Chef Ricardo Hepkins cooking with passion, precision and playful aesthetics
Published:Thursday | April 3, 2025 | 12:12 AM
At 28, Chef Ricardo Hepkins has already made his mark as a rising culinary talent in Jamaica. Hepkins is renowned for his innovative cooking, blending flavours, playful aesthetics, and attention to detail to create dining experiences that leave a lasting impression. With eight years of experience sharpening his skills in the industry, he has evolved from a curious high school student dabbling in food and nutrition to the head of one of Kingston’s most acclaimed restaurants.
“I ended up doing food and nutrition, and as it turned out, I was just good at it. From there, my interest was piqued,” Hepkins recalled. Following high school, Hepkins enrolled at Portmore Community College for a year to figure out his path in the culinary world. During this period, he worked with a catering chef, where he was exposed to high-pressure environments, large-scale meal preparations, and the intricacies of event catering. The hands-on experience and opportunity to refine his skills laid a solid foundation for his culinary journey, making this period a pivotal stepping stone towards his future success.
The journey was anything but easy. For Hepkins, breaking into the industry meant overcoming the struggle for recognition — a bittersweet reality faced by many newcomers. “Getting exposure as a newcomer, hoping established chefs will give you a start, is not for the weak — believe me.”
Determined to carve his place, he embraced the challenges with unwavering focus. “I decided it was this or nothing. Over time, it paid off, and I had some great mentors who helped shape my career.”
That perseverance led him to a defining moment in 2022, when he proudly represented Jamaica as the last-standing finalist in the Maggi Food Court competition at Nestlé Headquarters in Kingston.
Today, his style reflects a new generation of chefs, pushing boundaries with inventive textures while staying true to authentic Jamaican flavours. His artistic approach to food is unmistakable. “I’m a bit obsessed with portraying art on a plate,” he admits.
Creating a memorable dining experience, for Hepkins, is about understanding the client’s preferences and the type of event. “Once you know the type of event, the palate of the client, and the aesthetics, then right there and then you just tie in the food accordingly,” he explained.
Recently, Hepkins curated a full-spread culinary experience for Smirnoff Mix & Mas, an event that challenged him to create a menu that complemented the high-energy atmosphere of the occasion. “Expecting upbeat music, and guests who appreciate a good time with the perfect vibe, I crafted a menu featuring Red Stripe Beer battered cauliflower, escoveitch fish, sushi board, cheese board, chopped jerk chicken, coconut shrimp, and jerk chicken,” he shared.
Supported by a strong team that encourages his creativity, Hepkins is fully immersed in refining his skills. “Right now, my priority is honing my craft and pushing myself further than ever.”
While he dreams of opening his own restaurant, his focus remains on mastering his techniques. “I have long-term plans to get there, but for now, it’s about making the most of the present.”
To aspiring chefs, his advice is simple: “Make sure this is truly what you want. It’s not about the money—your passion, not the pay cheque, will carry you through the first decade.”