An exclusive interview with Lucretia Gordon, the Caboose Head Chef – affectionately referred to as “Chef Lookie”. Lucretia’s story is more than a career success – it’s a trailblazing legacy. At a time when most chefs in Jamaican resorts often came from abroad, her rise from local roots to leading the kitchen at a top resort signals progress, pride and possibility for Jamaican culinary talent.
What inspired you to become a chef?
I was inspired to become a chef from an early age. Growing up in a large family, I started cooking in primary school and enjoyed preparing meals that my family loved. Their encouragement motivated me to keep improving. In high school, while studying Food & Nutrition, I discovered how much joy cooking brought not only to me but also to others. Seeing the happiness on my teachers’ and classmates’ faces, along with the support of my Home Economics teacher who recognized my talent, made me realize that this was my true passion. Hearing people rave about my food confirmed that becoming a chef is what I am meant to be doing.
How did your culinary journey begin?
My culinary journey began shortly after leaving high school, when I made the decision to follow my passion and enroll at the Heart Trust Vocational Centre. There, I earned my Level 1 and 2 certifications, which laid the foundation for my career as a chef.
After graduating, I began working at Couples Negril in Jamaica in 2005, before transferring to Couples Swept Away Negril. For 15 years, I dedicated myself to growing in the culinary field, perfecting my skills, and sharing my love of food with others.
Over time, I realized that I wanted to expand my horizons and explore new opportunities. I longed for a change of scenery, where I could experience different cultures, cuisines, and ways of expressing creativity through food. That drive for growth and discovery led me to The Brasserie in October 2021, where my journey continues with renewed passion and purpose.
Is there a dish or food memory from your childhood that still influences your cooking today?
One of my most treasured food memories is going to the market, supermarket, and meat shop with my siblings to shop for the month. Those experiences of selecting fresh ingredients sparked my curiosity and taught me the importance of quality in cooking.
The dish that resonates with me most is my coconut curried pork chops. It combines many of the spices I love with one of the most flavorful meats. Every time I prepare it, I am reminded of the joy of experimenting with ingredients, the comfort of family meals, and the deep satisfaction of creating something that brings people together. This memory continues to inspire the way I cook today – always with creativity, passion, and love for the people I’m cooking for.
Who are your biggest culinary inspirations or mentors?
My biggest culinary inspiration comes from two remarkable people – Chef Stefan Spath, whose talent and heart driven mission remind that me that food can be a force for good and my fiancé, Godfrey Richards, whose dedication and personal growth inspired me daily to keep evolving in the kitchen and in life.
How would you describe the style of food you’re bringing to Caboose customers?
I would describe my style of food as a fusion of diverse palates, grounded in my Jamaican roots and enriched with global influences. I enjoy blending the vibrant flavors of Jamaica with elements from Chinese, Japanese, Indian, and Mediterranean cuisines. I will bring all these experiences together while staying true to our strong Caribbean love for food – especially classics like oxtail, curry goat, fried chicken, brown stew chicken, and fricassee chicken. My goal is to give customers a taste that feels both familiar and exciting, honoring tradition while adding a creative twist.
What dish on the menu are you most excited about sharing with guests? What should they try first? Is there a story behind it?
I’m most excited for guests to try Jamaican oxtails. Once considered a rejected cut of meat, oxtails were overlooked in many kitchens – but Jamaicans transformed them into a rich, flavorful stew that’s now celebrated worldwide. Slow-cooked until the meat is tender and falling off the bone, it’s seasoned with bold spices, aromatic herbs, and a touch of love that brings the dish to life.
Guests should try it first because it’s a true reflection of what I aim to do with my cooking: turn humble ingredients into something extraordinary. Jamaicans believe in using their hands to craft food, fashion, and life itself, and that tactile, intentional approach is what makes this dish so special. It embodies the spirit of our people and our favorite saying: “We likkle but wi tallawah”—small but strong, resilient, and full of flavor. Every bite carries history, culture, and the unyielding strength of Jamaican spirit.
If you could cook dinner for anyone in the world (living or past), who would it be and what would you make?
I would cook for Gordon Ramsay, because he’s an amazing chef who can take the simplest ingredients and turn them into something masterful. I’d prepare a meal that tells the story of Jamaica: slow-cooked oxtails rich with spices, ackee and saltfish, rice and peas, and festival bread on the side. Each dish would showcase bold flavors, resourcefulness, and the way Jamaicans transform humble ingredients into extraordinary experiences.
I’d love for him to taste the depth of Jamaican cooking – the techniques, the love, and the intention behind each dish. It’s a celebration of flavor, culture, and resilience, and it embodies our motto: “We likkle but wi tallawah”—small but strong, bold, and full of character. Sharing that with someone who truly understands the craft of cooking would be an incredible honor.
What’s your go-to comfort food when you’re not cooking professionally?
When I’m not in the kitchen professionally, my go-to comfort food is fried chicken coated with my mother’s barbecue sauce. It brings back so many Sunday dinners, filled with family, laughter, and the smells of home. Comfort food for me isn’t just about taste – it’s about memory, connection, and the warmth of sharing a meal with the people you love.
Even when I cook casually, I approach it with the same intention I bring to my professional dishes: bold flavors, love in every step, and a little bit of that Jamaican spirit. It’s simple, soulful, and a delicious reminder of where I come from.
What’s one surprising fact about you outside the kitchen?
I’m a deeply spiritual person – a fearful woman of God. My faith guides me in everything I do, giving me strength, patience, and perspective. It shapes the way I live, the decisions I make, and the way I approach life’s challenges.
What’s the best compliment you’ve ever received about your food?
“That was amazing!!! I really love it. Keep up the good work.”
