Chef Shorne Benjamin and the Business of New Age Caribbean Cuisine

"At the center of that success is Chef Shorne's philosophy of what he calls New Age Caribbean cuisine. It is food rooted in memory and tradition, presented through refined technique, contemporary ingredients, and a global point of view."

"Growing up in St. Lucia, Chef Shorne learned the language of food in his grandmother's kitchen. She was a respected cook in her community, known for dishes that brought people together. Her influence continues to shape his cooking today, not through replication, but through intention."

"When the 2008 financial crisis disrupted that path, it became a turning point. Rather than rebuild within the same industry, he chose to pursue the passion that had been with him since childhood. He enrolled at the French Culinary Institute of New York, where he refined his skills and absorbed classical techniques."

Chef Shorne Benjamin, a St. Lucian-born entrepreneur, founded Fat Fowl in Downtown Brooklyn's DeKalb Market Hall during the pandemic, serving over 300,000 customers. His culinary philosophy centers on New Age Caribbean cuisine—food rooted in tradition but presented through refined technique and contemporary ingredients. Benjamin's path to entrepreneurship began unconventionally; he worked in finance on Wall Street before the 2008 financial crisis prompted a career shift toward his childhood passion. He attended the French Culinary Institute to develop classical techniques that became foundational to his brand. His cooking draws inspiration from his grandmother's kitchen in St. Lucia, where he learned the cultural significance of food. Fat Fowl's menu elevates Caribbean staples like rotisserie chicken, macaroni and cheese, and plantains through unexpected details, honoring tradition while embracing modern culinary approaches.

Read at NY Carib News