The Northeast’s Most Promising Young Chef in 2025

"Built as an autobiographical extension of myself, I designed this restaurant to express my childhood flavors through the advanced techniques I learned in the U.K., Spain, France, and the U.S. The food isn’t traditional—I put my own spin on Jamaican heritage and spice, keeping dishes clean, tasty, and good-looking. On the menu, the salt cod, the oxtail, and my version of peri-peri chicken capture that spirit; as a kid at Nando’s I’d smother the bird in sauces, and here I put the whole sauce on the chicken and call it a day—not super traditional, just the way I like it. My team, many of whom worked with me at Crown Shy and Saga and understand the level we need to be at, keeps me on my toes and inspires me. We’re striving to be one of the best restaurants in New York and are always pushing to be better." - The MICHELIN Guide