... Seahorse Grill?

Sheena Gayle, Gleaner Writer

"Chefs don't cook at home," renowned executive chef and owner of the Seahorse Grill Restaurant Robert Joseph joked as he discussed his life and profession as a culinary expert.

"When you work at least 10 hours a day some of the time, when do you find time to cook? When you get home you just want to relax and enjoy your day off. I eat out a lot, sometimes it's nice to have someone serve you," an outspoken and forthright Joseph told Food.

Overlooking the marina by the beautiful Caribbean Sea during the nights or at sunset, your mind is ushered into a space where tranquility reigns and romance begins at Seahorse Grill. That is what Joseph tries to do with his food.

The greatest pleasure from being a chef of over 30 years " ... is when you prepare something and the customers are intrigued and enjoy the meal you created; that brings a feeling of gratitude and I absolutely love it. Doing what I do for so long never becomes a bore because I can prepare one food item several different ways and it allows me to be creative."

But creativity is not something that stands on its own, according to this executive chef. The passion and true love for what he does as a chef is what also makes the difference, and it is depicted in each meal that is prepared. When there is a bad day, he revealed, cooking for his customers is an excellent way for him to de-stress.

As The Gleaner-sponsored Restaurant Week draws closer to its November 13 start date, Joseph is looking forward to another year of this culinary delight.

"We had a good time last year and it was well supported, that's why we are back onboard this year. I'm sure the customers are looking forward to it, as well, because it is value for money," he expressed.