At just 28 years old, Chef Dylan has already carved out a name for himself in the culinary world. His journey has been anything but smooth, filled with challenges, perseverance, and passion. Now leading the kitchen at the newly opened Felicity Rooftop Restaurant, Chef Dylan’s story is a testament to the dedication it takes to follow your dreams, especially as a young chef in a competitive field.
A Humble Start: Learning the Craft
Chef Dylan’s culinary journey began at the Sir Arthur Lewis Community College, where he pursued a course in Food and Beverage. This foundational experience opened his eyes to the endless possibilities in the kitchen and sharpened his skills for what was to come. His first major professional stint was at Ti-Kaye Resort, where he gained invaluable experience, learning the delicate art of pairing wines with meals, a skill that would define much of his approach to fine dining.
Developing a Flavorful Style
It wasn’t long before Chef Dylan took his talents to Capella Resort, a move that exposed him to the beauty of infusing natural flavors into dishes. The farm-to-table concept resonated with him, and he learned how important it is to utilize fresh, local ingredients to create dishes that are not only delicious but also reflective of the community’s flavors and culture.
“I believe that the quality of your final dish starts with the produce. It’s essential to work with local ingredients because they bring authenticity and vibrancy to the plate,” Chef Dylan often says.
The Present: Felicity Rooftop Restaurant
Now, Chef Dylan stands at the helm of Felicity Rooftop Restaurant, where he leads a talented team alongside Chef Shervin. The rooftop venue, with its stunning views and carefully curated menu, has quickly become a dining hotspot. For Chef Dylan, every day is a new adventure, and he approaches each service with enthusiasm and a commitment to excellence.
The kitchen at Felicity is more than just a place of work—it’s a creative hub. Whether he’s infusing island flavors into his dishes or curating a menu that showcases the best of local cuisine, Chef Dylan’s love for food shines through in every meal. His leadership style is dynamic, and he’s known for keeping the energy high by playing Soca, as well as music from Trinidad and Jamaica during prep time.
“Music keeps us going, and it brings out the rhythm in how we work in the kitchen. There’s always something lively playing to keep our spirits up, especially on those long days,” says Chef Dylan.
The Motto That Drives Him
Chef Dylan lives by his motto: “Get it in, Get it out, Chop chop!” This simple yet
powerful phrase reflects the fast-paced, high-energy environment of the kitchen, where precision, timing, and teamwork are key to delivering exceptional dishes. For Chef Dylan, it’s all about efficiency without sacrificing the quality that diners have come to expect.
Looking Forward
As Felicity Rooftop Restaurant continues to grow in popularity, Chef Dylan remains grounded in his love for food and the community. His journey may have had its rough patches, but each step has only strengthened his resolve and honed his skills. Today, he stands as a young, vibrant force in the culinary world, inspiring his team and bringing unique, flavorful experiences to every guest who dines at Felicity.
If you ever find yourself at Felicity Rooftop, be sure to look out for Chef Dylan in the kitchen—likely chopping away to the beat of some high-energy Soca, crafting dishes that reflect both his journey and the vibrant local culture.
