Fri | Oct 17, 2025

Women stirring the pot of change at Hyatt Ziva and Zilara

Published:Thursday | October 16, 2025 | 12:06 AMJanet Silvera/Gleaner Writer
Delicious jerk-marinated lamb chops with potato-pumpkin purée and garlic-buttered vegetables on display during a cooking class at the Hyatt Ziva and Zilara Montego Bay on Tuesday.
Delicious jerk-marinated lamb chops with potato-pumpkin purée and garlic-buttered vegetables on display during a cooking class at the Hyatt Ziva and Zilara Montego Bay on Tuesday.
Jerk-marinated lamb chops.
Jerk-marinated lamb chops.
Potato-pumpkin purée.
Potato-pumpkin purée.
The vegetable medley, with garlic-buttered carrots and string beans.
The vegetable medley, with garlic-buttered carrots and string beans.
From left: Executive Sous Chef Mernel Casey, Senior Executive Sous Chef Omega Lawrence, and Chef de Cuisine Shamanda Barnes of Hyatt Ziva and Zilara Montego Bay display the jerk-marinated lamb chops with potato-pumpkin purée and garlic-buttered vegetables
From left: Executive Sous Chef Mernel Casey, Senior Executive Sous Chef Omega Lawrence, and Chef de Cuisine Shamanda Barnes of Hyatt Ziva and Zilara Montego Bay display the jerk-marinated lamb chops with potato-pumpkin purée and garlic-buttered vegetables during a cooking class at the resort.
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WESTERN BUREAU:

The scent of jerk spice filled the terrace at Hyatt Ziva and Zilara Montego Bay, but something far richer was simmering, a story of perseverance, empowerment, and Jamaican pride.

Executive Sous Chef Mernel Casey and Chef de Cuisine Shamanda Barnes weren’t just preparing jerk-marinated lamb chops with potato-pumpkin purée and garlic-buttered vegetables; they were serving up proof that Jamaican women are rising to the top of the culinary world.

Recently promoted and six months into intensive training through the Jamaica Centre for Tourism Innovation (JCTI) – a division of the Tourism Enhancement Fund – the two have become powerful examples of what happens when opportunity meets determination.

“Cooking is leadership,” said Casey, her tone firm yet nurturing. “You have to organise, delegate, strategise, and lead with love.”

Casey joined Hyatt Ziva and Zilara in October 2014. Known among her colleagues as a “military-strong” chef with a mother’s heart, she has been the quiet force guiding her kitchen team for more than a decade.

“We need more women in these positions,” she said. “It’s growing, but not fast enough.”

Barnes, now chef de cuisine, began her journey at the resort in 2018 as a cook. Over seven years, she has worked in every kitchen and explored every cuisine Hyatt offers, a versatility that made her a natural fit for leadership, Human Resources Director Betty-Ann Brown told Food.

“I wanted to master every dish before I moved on,” Barnes explained. “Now, I get to teach others what I’ve learned. My job is to make sure every operation runs smoothly and every guest leaves satisfied.”

Both chefs credit the JCTI Sous Chef Development Programme for broadening their skills and deepening their confidence. The initiative, which partners with international accrediting bodies like the American Hotel and Lodging Educational Institute, helps Jamaica’s tourism workers earn globally recognised certification.

Barnes described the programme as “a tool that polishes rough diamonds”, while Casey called it “an eye-opener that gives you extra vision”.

“Now, when we look at a menu,” Casey said, “we don’t just see a list of dishes. We see food-cost control, portioning, creativity, and profitability, all working together.”

REFLECTION OF COMMITMENT TO EMPLOYEES

For General Manager Adrian Whitehead, the chefs’ success is a proud reflection of Hyatt’s commitment to developing its people.

“We just have some very strong [women] that I’m proud to have as part of the team,” he said. “They’ve always done well, but it’s great to see both Mernel and Shamanda continue to grow with the new programme.”

He noted that Hyatt Ziva and Zilara enrolled eight sous chefs in the JCTI programme, with immediate results.

Beyond personal growth, Whitehead said the benefits are evident in guest satisfaction.

“At the end of the day, guests come for three things: the beach, the rooms, and the food,” he said. “And our food, crafted by chefs like these, makes you hungry before you even pick up a fork.”

Senior Executive Sous Chef Omeka ‘Pinky’ Lawrence, who mentored both women, said the JCTI programme has been transformational for the entire culinary department.

“We’re always in the kitchen focused on the practical aspects of cooking,” she explained. “But this programme opened our minds to the theory behind it, from balancing food costs and portion control to understanding what true culinary leadership means.”

Lawrence, herself a student of the same programme, said it has redefined how her team approaches their craft.

“It gives us a broader picture of what being a chef is really about, not just cooking, but applying ourselves daily with structure, vision, and passion.”

She added proudly that Hyatt Ziva and Zilara is a model of gender leadership in Jamaica’s hospitality industry.

“We have 10 sous chefs here, and between six and eight of them are women,” she said. “Of our three executive sous chefs, two are female. That alone shows how women are thriving and leading in this industry.”

As the lamb chops sizzled and the potato-pumpkin purée took shape outside the ‘cooking show’ of sorts, the area was filled with laughter, teamwork, and the comforting aroma of Jamaica itself.

At the end of the demonstration, the medium-rare lamb, not burnt, was the result of a warm, pink and juicy meat …the jerk sauce added that gusto, while the potato-pumpkin purée glided on the taste buds.

For these women, food is more than sustenance; it’s storytelling. It’s proof that training, mentorship, and love can elevate a humble kitchen into a place of transformation.

“We’re just getting started,” said Casey with a smile. “The kitchen is our classroom and, every day, we’re still learning.”

janet.silvera@gleanerjm.com