Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
Bold flavors, healing roots, and creative soul every dish I craft nourishes the body, tells a story, and leaves a lasting experience.
You decide who will appear in Taste of Home magazine, and win $25,000!
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Smoked Scotch Bonnet Coconut Oxtail Ravioli with roasted breadfruit purée, sun-dried tomato brown butter, and crispy plantain crumble Tender smoked oxtail braised with Scotch bonnet, herbs, and coconut milk is wrapped in delicate handmade ravioli and served over silky roasted breadfruit purée. Finished with a sun-dried tomato brown butter sauce and crispy plantain crumble, this dish reimagines bold Caribbean flavors through a modern fine dining lens.
Who is your culinary inspiration?My greatest culinary inspiration is my grandmother. She taught me that food has the power to comfort, connect, and tell stories. Growing up in Jamaica, I learned to appreciate bold flavors, resourcefulness, and the love poured into every meal. Her cooking inspires me to elevate Caribbean cuisine while staying rooted in the warmth and soul that shaped me.
What would you do with the $25,000?I would use the $25,000 to relieve remaining student loan debt from my culinary education, which would allow me to fully redirect my time and resources into building my culinary career and developing initiatives like The Plate Foundation, focused on food access and community impact.
Vote for Cheya Brown to be the next Favorite Chef while supporting a great cause! Cast your free daily vote below, or make an even bigger impact when you vote by donation, supporting the James Beard Foundation and their mission to lead chefs and the broader culinary industry toward a new standard of excellence.
