Last Wednesday, Jamaica’s Terra Nova All Suite Hotel became a hub for culinary innovation and cultural celebration, as emerging young food enthusiasts and seasoned industry leaders gathered for the 2026 Foodie Seminar. Held under the evocative theme “Unbreakable Spirit”, the full-day event featured expert-led panel discussions spanning critical topics from food safety and national food security to small business resilience, artisanal confectionery craft, and the future of Jamaica’s booming culinary sector. The seminar serves as a lead-up to the 27th Jamaica Observer Table Talk Food Awards, the island’s most prestigious annual celebration of culinary excellence, bringing together a diverse roster of 9 expert panellists from across the industry and non-profit space.
Opening the seminar, veteran food regulatory inspector Allison Richards centered the conversation on one of Jamaica’s most pressing industry challenges: long-term food security. During her presentation, she challenged attendees and the broader public to question whether the island can truly achieve the capacity to feed its own population. Breaking down the four core pillars of food sustainability—availability, access, utilisation, and stability—Richards urged Jamaicans to align their local actions with the 2026 World Food Safety Day theme, “From burden to solution – safe food everywhere”. In a call to action that resonated across the room, she asked: “If every household grew just one thing, what do you think Jamaica would look like? Start with you.”
Food security and the unbreakable spirit highlighted by the seminar’s theme took center stage in the conversation from Romario Creary and Adrian Wilson, co-founders of the fast-growing Soup King food brand. Just one week before the brand’s planned grand opening in 2025, Category 5 Hurricane Melissa devastated the island, triggering widespread fresh produce shortages and skyrocketing ingredient costs that threatened to sink their new venture. Rather than abandoning their dream, the pair persevered through the crisis, and this year celebrated the launch of their first permanent retail location. Wilson shared the brand’s unlikely origin story: back in 2015, he was operating a local car wash, and began serving homemade soup to waiting customers as a small weekend perk. Today, the car wash is gone, but the soup business has grown into a recognizable local brand. “Opportunity does not always come from creating something new; it can come from something that was always right in front of you,” Wilson told attendees. “Sometimes it comes from improving something very familiar.” Creary emphasized that passion for both product and community, paired with unwavering consistency, are the foundation of long-term success: “In order to innovate, you have to be consistent first…and then you will recognise avenues to innovate; those will come.”
The conversation shifted to the intersection of food, community empowerment and mental wellbeing when Dr. Altreisha Foster, a former vaccine scientist who now owns boutique bakery Sugar Spoon Desserts, introduced her non-profit initiative “Cake Therapy”. The program provides a safe, supportive space for underprivileged young girls to build confidence and life direction through the art of baking. Foster explained that the initiative goes far beyond teaching baking skills: the kitchen acts as a metaphor for life, teaching participants to turn chaos into something meaningful, while offering a judgment-free space to create. “It is about human connection,” she said. “Food carries memories, it carries identity, it carries my culture.”
Attendees left with overwhelmingly positive impressions of the day’s discussions. Shelly-Ann Brown and Garfield Allen, both employees of the National Certification Body of Jamaica, which certifies local food businesses, called the event exceeding expectations. “It definitely exceeded my expectations, the presentations were superb. The organisers should be lauded, and I think the presenters should be lauded,” Allen said. Brown echoed the praise, noting: “Having that interconnection, looking at building your own business and also social responsibility being included, it was just a beautiful connection…coming together just talking about food and how it is evolving, it was excellent.”
Looking to the future of Jamaican culinary tourism and industry growth, Joseph Johnson, owner and CEO of popular Peckish restaurant, laid out his vision for downtown Kingston as the island’s next top culinary destination. Johnson argued that the area already has the foundational cultural and community infrastructure to grow into a world-class culinary hub, with an organic street food culture that mirrors the beloved open-air energy of Manhattan’s iconic street food scene. “What we are witnessing downtown is more than just restaurants. We don’t need to invent food culture downtown, we simply need to recognise it…downtown’s best days are ahead,” he predicted, outlining a vision of walkable streets lined with sidewalk cafes and open-air dining spots.
Additional presentations covered the craft of Jamaica’s award-winning artisanal chocolate from panellist Nadine Burie, while industry leaders Suedi Ann Hamilton, Kishauna Armstrong, and Robyn Fox shared their own stories of resilience amid industry challenges. Throughout the day, attendees actively engaged with every panel, asking questions about accessing capital, building successful business partnerships, effective networking, and navigating day-to-day industry operations. Creary urged young emerging entrepreneurs not to rely solely on industry connections, stressing that self-belief and unwillingness to compromise on core values are far more critical: “It is very important, especially for younger persons, links are nice…but let me tell you, we can do it without that, we can do it [by] believing we can do it and don’t ever compromise yourself to [do] it. Hard work and exposure are key to the future of the culinary industry, through youth.” He also praised the Jamaica Observer for creating collaborative forums that lift up the next generation of culinary professionals.
Jamaica Observer Managing Director Dominic Beaubrun, who attended the event with his son to expose the younger generation to industry opportunities, explained that the seminar was designed to highlight the full, complex ecosystem that supports the food Jamaicans enjoy every day. “We can’t really begin to pay homage to the level of service and effort and thought and ingenuity that goes into it, but here we are laying face to people and their experiences and stories, histories, successes, failures and learning, and all of that goes to inform and educate even more,” he said.