Melissa Ramsay’s journey to becoming a chef is a story of heritage, travel and community. Raised on the bold, smoky dishes of her Jamaican father and the soulful stews of her Cape Verdean mother, every plate she creates is a love letter to her roots. Through her catering venture, Fresh Off The Yacht, she blends coastal and island influences into an immersive dining experience that feels both elevated and comforting. In this Q&A, Ramsay shares how Long Beach shaped her journey, the philosophy behind her cooking and her vision for bringing soulful, globally inspired flavors to every table she serves.
Can you walk us through your ties and history with Long Beach?
Long Beach is home in every sense of the word. It’s where I’m building my business, raising my family, and connecting with a community that loves food as much as I do. The city’s diverse culture reminds me of my own roots — my father’s Jamaican side and my mother’s Cape Verdean side — and that mix of influences finds its way into my cooking, from the spices I choose to the way I plate a dish.
Do you have a favorite restaurant in Long Beach? Or a favorite pop-up?
I love how Long Beach is full of hidden gems and creative food pop-ups. I can’t pick just one, but I’m drawn to places where the chefs are putting their soul into the food — those menus that feel like they tell a story. That’s the energy I try to bring to my own events, too.
What did you do before you became a chef? And why did you decide to become a chef?
I’ve been in the restaurant world since my teenage years. My parents raised me around bold, soulful flavors — my dad’s smoky Jamaican cooking and my mom’s Cape Verdean comfort dishes were just part of daily life. After years of working in every role within hospitality, I realized that my true calling was to bring those flavors and stories to the table in my own way by pursuing a career and studying to become a chef.
Your dishes are described as globally inspired with a clear coastal and island sensibility. Could you walk us through how your travels influence your menus, and perhaps share a distinct memory or dish that captures that inspiration?
My menus are shaped by places I’ve traveled and lived — especially coastal towns and islands where food is tied to the water, the land, and the people. One memory that stays with me is walking through a seaside market, smelling fresh fish being grilled over open flames, surrounded by baskets of tropical fruit. That kind of sensory moment is what I try to recreate for guests—a plate that feels like a little trip.
Who taught you how to cook? Who/what was your inspiration?
My first teachers were my parents. From my father, I learned how to coax depth out of spices and smoke; from my mother, I learned the beauty of slow-simmered stews and vibrant seafood. They both taught me that food is more than nourishment — it’s connection, heritage, and love.
Do you have a dish you serve that holds personal history or has a good story behind it?
My Cape Verdean stew, Cachupa, is deeply personal. Every time I make it, I’m honoring the meals I grew up with while adding my twist.
“Fresh Off The Yacht” beautifully evokes a feeling. How does that concept guide the atmosphere and expectations you create through your catering experiences?
Fresh Off The Yacht is about creating a moment that feels like you’ve just stepped into a breezy, relaxed, but still elevated experience. I want guests to feel the ease of the islands, the brightness of coastal cuisine, and the warmth of being welcomed into someone’s home — even if we’re serving under the stars or on a yacht deck.
What personal experiences or philosophies shaped your approach to culinary creativity?
My philosophy is simple: Let the ingredients shine, tell a story, and respect the traditions that inspired the dish. Growing up with two distinct island cultures taught me how to blend flavors without losing their authenticity. That balance — bold but thoughtful — is the heartbeat of my cooking.
How do you adapt your culinary approach depending on the type of event, venue, or guest experience?
I start by thinking about the mood of the event. A formal dinner might call for refined plating and a slower pace, while a backyard gathering invites a more casual, family-style feel. No matter the setting, I adjust the menu and presentation so it feels personal and effortless for the guests.
Beyond sourcing ingredients locally, what other sustainable practices have you integrated into your culinary operations—whether in plating, waste reduction, or menu design?
I’m mindful about reducing waste — whether that’s reimagining leftovers into new dishes, choosing reusable or compostable serveware, or designing menus that make the most of every ingredient. It’s about respecting both the food and the planet.
What is your ultimate vision for yourself as a chef and for Fresh off the Yacht? Where do you see yourself in five years?
I see Fresh Off The Yacht becoming a go-to name for coastal-inspired, culturally rich dining experiences — whether that’s through private events, pop-ups, or a permanent space. I’d love to host guests in a setting that feels like a mix between a seaside retreat and my family's kitchen.
Is there anything else you want to share about yourself, your growth as a chef, or Fresh off the Yacht?
My journey is built on heritage, travel and a love for community. Every event is a chance to share where I’ve been, where I come from and the flavors that connect it all. Food is my way of telling that story, one plate at a time.
My menus are shaped by places I’ve traveled and lived — especially coastal towns and islands where food is tied to the water, the land, and the people.
My Cape Verdean stew, Cahupa, is deeply personal. Every time I make it, I’m honoring the meals I grew up with while adding my twist.