Mon | Sep 8, 2025

A rising star of the kitchen, Chef Akai Lindsay is crafting savoury and sweet success

Published:Thursday | January 2, 2025 | 12:05 AMKrysta Anderson/Staff Reporter
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Introducing the seared airline chicken breast with parmesan polenta cake and roasted brussels.
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Introducing the seared airline chicken breast with parmesan polenta cake and roasted brussels.
This panko herb-crusted filet mignon is served with a salmon beggar’s purse, dauphinoise potatoes, baby roasted carrots, grilled asparagus, shiitake mushroom demi, yellow pepper beurre blanc and topped with crispy shallots and micro parsley.
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This panko herb-crusted filet mignon is served with a salmon beggar’s purse, dauphinoise potatoes, baby roasted carrots, grilled asparagus, shiitake mushroom demi, yellow pepper beurre blanc and topped with crispy shallots and micro parsley.
Considered the Rolls-Royce of steaks, this charred filet mignon is accompanied by whipped potatoes, haricot-vert bundles, roasted baby carrots and served with an au jus and crispy parsnips.
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Considered the Rolls-Royce of steaks, this charred filet mignon is accompanied by whipped potatoes, haricot-vert bundles, roasted baby carrots and served with an au jus and crispy parsnips.
Make way for this healthy prosciutto and fresh mozzarella salad, served with fresh cantaloupe, honeydew, figs and arugula, alongside a pomegranate dressing.
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Make way for this healthy prosciutto and fresh mozzarella salad, served with fresh cantaloupe, honeydew, figs and arugula, alongside a pomegranate dressing.
Having a ‘hamtastic’ Christmas, caterer and private chef Akai Lindsay is looking forward to a productive new year.
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Having a ‘hamtastic’ Christmas, caterer and private chef Akai Lindsay is looking forward to a productive new year.
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If the marking of a great chef is one who is a true artist in culinary motion, then consider Chef Akai Lindsay an artist of pastry and all things savoury. After a three-year stint in the United States before returning home, this food connoisseur decided to start his very own catering company, Akafe, in 2021.

“The reception so far has been great,” he told Food, adding, “Once you have returning clients, that means you’re doing something right. I’m happy to know that others believe in the service and the product I offer, and I’m grateful for their continued support.”

When asked about the beloved dishes on the menu, the private chef revealed that though it may sound simple, the signature mac and cheese has been a hit with his clients. “If they don’t ask for anything else, I’m sure they will ask for that.” But his personal favourite is a nice sliver of roast beef tenderloin with balsamic onion jam and chimichurri.

A lover of flavour for all of his life, Chef Lindsay discovered his passion for food from a timeless local tradition of weekly soup on Saturdays. “I remember growing up when my grandmother used to cook soup on Saturday after a market run. All my cousins would come over because they knew it was soup day. And I’ve always loved that togetherness,” he shared.

He recalled having three large ackee trees in his yard and exploring the flavour of this fruit and national dish. “Ackee was so easy to access for me, and I just started playing around with it. I’m pretty sure I cooked and had ackee in so many different ways growing up.”

If his grandmother wasn’t inspirational enough, he looked up to other local and international chefs in the industry. “I’m a big fan of Alex Guarnaselli. I just always thought she was a beast in the kitchen, and I remember saying to myself, I just love her bravado as a woman. And I was so honoured I got a chance to meet her at the New York Food Festival, one of the highlights of my career.

TRAILBLAZING CHEFS

He went on to say he can’t forget local trailblazing chefs like Brian Lumley, Celeste Gordon and his mentor for many years, who he was an apprentice for, Chef Jacqui Tyson.

Admired for his authenticity, personality, presentation and the taste of his food, Chef Lindsay explains that his many years of experience has allowed him to incorporate the degree he attained from the Culinary Institute of America in 2017 and the experience he gained from the preparation of each dish over the years.

But the rewarding journey isn’t without its hurdles, one of which includes getting the right and quality materials required to do a project.

“We know that Jamaica doesn’t have the best of weather for some of these fruits or vegetables we chefs would like to create a dish with. So most of the time, you find out we, as chefs, have to use the frozen or canned item of that ingredient which is not the best.”

One way he has sought to overcome this issue is by researching and experimenting with readily available products. Research helps with being a more well-rounded chef as well.

Winning the Taste of Jamaica Culinary Competition back in 2016, Chef Lindsay confirmed that as far as culinary goals are concerned, it is every chef’s dream to receive a Michelin Star. He is no exception to this dream.

“For local accomplishments, I would love to be awarded Chef or Caterer of the Year. I was already nominated for Chef on the Rise back in 2017. So I would love to be recognised and win for my work.” On the entrepreneurial front, he is looking forward to opening his own restaurant in the near future.

Chef Lindsay’s advice to aspiring chefs is to learn the fundamentals from home. “That’s where I got my start, with my grandmother in the kitchen.” He also said that burgeoning chefs should become passionate about their craft. “Invest in yourself, and go above and beyond your old work. And seek certification from the HEART Academy. It is a very good place to start. The training is second to none,” he added.

krysta.anderson@gleanerjm.com