An Interview With Martita Mestey
Understanding how marketing works and knowing how to apply it to your brand.
In this interview series, called “Chefs and Restaurateurs Helping To Promote Healthy Eating” we are talking to chefs and restaurateurs who are helping to promote and raise awareness about healthy eating. The purpose of the series is to amplify their message and share insights about healthy eating with our readers. As a part of this series, we had the distinct pleasure of interviewing Chef Bernard James.
Bringing diverse flavors of the Caribbean to every dish he meticulously creates, Chef Bernard James is the founder of Hollywood’s new hot spot restaurant, Taste of the Caribbean L.A. His rich culinary history of the islands of the Caribbean to his immersive love for West Indian food offers a new, authentic culinary experience Hollywood didn’t know it needed.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?
My journey into the culinary world was sparked by the experience from my grandmother’s kitchen. Watching her turn simple ingredients into culinary masterpieces, especially during weekends when she sold her homemade treats, impacted my upbringing and passion for cooking. This joy and connection inspired me to pursue a career as a chef. I realized food is a way to bring people together and is something that can be passed down from generation to generation.
Now, as I carve my lane in becoming one of the very few Caribbean chefs in Hollywood, I carry the spirit of my grandmother’s kitchen, aiming not just to create meals but to craft experiences that resonate with the warmth and tradition of shared moments across cultures.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
I am best known for my Caribbean cuisines, inspired by my Guyanese roots. Growing up surrounded by the vibrant flavors of the Caribbean, I realized many may never experience its richness and flavor. That realization led me to create a restaurant as a culinary “passport” to the islands, offering diners a taste of Caribbean authenticity. It’s not about the dishes; it’s about crafting an immersive experience that captures the essence of the islands in every bite. From savory jerk spices to tropical sweetness, each element is curated for a memorable journey, sharing the vibrant flavors of the Caribbean with the world.
Can you share the funniest or most interesting story that has happened to you since you started? What was the lesson or take away you took out of that story?
One of the funniest moments occurred when a young lady dining at my restaurant approached me with an unexpected and totally off-the-wall comment that my jerk sauce is something that ‘turns her own in the bed.’ Her strong emphasis about the seasoning of my jerk shrimp and the sauce supposedly gave her powers and helped her to touch base with her femininity. Honestly, I’m not sure what or why she even mentioned this out loud, but it was funny at the time. It took me off guard for a model figure like her to refer to my food in an intimate way like that.
She hasn’t been the first one! I tend to get all kinds of crazy and funny reactions to my homemade jerk sauce. Maybe it’s just that good for people to identify my sauce with something personal and familiar to them.
None of us can be successful without some help along the way. Did you have mentors or cheerleaders who helped you to succeed? Can you tell us a story about their influence?
I’ve been fortunate to have a steadfast cheerleader and mentor in my life — my late wife and the mother of my two children. She was a fierce businesswoman and supported me from the very beginning. I dreamed about opening up a restaurant in Hollywood and she the backbone to make it possible. May she rest in peace.
In your experience, what is the key to creating a dish that people are crazy about?
The secret to crafting a dish that becomes a crowd favorite lies in the fusion of genuine passion, presentation, and consistency. Every dish I make is uniquely presented to connect customers with our mouth-watering food. We consistently provide flavorful dishes from West Indian to the islands of the Caribbean.
Personally, what is the ‘perfect meal’ for you?
Honestly, all the dishes I make holds a very special place in my heart, reminiscent of home-cooked comfort and culinary nostalgia. The tender, flavorful oxtail, simmered to perfection in a rich broth, paired with the simplicity of white rice, creates a satisfying experience. The jerk chicken, infused with the melded flavors of herbs and spices, makes the dish a symphony of textures and tastes that evoke a sense of warmth and excitement. This perfect combination is a celebration of flavor and global culture.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
In my culinary world, imagination reigns supreme. When I catch wind of someone’s birthday, it’s not just a date; it’s a canvas awaiting a burst of vibrant hues. I seamlessly connect personalities and birthdays to colors. As I craft the dining experience, my imagination weaves a tapestry of flavors and aesthetics, aligning the table setting and food presentation with the chosen representative color. It’s not merely about serving a meal; it’s an artful orchestration where every dish, every utensil, and every detail harmonize to bring forth a dining experience that is not only delicious but visually stunning. The goal is to transport my customers into a realm where culinary creativity meets a feast for the eyes, making every moment at the table a fabulous and unforgettable journey.
Are you working on any new or exciting projects now? What impact do you think this will have?
We currently working on producing a beauty pageant focused on the Caribbean culture. The pageant seeks to empower young leaders with thriving opportunities. By showcasing the unique traditions, talents, and beauty of contestants from different Caribbean countries, we hope to shed light on the rich culture of the West Indies. The impact we envision is not only confined to the pageant itself; we anticipate a ripple effect of cultural appreciation and collaboration that will extend far beyond the event, creating lasting connections and promoting a deeper understanding of the Caribbean heritage within the Los Angeles community and beyond.
Ok super. Let’s now jump to the main part of our interview. You are currently leading an initiative to help promote healthy eating. Can you tell us a bit about what you and your organization are trying to change in our world today?
In leading the initiative for promoting healthy eating, our focus is on fostering a paradigm shift in the way we approach food in today’s world. We believe in the transformative power of fresh, healthy, and flavorful eating as a cornerstone of overall well-being. Our organization is dedicated to challenging the prevailing norms surrounding food consumption, advocating for a conscious shift towards nutritious choices that not only nourish the body but also contribute to a sustainable and balanced lifestyle.
Can you tell us the backstory about what inspired you to originally feel passionate about this cause?
After years of traversing the seas and serving delectable dishes aboard Carnival Cruise Line, it became evident to me that Caribbean cuisine, rich in flavor and culture, was being underserved. Too often relegated to the confines of a takeaway box, the vibrant and diverse culinary traditions of the Caribbean deserved better. Inspired by the desire to elevate this exceptional cuisine, I embarked on a mission to challenge the status quo. Why shouldn’t Caribbean food be savored and celebrated in the same manner as Italian or Mexican food? With this conviction, I am now venturing into the culinary scene, opening a restaurant where Caribbean delicacies are not just hurriedly boxed but are instead plated with care and presented as an invitation to savor both the food and the rich tapestry of Caribbean culture. It’s time to create an experience where people can sit and immerse themselves in the captivating flavors and stories that Caribbean cuisine has to offer.
Without saying specific names, can you tell us a story about a particular individual who was helped by your cause?
I would like to thank the generous support and guidance from a lot of skilled chefs. Their invaluable insights on setting up the kitchen and seamlessly orchestrating every aspect of the culinary process have been instrumental in transforming my vision into a reality. Witnessing their expertise unfold before me, step by step, has been nothing short of a masterclass in the art of running a restaurant. With their mentorship, I’ve not only gained the knowledge required to navigate the intricate nuances of the culinary world but have also been empowered to embark on this entrepreneurial venture with confidence. It’s a testament to the collaborative spirit of the culinary community, and I am immensely grateful for the wealth of expertise they have shared, enabling me to bring my dream restaurant to life.
Are there three things the community/society/politicians can do to help you address the root of the problem you are trying to solve?
To address the root issue of the lack of Caribbean restaurants in the U.S., there are three key avenues through which the community, society, and politicians can provide crucial support. First and foremost, fostering a strong word-of-mouth culture can significantly contribute to raising awareness about the richness of Caribbean cuisine. Encouraging individuals to share their positive dining experiences and recommendations can create a ripple effect, sparking curiosity and driving demand for Caribbean flavors. Additionally, leveraging the power of social media by actively promoting and posting about Caribbean culinary delights can amplify the reach and influence public perception. Platforms like Instagram, Twitter, and Facebook serve as dynamic tools for showcasing the vibrancy and diversity of Caribbean dishes, attracting both food enthusiasts and those new to the cuisine. Lastly, securing sponsorship and media partnerships can provide the necessary resources to elevate Caribbean cuisine on a broader scale. Collaborations with influencers, culinary events, and media outlets can facilitate greater exposure, ultimately fostering a more inclusive culinary landscape that celebrates the unique and delicious offerings of Caribbean gastronomy.
What are your “5 Things I Wish Someone Told Me When I First Started as a Chef or Restaurateur” and why?
1. Understanding how marketing works and knowing how to apply it to your brand.
2. The importance of identifying your audience and core location.
3. The amount of financial investment needed.
4. How hurtful and motivating rejection can be.
5. Be patient.
Is there a person in the world, or in the US with whom you would like to have a private breakfast or lunch with, and why? He or she might just see this, especially if we tag them. 🙂
Jeff Bezos. I would love to have this invaluable opportunity to unravel the mindset behind his decision-making, leadership philosophy, and approach to fostering innovation within teams. I am particularly keen on understanding his way of strategic thinking and combine the insights I gained with my own business.
How can our readers further follow your work online?
Check out my food and stay in the loop on what I’m up to across all social media channels @chefbernardjames and @tasteofthecaribbeanla.
This was very meaningful, thank you so much. We wish you only continued success on your great work!
How Chef Bernard James Of Taste Of The Caribbean LA Is Helping To Promote Healthy Eating was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.