Chef Jahmai Thomas is a Junior Sous Chef at Cap Juluca, a Belmond Hotel, on Maundays Bay in Anguilla, where he prepares and presents cuisine to ensure the highest quality service and experience for his customers.

Chef Thomas became interested pursuing a culinary career in 2012 after a year of stewarding.  His formal training began in 2015 when he joined Blanchards on Meads Bay. There he learned everything about working in a restaurant and had an opportunity to travel to Orlando, Florida, where he completed a culinary course on the business behind the magic. During his eight year tenure at Blanchards he rose from prep chef to senior line cook. In this role he was responsible for preparing ingredients and also helped keep the kitchen organized and efficient

Chef Thomas is passionate about trying new things, “My philosophy on cooking is to keep creating more, as much as I can. This includes trying new cuisines and ingredients, inventing recipes, and adding different spices to dishes to create magic and unforgettable meals. I hope that the flavorful dishes I make will become my guests’ favorites, and that the people I cook for will want to come back and enjoy my cooking again and again.”