The Jamaica Observer Food Awards applauds excellence on the local culinary landscape. Amongst the most coveted award is that of Chef of The Year. After much consultation with the Culinary Federation of Chefs Thursday Food today highlights chefs whose culinary skills and creativity continue to convey the possibilities of our local offerings. Here are this year’s nominees for the Jamaica Observer Food Awards Chef of the Year.

Oji Jaja — Jaja Culinary Services

Culinary artist Oji Jaja offers a stylish take on vegetarian fare and other gastronomic delights, with the likes of Hollywood A-listers Tom Cruise, Katie Holmes and their darling daughter Suri among those who have enjoyed his meals.

Jaja, director of JaJa Culinary Services, was the chef-in-residence for the family Cruise who were recently on the island filming scenes for their upcoming movie Day and Knight.

JaJa honed his skills at the luxe Ritz-Carlton Hotel, both in Jamaica and the United States. His earlier training began at the HEART Academy in Runaway Bay and the famed Johnson & Wales in Florida as well as the Culinary Institute of America.

Brian Lumley (Certified Chef de Cuisine) –The Embassy of France

It is often said that the journey of a thousand miles begins with the first step, and with a series of outstanding performances, Brian Lumley is evidently headed for success. At the age of 21, he became the youngest chef ever to win the coveted Taste of Jamaica’s ‘Chef of the Year 2008’, and he returned to the 2010 staging to win the coveted Hans Shcenk award for ‘Most Innovative Contemporary Caribbean Dish’. Brian also joined forces with the Jamaican culinary team and competed at the 2009 staging of Taste of the Caribbean held in Puerto Rico, copping a team gold medal and a bronze for himself.

He has definitely been making his mark on the regional culinary landscape over recent years and he’s not done yet. He aspires to work alongside top chefs in Europe in the near future, but for now he’s steadily charting his culinary path by taking Jamaican cuisine to a higher level.

Marvin Robinson — Round Hill Hotel

Marvin Robinson is a graduate of the Kenilworth HEART Academy. He is currently employed to the Round Hill Hotel and Villas in Hopewell, Hanover, as Range Cook, a position he has held since May 2005. He has enjoyed many successes through his participation in the World Skills Canada Competition in September 2009 where he represented Jamaica, and he entered TVJ’s Grace Kitchens competition where he was awarded second place.

Marvin created culinary plates last year for MACO Caribbean Living and Food Arts magazines and had the opportunity to share range with famous British chef Gary Rhodes. In addition, he has participated in the Food and Rum pairing at Round Hill Hotel and Villas for food experts from all over the world.

In his downtime, he enjoys ‘playing’ with various foods and considers himself ‘a gift to humanity’.

Marcia Farquharson — The Twisted Kilt

Marcia Farquharson has worked in the culinary industry for over 15 years, though her love for cooking began when she was only14 years old, as she would make herself useful by helping her mother to prepare meals. She was particularly interested in baking, a skill that she would later hone more extensively in culinary school. Her cousin, Gloria Lawe (now deceased), recognised her love for food and provided the finances for her to attend Grace Kitchens, then located on Surbiton Road in Kingston. She graduated with a grade 2 in Food and Nutrition, then went on to the HEART Academy in Runaway Bay in 1987 and landed her first job at the Seasplash Resort. This stint lasted eight years, where she established a good learning foundation and later moved on to the Round Hill Resort, where she was promoted to Junior Chef De Partie after only two years. Seeking further growth, she applied for the overseas work programme and got a job at the Wequasett Resort in Massachusetts, where she worked as a breakfast sous-chef and also met her current mentor, Cecil Jagdath (currently the Executive Chef at The Twisted Kilt), and decided to partner with him.

Marcia was employed in October 2008 as the Executive sous-chef at The Twisted Kilt, an up-and-coming Irish Pub that serves an upscale international menu and has continued to flourish in her role under the guidance of Andre Dixon, owner/operator of The Twisted Kilt.

Kevin Broderick — Rockhouse Hotel

The Rockhouse Hotel’s award-winning Jamaican executive chef, Kevin Broderick, developed the menus for Rockhouse and Push Cart restaurants. Kevin is one of Jamaica’s most honoured chefs and has been awarded over 50 medals from the Jamaican Culinary Development Commission (JCDC). His passion for cooking began at the apron strings of his mother, grandmother and great-grandmother, and as a 10-year-old boy helping in the home kitchen, he shared his dream of becoming one of the island’s most innovative chefs. Kevin commenced his formal training at the Heart Academy in Jamaica, and has undergone further studies in both Canada and the US. He not only brings a wealth of knowledge and practical experience to the table, but also demonstrates a vibrant artistry. His incredible ice- and fruit-carving skills make the Rockhouse’s wedding banquets spectacularly beautiful and creative. The list of celebs that have enjoyed the fare is as spectacular as Negril’s hidden Rockhouse gem.

Kenrick Anthony Stewart — Runaway Bay Heart Hotel

Kenrick A Stewart has worked in the hospitality industry for 20 years in various capacities. His journey into the culinary arts started out as a high school crush, but after representing Jamaica at the Canada World Youth Exchange Programme, he became a waiter at the Wyndham Hotel through HEART School Leavers’ Programme where, after much convincing, he was offered a job as a cook. Since then, chef Stewart has done stints at the Wyndham Hotel (now the Hilton Kingston), Wyndham Franklyn Plaza, Philadelphia; the University of Technology, Jamaica; the Knutsford Court Hotel; and his current job as Executive Chef/Programme Advisor at the Runaway Bay HEART Hotel & Training Institute where he manages the Food & Beverage Operations.

He loves to fuse cuisines, and vividly remembers the 2006 Jamaica Observer Food Awards where his oxtail ravioli with Scotch bonnet beurre blanc sauce got rave reviews. He is also the primary lecturer in the joint HEART/Culinary Institute of America Advanced Professional Chef Programme, and a board member of the Culinary Federation of Jamaica where he oversees the Junior Culinary Federation. Chef Stewart is a member of the Hospitality Standards Lead Group with the National Council on Technical Vocational Education & Training (NCTVET), and is also Hospitality & Culinary Specialist with the University Council of Jamaica, the island’s tertiary education accreditation body.

Ravi Anne: Fusing the Flavours of the Caribbean –Sugar Mill Restaurant

A native of Guntur, India, Ravi Anne has studied culinary arts at the hands of the masters, namely Master Chef Raimund Hofmeister in Seattle, Washington, and in the kitchens of the Taj Palace and the Regent Mumbai in India.

After spending time as a management trainee at the Regent Mumbai, he went on to Riu Resorts & Hotels Caribbean as sous-chef and later executive chef, in addition to serving as executive chef at Sunset Jamaica Grande in St Ann, Jamaica. Chef Ravi now presides as chef de cuisine at Half Moon’s legendary Sugar Mill Restaurant where he was charged with revamping the 46-year-old restaurant that sits on a former sugar plantation. Borrowing from the restaurant’s history and the melting pot of cultures that influence the region’s kitchens, Ravi set about bringing his vision to life, fusing the flavours of the Caribbean in contemporary cuisine.

A 14-year veteran of the industry, Chef Ravi holds a bachelor’s degree in hotel management, catering and culinary arts from Hyberabad, India, as well as diplomas and certificates from Texas A&M University. He has earned the advanced certified executive chef certificate from the American Culinary Federation and is a founding member of the Culinary Federation of Jamaica. Ravi won the bronze medal in America’s Best Chef competition in 2005 and the best continental chef award from the Association of Culinary Professionals in India in 2000.

Food Awards Postponed!

Jamaica Observer advises that due to the current situation in Kingston & St Andrew the Food Awards is postponed until further notice. Keep reading Thursday Food for the new date!