Chef Patrick

I was born in Westmoreland, Jamaica and grew up in Montego Bay.   

My love for cooking began as a boy as my father operated a food shop in the community where we lived.  On weekends people would be in and out of his shop to sample escovitch fish and codfish with festival (a classic Jamacian dish which includes a type of bake with salted fish); it was fascinating to see.  

My first professional kitchen experience was as a prep cook at the Blue Harbour Hotel during summer holidays while I was attending Technical High School.  

After graduating, I ventured to the world-famous Round Hill Hotel and Villas, where I had the privilege of acquiring a vast amount of cooking experience and knowledge.  I grew professionally as I was fortunate enough to work along brilliant chefs who mentored and challenged me.

I arrived in Bequia in 2009 by invitation of friends from the UK who were considering building a Villa in Bequia. As many others who wander onto Bequia, I felt very comfortable on the island and decided to stay and take up employment as a chef at a restaurant in Lower Bay.  I eventually moved to Bagatelle and Blue Tropics at the Bequia Beach Hotel where I had the pleasure of honing my craft.  

As I settled into life in Bequia, I discovered that there was a niche market for private chef catering services.  This has led me to be able to do what I love in some of the most beautiful villas in Bequia including Cassava, Amitabah, Hope Lodge, the Sail House, SeaGlass, Friendship House and on and on...

My story is one of joy because I love what I do and am a child at play in the kitchen!