Chef Wenford Patrick Simpson, known as, Chef Patrick began cooking as a young child growing up St. Ann’s, Jamaica. In high school, he interned at Club Caribbean and was offered a job immediately after graduation. He worked in several resorts and then took his talents to the seas, working for the Royal Caribbean Cruise Line and Disney Cruise lines. After returning to the land, he settled in New York City where he worked as an Executive Chef at Negril Restaurant.
Chef Patrick is the Corporate Executive Chef for B.B. King Blues Club & Grill in New York, NY. He is also the Executive Chef at Highline Ballroom, Howard Theater in Washington D.C, and Subrosa. His cuisines were rated “Best in Taste” at the Spring Taste NYC, 2015 and also “Best in Taste” at the Taste of Times Square, 2016.
When he isn’t in the kitchen overseeing anywhere from 40 to 50 people, you can find him at Bloomingdale’s and Macy's giving fans sample tastes of my creations, giving their taste buds an experience for the ages. He was rated Bloomingdale’s "favorite chef".
According to Chef Patrick, “I truly love the look on customer’s faces when they taste my food. Their reactions drive me and ignite a fire within me to create more spectacular cuisines. Once they taste my food, they become a believer of my craft."
Chef Patrick pushes the boundaries in the kitchen, creating a truly unique dining experience born out of Caribbean spices, Southern cooking and an American flair. Each dish he creates is a work of art, not only in flavor combinations, but on the plate as well.
Customers, co-workers and peers all agree that Chef Patrick’s demeanor is as palatable as the food he creates. Known for his mild-mannered approach in the kitchen, he is hailed for drawing out the best in everyone he encounters. Everyone is treated with respect and equality, from strangers to celebrities. No one is exempt from his genuine buoyant personality.
Some notable names Chef Wenford Patrick Simpson has had
the privilege of cooking for.
Pull your chair up to his table; get your knife and forks ready. You haven't seen or tasted anything yet from Chef Wenford Patrick Simpson. In the words of Chef Patrick, Believe in yourself. Love what you do. Believe in your fate.
In addition, Chef Patrick will be launching a cooking show “Cook-Up with Chef Patrick” on the TEMPO Networks, a pan-Caribbean television channel broadcasting music and culture of the Caribbean. The show will be airing soon on Optimum channel 1105; Verizon FiOS channel 267and within all the Caribbean Island Network.
Jerk Chicken over Rice and Beans with Mango Salsa
Keep up with Chef Patrick
Grilled sword fish fillet with Sweet and Spicy Fruit Salsa
2 pounds sword fish fillet steaks Olive oil
Salt and pepper
1 cup 1/4-inch pieces peeled, cored Linda Gold pineapple
3/4 cup 1/4-inch pieces peeled, pitted mango
2/3 cup 1/4-inch pieces Oppenheimer red bell pepper
1/2 cup 1/4-inch pieces seeded Oppenheimer greenhouse tomato 1/3 cup 1/4-inch pieces Oppenheimer baby seedless cucumber
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced fresh mint
2 tablespoons minced, seeded jalapeño chile 2 tablespoons fresh lime juice
1. To prepare the salsa, combine all ingredients in a medium bowl and toss to blend. Season with salt, if desired. Chill for 1-4 hours, allowing flavors to meld.
2. Preheat grill to medium-high.
3. Brush sword fish fillet with olive oil and sprinkle with salt and pepper to taste. 4. Grill the fish until it flakes easily with a fork, about 5 minutes per side. Serve immediately, topped with fruit salsa. Makes 6 servings.