A Chef’s Life: Dale Carty of Tasty’s
Chef Dale Carty is at the helm of one of Anguilla’s most beloved and most acclaimed restaurants – Tasty’s. Dale’s cuisine is vibrant, fresh, and above-all, flavourful. He’s been featured in publications such as Bon Appetite and Food and Wine, and has won several awards including the Taste of the Caribbean award for “Most Innovative Caribbean Menu”. A Chef’s Life with Dale Carty is taking a look at the life and food behind the accolades.
Dale Sheridan Carty
Who cooks in your house?
Believe it or not, there’s only minimum cooking in my house. I live alone, so I hardly cook at home. When I want to eat something I throw something like lobster or steak on the grill or do some ceviche.
What’s your favourite food/spice to work with?
Seafood definitely. I play with a lot of different spices so I can’t say I have a favourite. I’m open to all and I use all.
Have you always known you wanted to be a chef?
Oh definitely, from around age 15 or 16.
Describe your cooking style in three words.
Authentic, simple, flavourful. There’s a lot of flavour going on in my dishes.
If you had to pick a dish to eat every day for the rest of your life, what would it be?
Tuna or snapper ceviche.
How did studying in France change your perception of life in Anguilla?
It made me appreciate the small size of the island better and made me appreciate living in Anguilla more. It gave me a better appreciation for my island.
Tell me about what you do on a day-to-day basis.
After a morning swim or walk on the beach I go and look for fresh produce for the restaurant. I do some social media, such as posting the catch of the day. I check what jobs I might get via email for villa catering, because I do private chef catering as well.
What’s your favourite thing on the menu at Tasty’s?
Tasty’s Seafood Salad. It’s a dish that you cannot miss.
What was the first thing you remember cooking?
Steamed fish and cornmeal.
Tell me the best thing about your job.
Finding a lovely fresh piece of fish. When a fisherman comes and brings an 80lb tuna or swordfish that’s the exciting part for me because I see so much I can do with it.
Can you share the worst thing about your job?
When people do not know how to appreciate good food and are impatient and feel like they’re at McDonald’s.
What’s your favourite/most impressive thing you’ve ever made?
I did a seared tuna chopped with a poached crawfish tail and an infused lemongrass sauce. It was artistic and it was flavourful.
What’s the worst thing you’ve made?
My attempt at a lasagne.
What advice would you give to your younger self?
I can’t think of any. I like to think that I was on the right path and I think I did a good job.
What advice would you give aspiring chefs?
You must love it. If you don’t love it, it’s not going to cut it.
What dessert would you want on your birthday?
Can you share your proudest career moment so far?
Being written up in Bon Appetite and Food and Wine. Also being part of the culinary team representing the island in the Caribbean Culinary Competition.
What makes the people of Anguilla so special?
Because we’re just special! We’re a unique and special people.
To get a taste of Chef Dale Carty’s innovative culinary creations check stop by Tasty’s Restaurant for a flavourful bite.