When an escape to the Caribbean isn’t in the budget, the next best thing is bringing the spirit and tastes of the islands home.
When you think Caribbean food, jerk is likely the first thing that comes to mind. There’s perhaps nothing as iconically Caribbean as Jamaica’s fiery, flavorful jerk seasoning. But how much do you know about Jamaican cuisine aside from jerk?
It’s time to learn. Three-time Chopped winner, Kingston, Jamaica-born chef Andre Fowles has authored the first major cookbook on Jamaican cuisine: The more than 100 recipes in MY JAMAICAN TABLE: VIBRANT RECIPES FROM A SUN-DRENCHED ISLAND celebrate the bold flavors of iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, and Ackee and Saltfish – and also new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu.
“This book is going to change the way you think about Caribbean cooking,” writes Bruce Springsteen in the book’s introduction. We sat down with Chef Andre to talk more about Caribbean and Jamaican cuisine – and how to bring its unique flavors home.
Excerpted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photographs by Michael Condran.
INTERVIEW:
Why did you decide to make cooking your career?
In my house in rough downtown Kingston we had a tiny area for cooking, space for a table, and a bedroom I shared with three siblings. My mom left home at 4 am everyday to prepare breakfast to make ends meet. When I didn’t have school, I helped prepare the ackee; this was my first exposure to working in the kitchen. From childhood, I considered food as a bridge to hope.
I was ten when my mother left us. My culinary journey continued in the kitchen at Mama Cherry’s knee. From her, I learned much more than chopping, stirring, and tasting— I learned about love, responsibility, and perseverance.
My decision to go to culinary school was more about survival than anything else. I wanted to be a pediatrician, but I knew I’d have to help provide for the family, or at least be able to support myself, soon. I was twelve.
In high school I enrolled in a food and nutrition program. I excelled. I loved food. I loved the creativity, theory, philosophy, and history of cooking. After high school I was accepted into the HEART Trust Academy, the local trade school. I graduated at the top of the class and got a job right away with a catering company in Kingston. The next year, I was offered a position at what was arguably the best restaurant in Jamaica at the time, Mac’s Chop House. I had two weeks to learn all eighteen menu items at the pastry and cold appetizer station. It took me a week and suddenly I was the chef garde manger. This was my introduction to fine dining.
After about two years there, I was accepted to the Culinary Institute of America program. For the next four years I held a full-time job with the caterer – and on Saturdays I rode a bus three hours each way to attend classes. I loved it. (Not the bus ride, the classes.) Before I even finished the program I was offered a job at the prestigious Round Hill Resort on Jamaica’s north coast. I was promoted to chef de partie a year.
In time, I was ready to find more opportunities. I moved to New York City to work at Miss Lily’s. I shortly opened a second location. Both got really busy after I won Chopped.
So in short, originally I made cooking my career out of necessity – and today I do it out of love.
Speaking of Chopped – how did you appear on the show?
One day when I was working at Miss Lilly’s someone handed me a card with a name with Chopped on it. “This guy came in and saw you and said you should apply to get on the show,” she said. I couldn’t believe what I was hearing. I applied. Two months later I was competing. I won (three times, in fact), and it changed everything.
What makes Jamaican food so unique?
Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. In Jamaica, food is more than just what’s on the plate. It’s a story, a connection, and a legacy. It’s the center of center of community and culture.
Why did you want to write a cookbook?
I wanted share my love letter to Jamaica’s incredible spirit, her people, and her rich traditions with the world. I wanted to give everyone the opportunity to support our proud, resilient little country. I want to introduce Jamaica to those who have never visited or don’t know much about its culture. I want to share a slice of our history and bring the essence of Jamaica into people’s homes.
Excerpted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photographs by Michael Condran.
And: I wrote My Jamaican Table for Mama Cherry. The recipes in this book capture flavors that have been passed down to me through generations, infused with the stories and experiences that make our island one of a kind.
What are some iconic Jamaican foods?
Jerk pork, peppered shrimp, and ackee and saltfish are what immediately come to most people’s minds. In Jamaica we use essential herbs and spices elevate these foods, which creates layers of complexity that define our cuisine. And in Jamaica fresh ingredients are key. We lean heavily on herbs like thyme, green onion, and garlic.
Excerpted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photographs by Michael Condran.
Jamaican food is always about maximum flavor. We soak beans, cook them slowly, and use aromatics at every step. We layer heat and sweet and savory. We marinate meats for hours to let the seasonings and spices fully penetrate. If you plan ahead and take your time, the results will be well worth it.
Is grilling integral to making Jamaican food?
No! A lot of people—including me, now that I live in New York City— don’t have a barbecue grill. A grill is great if you have it – but in my book I included options for using your oven for recipes that call for grilling. I don’t have a fancy kitchen, and you don’t need one either to make any of these recipes.
What are your favorite Caribbean restaurants in the U.S.?
In New York City we are lucky to have some extraordinary Jamaican restaurants: Miss Lily’s, Omar’s Kitchen, and Jumieka Grand NYC. We also have fantastic Caribbean restaurants: Jasmine’s Caribbean Cuisine, Kabawa, Fat Fowl, Ariapita, and Tatiana.
Chef Lonie Murdock’s restaurant Isla (in DC) is phenomenal. Chef Nina Compton’s Compère Lapin (in New Orleans) is next level. Chef Tavel Bristol-Joseph’s Canje and Chef Nicola Blaque-Massey’s The Jerk Shack (both in Texas) are not to be missed. There’s also Red Rooster Miami, Bratts Hill (in Buffalo, New York), and Dogon (in Washington DC). I’ve heard great things about Lucia (n LA). And I can’t not mention Chefs Marcus Samulesson and Kwame Onwuachi, who I consider incredible mentors and great friends.
I’m working with a lot of these chefs on my book tour so they are front of mind; I’ve neglected to mention so many others. It’s a blessing to have so many top-notch Caribbean chefs on the scene.
What is the future of Caribbean cuisine?
In a world, innovation. In a few more words, I think it’s all about preserving tradition while adding modern, unexpected twists.
An example that appears in my cookbook is my recipe for JERK SMASH BURGER with BACON JAM. These smash burgers are f*cking delicious. They’re a bold twist on a classic favorite, merging Jamaican heat with the irresistible charm of American burgers. Each bite bursts with layers of flavor—juicy beef patties infused with jerk seasoning and topped with melted American cheese. But the real star here is the rich, sweet, and smoky bacon jam, balancing perfectly with the heat from the jerk mayo. Serve them on soft potato buns with pickles and crisp lettuce for a burger experience that’s as satisfying as it is unforgettable.
I’m pleased to share the recipe below.
ANDRE FOWLES is an award-winning Jamaican-born chef, three-time Chopped champion, international restaurant consultant, and culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. He is also a regular contributor to the James Beard Foundation, which champions wholesome food by educating, mentoring, and supporting those who prepare and enjoy it. Chef Fowles has also cooked for a long list of celebrities including rock legend Bruce Springsteen and his family. Follow him on Instagram: @cheffowles.
MY JAMAICAN TABLE: VIBRANT RECIPES FROM A SUN-DRENCHED ISLAND IS available for sale wherever you buy books on March 10. Learn more at:
https://www.hachettebookgroup.com/titles/andre-fowles/my-jamaican-table/9781648293740/