05/13/2026
Chef Andre Fowles knows the kitchen as the matrix which shapes memory. Jamaican-born and New York-based, his cooking is rooted in the rhythms of Saturday markets, Sunday kitchens, and the unmistakable scent of pimento and thyme, the foundation that taught him cooking is as much about intention as it is technique.
That devotion found its fullest expression in ‘My Jamaican Table,’ his debut cookbook that goes beyond the familiar touchstones of Jamaican cuisine to foreground the deeper textures of this cultural powerhouse. Drawing on the island’s rich blend of African, Indian, Chinese, and Spanish influences, the book preserves the recipes as an armory of stories and
memories of a sundrenched and teeming island.
‘My Jamaican Table’ came from years spent navigating both the culinary world and the digital space, balancing the patience of the kitchen with the immediacy of the internet, and learning that both demand the same thing: clarity of purpose and authenticity of voice. We got to sit with Andre and hear how those experiences have shaped his journey in the culinary space.
Today, through his cooking, writing, (and as a three-time Chopped champion!) he continues to spotlight Caribbean food in its entirety, as a vivid and rich form of cultural expression.
Gwan and get yuh copy! And find Chef on instagram