Born and raised in Prince George’s County, Maryland, my love for cooking started at home with the rich aromas of my grandmother’s chicken and dumplings, fried cornbread, and bread pudding. My culinary path took off thanks to a mentor, Chef Kyle Johnson, who saw something in me beyond the front-of-house role I held, leading to over a decade in kitchens at places like the Smithsonian Museum, Fannie Mae, and the U.S. Capitol.
I specialize in soulful Southern classics, bold Caribbean flavors, and Japanese cuisine, often blending traditions to create dishes that reflect my Jamaican roots. For me, there’s nothing better than the sizzle of oil in a skillet and the satisfaction of knowing I’m exactly where I belong.
Outside the kitchen, I like to travel, sing, and work on carpentry projects. And while my heart belongs to New Orleans for its gumbo, spice, and magic, I still smile remembering the first time the city won me over with a McDonald’s spicy chicken sandwich.
.png?width=280&height=83&name=TinySpoonLogo--w-registered-trademark%20(1).png)
