If Chef Myers had had his own way, he would have been a full-fledged attorney by now. However, fate would not have it to be so. His passion for cooking started as early as sixteen (16) years old when he first went to the Oceana Hotel downtown Kingston, where worked briefly after graduating from high school.
After leaving The Oceana Hotel, He went to work at the prestigious Blue Mountain Inn under the watchful eyes of Mario Machado one of Jamaica’s most prominent Restaurateurs and chef. Seeing his ability to learn very quickly and manage well under pressure he was sent to assist with the opening of Jamaica’s most famous Steakhouse, Bulls Eye.
Realizing the challenges he faced finding quality cooks, Chef Myers decided to go into the business of training and started his own catering school, a project he that described as being the most fulfilling endeavour in his career.
Still feeling the urge to learn more, Chef Myers went to join the Hilton Kingston Hotel in 2000. Recognizing his talent, was quickly moved through the rank of the hotel where held several position including that of Maitre D’ and Chef de Cuisine for the property.
The flame of his passion for education continues to burn, and as such he was employed by the University of Technology where lectured modules such as dining room management, culinary, bar and beverages, food styling and photography, and general catering.
In 2011, Chef Myers became the corporate chef for Cost Club Limited a position he held for two year. After leaving Cost Club, Chef Myers went and started Three Forks Food and Beverage Consulting and Project management business, of which he is the director. Not satisfied with his achievements, he went to join the Palladium Group as their Culinary Manager and later join the Excellence brand as their Food and Beverage Training Manager.
Chef Myers has a Degree in Hotel and Restaurant Management. He is also a graduate of the Culinary Institute of America, HEART Hospitality College a Certified Project Manager and a Certified Hotel Administrator.