Meet Palate Pleasures

I grew up on the remote Island of South Andros, in the Bahamas. As far as I remember my parents were subsistence farmers and my dad an advent fisherman, incidentally It was inevitable for me not to fall in love with a farm to palate concept.

 

Cooking on an open fire was the norm, and my life was shaped from that point on. Indulging in the amazing flavor profiles, spices and years long techniques were enhanced by outdoor wood cooking alternatively made me skilled at an early age. Additionally learning skills such as brining, curing and butchering.

 

My curiosity for cooking drove me to enroll in an apprentice chef program where my professional career began. During which time I was able to compete locally and internationally

 

A defining moment in my career was when I worked for Chef Jean George, his professionalism, use of local and sustainable foods, attention to detail and obsession with flavors and customer service acumen was second to none. Having similar interest, I gravitated to this style of cooking and combined it with what I was taught growing up.

 

I’ve worked in hotels, independent restaurants, private islands, estates and private yachts. Having more than twenty years of experience I have honed my craft with special emphasis on seasonal, sustainable and cooking from scratch concept. With a vast knowledge in global cuisine and a specialty in Bahamian Cuisine, I combine bright colors, bold flavors and an immaculate presentation showcasing years of perfecting mouthwatering dishes.