Martin Maginley, multi-award-winning executive chef at the cashmere-chic Round Hill Hotel & Villas, has not only revolutionised the culinary landscape of his property favoured by the gobal fabulocracy, but has also challenged his team to explore the culinary possibilities with him. Indeed, his team has risen to the challenge.
Thursday Life introduces chef de partie under the tutelage of executive chef Martin Maginley: André Fowles.
Chef de partie at Round Hill Hotel & Villas André Fowles
Warm lobster beignet with cognac tarragon cream and passion mango tiki tonic.
Lobster bisque with coconut tapioca pearls.
Herb-Roasted Lobster with Sweet Pea Purée/ Smoked Bacon, Tomato Ginger Broth
Poached lobster salad with lemon vanilla bean dressing and avocado tomato tartar. (Photos: Gracia Whyte)
A close shot of the herb-roasted lobster with purée sweet peas, smoked bacon and tomato ginger broth.
Chef André Fowles prepares the herb-roasted lobster.
The tall, personable 24-year-old has been at Round Hill for two years -- he was, prior to this, at Mac's Chop House under Mario Machado -- and is completing the final year Culinary Institute of America (CIA) programme at the Runaway Bay HEART Academy to attain his executive chef accreditation.
Originally from Kingston, Fowles attended the Donald Quarrie High School, and upon completion enrolled in the HEART Academy where he acquired Level 1 and 2 Food Preparation certificates. "There was no doubt in my mind that this is what I wanted to do," he shares with Thursday Life, in between preparing his lobster bisque. "The culinary bug bit me when I was a youngster. I'd watch my grandmother, Veronica Davis, affectionately called 'Mama Cherry', cook and bake at home. I remember how everyone enjoyed the puddings and other treats that she made; not to mention her tripe and beans, coconut rice and peas and pumpkin punch.
I was inspired by her approach to cooking and how she took the time to develop the flavours in every one of her dishes -- as we'd say "put the love in it".
His grandmother, we reckon, would be as impressed as we were with his handling of the hotel's lobster menu.
Thursday Life introduces chef de partie under the tutelage of executive chef Martin Maginley: André Fowles.
Chef de partie at Round Hill Hotel & Villas André Fowles
Warm lobster beignet with cognac tarragon cream and passion mango tiki tonic.
Lobster bisque with coconut tapioca pearls.
Herb-Roasted Lobster with Sweet Pea Purée/ Smoked Bacon, Tomato Ginger Broth
Poached lobster salad with lemon vanilla bean dressing and avocado tomato tartar. (Photos: Gracia Whyte)
A close shot of the herb-roasted lobster with purée sweet peas, smoked bacon and tomato ginger broth.
Chef André Fowles prepares the herb-roasted lobster.
         Chef de partie at Round Hill Hotel & Villas André Fowles #slideshowtoggler, #slideshowtoggler a, #slideshowtoggler img {filter:none !important;zoom:normal !important}  [b class="status" style="margin: 0px 50px; font-weight: bold;"]1/7[/b]  |
The tall, personable 24-year-old has been at Round Hill for two years -- he was, prior to this, at Mac's Chop House under Mario Machado -- and is completing the final year Culinary Institute of America (CIA) programme at the Runaway Bay HEART Academy to attain his executive chef accreditation.
Originally from Kingston, Fowles attended the Donald Quarrie High School, and upon completion enrolled in the HEART Academy where he acquired Level 1 and 2 Food Preparation certificates. "There was no doubt in my mind that this is what I wanted to do," he shares with Thursday Life, in between preparing his lobster bisque. "The culinary bug bit me when I was a youngster. I'd watch my grandmother, Veronica Davis, affectionately called 'Mama Cherry', cook and bake at home. I remember how everyone enjoyed the puddings and other treats that she made; not to mention her tripe and beans, coconut rice and peas and pumpkin punch.
I was inspired by her approach to cooking and how she took the time to develop the flavours in every one of her dishes -- as we'd say "put the love in it".
His grandmother, we reckon, would be as impressed as we were with his handling of the hotel's lobster menu.
