JASON IS A CARIBBEAN CHEF WHO IS DETERMINED TO EARN THE REGION’S FIRST MICHELIN STAR
Emmy-winning chef Jason Howard, author of The Modern Caribbean Chef, has spent over 18 years perfecting his craft and is the first chef to redefine Caribbean cuisine.
Born in Barbados to Vincentian parents, he now runs Flava Pepper, a family-run restaurant in Brixton Hill with his wife Shakira. Since opening in 2024, the restaurant has gained attention for elevating traditional dishes like Pudding and Souse, Cou-cou and Steam Fish.
Jason has represented Caribbean cuisine on MasterChef: The Professionals and Great British Menu. In this interview, he shares his journey, what inspired his book, and how he hopes to see Caribbean food recognised among fine dining.
You’ve been called the first chef to redefine Caribbean cuisine. What does “modern Caribbean food” mean?
Modern Caribbean cuisine is about using modern equipment and techniques to refine and elevate traditional Caribbean dishes, while preserving their authentic flavours and cultural essence.
What inspired you to write The Modern Caribbean Chef, and what do you hope readers take from it?
The Modern Caribbean Chef was inspired by the lack of fine dining representation of Caribbean cuisine. In most books, Caribbean food has often been shown simply as comfort food on a plate without truly exploring the depth of our culture, techniques and culinary artistry. I wanted to change that, to showcase the sophistication, creativity and heritage behind our food and to help readers experience Caribbean cuisine in a new, elevated way.
How did it feel representing Caribbean food on shows like MasterChef Professionals and Great British Menu?
It was an incredible experience to stand alongside some of the UK’s best chefs and show the power of humble Caribbean ingredients and techniques. I hope it inspires young Caribbean chefs to see that our cuisine belongs on any platform, in any kitchen, anywhere in the world.
Winning an Emmy for Caribbean Cook Out Talent is huge. What was that experience like?
The Caribbean Cook Out Talent allowed me to share my personal journey, from modest beginnings to blending the diverse flavours of the Caribbean into a modern culinary expression. Winning the Emmy was just the icing on the cake.
You’ve cooked in some of the best kitchens around the world. Which experience taught you the most?
Cooking in Jamaica taught me that the way we traditionally think about food – what’s meant for breakfast, lunch, or dinner doesn’t always have to be fixed. It opened my mind to a more flexible, creative approach to food and helped me understand that what we eat and when we eat it can be shaped by culture, mood, and inspiration.
What was your vision when you decided to open Flava Pepper in Brixton?
My wife and I wanted to create a family-run restaurant that represents all the Caribbean islands, not just one. We change our menu every year to highlight different flavours from across the region because Caribbean food is so rich and diverse, and we want to share as much of it as we can.
What are your signature dishes at Flava Pepper that you feel best represent your style?
Flava fish & our curry oxtail. Saturdays are always about fish!
What’s the one Bajan or Vincentian ingredient you can’t live without in your kitchen?
Clove would have to be it.
You’ve said you want to bring the Caribbean its first Michelin star, what drives that goal?
What drives me is the desire to see Caribbean cuisine earn the recognition it deserves. So many other global cuisines have achieved Michelin stars, yet ours, with all its depth, technique, and history, hasn’t received that same level of acknowledgement. I want to change that, and hopefully inspire young Caribbean chefs to believe that our cuisine alone is enough to reach the highest level of culinary excellence.
What challenges have you faced bringing Caribbean cuisine to fine dining spaces in the UK?
One of the first challenges I faced was getting people to believe that Caribbean cuisine could be presented as fine dining. There was a lot of scepticism around that idea. Another challenge was convincing people to invest in a fine dining Caribbean restaurant, to see the potential and value in elevating our food to that level.
After all your success, what still excites you most about cooking?
What excites me most about cooking is learning the history behind each dish, the stories, the people, and the traditions that shaped it. I’m inspired by the idea of taking those roots and moving them forward, so that one day I might become someone’s ancestor who created something truly meaningful with Caribbean flavours.
