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Andre Fowles is a Jamaican – American celebrity chef based in New York City. He has competed on the Food Network’s Chopped television show several times in 2016 and in 2020 for the Beat Bobby Flay Competition. He is the first and only chef from the Caribbean to win the Food Network Star Chopped three times. He has also been a featured chef on Food Paradise and New York Caribbean. Since 2014, he has worked at Miss Lily’s Caribbean restaurant in NYC, where he is currently the Culinary Consultant. He has been featured by The New Times, The James Beard Foundation, Eater, Gotham, Thrillist and Food & Wine.
|Known for||Caribbean Cuisine|
Fowles was born in Kingston, Jamaica. He followed his grandmother, better known as Mama Cherry, through the kitchen from a very young age, learning the basics of Caribbean cuisine and cooking.
Fowles began his formal culinary training at Runaway Bay HEART Academy in Jamaica. He cooked at Mac’s Chop House as a pastry chef, and at Top Shelf Catering as a sous chef. One of his most influential experiences was working at Round Hill Hotel and Villas in Jamaica under Chef Martin Maginley. Once he moved to New York, he completed his education at the The Culinary Institute of America in Hyde Park, New York. After competing in many cooking competitions, Fowles opened and continues to operate his own hospitality company, Everything Food (private chef services, online cooking classes & catered events) www.chefandrefowles.com. He aims to create new culinary experiences, such as a 2021 collaboration with Kings County Imperial in Brooklyn, NY, blending Jamaican and Chinese flavors. He is actively involved in community events that promote Caribbean cooking and culture, such as Stars of the West Indies and Taste of the Tropics, both events held by the James Beard House in New York. Fowles often donates his time and skills to promote other charities, including The St. George’s Society and Rethink Food for International Philanthropy Day. Fowles remains committed to bringing his own version of Jamaican and Caribbean food to a modern, international stage. (5)
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