Chef Brandon Stevenson brings bold Caribbean-inspired flavors and the precision of acclaimed New York kitchens to every table. A graduate of the Culinary Institute of America, he sharpened his skills at Michelin-starred Crown Shy (✻), mastering stations as a tournant and assisting with butchery. At Saga (✻✻), he supported pastry production for multi-course tasting menus, while at Time and Tide he worked on fermentation, dry-aged fish, stocks and sauces. He also honed his plating and garde manger skills at Tatiana by Kwame Onwuachi and now works as a Chef de Partie at Kabawa. Inspired by seasonal ingredients and global cuisines, his cooking celebrates Caribbean influences alongside the vibrant flavors of Indian and Mexican dishes. He finds his greatest satisfaction in watching guests enjoy their meals and tailoring each experience to their preferences.