Before moving to New York, I had little exposure to authentic Jamaican cuisine. That changed when I met Chef Stikxz Williams of Queens, New York. A recent contestant on Food Network’s “Ciao House,” Williams is on a mission to introduce Caribbean flavors to a national audience.

Throughout her culinary journey, Chef Williams has become renowned for creating dishes that showcase the bold, spicy, and complex tastes of Jamaica. From hosting local tastings in her community to participating in high-profile events, this culinary artist has successfully carved out a niche that celebrates her culture and passion for food in a way that’s both relevant and authentic.

 

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Beyond her role as a chef, Williams serves as a cultural ambassador, educating people about Jamaican food traditions and the stories behind each dish. She’s transforming how New Yorkers, both life-long residents and newcomers, perceive and appreciate Jamaican cuisine, effectively bridging cultures through food.

Her story is not just about cooking; it’s about sharing a piece of Jamaica with every plate she serves. Read a bit more about her ahead.

Home & Texture: Where did your love for cooking and food artistry come from?

Chef Stikxz Williams: My love for cooking came from my mother and father. These two have an incredible gift of not only growing food but also making phenomenal meals. I grew up in a home that always hosted guests no matter what time of day. When you walked through the door, the question was, “Yuh hungry?” That level of care and nurturing has been instilled in my sister Claudia and me from when we could remember.

H&T: Living in New York City and having access to so many Jamaican restaurants, do you find that the places still prepare their food with authenticity?

CSW: To be honest, there are some really amazing Jamaican restaurants and some watered-down spots in NYC. The one authentic item I have yet to have outside my own is roast yam and roasted saltfish with butter. I have been searching high and low. I can find and enjoy everything else thoroughly, which makes me a very happy chef. Some spots and pop-ups I am truly loving right now are Chef Scotley from Aliyah, who is also leading the charge in changing the landscape of Jamaican cuisine. Chef Camari at Raf’s with her incredible take on French pastries through a Jamaican lens such as, an Oxtail Danish, Jerk Ice-Cream, and Ackee Croissant (mouthwatering). Pop-ups hosted by the incredibly talented Chef Andre Fowles. Omar’s Kitchen in NYC’s Lower East Side (LES) has the best escovitch Lobster in the city, hands down.

H&T: What is your favorite dish from Jamaica to prepare?

CSW: My favorite dish from home to prepare is roast fish stuffed with callaloo and water crackers. Whenever I am missing the beaches, I immediately make this with Festival and fried Bammy.

H&T: What is a misconception about Jamaican food that you’d love to clear up?

CSW: The one misconception I’d like to clear up about Jamaican food is that we are more than just jerk chicken, rice and peas, and curry goat. We are a culinary powerhouse with a cornucopia of ingredients, flavors, and cultures all wrapped in one. We should start to be viewed as a fine dining culture that represents a vast history filled with traditions. Like our people, our food is equally bold, creative, flavorful, full of spice and love! Give it a couple of years, Jamaican cuisine will be highly revered as one of the best cuisines in the world. Honestly, the whole Caribbean is massive as well.

This article has been edited and condensed for length and clarity.