Caribbean Chefs

Born in Trinidad and Tobago, Jeanette Roxanne Marlene Marcelle found her vocation as a cook while working as a waitress in a Thai restaurant. She was on school vacation during the month of August. Chef Marcelle was in the process of studying to be a preschool teacher. At the end of the holidays, chef Marcelle enrolled at the Trinidad and Tobago Institute of Hospitality and Tourism where she embarked passionately on her new career. Before graduating, she completed her internship at the Hilton Hotel and Conference Center in Trinidad and Tobago. But the song of the ocean was calling to this wanderlust soul who had the opportunity to work for three years for a prestigious luxury cruise line.

Chef Marcelle returned to Trinidad and Tobago and teamed up with a number of local chefs and worked in a number of fine dining restaurants and hotels. While reading for her degree in human resources management and a masters degree in business administration and marketing, Chef Marcelle also started her own catering business before moving to Barbados and then Martinique to expand her gastronomy skills.

With more than two decades of culinary experience, Chef Marcelle's cuisine is a fusion of the classics with bold Caribbean flavors. Chef Marcelle has taken her skills and experience and turned them into an agri-processing business, creating a line of clean granola, unique sauces, spice rubs and teas using at least 75% locally sourced ingredients.