Chef of Restaurant
Chef Denzil hails from the island of Jamaica and began his culinary training at the New York Restaurant School. From there, he garnered his work experience in some of the most exquisite restaurants in New York City and the Tri-state area such as Le Bernadin; Asia de Cuba, and Picholine. He has occupied every cooking position from line cook; sous chef, to executive chef, and most recently to consulting chef for several upstart restaurants. Chef Denzil’s vast experience provided him with a diverse cue of cooking styles from African, Eastern European, Southern American, Latin, and of course Caribbean cuisines.