Pickye Chef cooks up new Caribbean catering business
Published:Thursday | February 16, 2023 | 12:05 AMKrysta Anderson/Staff Reporter
“I instinctively knew that if I followed my passion, doing what I love wouldn’t feel like work,” Bryan Kissoon told Food. The chef did just that when he started his own catering company as the Pickye Chef. Today, the Connecticut-based culinary artist is fusing island flavour with international cuisine.
“We started our business in 2021, but 2022 was the official year our business blossomed. We specialise in plantain burgers, ackee and salt fish tacos, plantain and sweet potato cups, steam fish infused with papaya and wild berry salmon, just to name a few,” said Kissoon.
So what’s the secret behind Kissoon’s success? Doing what feels natural to him and staying focused on his goals. “I started my journey as a self-taught chef, then became certified and now, I have evolved to a ‘food-trepreneur’,” he explained.
The entrepreneur recalled growing up in Portland, seeking everything he possibly could, from the trees, the ground and livestock, and making delicious meals. He would traverse the hills, bag stocked, to find solace in nature and flavour.
His family were the proud owners of the First and Last Bar in Port Antonio and the budding chef would spend his days earning extra money, just so that he could fund his passion. He pursued food in school and thoroughly enjoyed the preparation that went into creating a delicious dish. It helped that he also spent a great deal of time at Jamaica Palace Hotel, where his uncle worked in his field of choice as a chef.
So when he got older, he followed through on his interest, taking the heat of his passion all the way to the kitchen.
When he migrated, Kissoon began working in an Italian restaurant as a dishwasher. He went on to become a line cook, before progressing to chef and later joining the management team, where he was in charge of overseeing brand expansion.
From there, he closed that chapter and opened another at the Cheesecake Factory. He worked his way up to executive chef, making several media appearances on major television stations, in order to promote and introduce people to the brand, “That was an experience. This restaurant is the ultimate fine dining casual restaurant, if you can put those two words together.They broadened my horizon and food knowledge.”
Additionally, he was once again in charge of broadening the restaurant’s horizons across borders in countries like Dubai, China, Canada and Puerto Rico.
Seasoned in cuisines and cultures, by way of travel, he was catching flights and subconsciously catching feelings over the fact that he was missing out on priceless moments with his family.
“The work required a lot of attention. My children were growing before my eyes and I was missing out on moments like vacations and first walks. So I decided to take my catering more seriously,” he shared.
Armed with the knowledge and culinary skills under his belt, he took a gamble on himself, walking away from the dream job to manifest his vision as a caterer.
“My wife came up with our business name Pickye (pronounced pi-kee). I owe her everything because she has been so supportive. She does the numbers behind the scenes and I am grateful to have her expertise on my team. She is able to handle that aspect, while I focus on the creative element,” he said.
Since opening Pickye Chef Caribbean Cuisine last summer, bookings have been incredibly consistent. “I mainly use island spices and fresh tropical fruit for flavour. Based on our reviews, our clients enjoy the uniqueness and variety my menu offers.” And what’s not to love? He is bringing local flavour to the masses overseas, appealing to all their senses and providing futuristic twists in both taste and presentation.
Inspired by the name, most of Chef Kissoon’s scrumptious savoury and sweet pairings are as a result of expertly crafted experiments, tested and judged by his beautiful ‘Pickye’ wife and adorable children.
Being a caterer affords him the opportunity to spend extra quality time with his family, as well as build a legacy that will support the family for generations to come. “I enjoy the freedom to be creative and the flexibility to be unique to each of my clients’ needs.”
Establishing a business that brings mouthwatering and memorable food door-to-door in the COVID-19 pandemic, the good chef recently landed a catering gig that had him dishing out exquisite courses. Additionally, he added the marvellous accompaniment of signature cocktails, courtesy of his wife, who wears many hats in the business. The clients, he says, were truly amazed by the offering.
“This year is already off to a good start. I look forward to Pickye being a household name and brand that clients can trust will deliver,” he shared.
With plans to take the catering on wheels, he advises anyone with a passion for food entrepreneurship to take action, face your fears and embrace your mistakes. That’s when things get ‘Pickye’ and melt-in-your-mouth magic begins to happen.