Le Shack Restaurant In Barbados: Meet The Chef
We sat down with Executive Chef Jean Jacques Carquillat of Le Shack Restaurant in St. Philip, Barbados.
Image: Le Shack in St. Philip, Barbados
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Chamonix in the French Alps with my grandma Herminie, in a farm—she’s been my biggest inspiration and support. At 15 I moved to Paris, France where I was trained by the Pastry Chef Master Gaston Lenồtre. What an unforgettable experience! Before landing in New York City in the 1980’s, I worked in the best restaurants in Jedda, Lisbon, London and Geneva. This added a lot of new flavors and inspiration to my classic french roots.
Image: Le Shack in St. Philip, Barbados
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
Growing up in a farm up in the mountains with my grandma that survived the World War II taught me about how to make the most of simple, fresh seasonal ingredients: that was the real farm to table food! My first work experience in Paris with Gaston Lenồtre and at Fauchon built me as pastry chef, that is the other side of me as a classic french chef.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
All french cuisine because it’s the perfect combination between lightness and heaviness, between classic and modern.
Image: Le Shack in St. Philip, Barbados
What are three ingredients that you simply couldn’t live without?
Butter, fresh herbs and salt.
We love the art behind plating. What do you love about designing the perfect dish?
I love simplicity, combining colors and textures to conquer people’s heart at first sight.
Image: Le Shack in St. Philip, Barbados
Tell us about one of the most creative dishes you’ve created?
Luis XIV sea scallops: Pan-seared sea scallops with foie gras, beluga caviar, pork belly and Sauternes wine coulis.
What is one of your greatest accomplishments and/or recent awards you've earned?
Celebrating the 30 year anniversary of my restaurant, Le Canard Enchaine, in Kingston, New York and one year ago making my dream of opening a restaurant in Barbados—my favorite island, with Le Shack.
What are some of the latest trends you’re seeing in top restaurants across the globe?
More focus on service and offering guest an unforgettable complete experience, not just great food.
What’s your favorite cocktail or beverage of choice?
I’m not a cocktail person, my go-to is red wine. A good Burgundy Gran Cru is my favorite. In Barbados I love to close my dinner with a good local rum.
Image: Le Shack in St. Philip, Barbados
What do you love about being the Executive Chef of Le Shack in St. Philip, Barbados?
My team! I love their passion, willingness to learn and to bring their value, heritage and experience every day at work.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
