Shea Stewart is the culinary powerhouse behind catering company Elite Creations, and Kingston hang-out spot, The Pallet.

This chef got mouths watering and tongues wagging since he discovered his passion for cooking and earned certification at the HEART College of Hospitality Services. Shea’s talents caught the eye of the Observer Food Awards committee earning him a nomination in 2012.

Let’s dive into Shea’s life as a chef.

Full name

Shea Stewart.

What’s for dinner?

Tonight, it’s pizza.

Who does the cooking in your house?

Definitely not me. It’s between my mother and our housekeeper.

What’s your favourite food/spice to work with?

To be honest, I don’t have a favourite. I’m not tied to any one thing; it’s whatever I’m in the mood for at the moment as my tastes change often.

Have you always known you wanted to be a chef? Are you classically trained?

No, this passion kind of just came to me along the way. And, no, I’m not classically trained. I do, however, have my certification from HEART Runaway Bay and everything else is just passion-driven.

Sweet or savoury?

Savoury.

Mild or spicy?

Mild.

Explain your cooking style in three words.

Simple. Bold. Straight-to-the-point.

If you had to pick a dish to eat every day for the rest of your life, what would it be?

My mother’s lasagne.

Tell me about what you do on a day-to-day basis.

I try to play an active role in managing my restaurant, Pallet, and my catering company, Elite Kreations. I also have to take time out to spend with my family.

What was the first thing you remember cooking?

The first thing I tried was pasta. I did a spicy pasta with sweet corn, sweet peppers, garlic, onions, and a lot of scotch bonnet pepper.

Tell me the best thing about your job.

The best thing is knowing that I’m doing what I love. It’s very rewarding from an emotional standpoint because it makes people happy, which in turn makes me happy. I get fulfilment when I create a dish and people interpret it the way I wanted it to be interpreted.

The worst thing about your job?

Definitely the long hours, lack of sleep and the high stress level associated with this industry.

What’s your favourite/most impressive thing you’ve ever made?

Honestly, I don’t know. You would have to ask the people who have tasted my food. I would say the top three are: grilled lamb with mint coulis, bourbon glazed pork, and yam and cheese stuffed chicken breast.

What’s the worst thing you’ve made?

A salty beyond recovery chicken satay.

What advice would you give to your younger self?

Be more organised and more aware of my finances.

What advice would you give aspiring chefs?

Always be willing to learn and be a part of every process. Also, no short cuts and keep an open mind because there is always room for growth.

What dessert would you want on your birthday?

My mother’s orange currant pound cake with vanilla ice cream.

What’s your personal motto?

I go by the mantra “food is love”

When you’re ready to try out some of Shea’s succulent creations, head over to his restaurant The Pallet.