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Lobster-Ackee Ravioli, Jamaican-Mussel White Bisque, and Scotch Bonnet Gremolata by Executive Chefs

Damion Stewart and Mathieu Masson-Duceppe, at Saveur: a Fusion Culinary Journey, held at The Broken Plate in Kingston- part of the line up of events in the lead up to the Jamaica Food and Drink Festival (Jamaica Food and Drink Festival)

While food fusion has become somewhat of a global buzzword, Jamaica has been blending flavors for centuries. The island’s motto, Out of Many, One People, tells a story of culinary evolution— where Arawak and Taíno traditions merge with West African influences, British and Spanish colonial legacies, and the flavors of Chinese, Indian, and Middle Eastern migrants.

In Downtown Kingston— Jamaica’s industrial heart— gastronomy and urban development have become deeply intertwined, with food driving cultural and economic revitalization. Everywhere you look, the authentic flavors of distinctly Jamaican cuisine have merged with global influences, creating a gateway for locals and visitors to connect with Jamaican culture. Here, fusion extends beyond food, intersecting with art, music, and storytelling, weaving the past with the present and tradition with innovation to create a dynamic, multi-dimensional culinary experience.

As Michelin’s 2025 food trend report highlights the rise of culinary-driven travel, Kingston Jamaica stands out as a destination where food fusion is reshaping the city’s future.

Fusion Experiences: Jamaica Food and Drink Festival

(L-R) Influencers Xavier Bramble and Antonia Fifi take a selfie with Kathryn Royes of the Jamaica Food and Drink Festival at Brunch by the River

Jamaica Food and Drink Festival (JFDF) may not brand itself as a celebration of culinary fusion, but at its core, that’s exactly what it is. Last November, I had the chance to attend the festival’s 10th-anniversary celebration, and the creativity on display was nothing short of extraordinary.

Across its four-day lineup, the festival tells a story of how Jamaica’s bold, unmistakable flavors naturally lend themselves to reinvention— merging with global influences while staying true to their roots. From the smoky heat of jerk infused into Asian, Latin, and Middle Eastern dishes to the unexpected marriage of oxtail and feta or curried goat wrapped in a wonton, JFDF showcases the island’s culinary versatility, proving that fusion is embedded in Jamaica’s food culture.

Held in Kingston, last year’s events— KUYAH, Decade, Meet Street, and Brunch by the River— each highlighted this unintentional blending of tradition and innovation.

At KUYAH, set in the city’s historic Craft Market, chefs took classic Jamaican ingredients and reimagined them in fresh, unexpected ways. Chef Brian Lumley’s curried goat wonton, Chef Jacqui Tyson’s Street Style Pita with Curry Goat, and Chef Gariel Ferguson Fried Curry Chicken with Mango Chutney and Coconut Rice were fusion perfection, while 2 Girls and a Cookshop did an amazing job adding diasporic twists to beloved island flavors.

CB Chicken's stall at Kuyah featured Chef Gariel Ferguson's Fried Curry Chicken with Mango Chutney and Coconut Rice

The Decade event continued the culinary remix, with dishes like Chef Junior Rowe’s crispy pork belly drizzled in sesame sweet plum and Chef Damion Stewart’s oxtail and feta arancini— bold fusions that spoke to Jamaica’s growing influence on global cuisine. Chef Wenford Simpson, representing Walkerswood, kept things rooted in tradition but with an international flair, as his Texas-style Firestick Chicken Sliders packed the distinct punch of Jamaican scotch bonnet heat.

The festival’s Meet Street marketplace turned Port Royal into a buzzing culinary hotspot, where over 60 vendors served up a fusion of street food classics and cocktails with artisans selling their fare against the backdrop of pulsating rhythms at Jamaica’s historic Port Royal. Even Brunch by the River at Dunn’s River Falls— a mealtime that isn’t traditionally Caribbean— felt distinctly Jamaican, with island flavors front and center, proving how seamlessly the country’s cuisine can evolve without losing its essence.

Recognized as the “Caribbean’s Best Culinary Festival” by the World Culinary Awards in both 2021 and 2022 and listed by USA Today as a “Food Festival Worth Leaving the Beach For,” JFDF reinforces what has always been true about Jamaican cuisine: it’s bold, adaptable, and inherently global.

Hotel Fusion: ROK Hotel

The colorful Jamaican vibe of the ROK Hotel in Kingston Jamaica

Perched on Kingston’s waterfront, just steps from The National Gallery of Jamaica, ROK Hotel Kingston—short for Renovation of Kingston— embodies the city’s cultural and artistic resurgence. As part of Hilton’s Tapestry Collection, the hotel seamlessly blends past and present, celebrating the revitalization of downtown Kingston through locally commissioned art, curated experiences, and a soundtrack infused with the rhythmic pulse of Jamaican music. But beyond its aesthetics, ROK is also an unintentional ode to culinary fusion— where Jamaica’s bold flavors effortlessly merge with global influences.

For a culinary experience that blends Jamaica’s rich food heritage with a touch of North American influence, Palate— the hotel’s signature restaurant— offers an elevated farm-to-table menu featuring organic, locally sourced ingredients. Guests can enjoy traditional favorites like callaloo, boiled banana and ackee and saltfish, or savor international flavors enhanced by the signature heat of Jamaican spices— whether in seafood, jerk-infused meats, or plant-based creations. ROK Café & Market brings a European twist, pairing freshly brewed Jamaican Blue Mountain Coffee with delicate pastries. And ROKstone, the hotel’s rooftop lounge, delivers desserts, light fare and live music in a setting that fuses laid-back island energy with cosmopolitan flair.

ROK may not label itself a fusion destination, but its culinary offerings tell a different story— one where cultures, tradition and revitalization naturally collide, reflecting the very essence of Kingston’s evolving food scene.

Restaurant Fusion: F&B Downtown

F&B Downtown restaurant

F&B Downtown is a restaurant, a gallery, a jewelry store, and a testament to Kingston’s cultural transformation. Founded by Swiss-trained hotelier and restaurateur Ueli Bangerter, who fell in love with Jamaica through his family’s jewelry business, the space evolved from a modest setup serving sandwiches during the 2010 World Cup into a dynamic dining and shopping experience in the heart of downtown Kingston. Long before the area’s revitalization gained momentum, Bangerter saw its potential and took the step of transforming the jewelry store into a fusion of history, culture, global influences and of course, delicious food.

Without labeling itself as such, F&B Downtown is an ode to culinary fusion. The menu effortlessly blends bold Jamaican flavors with European and Asian inspirations, mirroring the global-meets-local essence of Kingston itself. The menu effortlessly brings together global inspirations, from “The Dragon” Special Fried Rice "Down Town" to Indo-Caribbean flavors and hearty, comforting soups that are enjoyed against a backdrop of art and fine jewelry. Each meal becomes an experience that transcends food— one that embodies Kingston’s resurgence, the city’s ability to fuse past and future and of course a fusion of experiences, with food at the center. My recommendation? Try the curry goat wrap made with potato roti and the pumpkin soup!

Hands-On Fusion: Jamaica Food and Drink Kitchen

Patrons taking a selfie at The Kitchen

The Jamaica Food and Drink Kitchen (The Kitchen) is a cooking space where Jamaican flavors seamlessly intertwine with global influences. As the island’s first brick-and-mortar experience kitchen, it offers immersive cooking, baking, and mixology classes that celebrate both tradition and innovation. Led by renowned local chefs, participants can master the fundamentals of Jamaican cuisine while also experiencing inventive Caribbean, Asian, Mediterranean, and European-inspired foods.

At The Kitchen, you can master Jamaican classics like Saltfish Fritters and Rice and Peas or explore creative twists on island favorites, such as Jerk Salmon with Fruit Salsa and Plantain Tarts. For those looking to venture beyond the Caribbean, you can even cross the Atlantic— learning the art of handmade fettuccine pasta from award-winning Chef Brian Lumley.

Fusion is embedded in The Kitchen’s DNA, most notably through its Passport To series, where guests embark on a global culinary journey. Beyond hands-on classes and larger events, the space features a gourmet market showcasing locally made condiments, teas, confections, craft beers, and spirits— further blending Jamaica’s rich food heritage with the influences of the wider world. With a mixology counter, studio kitchen, and entertainment deck, The Kitchen is a learning space and a dynamic hub where cultural exchange happens through food.

An Unexpected Fusion: Oriental Ital

A cooking station at Oriental Ital - (Photo by Daphne Ewimg-Chow)

Oriental Ital is a natural expression of culinary fusion, seamlessly blending the plant-based principles of Ital cuisine— a diet rooted in the Rastafarian movement— with bold Asian flavors. This Kingston gem reimagines traditional Jamaican ingredients through an Eastern lens, resulting in a dining experience that is both deeply spiritual and refreshingly innovative.

Ital cuisine, guided by the philosophy of livity, emphasizes plant based, fresh, organic, and unprocessed foods, avoiding meat, dairy, artificial additives, and even salt. Oriental Ital stays true to these principles while pushing creative boundaries, offering dishes like ackee-and-avocado sushi rolls and ackee-filled gyoza dumplings that reflect the natural synergy between Caribbean and Asian culinary traditions. The menu also features hearty stews, fresh salads, and flavorful tofu stir-fries.

Beyond the plate, Oriental Ital’s ambiance further reflects this cultural fusion. Earthy tones, cool wall art, and lush greenery create a space that feels both grounding and uplifting.

Afterthought

I have to throw in one more mention—this one’s outside of Downtown, but its influence on Kingston’s culinary and cultural scene is undeniable. A tour of Worthy Park Estate in St. Catherine is an experience of old-school Jamaican rum-making with modern techniques and a strong commitment to sustainability. Using 100% estate-grown sugarcane and traditional copper pot distillation, they stay true to their roots while experimenting with global aging and blending styles. They’re also pushing for industry reforms and greener practices, proving that great rum can be both heritage-driven and forward-thinking— and of course, delicious.

In Jamaica, fusion isn’t just about flavors— it’s about the intersection of cultures, histories, ideas, and identities, creating something entirely new yet deeply rooted in the old. Since the early 1900s, waves of Jamaicans have migrated in search of economic stability, establishing a vibrant diaspora that has carried Jamaican cuisine far from the island, where it thrives in cultural enclaves while staying true to its roots— yet also evolving through fusion, both abroad and at home.

As a proud Caribbean native who’s traveled extensively, I’ve seen firsthand how Jamaica’s flavors— whether the smoky heat of jerk, the tang of escovitch, or the sweet bite of festival— captivate the world. In Kingston, this fusion unfolds in real-time, from the hands of visionary chefs to the energy of bustling festivals and the creative enclaves of the city. Whether sipping a perfectly aged rum at Worthy Park, indulging in curried goat wontons at JFDF, or exploring the artistic pulse of Downtown, Jamaica embodies Out of Many, One— a living, breathing fusion of cultures, flavors, and ideas.

Now that’s a fusion I can’t resist.