ors yacht slowly moves to another foreign port, properties visible only from the sea appear. The promise of adventure brings a smile to your face as you – an “accidental chef” – work on glamorous yachts that sail in many ports of call, offering you opportunities to travel and explore the world … and even co-star in a reality television show.
Does it sound like a dream? For 32-year-old Dominican-born, self-taught chef Johnathan Shillingford (Chef Jono), it’s a reality. And despite all his adventures, he still finds time to regularly visit his family in Dominica – diving in the rivers of the “island of nature” with loved ones and enjoying authentic river limes with great food.
“I’m proud to be Caribbean and proud to be Dominican. “Having people know that my country exists — and it’s not the Dominican Republic — is important to me,” says the season nine co-star. Below Deck Mediterraneanwhich premiered on Bravo in June.
of Below deck The series is among the most popular reality TV shows in the world and Chef Jono’s season follows Captain Sandy Yawn, her crew and strange guests aboard the luxury superyacht. mustika — navigating difficult challenges, late-night requests that require quick action, a saga of late meals, and a test in patience and resourcefulness for Chef Jono as he quickly learns the dizzying height of guests’ culinary expectations. There was also a spicy romance, stirring up some tension among the crew.
It’s always a special treat to hear a Caribbean accent on international programs and Chef Jono – like Trinidadian chef Natasha de Bourg (cast member of Below deck season two)—embraced his Caribbean identity. His food was generally exquisite, with his culinary skills and creativity leaving us proud, entertained, inspired … and hungry!
CWalking and architecture have always been Jono’s passions, and he aptly calls himself a culinary architect. He graduated from the Illinois Institute of Technology (Chicago) in 2013, and the Architectural Association Design Research Laboratory (London) with a Masters in Architecture and Urbanism in 2016, and also worked in Paris, Antigua and Dominica.
But his career trajectory changed when a project in Antigua fell through. “I was very bored, and other architectural jobs were slow and not as exciting compared to working in a fast-paced city like London,” he says.
At that point in late 2016, he was based in Antigua – an extraordinary yachting hub. As fate would have it, his best friend—another yacht chef—asked him to do a temporary job cooking on a yacht for a week.
“I was very skeptical because I love cooking and I thought that if I did it professionally, it would take the joy out of me and I wouldn’t enjoy it anymore,” he says. To his surprise, he liked it even more and got great feedback.
He hopes Caribbean cuisine can one day be as popular as Indian, Italian or Asian food, with people traveling in their numbers to experience it, beyond food festivals.
When opportunity knocks, you must answer it. Many boats dock in Antigua and throughout the region during the Caribbean yachting and sailing season (November-April), then head to the Mediterranean for their own (May-October). So when the yacht he was working on was ready to spend two to three weeks in Europe, they invited Jono to join them. Two years later, Jono was still in that boat.
Fast forward to the present day, and this “accidental chef” has spent about eight happy years in the yachting industry. “Food is a gift of love and this is in the hearts of everyone in the Caribbean. That’s in my heart and I’m honored to share that gift,” explains Jono in our Zoom interview while aboard another yacht in Barcelona, Spain.
Being a self-trained chef has its challenges, but Jono believes the creative process is like architecture, which he hasn’t abandoned. Let’s start with inspiration. Architects are inspired by locations, buildings or prerequisites from clients. Conversely, food inspiration can be ingredients, or dietary restrictions that force you to get creative and experiment, among other things.
Then there is the execution. “In architecture, I’m designing a building—and I feel like I’m also designing food, thinking about where things fit on the plate, or thinking about where this course falls within a five-course dinner,” he explains.
So, what advice can a brave, enthusiastic, well-travelled, dancing, self-taught reality TV chef offer? His mega tip is time management. On a typical day – and as a sole cook – he makes seven or eight meals: breakfasts, lunches and dinners for the crew and guests; couch; snacks; and any special guest menus.
“If you don’t have perfect time management, you can end up cleaning yourself all day,” advises Jono.
He has re-imagined several Caribbean dishes on his cards and, although they did not appear in Below Deck Mediterraneanguests posted videos of his Osso Buco tail and a polenta on their Instagram pages. “I’d like to see top Caribbean cuisine on the international stage,” he says, recalling how people flock to small Caribbean restaurants in New York and London, ordering the classic Caribbean dishes we love.
“St Barts and the Bahamas have restaurants opened by Michelin chefs,” he continues. “I would love it if most of the smaller Caribbean islands also had Michelin restaurants to cater to international audiences. I would definitely like to be a Michelin chef and own one.”
He hopes Caribbean cuisine can one day be as popular as Indian, Italian or Asian food, with people traveling in their numbers to experience it, beyond food festivals.
“In my line of work, I have to make a Japanese lunch and an Indian dinner. The next day is Thai lunch and Spanish tapas dinner. So I became competent in many cuisines,” he shares. He hopes Caribbean cuisine can be replicated on international menus.
“I always wanted to get away to the Caribbean when I was younger. Now, as an adult, I see that my heart is so closely connected to him. It’s very nostalgic and amazing,” he admits.
There is no doubt that Dominicans and the wider Caribbean are proud of the impact he and other Caribbean chefs have made on various series. For example, Jamaican chef Adrian Forte has appeared on several Food Network shows, including Best Boss, Chopped Canadaand Netflix Restaurants at the Edge. And classically trained chef Dominic Taylor (of Jamaican and St Lucian heritage) brought Caribbean warmth to Channel 4 Five star cuisine in the United Kingdom, and was crowned Britain’s next great chef.
Food is a cultural translator, conveying stories across borders, regardless of socio-economic background. And how we live in what Nylon Dubbed “the new golden age of reality TV,” there’s no shortage of food shows on the menu. Seeing our world-class chefs hold their own in the culinary challenges and fierce competitions at these international programs is always a pleasure as we celebrate these ambassadors of Caribbean cuisine. Well done!
