Dameon Brown

What is your signature dish?

My signature dishes are Jamaican Oxtail and Escovitch Barramundi Seabass with coconut pigeon peas and rice. These dishes represent my Caribbean roots, bold flavors, and the balance between comfort food and elevated cuisine. The oxtail is rich, slow-braised, and deeply flavorful, while the Escovitch Seabass brings freshness, spice, and vibrant island flavors together on one plate.

Who is your culinary inspiration?

My father has always been my biggest culinary inspiration. Watching him cook growing up in Jamaica sparked my love for food and hospitality. He taught me that cooking is more than just feeding people—it’s about bringing family and community together. That passion followed me from working in 5-star hotels and cruise ships to building my own catering company today.

What would you do with the $25,000?

I would use part of the money to expand Spice House Catering into a larger space so we can cater bigger events and create more opportunities for our team. I would also continue giving back to our local unhoused community by providing meals and hosting a Thanksgiving dinner for those in need. Food has always been my way of bringing people together, whether at luxury events or serving those who need it most.