by Paul Heney
Last updated: 8:00 PM ET, Mon June 4, 2018
Elegant Hotel's newly opened Treasure Beach property, located on Barbados' sunny west coast, is an adults-only resort that focuses on many aspects of art, not the least of which is come amazingly artful presentation of food. The resort's signature restaurant, Tapestry, is run by Head Chef Javon Cummins, a young Bajan (Barbadian) who has won numerous medals and awards. We spoke to him recently about his island, his cuisine and his outlook.
TP: When did you first know you wanted to work with food? Did you have a parent or relative who brought out your passion for cooking?
JC: I've always been interested in food and cooking, but I think when I was about 6 or 7 that's when my passion really began to emerge. I remember enjoying watching my grandmother cook. She knew all the recipes by heart, never needed to use any measuring cups or anything, and each time, anything she made would come out perfectly. I found that fascinating. I would go into the kitchen at home and practice making muffins and have my family taste them and give me feedback.
TP: What are your favorite things about Barbadian cuisine? What are your favorite dishes?
JC: I love the herbs and spices that we use when cooking, the fusion of flavors, and taking unlikely ingredients, pairing them together to create something delicious. One of my personal favorites is sweet potato pudding-it consists of sweet potatoes, onions, cloves, and spices.
TP: Talk about your goals for Tapestry and how the menu developed?
JC: I'd like to see Tapestry become the #1 restaurant on the west coast … on the island! But at the same time, I never want it to lose that intimate and personal feel. We'll never stop working to take food to the next level, or to make sure each guest feels at home when they dine here.
The hotel and Tapestry came together perfectly. When you have a hotel that's focused on art and cuisine, it's important that the cuisine is an art form of its own. We knew we wanted to focus on mixing classic cuisine with modern flavors. We wanted great flavor and a bright, popping appeal, so that's exactly what we did.
TP: How does the menu continue to develop there, both from your experience and feedback from guests?
JC: We currently have a number of rotating menus, and with a relatively new property, it's about getting those known amongst our guests. As we grow, the menus will vary based on seasonality and clientele.
TP: Can you give some examples?
JC: The fruit we offer will vary seasonally. Generally speaking, in the summer people are feeling a little more health conscious-they want healthier, lighter options. But as the fall and winter roll around, people are craving those heavier, richer meals. We'll definitely be incorporating seasonal changes into the menu here.
TP: I know you're passionate about proper plating and food presentation. Why is this so critical to the customer experience? How do you train your staff to ensure proper final preparation?
JC: We eat with our eyes. When you go to a restaurant, whatever you order, you want to be enticed by how it looks. Often times, people walk into a restaurant and on the way to their table they're looking at dishes that other guests have ordered. They don't necessarily know what it is, but they know that it looks good and that they want it.
I work closely with my staff, so they get a lot of firsthand guidance and experience each day. I'm actually working to get art hung up in the kitchen here as a constant reminder and inspiration. Presentation really is everything.
TP: How has working for Elegant Hotels helped your career?
JC: Working in a collection as large and diverse as Elegant Hotels Group allows me to learn so much. We have seven properties and a variety of restaurants, so I have the opportunity to work and collaborate with multiple chefs. You always have someone to challenge your way of thinking and bounce ideas off. It keeps us on our toes and innovative in my opinion.
TP: What are your goals for the next three to five years?
JC: I'll continue to compete in cooking competitions around the world representing Barbados, Elegant Hotels Group, and Tapestry-continued practice, learning, and growth. As the collection expands, I'd love to see more restaurants added, and who knows … maybe a larger role in the overall development of the culinary program.
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