Chefs To Watch For 2017
COUNTING DOWN TO THE 19TH STAGING OF THE JAMAICA OBSERVER TABLE TALK FOOD AWARDS, THURSDAY, MAY 25, 2017
Thursday Food highlights five more chefs who are charged with introducing visitors and locals alike to the best culinary offerings in Jamaica.
This week’s featured chefs are from Round Hill Hotel & Villas.
CHEF MARTIN MAGINLEY
Executive Chef, Round Hill Hotel & Villas
Chef Martin Ian Maginley is a talented and personable chef with a wealth of experience and a passion for gastronomy. He arrived at Round Hill Hotel & Villas Jamaica, in 2007, where he currently resides. This is following his position as executive chef at SuperClubs’ Grand Lido Negril Resort & Spa, where he enriched the culinary experience throughout the property’s seven dining outlets. Prior to his executive chef position, he served as executive sous-chef at Grand Lido Resort and sous-chef at The Four Seasons Regent Hotel in Toronto, Canada. Maginley graduated from George Brown College in Toronto, where he also completed his apprenticeship in culinary arts.
He has appeared on national television, including live demonstrations, on the Today Show, Fox 5 Morning Show, NBC Chicago, Montreal Global TV and has been featured in national publications such as Food & Wine and Caribbean Travel & Life. Chef Maginley has also worked with world renowned Chef Gary Rhodes on his television series Rhodes Across The Caribbean. He also helped to create the highly successful “Epicurean Escape” in association with Food & Wine. In 2015 he was awarded Chef of the Year by the Jamaica Observer Table Talk Food Awards.
During his time at Round Hill, Chef Martin has been instrumental in developing the hotel’s culinary programme by unveiling a new farm-to-table menu and a See, Touch and Taste programme.
Range Chef, Round Hill Hotel & Villas
At age 23, Chef Tanisha is one of the youngest members of the Round Hill culinary team. A graduate of HEART Granville, she realised she wanted to make this a career at age 21, as it was feeding a passion within. She has interned at other hotels, but landed her first full-time job at Round Hill four years ago and is considered a vital member who is eager to learn, training under the tutelage of Chef Marvin to produce meals for the fine dining restaurant.
Chef Tanisha’s goal is to own her own restaurant in the future and teach others in culinary arts, as she deeply appreciates those who have taught her along the way.
Range Chef, Round Hill Hotel & Villas
The 24-year-old hails from Bickersteth, St James, and credits the 4-H Club at her primary and high schools for developing her love of food and all things culinary, as they got her involved in food competitions and provided cooking training for their young charges. This love led to Vanessa studying Food Service Management at UTech and seeking out various internships both here and abroad. It was five years ago that she impressed Chef Martin, so much that he kept calling her back to participate in various events in which Round Hill participated. She was then taken on board full-time two years later. She enjoys her work at Round Hill, noting that she not only has the opportunity to work with the best ingredients, but is also provided the leeway to be creative and grow as a chef.
Chef Vanessa counts as her inspiration Dominique Crenn, the first 2-Michelin star female chef in the USA. Her goal is to be an executive chef and a culinary consultant, as it will continue to feed the passion she has for food.
Vanessa Anglin is a 2013 Jamaica Observer Table Talk Food Awards scholarship recipient.
Restaurant Chef, Round Hill Hotel & Villas
Chef Marvin was born in Hanover, but spent his formative years in St James, including completing his culinary studies at the highest possible level offered at HEART Academy. Now at 29 years, he has already achieved the title of Chef of the Year 2011, and was the chef who won the competition to represent Jamaica against 54 other countries at the 2009 World Skills Chef Competition in Canada.
Chef Marvin joined Round Hill in 2007 as a range cook and has worked his way up to the present position where his responsibilities include creating menus and overseeing the culinary vision of the restaurants. That tenacity and skill comes not just from his mentor, Chef Martin Maginley, but is also inspired by his mom, who although has passed, left an indelible impression on him. His goal is to open his own restaurant that provides high-end Caribbean and refined Jamaican cuisine – an area that he thinks is lacking here in Jamaica. He enjoys working at Round Hill as he says it embodies his food philosophy of using the freshest and best ingredients to create dishes that are appealing to the eyes and the palate.
Pastry Chef, Round Hill Hotel & Villas
Born in Lucea, Chef Odain started at Round Hill as a trainee from HEART Kenilworth. Executive Chef Maginley saw his potential, mentored him and set him on the path to his love of pastry creations. The 28-year-old’s goal is to lead his own pastry team as head pastry chef.
Chef Odain says his consistency and steadfastness as well as his ability to think outside the box are qualities that make him good at creating pastries. He also thinks that these are the reasons why he gravitated towards desserts, a recipe-driven area of the culinary world, which still allow for creativity in how they are presented and how substitutions can be done.
He counts Pastry Chef Lincoln Peterkin as his inspiration, in that he is a fellow Jamaican who has achieved some of the highest accolades in his field and also been awarded various medals by representing Jamaica in pastry competitions. Chef Odain aims to get to that level in his career.