Chef's Journey

Chef Davian's cooking philosophy is deeply rooted in authentic, home-style Jamaican traditions, drawing inspiration from generations past, particularly his grandfather, auntie and mother. His approach prioritizes basic, unfussy ingredients and methods, shunning modern shortcuts like pressure cooking or fusion cuisine. A true "roadside jerk chicken" experience, in Davian's view, involves slow-cooking outdoors over wood coals, ideally pimento wood, though he notes other wood types are also used. Key to this authenticity is minimal dry spices and a focus on fresh, "earthly" provisions like scallion, thyme, and onion. Meats are slow-cooked until tender but not falling off the bone, a technique reminiscent of cooking from the 80s and 90s. He emphasizes using real sugar, burned for a specific taste, a nuance often missed in modern cooking.

Davian's initial passion for cooking stemmed from a personal aversion to eating food prepared by others and a deep satisfaction derived from seeing people enjoy his meals. This appreciation for the eater's response gave him a sense of purpose. While he started cooking around age 11-12, he never saw it as a profession, surprising even his aunt with his culinary skills. He learned by observation, developing an innate sense of measurement, much like older generations. Davian prefers the taste of "cook shop" food in Jamaica, believing it embodies the true "yard food" flavor known to those who grew up cooking out of necessity. His aim is to keep food as basic as possible, using Jamaican products and making his own seasonings, ensuring a full belly and contented sleep for those who eat his food.

-Blessings