Chef Christopher Chuck honours his roots through food

Growing up, Christopher Chuck always cherished the timeless tradition of Sunday dinners at his home. The simple act of preparing and partaking of a wholesome meal with his family, paired with his island upbringing, provided the gastronomical genesis for his international catering business, Clarendon Catering and Event Services. 

The celebrated chef, who currently resides in New York but hails from the community of Aenon Town in the parish of Clarendon, told Food that, “When I reflect on my upbringing, it’s the sense of community, the life experiences, and the lessons I learned growing up there that stay with me the most. Jamaica shaped who I am today. And that’s really where my love for cooking began.”

Raised on the heartwarming taste of baked beans and salt fish with boiled dumplings, baked chicken with rice and peas, and the island's national dish – ackee and salt fish – with fried dumplings, it stands to reason that his childhood was enriched with exciting flavours. 

So, when it was time to pick a profession, Chuck made the natural choice, one which was inspired by his parents, specifically his father. “My father is also a chef. So, watching him work and seeing the passion he had for food definitely motivated me,” he said.

Armed with levels 1 and 2 certifications from Runaway Bay HEART Academy in St Ann, Chef Chuck migrated to the United States back in 2013. While overseas, he continued his culinary education through the Culinary Institute of America (CIA) culinary programme.

He recalled experiencing culture shock as he made the transition. But he was able to learn and adjust accordingly, and, through hard work and persistence, he was able to find his way. 

In the last decade, he has operated a successful private catering company, Clarendon Catering and Event Services. For him, it was important to choose a name that serves as a strong reminder of his roots. “It keeps me grounded, and it represents the true fabric of who I am.” 

Some of the signature dishes on the menu include the marinated skirt steak with tomato and onion chutney, sweet potato grits with Creole shrimp, and harissa chicken skewers with jerk roasted pepper aioli.

“I curate my menu based on client needs, current food trends, and research, while still adding my own twist to keep things fresh and unique. Additionally, I focus on building flavour profiles that blend both locally Caribbean taste with modern influences in a way that complements each dish,” he added.

One of his biggest challenges has been bridging the gap between getting recognition and credibility in a highly competitive industry and staying true to his culture and authentic style of cooking. “As an entrepreneur, you have to constantly adapt, evolve, and prove yourself,” he said.

Chuck’s remarkable work, particularly within the community, hasn’t gone unnoticed. He was recently honoured as a community entrepreneur honouree for his contributions to local entrepreneurship and mentorship through community kitchen initiatives. 

“The culinary programme was designed to give students leaving high school another pathway into employment within the hospitality industry. It allowed me and my company to give back through teaching, mentorship, and sharing real industry experience with the next generation,” the chef said.

Chuck hopes that he continues to create and plate imaginative ideas through food, remains connected to the community, and works towards making his business a sought-after international brand.

When he is not making exquisite dishes for clients, Chuck is at home making his go-to comfort food: tacos. “Tacos are definitely my go-to comfort food. They’re simple, flavourful, and always hit the spot,” he explained.

For those looking to pursue a career in the culinary arts, Chuck recommends getting as much hands-on experience as possible; it will definitely pay off in the long run.

 “Also, find yourself a good mentor. That guidance and real-world experience can make all the difference,” he added.

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This ackee and saltfish cup not only represent Chef Chuck’s roots, but it makes a tasty appetiser as well.

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This fire-grilled skirt steak is accompanied by roasted Brussel sprouts, purple mashed potatoes, sautéed cherry tomatoes, topped with caramelized onions.  

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Executive chef and owner of Clarendon Catering and Events, Christopher Chuck, poses with his fire-grilled skirt steak. His Clarendon roots continue to influence his work in New York.

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A closer look at the eight-ounce filet mignon in a mushroom brown gravy reduction served with creamy garlic mash and roasted asparagus carmelised tripolini onions.

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 Food becomes art with this peppercorn-crusted swordfish in splashes of smoked beets purée, served with Jamaican fried bammy and Brussel sprout leaves.

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Chef Chuck masterfully tosses his pasta with a smile, before sending mouthwatering servings to his clients and their guests.