Lloyd0801

First off, Im a country boy at heart, I grew up on a farm in Saint Mary Jamaica with my mother, father. In 1985, my parents when to America in search of a better life for our family. My grandmother taught me to eat and cook according to the four seasons. It was there I fell in love with foodfresh herbs, vegetables, fruits and all the different spices from my country. I love the warmth of our local Jamaican flavours that are in the street from all the different food vendors. Since my departure from Jamaica, Ive lived, trained, and cooked all over New York City, in London, Moscow, Budapest, and Ukraine. I have live in New York City for over 18 years before I started to travel and work. I have work in of some of the best restaurants in NYC, and learned so much from some superstar chefs and restaurateur. Wherever I go, I always want to cook both globally and locally. My background in cooking started off with French and Asian cuisines. I started my career as a waiter then when to culinary school to study the art of cooking. My first trip into the real world of cooking was working for Chef Jean-Georges Vongerichten. Thats where my love for fusion cooking started, working for Chef Jean-Georges remains one of my most influential culinary experiences, and Ive since adopted is cooking style and bold flavours to my cooking. Everything I cook has to have a little heat inside of it. As for life outside the kitchen, I enjoy relaxing with my family. The greenmarket is one of my favourite places to stroll. I guess you can see that I love food. Its my passion. Its my life. BIOGRAPHY Lloyd Roberts Born on the island of Jamaica and raised in Queens, NY, Chef Lloyd Roberts brings a background steeped in cultural diversity and flavor to his cuisine. Chef Roberts first foray into the culinary world occurred while he was a college student and worked part-time for the well-known Queens catering establishment Terrace On The Park. He spent several years in the catering field, working his way up the management ladder as well as learning much about Front Of the House management and catering large scale functions. After a brief stint in the corporate arena, Chef Roberts decided to re-enter the culinary world by attending the Art Institute of New York City. After graduating the Art Institute, he landed a much coveted position in the kitchen of the world-renowned chef Jean-Georges Vongerichten in the trendy, midtown restaurant Vong. Learning the craft of fusing Asian and French flavors from the best in the business, Chef Roberts subsequently used his skills at the Modern at MOMA, where he practiced classic and nouveau French cuisine. Mr. Roberts continued to hone his culinary expertise under the tutelage of another world premier chef, Nobu Matsuhisa, when he accepted a position at the then newly opening Nobu 57. At Nobu 57 Chef Roberts added a new type of fusion cuisine to his repertoire that of Japanese and Peruvian flavors. Always on the cutting edge of the dining scene, Chef Roberts then took a position as Executive Sous Chef at BG Restaurant at Bergdorf Goodman, one of the newer venues merging the fine dining experience with upscale retail. Always on move with the trendy New York restaurant scene Chef Roberts land a position at Ian Schrager Gramercy Park Hotel as Executive Chef where he managed a $30 million food and beverage operation, including banquet, dining for 200 rooms as well as the hotels private roof club. There, Chef Roberts manages to successfully marry Thai and French flavors resulting in delectable and elegant creations. Having accomplished much in a few years in the culinary world, Chef Roberts wanted to continuing learning from the best in business. He move to London UK, where he landed a Development Head Chef position with world renowned Chef Rainer Becker in the very trendy Zuma London and the private members club The Arts Club in London owned by Arjun Waney the man behind Zuma London, Roka & Coya. He has also been recognized by The New York Times as one of New York Citys top chefs. Black Chefs' Struggle for the Top - New York Times