ROK Hotel Kingston copped the most awards at the 24th annual Table Talk Food Awards this year, including Restaurant of the Year.

The event, held recently on the lawns of Devon House in St Andrew, saw a downtown invasion when ROK Hotel made several appearances onstage to collect the Solomon Gardner Award for Outstanding Service, the Award for Best Sunday Spot, and the Chef of the Year.

“My soul is full. I just feel so happy for the team because I just know how hard we work and how difficult it is to get people to come down to the hotel,” said a teary-eyed Marlene Buckridge, director of sales and marketing, to the Jamaica Observer.

Almost one year in operation and the ROK Hotel’s commitment to good service has not gone unnoticed. The feeling of elation and gratitude could be seen on Buckridge’s face each time the hotel’s name was called. The geographic location of the hotel has made it difficult for the team to draw in guests who had preconceived notions of the area. Despite this, she says the award speaks volume about the quality of the restaurant despite its location.

“I’m proud that I’m downtown. You know why? Downtown gets a bad rap, but look who’s taking home the award for best restaurant, best service and best chef. These are three top things. No other hotel was able to do that,” she said proudly.

The hotel will be celebrating its first anniversary on July 3. Sherene Brown, food and beverage manager at ROK Hotel, explained that from inception, the team she manages has been easy to work with.

“I met my team two weeks before we opened and from day one we started motivating. I tell them, listen, we are going to be the best, not only in Jamaica, but the Caribbean, and from day one it wasn’t hard because these people are naturally good at what they do, so it’s not hard to motivate them. They actually motivate me,” she said.

Chef of the Year Volae Williams, executive chef for ROK Hotel, was humbled by the award after working in the Corporate Area for just over a year now.

“I put in the work. I’m extremely passionate, and dedicated, but I didn’t really expect it. I work in silence and I just give my best, no matter what. As they say, the unseen eyes are always watching,” he shared with the Business Observer, while holding firmly onto his trophy.

Jamaica Observer Table Talk Food Awards Chair Novia McDonald-Whyte described ROK Hotel as “a silent sleeper”. The hotel was nominated for seven awards and went home with four. She explained that just like the best actors and actresses receive Oscars, and singers receive Grammys, chefs and restaurants too need their share of accolades to reward and recognise them for their amazing achievements.

Food award judges traverse the entire island visiting restaurants and compiling lists of over 100 restaurants before making nominations.

“By about December-January of each year, those 100 have to be reduced to about 20. That’s where the real work starts because you’ve got to now go out and see if their bite is as good as their bark,” explained McDonald-Whyte.

She added that the process of finding the best restaurant involves a series of undercover visits, also.

“You go unannounced. My friends go because I don’t always go because I’m not stupid. I will arrive afterwards. My judges go. I have people that go undercover, and if I have a good experience, I’m not stupid, I’ll send two other people, two of my most disgusting judges, and they give the final nod! My judges take their jobs seriously.”

AC Hotel also stood out, winning three awards – Best Watering Hole, Best Place for Cocktails in Kingston and St Andrew, and Bartender Team of the Year. A bartender at AC Hotel, Shane Young, was excited to be able to walk across the stage with his colleagues to collect the awards. He shared with the Business Observer what he believes is the reason they were able to take home three awards.

“[It’s] how we handcraft our cocktails that made us win this award and how we are friendly with our guests and make them feel at home, warm and welcomed,” he said while mixing up a unique cocktail blend for guests at the event.

This belief was confirmed by McDonald-Whyte who exhorted the staff at AC Hotel for their remarkable customer experience of luxury and VIP treatment.

“I don’t want to go there and [get the question] ‘What do you want to drink?'” I want someone to look at me and tell me what I need to drink, what I ought to be drinking. That’s what we want and AC [Hotel] gives you that with a smile,” she said.

The food awards have over 20 categories, giving all restaurateurs a chance to go home a winner. Still, judges were impressed enough with two purveyors, they decided each deserved the award, resulting in two categories having ties for Best Café and Best New Local Product.

Winning the Best New Local Product were Manchester Hills for its versatile flavuorful sauces, and CrEATe for the new hot sauce on the market.

“I can decide. I have the final vote. So if it’s 14/14, I can vote and say it’s 15. But if you really look at a product and they are worthy of an award, why deprive them?” asked McDonald-Whyte rhetorically.

She said, with the 2023 iteration of the Awards now in the rear-view mirror, the journey to finding next year’s winners is just beginning.