Oneil Vernon – Trailblazing executive chef redefining J’can cuisine at RIU Aquarelle
Published:Thursday | June 20, 2024 | 12:49 AMJanet Silvera/Gleaner Writer
WESTERN BUREAU:
In the world of culinary arts, one of the inspiring stories is that of Oneil Vernon, the executive chef at Jamaica’s newest resort, RIU Palace Aquarelle in Falmouth, Trelawny.
With over 24 years of experience and a passion that only grows stronger with time, Chef Vernon has risen through the ranks to become a trailblazer in gastronomy, making history as one of the first Jamaicans to hold this prestigious position in a local Spanish-owned hotel.
RIU was the first Spanish chain to enter the Jamaican tourism market, 23 years ago, when it built a hotel in the town tagged ‘Capital of Casual’, Negril.
“When I started in 2001 I was a cook at RIU Palace Tropical Bay. In a couple of years I became a supervisor and later a sous chef, then an executive sous chef within seven years,” chef Vernon reminisced on his trajectory in the lifeblood sector.
When RIU built another Palace-branded hotel in Montego Bay, he was transferred and promoted to executive chef, during a period when international brands looked towards Europe and the United Kingdom to fill these top-tiered positions.
RIU’s corporate chef at the time, Vernon said, recognised his consistently demonstrated talent, adaptability, and love for the island’s cuisine. “It was the corporate chef who saw the potential in me, encouraged me to reach for the top, and I haven’t looked back since.”
That was the start to the trailblazing journey in the culinary world, which saw Vernon inspiring three other Jamaican chefs to reach higher heights. Today, of the seven RIU resorts on the island, four of their kitchens are managed by Jamaicans in executive chef positions.
On a recent trip to the resort, Vernon was proud to showcase the island’s culinary identity.
“I know that Jamaican cuisine is more than just jerk seasoning and ackee and salt fish; it’s a fusion of flavours, cultures, and traditions,” he shared, his eyes beaming with pride and he spoke about his menus reflecting this belief.
“Our dishes blend local ingredients, international techniques, and a dash of creativity,” he noted.
In fact, in carrying out the hotel chain’s mantra, Vernon tells Food that 21.7 per cent of all the products served in the restaurants of their hotels in the destination come from local suppliers.
The 753-room RIU Aquarelle, which started taking guests on May 4, is a family resort boasting the best buffet breakfasts, with live cooking stations in the main restaurant, as well as exquisite lunches and dinners, boasted Vernon.
“In the evening, Krystal restaurant offers exquisite a la carte fusion cuisine, so you can try new flavours and enjoy an excellent, unforgettable evening. If you fancy a change, you can visit the Italian, Japanese or the Steakhouse, where the chefs prepare delicious, innovative recipes for the taste buds,” he stated.
A jerk grill restaurant, offering a varied buffet of grilled meat and vegetables, complements a café that sits at the corner of the fabulous lobby area filled with life.
Chef Vernon’s commitment to excellence is evident in the food preparation, and as he inspires a new generation of Jamaican chefs to strive for greatness, his legacy will undoubtedly continue to shape the island’s culinary landscape.
“It’s really an honour to pave the way for other Jamaicans. I am proud to show that we have the talent and dedication to excel in the culinary industry,” he concluded.