Voted Best Luxury Hotel in the Caribbean TripAdvisor Travelers’ Choice Awards

Self-taught emulating his mother’s cooking as a young boy growing up in Kingston, Jamaica. His culinary journey began there cooking his native cuisine. When he was old enough to work outside the home, he was hired by the fast food giant “Mothers Enterprise Limited”. It was there he realized his passion for cooking was going to take him much further. Leaving “Mothers”, he moved on to work for Betty Ann Blaine, co-owner of the well-known “Fish Place”.

He continued to practice his dream of becoming a chef and in 2003, met the highly acclaimed Chef Norma Shirley, “known as the Julia Child of the Caribbean”. Norma’s tutelage guided him into bringing Jamaican cuisine to a new level. This changed the landscape for Jonhoi’s passion and creativity.

After several years working at Norma’s at the Terrace Restaurant, Devon House, Norma knew he was ready to embrace the next step in developing his talents. In 2010, Chef Jonhoi found himself moving to Grand Cayman where Norma’s Son Delius and Miami Chef Cindy Hutson were opening Ortanique Restaurant in Camana Bay. He began there as a line cook taking it all in. Between 2010 thru 2016, he worked his way from line cook to sous chef and lastly chef de cuisine. During his tenure in Grand Cayman, he experienced what he considered to be his fondest culinary memory, a chance to cook at the James Beard House with Chef Cindy Hutson and Delius Shirley and their talented chefs from their various restaurants.

In 2015, Cindy and Delius asked Chef Reid to return back to his homeland, Jamaica to head their new venture at The Cliff Hotel as Chef de Cuisine. While at the helm, Jonhoi has helped garner the recognition as one of the best restaurants in Jamaica and the Caribbean, from highly regarded publications such as, Travel & Leisure, Luxury Magazine, Conde Nast Traveler, Trip Advisor.

Chef Reid believes cooking is an art which involves using your imagination to create a master piece that will make people happy. One thing that he loves in the culinary discipline is that there are always broader horizons to discover to ensure that a meal has that mouthwatering edge.