1. Shorne Benjamin
Culinary Artist

2. The Journey:
My passion for cooking developed in my grandmother’s kitchen in St. Lucia. I vividly remember the way she mixed spices and herbs to create delicious meals that permeated throughout the house. Although her talent seemed endless, her stew was always my favorite dish. At the tender age of 7, she fed more than my appetite by allowing me to assist her and I’ve had no desire to leave the kitchen since.
My friends and family became my biggest critics as I used our customary Sunday dinner as a platform to showcase my talent and creativity. There was joy in cooking for many people with diverse tastes and culinary preferences, so I’d often experiment with various dishes, spices, tastes and textures. From this, I developed my signature flair for conceptual cooking and Caribbean-inspired fusions with international cuisine – it is now a culinary art form I call – New Age Caribbean.
With a strong entrepreneurial spirit, passion and dreams of owning my own restaurant, I settled in the United States to pursue a degree in Finance and Culinary Arts. I completed courses towards a B.A. in Finance in 2004, while working on Wall Street from In 2009, I began studies in Culinary Arts at the prestigious French Culinary Institute and became a Certified Chef upon graduation.
Culinary Career:
Worked alongside renowned Master Chef Jean George owner of the popular ABC Restaurant (NYC) and alongside Chef James Jermyn at the award-winning restaurant, Maloney & Porcelli. Also worked with Executive Chef James Patterson at the well-known Lower East Side (NYC) contemporary Italian restaurant called Falai in addition to private clients.

3. 2012 Culinary Credits/Events:
May:
Taste of the Caribbean (Montreal, Canada)
June:
NYC Caribbean Tourism Week:
Bloomingdale’s Celebrity Chef Program (59th Street & Lexington Avenue)
Rum and Rhythm Gala (TriBeCa 360)
Brooklyn Children’s Museum: Culinary Kiddie Workshop (Brooklyn, NY)
October:
Edible Escape Food Festival (NYC)
Produced by Edible Manhattan Magazine
Media
2013 Culinary Credits/Events:
July:
United Airlines Inaugural Flight to St. Lucia – catering to over 260 individuals - including Government officials, ambassadors and other dignitaries, passengers and in-flight crew members.
August:
CARICOM monthly meeting, NY - lunch

4. 2012 Culinary Credits/Events: June: NYC Caribbean Tourism Week:
Celebrity Chef - Whole Foods Demo
Rum and Rhythm Gala (TriBeCa 360)

5. New Age Caribbean Cuisine …a Caribbean inspired fusion of
Signature Style:
New Age Caribbean Cuisine
…a Caribbean inspired fusion of
flavors and conceptual cooking.
Chef Shorne