Dockery Lloyd, Jake’s Chef

Surrounded by vividly blue waters and covered in the warmth of the Jamaican sun, Jake’s Hotel Villas & Spa on Treasure Beach, Jamaica is more than beautiful views and lazy days on the beach. Their two restaurants, Jakes Country Cuisine and Jack Sprat, create the perfect Jamaican culinary scene, whipping up ultra-fresh, refined and delectable dishes. Jakes Head Chef, Dockery Lloyd, shares his journey as a chef thus far and the philosophy behind his cooking. He reveals the stories and inspirations woven through Jake’s fresh and authentically Jamaican cuisine.

A chef ' life

Why/How did you become a chef?

I became a chef because I love to cook and I know I could contribute to quality and tasty dishes that people would enjoy. It all started when I was a teenager, as I use to cook for my younger brothers and friends when my mother was at work.
I lived in a farming area and loved to see the fresh produces that the farmers would harvest, and now it’s a pleasure for me to cook.

A day at Jake's restaurant

When and how do you start your day?

I start each day at 6:00am with a word of prayer, followed by gathering all the necessary ingredients, equipments and utensils that will be needed to start preparation for breakfast.

Where do you go to shop for your ingredients?

I shop for my ingredients at a local market and order from Dull’s organic farm, as well as other small organic farmers. Dull’s and the organic farmers guaranteed fresh products of a high quality.

How do you choose the best ingredients for your cuisine?

I like my dishes to be perfect so I always choose fresh produce of good quality and local ingredients for my cuisine.

What’s the philosophy of your restaurant?

Buy local, Eat local

How many people work with you at the restaurant?

There are 17 people working with me. My co-workers and I work perfectly together, because we are in constant communication, and listen to each other’s ideas and opinions.

Dockery Lloyd's inspiration

What are your greatest inspirations when creating a menu?

The fresh local produces available to prepare the various dishes.

Do you travel to find inspiration? 

I travel within Jamaica and experience and observe other culinary best practices that I can adopt and make better.

What are your favourite ingredients?

My favourite ingredients are local nuts, herbs and spices

What are the ingredients you prefer not to work with?

I prefer not to work with imported ingredients, as local ingredients gives a better flavour and taste.

Which flavour or ingredient have you most recently discovered?

I recently discovered Passion Jerk Sauce and Red Stripe Beer Jerk sauce.

What is your signature dish?

My signature dishes are the Jerk steak kebab with passion jerk sauce and the Jerk Lion Fish salad.

A Jamaican authentic cuisine

How does your nationality and heritage influence your cooking?

I am a proud Jamaican who was influenced by the cooking of my grandparents and parents.

What dish best describes your personality?

The Jerk Lion fish Salad

 Curry vegetable with chick peas and tofu, served with rice and red kidney beans. Yummy!!

Does any particular flavour or dish have more meaning to you than another?

No, not at all. Every dish is different and as such has different taste and ingredients.