top of page


Brentfield Lettsome’s love of the kitchen sparked at the young age of six when he would help his mom prepare family meals.  His favorite dish was macaroni and cheese with ground beef.  Now Brentfield is preparing some of the Caribbean’s most exotic cuisines. He attended the Technical and Vocational Education Training Program at the H. Lavity Stoutt Community College in 2010, where he completed the Culinary Program as valedictorian of his class. Upon completion of his studies, he was drafted to the B.V.I. Culinary Team as the Junior Chef in 2011. In June 2011, he participated in A Taste of the Caribbean, hosted by the Caribbean Hotel and Tourism Association competition and cultural showcase held in Miami, Florida where he won the team gold medal.

Brentfield also worked at the popular YCCS Yacht Club in Virgin Gorda, the Treasure Isle Hotel and Tropical Fusion Beach Bar and Grill in Tortola. Brentfield's creativity and passion for the culinary arts offers an exquisite experience, exclusively for you. 

A vacation in Las Vegas turned out to be a worrisome experience for Brent when Hurricane Irma devastated his home country, the British Virgin Islands, on September 6.  Realizing that his place of employment suffered major damages during the hurricane, Brent was torn between returning home to the BVI, or starting a new life where he could find new opportunities to help his home country.  He made the ultimate decision to move to New York.

While in New York, Brent has taken advantage of many opportunities that display his culinary talent.  During the 2018 Caribbean Week, he was a featured chef at the Celebrity Chef Cooking Demonstration at Bloomingdales.  Brent also collaborated with BVI Chef Kenneth Molyneaux and Neil Cline at Citi Taste of Tennis NYC, DC And participated at BVI Food Fete 2019.

After stints at Fat Monk Restaurant, and Penelope Restaurant as lead line chef in New York City, Brent secured a position at the Times Square Edition Hotel as a Room Service Chef and line chef at UNTITLED Resturant @ Whitney Museum. After 2 and a half years Brent moved back to his homeland where  worked as a  Sous Chef at Sebastians On the Beach and currently at Camdems Gourmet Market as lead line chef creating daily specials. He also also offers private chef services. 

About: About
bottom of page