February 20-24, 2019 Miami Beach
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Colin Hylton

In his culinary universe Colin has been called a Fire starter, Innovator, Influencer, Irreverent, ahead of his time etc etc
Chef Hylton chose the path of being a big fish in a small pond. Colin’s career started a couple decades ago as a Patissier catering to the movers and shakers of his native land. This then morphed into supplying restaurants and hotels with his wares.

Strangely, when he started having his accounts taking longer and longer to settle a light bulb went off: control your own destiny son: a restaurant will provide a... READ MORE

In his culinary universe Colin has been called a Fire starter, Innovator, Influencer, Irreverent, ahead of his time etc etc
Chef Hylton chose the path of being a big fish in a small pond. Colin’s career started a couple decades ago as a Patissier catering to the movers and shakers of his native land. This then morphed into supplying restaurants and hotels with his wares.

Strangely, when he started having his accounts taking longer and longer to settle a light bulb went off: control your own destiny son: a restaurant will provide a vehicle to unleash your creativity and customers will pay directly after eating
With this principle in mind “The Guilt Trip” was born. It had the proud distinction of being the longest opened “Chef owned” fine dining restaurant in Kingston city. Colin closed its doors in 2016. The run was incredible and established him as a culinary leading son

Colin was doing fusion way long before it became an over used phrase. Jean-Georges Vongerichten has been a huge influence. Dining at Vong in the eighties opened my eyes to what a dining experience can truly be

A few Stints/ Guest Chef

(1.) South Beach Food & Wine closing party for Ziggy Marley – Florida
(2.) Rosa Caleta – Berlin, Germany
(3.) Almond Tree Resorts – Barbados
(4.) Charity for Jamaica – LA, California
(5.) Cooking for Nelson Mandela and Princess Anne on their visits to Jamaica
(6.) Cooking at the venerable James Beard House alongside fellow Jamaican contemporaries in November 2018

Chef Hylton spends his time now as a Culinary &Lifestyle Consultant
My mantra is “Make it incredible but make it fun” it is not brain surgery

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