Jamaican Chef Andre Fowles: Redefining Caribbean Cuisine on the World Stage
- Jun 18
- 3 min read
In celebration of Caribbean American Heritage Month, we turn the spotlight on Andre Fowles, a culinary force who continues to elevate the rich flavors of the Caribbean to global acclaim. A three-time Food Network Chopped champion, Fowles has not only conquered the competitive culinary scene but has also remained deeply rooted in his Jamaican heritage, bringing bold island flavors into the modern gastronomic conversation.
From Mama Cherry’s Kitchen to the Culinary World Stage
Born and raised in Central Kingston, Jamaica, Andre Fowles’ culinary journey began humbly in the kitchen of his beloved grandmother, Mama Cherry. Watching her every movement, he learned that food was more than sustenance—it was heritage, love, and storytelling. With further inspiration from his father’s emphasis on goal-setting and hard work, Fowles took those early lessons and turned them into a lifelong mission.
His formal culinary training began at Runaway Bay HEART Academy in Jamaica and later at the prestigious Culinary Institute of America in New York. But before that, he was putting in real work—cooking at local restaurants like Mac’s Chop House and Round Hill Hotel in Montego Bay, where he had the honor of preparing meals for icons like Paul McCartney.
Fowles went on to work at Miss Lily’s in New York, one of the city’s premier Caribbean restaurants, where he helped shape a new narrative around island cuisine—one that was sophisticated, dynamic, and unapologetically authentic.
A Champion of Caribbean Innovation
Andre Fowles became a household name after dominating the Chopped kitchen—not once, but three times. His victories were not only personal milestones but cultural wins, each dish a bold reminder of Caribbean cuisine’s global relevance. Whether reimagining jerk chicken or deconstructing a beef patty into fine-dining form, Fowles infuses classic dishes with innovation while honoring their origins.
What sets him apart is his vision: to move Caribbean food beyond the labels of “ethnic” or “exotic” and into the realm of fine dining and mainstream culinary excellence. Through carefully layered flavors and modern presentation, Fowles creates dishes that celebrate heritage while challenging expectations.
Bridging Culture and Cuisine
Today, he serves as Chef de Cuisine and Culinary Director for Miss Lily’s—an acclaimed Jamaican-Caribbean restaurant with locations in Manhattan and Negril. He also launched Everything Food, a hospitality company focused on expanding Caribbean cuisine through innovative pop-ups, events, and culinary storytelling.
And if that wasn’t impressive enough—he’s also the personal chef to Bruce Springsteen.
His mission is to preserve the authenticity of island cuisine while encouraging the next generation of chefs to innovate boldly.
In a time when representation matters more than ever, Fowles stands as a cultural ambassador, proving that Caribbean cuisine deserves its seat at the global culinary table—not just as comfort food, but as cuisine worthy of Michelin stars and white tablecloths.
More Than Food: A Mission of Cultural Upliftment
Chef Andre Fowles doesn’t just cook meals—he builds cultural bridges. He is a proud advocate for the Black and African diaspora, actively working with the James Beard Foundation to host events supporting Black-owned and Indigenous-owned restaurants. Whether it’s in Harlem, Montego Bay, or Brooklyn, his message remains the same: Caribbean food belongs at the global table.
Fowles is a frequent guest in publications such as Food & Wine, Bon Appétit, The New York Times, and Eater, all of which have praised his modern interpretations of island staples like jerk chicken, oxtail stew, and callaloo. His dishes are vibrant, soul-filled, and rooted in a deeper mission—to bring dignity, elegance, and innovation to the food of his ancestors.
Honoring Legacy, Inspiring Future
As we celebrate Caribbean American Heritage Month, Andre Fowles embodies what it means to honor your roots while carving a new path. His journey—from Kingston kitchens to culinary champion—is a testament to the power of cultural pride, resilience, and innovation.
He’s not just cooking food—he’s telling stories, preserving legacies, and redefining what Caribbean cuisine means to the world.
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Follow his journey and celebrate the flavors of the Caribbean, one inspired dish at a time.
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