Ernest Escoffery Levy: Affectionately known as Levi has been cooking from the very tender age of 11. He has a passion for good food, and often dreamt of becoming a chef. Born in Hamilton Mountain in St Mary where he grew up on his family farm, Levi was always curious about fresh Ingredients and their flavors. Working alongside his Mother & Grand Mother in the kitchen, he got to develop his sense of taste.
After graduating high school in 1990, he immediately pursued his culinary dreams at the exquisite Couples Hotel in Tower Isle, where he started as a kitchen steward working long hours. Levi never gave up his dreams of becoming a Chef and after just 9 months he was transferred to the Kitchen Department as a Breakfast Cook. Being a fast learner he was taught by some of the best Chefs in the industry how to make sauces, soups, salads while working on the range and in the Fine Dining Restaurants.

Ernest Levy has worked in some of the busiest kitchens across Jamaica – Sans Souci Resort in Ocho Rios, Sandals Royal Jamaican and the world-renowned Ritz Carlton Golf and Spa Resort in Montego Bay, joining from Inception in August 2000 to December 2006 where he worked as Chef de Partie and was later Promoted to Sous Chef, Garde Manger.

Levi loves to compete and has won numerous medals, cash awards & trophies in competitions such as Jamaica
Cultural Development Commission {JCDC} and The Taste of Jamaica Culinary Competition.

Serious Ting! – A crispy, pan-fried snapper topped with spicy tomato chutney served with a seafood medley in Solomon Gundy mango sauce and potato shrimp dumpling.

Levi answered his ‘culinary calling’ and in 2007 he was soon off to the Bahamas Famous Bakers Bay Golf & Ocean Club as Sous Chef where he worked until February 2011. In April 2011 he joined the award-winning Grand Palladium & Lady Hamilton Resort in Lucea Hanover, as Chef in Charge of the Garde Manger Kitchen. There, he skillfully executed his talents and skills and after 5 months was promoted to Sous Chef in charge of the Ala Carte Restaurants Lotus {Asian} Poseidon {Seafood} and Xaymaica {Jamaican Creole}.

He currently leads the brigade for the Dinner Buffets heading a team of 18 personnel. “Working at Grand Palladium has given me the opportunity to explore all aspects of the culinary realm and I encourage younger people to enter the challenging yet exciting ‘World of Hospitality.”

Latest  Achievements

  • Jamaica Chef of the Year (2013)



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