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Photos throughout by Natalie Black
How did your career as a chef begin?
I was young when I started at 15. I always knew I wanted to be a chef, so at 15, I started working in any kitchen that would take me. Once I made it into a good kitchen with passionate chefs, I pushed myself as hard as a kid can, took notes and sketches of station set-ups. A couple of years into it, I started to have to pay my way in life, so I needed to take my job more seriously, which helped me reach my goals quicker.
Tell us about your Chelsea European/Caribbean restaurant, Markette!
Markette's menu is Autobiographical. I grew up in London in a Caribbean household, so that was the food I grew up eating. We blended European classics with Caribbean foods, so when I was thinking about food for Markette, that just came naturally, and I want the restaurant to feel like an extension of myself in some way.
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What’s your favorite part about the New York culinary community?
It's tight! New York's a huge city, but everyone kind of knows everyone in some way. Feels like you're part of something special.
Congratulations on being awarded the MICHELIN Young Chef Award! How will this impact your work?
It has already made me want to push myself harder! I'm ready to take on challenges and get into it!
We love that Markette's bar downstairs, Argyle, is serving up similar plates but in a bar snack style. What inspired these places?
I'm a big fan of all things sandwiches, so when I was putting together the menu, it felt natural to put a few on. It gives me an opportunity to play around with sandwiches I love and also work on something new that represents my upbringing, like the Jerk Short Rib Sandwich, the Peri Peri Chicken Fingers, and the Fried Fish Sandwich with a spicy tartar sauce.
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