Private Chef Jamaal Douglas

I have been in the industry for over 20 years. Went to culinary school for 2 years due to personal reason I left and started again culinary experience in restaurant and hotels. I learned Italian, American and even classical French cuisine. While working in hotels I learned also from interns we receive from around the world from China, Korea, Philippines, Argentina, Mexico, and even Brazil. Learned their flavors profiles, cultures, ingredients, and began to pull all that knowledge into my own distinct style of cuisine. Which I like to call N.O.D. Style which is essential Caribbean and Asian fusion but it is much more. N.O.D. comes from my late father initials Neville Oliver Douglas because is was always my biggest fan when it came to my cooking so this my legacy to him

For me, cooking is...

A part of the very essence of my being. I'm most happy when I'm cooking and watching people enjoy the food and meals I cook.

I learned to cook at...

Johnson and Wales for two years but mostly from experience of working at hotels and restaurant and my own personal exploration

A cooking secret...

Is that everything /anything can go with everything you just have to find the right balance.

My menus

Fine Fusion Tasting Menu

STARTER

All inclusive

Mini Jerk-Glazed Bao Bun with pickled daikon and chili oil

FIRST COURSE

All inclusive

Miso-Scotch Bonnet Glazed Salmon with roasted yam puree and coconut foam

Ramen-Style Brown Stew Broth with crispy plantain tempura and bok choy

MAIN COURSE

Choose 2 dishes

Grilled Tamarind Lamb Loin with lemongrass rice and charred pineapple chutney

Island Fire Veggie Trio – Charred coconut curry cauliflower, miso jerk eggplant, grilled corn & plantain medley with ginger-butter BBQ sauce

Curry Goat Fried Rice – Wok-tossed fried rice with tender curry goat, scallions, and pickled vegetables

Jerk Teriyaki Glazed Salmon – Served with coconut jasmine rice and stir-fried callaloo

DESSERT

All inclusive

Sweet Potato Mochi Cake with spiced rum caramel and coconut crumble

Mango Matcha Cheesecake – Creamy cheesecake with a tropical matcha swir

Coconut Sorbet with Ginger Sugar – Light, refreshing, dairy-free

Street Fusion Experience Menu

STARTER

Choose 1 dish

Coconut Curry Dumplings – Crispy gyoza filled with spiced coconut vegetables, served with jerk-soy dip

Ginger-Soy Plantain Chips – Thin-sliced, double-fried plantains with sesame-ginger glaze

FIRST COURSE

All inclusive

Festival Bread Bites – Mini fried doughs brushed with island-spiced honey butter

Mango Slaw – Shredded cabbage and mango in citrus-chili vinaigrette

MAIN COURSE

All inclusive

White Miso Jerk Chicken – Grilled chicken marinated in white miso and scotch bonnet, served over jasmine rice with charred pineapple salsa

Brown Stew Tofu Stir-Fry – Sweet-savory tofu tossed with bell peppers and bok choy in a tamarind-jerk glaze

DESSERT

Choose 1 dish

Rum & Coconut Bread Pudding – Served warm with vanilla bean crème

Small N.O.D. BBQ Experience

STARTER

Choose 1 dish

Smoked Festival Slider- Mini festival bun, jerk-miso pulled pork, Scotch bonnet honey glaze, pickled cucumber

Skewered Island Shrimp Blazed with Asian BBQ sauce

FIRST COURSE

Choose 1 dish

Grilled Corn & Plantain Medley Charred corn planks with roasted plantains, scallions, and spicy ginger-butter BBQ sauce. Finished with a dusting of smoked paprika and coconut crema

Miso Jerk Eggplant Smoked Japanese eggplant marinated in white miso, jerk spice, and brown sugar soy. Flame-seared until tender and caramelized, topped with toasted sesame and cilantro-lime crunch

Charred Coconut Curry Cauliflower Fire-grilled cauliflower florets brushed with coconut curry BBQ glaze, sprinkled with crispy shallots and scallion oil. Served over sweet potato mash with a drizzle of tamarind reduction

MAIN COURSE

Choose 1 dish

BBQ Fusion Platter- White Miso Jerk Pork belly Grilled Pineapple Teriyaki Glaze · Crispy Plantain Strings with Charred Corn–Scotch Bonnet Butter & Yuzu Slaw

Curry BBQ Chicken — Fire-grilled chicken glazed with a coconut curry–BBQ blend, infused with Scotch bonnet heat, lemongrass, and smoky tamarind. Served over jasmine rice with a drizzle of miso jerk jus

Curry BBQ Chicken — A collision of flame and flavor — island-style grilled chicken brushed with golden curry sauce and caramelized BBQ glaze. Finished with charred pineapple and fresh herb oil

Curry BBQ Chicken — Sous-vide chicken glazed in spiced curry-jerk barbecue reduction, paired with coconut-ginger purée and charred spring onion. A fusion of warmth, smoke, and spice

DESSERT

All inclusive