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J.chefé putting the finishing touch on his latest creation

Featured Article

Celebrating the Unique Flavors of Africa and the Caribbean

Driven by lofty goals and high standards, J.chefé is pursuing his passion to be the best.

From his earliest memories, J.chefé recalls being interested in cooking. Spending time with his grandmother in New Jersey, he was fascinated by the process, the ingredients, and, of course, the delicious results.

“She used to make a clam pasta with fresh clams and angel hair pasta that was amazing,” he said. “It's now one of my favorite dishes to make.”

For the past few months, J.chefé has been working as Executive Chef at the Serengeti Restaurant & Bar, which is part of the Bronze Kingdom African Museum on International Drive. His responsibilities include developing a unique menu that complements the museum experience.

“It's important to me to make a statement with my food,” he said. “The menu at The Serengeti has a lot of African, Caribbean, and soul food influences. So as people go through the museum, they can also experience some of the flavors and textures connected to the exhibits.”

J.chefé is a chef and mixologist with over a decade of restaurant and bar experience. Having trained under Chef Rico, Owner of Rico’s World Kitchen near Atlanta, he gained a huge appreciation for the work ethic it takes to succeed in the food business. He took a journeyman approach to learning his craft, exploring the flavors of Thailand, Bermuda, South Africa, England, Kenya, France, Jamaica, and Haiti.

He is currently working on a combination cookbook and cocktail book, which is due for a summer release.

The Serengeti Restaurant & Bar and Bronze Kingdom are located at 6464 International Dr, Orlando, FL 32819.

J.chefé's Strawberry Bundt Cake

Ingredients (cake):

1. ¾ cup softened unsalted butter

2. 3 cups cake flour

3. 2 cups granulated sugar

4. 3 large eggs

5. ½ teaspoon baking soda

6. 1½ teaspoons baking powder

7. 1 teaspoon sea salt

8. 1 tablespoon strawberry extract

9. 1 tablespoon vanilla bean paste

10. 1 teaspoon lemon zest

11. 1¼ cup whole-milk yogurt

12. 2 cups strawberries sliced

Ingredients (topping):

Sweetened condensed milk

Powdered Sugar

Using a stand or hand mixer, combine each ingredient one by one in the order listed. Spray the inside of a Bundt pan with Bakers Joy. Pour cake batter into Bundt pan. Bake for 1 hour at 350 degrees. Let cool for 5 minutes and flip onto plate. Pour topping over top of cake.

J.chefé's Cosmic Chocolate Martini


2 oz. Tito's Vodka

½ oz. Licor 43

½ Baileys Original Irish Cream

½ oz. heavy whipping cream

1 tablespoon Hershey’s chocolate syrup

Build on ice in cocktail shaker. Dip rim of martini glass in chocolate syrup. Shake and strain into glass. Add a teaspoon of syrup, which sinks to the bottom of the glass for a chocolate finish. Garnish with half a fresh strawberry and enjoy!

  • J.chefé's Strawberry Bundt Cake
  • J.chefé putting the finishing touch on his latest creation
  • J.chefé's Cosmic Chocolate Martini