RL: What ignited your passion for cooking?

K: Culturally, learning how to cook was a requirement during adolescence. But I quickly realised it didn’t feel like a chore when I eagerly anticipated getting in the kitchen to create something new for my family. It became a passion when I learnt that good food made people happy.

RL: Describe your flavour journey.

K: Jamaican recipes and my cultural background heavily influenced my flavour journey. But after being graced with the opportunity to work at the Lobster Pot,
my flavour range has grown tremendously. Over the years, I have worked with many talented international chefs from whom I have garnered much. As a result, my taste
now has a unique Caribbean international twist.

RL: What is your cooking style?

K: I have a broad cooking style; I pride myself on not being afraid to try different things
But I would say Carib international.

RL: What inspires new dishes?

K: My inspiration for new dishes stems from my “dare to be different” ideology.
I explore flavours and foods that people may categorise separately, while I would challenge them by pairing two or more. I am not afraid to cross food boundaries
and try dishes that expand taste buds beyond the expected or commonality.

RL: What do you love about the Lobster Pot?

K: I have been with the Lobster Pot for thirteen incredible years. I love many things about the Lobster Pot, my top three are that it’s the oldest restaurant in Cayman, family-owned, and the loyal customers enjoy our food. The Lobster Pot historically tells a story through dining.

RL: Is there a Chef that you admire the most?

K: Hands down, without question Carla Hall. Her vibrant personality and enthusiasm to be in the kitchen are reflective of the unique dishes she prepares. Her passion speaks for itself, and we witness that through her cooking.

RL: What is your favourite ingredient and signature dish?

K: Primarily, Caribbean herbs and spices.
But coconut, one of the most versatile natural, delightful, and healthy ingredients,
is my favourite, especially my delicious, signature coconut pie recipe.

RL: What food trends have you noticed?

K: Farm-to-table. I grew up eating farm-to-table, so it is wonderful to see it becoming
a global trend.

RL: At home, what is your favourite food and when eating out, what do you order?

K: At least once a week, I enjoy making Jamaican-style chicken soup. I like to explore and try new tastes and cuisines when eating out. My go-to meal is a nice medium-cooked steak.

RL: What do you do on your day off?

K: My days off include going to the beach, spending time with my pets, and expressing my creative talent through arts and crafts.