Shorne BenjaminChef Shorne Inc.
Chef Shorne creates with a disregard for rules, infusing traditional Caribbean cuisine with unexpected flavors and techniques from around the globe. The result—an ambrosial experience as pleasing to the eye as it is to the tongue.
Chef Shorne’s keen sense of flavor and culinary experimentation began at the age of 7, in St. Lucia, under the watchful eye of his grandmother. He went on to graduate from the prestigious French Culinary Institute and worked alongside such renowned masters as Chef Jean-Georges at ABC Kitchen and Chef James Jermyn at Maloney & Porcelli in New York. In 2010, Chef Shorne joined the Andaz Hotel (Hyatt) as a Chef in The Shop, where he continues today.
Over the years, Chef Shorne has added his unique signature to the dynamic realm of culinary artistry, a distinctive style known as New Age Caribbean®.
Chef Shorne’s career highlights include cooking for the illustrious James Beard Foundation. Chef Shorne is a regular participant at the Food Network’s Annual Wine and Food Festival in New York and at the Annual Rum & Rhythm Benefit Gala where he serves as the Official Chef of the Caribbean Tourism Organization. He recently added “winner” of the Grace® Jamaican Jerk Festival Celebrity Chef Throw Down to his resume, and was invited to participate in New York’s African Restaurant Week. Chef Shorne also gained international acclaim as a featured chef at the “Taste of the Caribbean” festival in Montreal, semi-finalist in the 11th International Iron Chef Competition in Toronto, participant in the 2015 and 2016 Food & Spirits Festivals in Haiti, and the inaugural chef for the 2016 Celebrity Guest Chef Series at the award-winning Cliff Restaurant located at the Five Star Cap Maison Hotel & Spa in St. Lucia.