MEET THE CHEF

Jamaican-born. New York–based. Three-time Chopped champion.

Chef Andre Fowles brings bold Caribbean flavor to the global table, blending tradition, creativity, and heart in every dish. From fine dining kitchens to community cookouts, his food tells a story of roots, resilience, and connection.

Andre Fowles grew up in Kingston, Jamaica, where food was both survival and celebration. He started cooking to help his mother put dinner on the table, and discovered a calling that would carry him across the world. After formal culinary training, he moved to New York and began his rise through the city’s competitive dining scene — earning recognition as a three-time Chopped champion and a finalist on Chopped: Grand Champions.

His modern take on Caribbean cuisine has been featured in The New York Times, Food & Wine, and The Jamaica Observer. He has cooked for private clients such as Bruce and Patti Springsteen, and continues to champion Jamaican flavors through his pop-ups, restaurant concepts, and public appearances.

Andre’s culinary philosophy is simple: cook with purpose, honor your roots, and feed people from the heart. His food bridges cultures — grounded in Jamaica’s rich heritage, but always evolving, honest, and deeply personal.