Chef Rodney’s culinary journey started as a work study in the kitchen of Breezes Runaway Bay Hotel in Jamaica. It is from this simple beginning that his work ethic and the joy of pleasing really took hold. Chef Rodney strived for excellence and it was noticed. He entered and won many competitions for carvings and ice sculptures. With the benefit of a work program at the Opery Land Hotel in Tennesse, Chef’s journey continued into the USA. It was here that he worked under the renowned Chef Wolf Gang Puck and blossomed under his tutorage. It was here, that he really came into his own and developed his own style. This was his formal training, at the hands of a Master Chef, with experience in fine dining, Italian cuisine, chef garde manger and such, Chef Rodney soon set upon his career path to become a Sous Chef.
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