Chef Rennoy Gordon

I am a culinary professional with 15 years of progressive kitchen experience. My career began in Jamaica where I trained in culinary arts before relocating to the United States. Over the past decade, I have worked in local restaurants and private country clubs, including Grey Oaks Country Club and The French restaurant. an Wyndemere Country Club, rising from line cook to five years as sous chef and five years as chef de cuisine. I specialize in Caribbean-American cuisine with a focus on steak, seafood, and farm-to-table execution. I lead kitchens built on consistency, team development, and delivering elevated dining experiences for both à la carte and banquet service.