson’s decade-old North Street restaurant and catering business.

“When Peckish opened, downtown was not viewed as a culinary destination. We weren’t responding to a trend; we were building ahead of one,” Johnson explained.

At the time, Jamaica’s delivery culture was still in its infancy. From its North Street location, Peckish identified an opportunity to provide consistent, quality food while elevating the customer experience. For years, many delivery customers had little idea where the restaurant was located, and Johnson admits he only added signage to the building this year following an outside broadcast with Fyah 105 FM.

The rooftop lounge at 105 Water Lane.

“When they eventually found out, the reaction was often surprise. That taught us something important: quality changes perceptions,” he said. “Everything we’ve learned through Peckish helped shape this vision.”

Johnson views 105 Water Lane as part of a much larger ecosystem.

“The goal isn’t to stand alone. The goal is to contribute to a vibrant, connected downtown experience — one that encourages people to stay longer, explore more and support multiple businesses.”

More than another hospitality venture, the development represents a vote of confidence in downtown Kingston’s future.

“The ingredients are already here. The talent is already here. The culture is already here,” Johnson said. “So when people ask me, ‘Why downtown?’ my answer remains the same: Why not downtown? Because downtown Kingston is already the heartbeat of this city, and its best days are still ahead of it.”

For Johnson, revitalisation requires action, investment and belief. Through 105 Water Lane, he hopes to contribute to an ecosystem that encourages people to rediscover the city centre while creating opportunities for culture, entertainment and connection.

His message was simple:

See you downtown!

___________________________________________________

Crafting Jamaica’s Award-winning Chocolate

Nadine Burie, award-winning fine pastry chef & artisan chocolatier Nadine Burie

Nadine Burie, an Ivorian-born chocolatier based in Jamaica, presented on “Crafting Jamaica’s Award-Winning Chocolate”, highlighting her journey and expertise in the industry. (Photo: Garfield Robinson)

For chocolatier Nadine Burie, winning a Gold Award at the 2026 Academy of Chocolate Awards in the United Kingdom was more than industry recognition. It was validation of her instincts and another reminder that her decision to relocate to Jamaica had been the right one.

Speaking during the seminar, Burie shared that the Pink Peppercorn flavour which earned the prestigious top honour was, ironically, one that most members of her team initially disliked. “It was the flavour that nobody wanted,” she told the audience with a laugh, explaining that while there was considerable scepticism internally, she remained convinced it had potential.

Trusting her instincts paid off. The award-winning chocolate not only impressed the judges at the internationally respected competition but also reinforced one of the key lessons Burie has learned throughout her entrepreneurial journey: Innovation often requires the courage to stand by an idea before others can see its value.

Originally from the Ivory Coast, Nadine Burie spent much of her life travelling the world before ultimately making Jamaica her home in 2010.

Determined to master the art of chocolate-making, she pursued fine pastry and chocolatier studies at one of Canada’s most prestigious chocolate academies and complemented her training with professional cocoa masterclasses led by some of the Caribbean’s leading bean-to-bar specialists.

Armed with both technical expertise and a passion for craft chocolate, Burie established her own atelier in Jamaica in 2016.

What followed was a true labour of love.

Encouraged by Jason Sharp, managing director of Cafe Blue, Burie began developing a collection of handcrafted chocolates infused with distinctly Jamaican flavours. Drawing inspiration from the island’s rich culinary heritage, she set out to create products that celebrated local ingredients while meeting international standards of excellence.

She named the venture Likkle More Chocolate after one of the first Jamaican patois expressions she learned upon arriving on the island.

Likkle More Chocolates, beautiful inside and out.

“Likkle more,” which loosely translates to “see you later,” or indeed “more please”, immediately resonated with her. The name felt a propos, she explained, because “who doesn’t want a likkle more chocolate?”

The playful phrase captured both the warmth of Jamaican culture and the irresistible appeal of her handcrafted creations — a combination that has helped the brand earn recognition both locally and internationally.

___________________________________________________

Faces of Resilience

Suedi-Ann Hamilton, co-founder, Aunt Suedi Foods

The conversation continued as Aunt Sudei Foods founder Suedi-Ann Hamilton led a session focused on resilience and strength in business. (Photo: Garfield Robinson)

When you pick up a bag or two of Aunt Suedi Sweet Potato Chips from supermarket shelves, it is worth appreciating the journey behind every crisp bite. For principals Suedi-Ann Hamilton and Kishauna Armstrong, bringing the product to market required far more than a great recipe. It involved years of experimentation, refinement and a dogged resolve to perfect a snack that delivers on both flavour and quality.

“We have gone through our fair share of traumatic and emotional experiences, which has developed our mental and emotional muscles to handle immense stress,” shared Hamilton who represented the duo at the Foodie Seminar. The timelines goes…

2020 – The entrepreneurs, then undergraduates at the University of Technology, Jamaica, launched Believe Farms Ltd after receiving encouragement from an agronomist. At the time, neither woman had any farming experience.

“I didn’t study agriculture, had zero experience in farming, never planted a single tree in my life, had not one tree in my yard, neither did I have any inherited family lands,” Hamilton shared with the audience, drawing laughter and admiration for her candour.

The journey was anything but straightforward. The pair encountered challenges securing farmland and admitted to employing a few unconventional measures while awaiting approval from the Agro-Investment Corporation. Once the green light was granted, they got to work cultivating Scotch bonnet peppers and okra.

Then came an unforeseen setback. Just months after planting, Jamaica recorded its first case of COVID-19. While Believe Farms had secured a contract to supply peppers to Walkerswood Caribbean Foods, the arrangement alone was insufficient to sustain the fledgling business amid the uncertainty and economic disruption brought on by the pandemic.

Faced with a rapidly changing landscape, Hamilton and Armstrong were forced to think creatively, triggering an entrepreneurial pivot that saw them move into distributing produce from neighbouring farmers. Over the next few years, they supplied a hotel in St Ann and sold papaya and sweet potatoes to Shopper’s Fair, Progressive Grocers and Hi-Lo Food Stores. “The contract with Hi-Lo was the breakthrough we prayed for, and the challenge we were not going to let intimidate us,” Hamilton recalled.

Determined to expand, the pair developed a plan to acquire additional land and once again applied to the Agro-Investment Corporation. When those efforts proved unsuccessful, they took a different approach — writing directly to the then Minister of Agriculture. This time, it worked.

2024 — Just as the business appeared to be gaining momentum, the team suffered a major setback when the hotel contract was awarded to a larger supplier, leaving them with a surplus of sweet potatoes and no immediate market.

“We had 2,500 pounds of sweet potatoes with nowhere to sell them. We were shattered,” Hamilton recalled.

It was then that Armstrong reminded Hamilton of their original vision to establish a manufacturing arm for the business. The pair began experimenting with a range of value-added products before eventually settling on sweet potato chips as their most promising option.

With a product concept in hand but little capital to bring it to market, they turned to the bank for financing, applying for a start-up loan to launch the venture.

2025 — “After months of deliberation, finding factory space and personally funding the three-month deposit and first month’s rent, the loan was finally approved in March 2025,” Hamilton told the engaged audience.

With financing secured, the entrepreneurs purchased the necessary machinery and enlisted a logistics company recommended by their loan officer to manage the importation process. The decision would prove costly.

“I felt something was off, so I began making inquiries with experienced shippers, which confirmed our worst fears,” Hamilton shared.

The company had fallen victim to a scam. Acting on her instincts, Hamilton, with the assistance of others, tracked down the warehouse owner in China and gathered evidence to convince Jamaican authorities that they had been defrauded. The intervention ultimately forced the logistics company to issue a reimbursement.

Although the machinery eventually arrived in Jamaica in October 2025, it was four months behind schedule. The setbacks did not end there. The packaging imported for the company’s Aunt Suedi Sweet Potato Chips was later discovered to be unsuitable for food use. “It wasn’t until we had set up and powered the production line and were preparing for our December 2025 launch that we found out the labels were not food-safe,” said a visibly emotional Hamilton.

The mistake resulted in losses of approximately $1 million.

2026 — “We found a new supplier in January, the new labels arrived in the last week of February, and we launched our chips in the first week of March,” Hamilton said.

Just one month later, the company expanded its product line with the introduction of a second flavour — BBQ Chips. Plans are already underway to launch a spicy variety.

Growth came quickly. In April, the entrepreneurs secured placement for their products in five supermarkets across Kingston, as well as two restaurants and two pharmacies in Clarendon. A month later, they showcased Aunt Suedi Sweet Potato Chips at the Jamaica Observer Table Talk Food Awards’ Best New Local Product tasting, where Minister of Agriculture, Fisheries and Mining Floyd Green, Food Awards Conceptualiser and Chair Novia McDonald-Whyte, and members of the judging panel sampled the product.

Reflecting on the journey, Hamilton shared the lessons learned through years of setbacks and triumphs.

“Life, and this journey, has been hard, exciting, anxious, painful, joyful and rewarding. Most importantly, it has taught us to be relentless in our pursuit of happiness and self-actualisation. Be resilient and persevere until you have achieved your desired goals. And when you have reached them, make new goals to challenge yourself, because that is what life is all about,” Hamilton concluded.

_____________________________________________

Robyn Fox, the dynamic force behind 17 Mile Post and EITS Café

EITS Café at 17 Mile Post has always been more than a restaurant. Nestled in the Blue Mountains, it is a beloved landmark where food, art and culture converge against a backdrop of breathtaking views, offering visitors an authentic Jamaican experience.

Then came Hurricane Melissa.

The storm left a trail of destruction in its wake, causing significant damage and severe flooding. Roofs were torn away, sections of land shifted, and the farm suffered extensive losses. For proprietor Fox, the disaster presented one of the greatest challenges of her life.

For the first time, she found herself navigating a major crisis without the guidance and support of her father, the late Michael Fox, whose vision and leadership helped shape EITS Café into the destination it is today.

The road ahead would require resilience, determination and a willingness to rebuild from the ground up. Fox’s presentation, unlike the others, came by way of a documentary. The 20-minute video chronicled the proprietor’s journey of rebuilding after Hurricane Melissa.

“When I was asked to speak about resilience, I began to think about all the words associated with it: strength, determination, perseverance, community and hope. But the truth is, resilience is not something I learned from a book. It is something I have lived.

“When I returned to 17 Mile Post after Hurricane Melissa, I didn’t recognise it. What had once been vibrant, colourful and full of life was covered in mud. The beautiful landscape had changed, the buildings were damaged, the farmers devastated, electrical wires hung everywhere. I remember standing there looking around and wondering where to even begin. And perhaps more painfully, I remember thinking, ‘No Daddy to help get it together.'”

Yet, as she stood before the audience, Fox reflected that resilience did not begin after Hurricane Melissa — the storm was simply the latest chapter in a much longer story.

Audience members watch Robyn Fox’s documentary on resilience and recovery following Hurricane Melissa.

Through the documentary’s voice-over narration, Fox recounted how her father purchased 17 Mile Post before she was born. Although her parents divorced when she was very young and she lived with her mother, visits to the property with her aunt became a cherished part of her childhood.

“Over the years, that property became part of who I am — not because of the business, not because of the success, but because it was a special place. A place where people gathered, where stories were told, where food was shared. It was where strangers became friends; a place where everyone was welcome. Hospitality wasn’t something my father did, it was who he was. He had an incredible gift for bringing people together,” Fox shared.

She always knew she wanted to join her father in the business. While many of her friends were applying to universities, she had already set her sights on studying hospitality and tourism. After completing her studies at George Brown College in Toronto, her goal was clear: return to Jamaica and build something alongside her father.

Following several roles in the hospitality industry, Fox launched EITS Café and was fortunate to be included in the inaugural cohort of the Branson Centre of Entrepreneurship.

A passion for creating spaces where people could gather, relax, laugh, celebrate and make memories ultimately led her to join her father full-time.

“We began building something special together. Mount Edge Guest House and Food Basket Farm expanded, and we created EITS Café — Europe in the Summer — inspired by Jamaica, inspired by Europe, inspired by my father’s years living in France. What started as a small idea grew into something much bigger. Guests arrived from around the world. We hosted events, cooking classes and farm tours. The dream was becoming a reality,” she explained.

Then, in 2019, everything changed. A fire destroyed the original house.

“The house where it all began. The house where artists came to create, write music and simply be. The house that welcomed musicians like Koffee, Rohan Marley and Jah9, to name a few. It wasn’t just a house; it was a living part of Jamaica’s cultural landscape. Watching it burn was heartbreaking. I remember thinking there was no way we could continue.”

Guests were scheduled to arrive the very next day, and Fox assumed they would cancel. Instead, her father sprang into action. By sunrise, a clean-up crew was at work. The kitchen staff cooked. Other team members pitched in wherever needed. Within hours, lunch was being served.

“That day taught me one of my greatest lessons about resilience. Resilience isn’t about pretending something didn’t hurt; it is acknowledging the pain and continuing anyway.”

The space where the house once stood eventually became a stage of its own, hosting performers such as Mortimer and later Luciano as part of the Music in the Mountains acoustic series.

Then came an even greater loss. Fox lost her father in November 2021.

“It changed everything. The sadness was overwhelming. The questions were endless. How do I continue? How do I carry this forward? How do I do this without him?” But as she reflected in the film, resilience is not the absence of grief. “Resilience is learning that grief and purpose can coexist.”

When Hurricane Melissa struck the island in 2025, Fox was overseas. She returned two weeks later to widespread devastation. This time, there was no father to organise the clean-up crew. “This time it was just me,” she recalled.

Or so she thought.

Within days, help began arriving. Staff members, family, friends and former guests from around the world rallied around her. Donations came in. More importantly, people reminded her why EITS mattered — not only to her, but to them as well. She realised she was not rebuilding alone.

“One of the greatest lessons Hurricane Melissa taught me is that resilience is rarely a solo act. Sometimes resilience means asking for help.”

The rebuilding process began with the kitchen, then the roof, then the dining area and electrical systems. There were countless trips to hardware and electrical stores, hours spent laying mosaic tiles one piece at a time, and along the way, a rediscovery of both purpose and passion.

EITS Café eventually reopened on Mother’s Day, May 10, 2026.

“That night, after everyone went home, I cried. I cried because I was relieved, exhausted, and because we had done it.”

There was hardly a dry eye in the room when the documentary ended.

Fox, seated on stage beside fellow presenter Suedi-Ann Hamilton, was visibly emotional herself. She received a standing ovation and, instead of participating in the traditional question-and-answer session that followed the previous presentations, audience members responded with hugs, words of encouragement and heartfelt expressions of support.

It was a fitting and deeply moving conclusion to a day dedicated to the nation’s unbreakable spirit.

Joseph Johnson was all ears as Nadine Burie fielded questions from the audience after her presentation. (Photo: Garfield Robinson)

University of Technology, Jamaica (UTech) Chief Technical Officer Dr Garcia Green McLennon (centre) shared the frame with Jamaica Observer Table Talk Food Awards scholarship and bursary recipients (from left) Yolan Davis, Khalisa McLean, Kanye Swaby, Tyssanne Thomas, Anna-Kaye Doyle and Kia Campbell. (Photo: Garfield Robinson)