Fredrick Recordo Gayle

A highly accomplished Executive Chef with over 10 years of culinary experience in the culinary industry. Includes world class 5-star Resorts and Hotels with multiple restaurants. Highly adaptable and accomplished in all types of cuisines, a unique blend of creativity, fairness, passion, and pride for food. A strong record of streamlining operations and improving service while preserving a high level of food quality. The ability to create an enthusiastic and productive working environment and a customer-oriented professional team. An expert in productivity and creative menu development while controlling food and labor cost.

Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.

• Certified Executive Chef by the American Culinary Federation
• ServSafe certified

• Member of the American Culinary Federation (ACF)
• Vice President of the Culinary Federation of Jamaica (CFJ)

• Won 5 Bronze medals as a member of the Jamaica culinary Olympic team at the taste of Canada competition, 09/01/97
• Won gold, silver, and bronze medals in the JDC culinary completion in Jamaica, 01/01/89 - 12/31/00
• Won bronze medal in the ACF chef challenge mystery basket culinary competition, 01/01/02
• Won Bronze and Silver medals in the taste of Jamaica culinary competition, 01/01/08 - 12/31/09
• Won manager of the year and department of the year at the Grand Palladium Hotels, Resort & Spa, 01/01/12
• Awarded by the Les Toques Blanches international the most improved chef and best new talent, 01/01/96

Represents Jamaica in the 1997 culinary Olympic.

ACF certified Executive Chef

Associate degree in culinary arts

Certificate in entrepreneurship

Certificate in Food and Beverage Management