From his grandmother’s kitchen in his native St. Lucia to some of New York City’s most celebrated restaurants, chef and culinary ambassador Shorne Benjamin has had plenty of experience with the traditional, and not-so-traditional, techniques and bright flavors of island cuisine.
Since early childhood, he’s enjoyed cooking for many people with diverse tastes and culinary preferences.
He experimented with rich, exotic flavors and eventually developed his signature flair – an art form and culinary sensation he’s called “New Age Caribbean.” It can simply be defined as a Caribbean-inspired fusion of world flavors and conceptual cooking.
With a strong entrepreneurial spirit, passion and dreams of owning his own restaurant, Benjamin settled in New York and pursued a finance degree before following his passion for culinary arts.
In 2009, he graduated as a certified chef from the prestigious French Culinary Institute, New York.
His cuulinary highlights include: Co-founder of ShorCulinaire Inc., Private Chef and Catering Services.
Benjamin worked alongside renowned Master Chef Jean George, owner of the popular ABC Restaurant (NYC), and Chef James Jermyn at the award-winning restaurant, Maloney & Porcelli.
Benjamin also worked with Executive Chef James Patterson at the well-known Lower East Side (NYC) contemporary Italian restaurant, called Falai. In addition, Benjamin worked with private clients.
He has participated in several culinary shows, including: Taste of the Caribbean (Montreal, Canada); NYC Caribbean Tourism Week; Bloomingdale’s Celebrity Chef Program (59th Street & Lexington Avenue); Rum and Rhythm Gala (TriBeCa 360); Brooklyn Children’s Museum, Culinary Kiddie Workshop; and Edible Escape Food Festival (NYC).
French Culinary Institute, New York
New Age Caribbean Cuisine: “… a Caribbean inspired fusion of world flavors and conceptual cooking.”