Tourism Enhancement Fund
hosted by Cindy Hutson & Delius Shirley
Chef De Cuisine : Jonhoi D. Reid
Chef Jonhoi D. Reid, a self taught chef, developed his passion for cooking at the tender age of 10 years old when he was introduced to the kitchen by his mother, his truest inspiration. In those days, Jonhoi was extremely short and so he had to stand on a stool in order to assist his mother in her meal preparation. This he did with great enthusiasm and soon he developed a deep passion for cooking. In his early teenage years, being the eldest sibling in a single-parent family,... READ MORE
Chef De Cuisine : Jonhoi D. Reid
Chef Jonhoi D. Reid, a self taught chef, developed his passion for cooking at the tender age of 10 years old when he was introduced to the kitchen by his mother, his truest inspiration. In those days, Jonhoi was extremely short and so he had to stand on a stool in order to assist his mother in her meal preparation. This he did with great enthusiasm and soon he developed a deep passion for cooking. In his early teenage years, being the eldest sibling in a single-parent family, he had the task of cooking for everyone; much to his delight. One would find young Chef Reid, cooking delectable meals for the family which they thoroughly enjoyed. He was later exposed to Jamaican style cooking at one the fast food giants of Jamaica, namely Mother’s Enterprise where he spent a few years. Deep inside, Chef Reid knew that there was more that he could offer to the food industry and his passion burned inside. He started to experiment more with food as he hungered to become the best, original and unique.
He was later introduced to Mrs. Betty Ann Blaine, now children’s advocate for Hear the Children’s Cry. Mrs Blaine, at the time was Co-owner of the very famous Fish Place Restaurant and offered him a job there in 2002. He started to practice his culinary skills and began to live his dream of becoming a chef. As fate would have it, he met Chef Norma Shirley in 2003- “The Julia Child of the Caribbean”.
Norma was so impressed with his cooking skills, his willingness and desire to learn and how swift he was in the kitchen that she also employed Chef Reid at Norma’s on the Terrace. This changed the landscape for him as a Chef and really boosted his career. He then started to perfect his craft and was introduced to various other types of cuisine. With his enthusiasm and drive to succeed in the food industry, Chef Reid networked and met Norma’s son Delius Shirley and his partner Chef Cindy Hutson in 2005 at the Observer Food Awards. He continued to succeed as a Chef and in 2010 Chef Cindy offered him a job in their restaurant in the Grand Cayman Islands where he spent six years. Chef Reid was now exposed to cooking on an international level and started to become more diversified with his craft and an expert in the field.
During his tenor in Cayman, he shared his biggest experience in his chef career when he was invited to cook at the James Beard House in New York City along with Chef Cindy and many other famous international Chefs. Each year, the James Beard House hosts over 200 dinners featuring selected, acclaimed chefs who prepare tasty menus in the Beard House kitchen, which diners can pass through and observe.
Chef Reid returned to Jamaica in 2015 where he is currently an exquisite Chef de Cuisine at the Zest Restaurant at The Cliff Hotel and Spa Resort. During his tenure at the Zest Restaurant, they have been awarded by Trip Advisor as the number one restaurant in Negril. He was also involved locally in December 2017 in the Best Dressed Chicken 12 chefs of Christmas Promotion. This initiative featured 12 of Jamaica’s best chefs who prepared meals for the winners of the promotion.
Chef Reid believes that cooking is an art which involves using your imagination to create a masterpiece that will make people happy. One thing that he loves in the culinary discipline is that there are always broader horizons to discover to ensure that your meal has that mouth-watering edge.