Akeeno Clarke, at age 21 have manage to surpass most chef his age, he has a burning passion to make his mark in the culinary industry, it takes a special kind of bright mind to manage time effectively and not lose focus. Akeeno Clarke is a former student who uses his time now to learn everything he needs to know. Clearly, he’s intent on becoming a great chef. That determination revealed over the years a series of opportunities he happily accepted, he recently completed his Bachelor’s degree in Hospitality and Tourism Management before he was Culinary Arts major student, who ascertained his Associate Degree in culinary arts in his first two years at Montego Bay Community.  Clarke strongly believes in education and places it at the forefront of his career.

Akeeno has emerged as one of the best culinary students produced by Montego Bay Community College (MBCC). His unwavering passion is the impetus of anything culinary have seen some great productions from him—ranging from demonstrations at expos to carvings for exhibitions. His diminutive stature is no reflection of his creativity and the rich future he has.

Akeeno has also won himself a number of awards in the Caribbean Culinary Network (CCN) culinary cook-off and participated in a number of culinary events hosted by the Culinary Federation of Jamaica (CFJ). At the peak of his career, he was also awarded a scholarship, where he traveled to Spain to learn their culture, food, and language. He also graced a number of hotels namely The Grand Palladium as the Spa Retreat, Sunset at the Palms, and Rondel Village Resort where he was the Sous Chef.

Akeeno Clarke has that kind of determination that feeds off his academic pursuits as well as his Jamaican heritage. And a good part of his experience comes from sheer good fortune; better known as an opportunity, to work with Top Chef Kevin Broderick who is currently his mentor, and works closely as The Youth Ambassador of Caribbean Culinary Network  (CCN), alongside Chef Anthony Mair, Clarke mentioned that “I was always good at cooking, as cooking comes to me naturally, “Thank God It’s Easy”, thanks to my loving grandmother and mother who instilled various discipline in me from an early age in regard to food preparation.  


  • President of MBCC Culinary Arts Club
  • Youth Ambassador for Caribbean Culinary Network
  • Silver Medals in CCN Cook-off 
  • Junior Chef of The Year 2013

Highlighted Dishes

Shrimp Scampi
Pulled Sugar Showpiece

Calaloo Ravioli stuffed with Brown Stewed Chicken



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