iLBC Chef Spotlight: Spice Jamaica

If you follow us on Facebook or Instagram, you know how we feel about Caribbean cuisine. It's a significant aspect of the culture and a beautiful way to share who we are with the world. We rarely dine at a Caribbean restaurant without meeting the chef or owner and we love learning about their story. We have had the amazing fortune of connecting with Aldaine Oakley, AKA, Spice Jamaica and we've shared our conversation below.

Fried Chicken, Plantain & Waffles

What is the name of your business and where are you located? What is something you want people to know about you?

My name is Chef Alley and I’m the owner of Spice Jamaica, LLC. Our catering facility is located in Houston Texas. Cooking is my passion! When I cook you can taste the love in my food.

Jamaica's National Dish: Ackee & Saltfish with Fried Dumplings

How did your career in cuisine get started? I started cooking at  7 years old. I got started in the cooking business by watching my mom cook. My mom use to always cook fresh homemade meals every day and I was always in the kitchen helping her. My techniques were passed down. My mom taught me everything in the kitchen.


You're well known for your catering, tell us about your catering packages.

For our catering packages, we usually cater for 10 people or more . Our lowest package can typically start between $350 or $400 dollars.

Curry Oxtail with Butter Beans
Fried Lobster Tail with Shrimp Fried Rice

What do you consider your signature dish?

My favorite dish to prepare is steamed fish. That steamed Red Snapper with crackers, oh my God!!! So good!!! Fresh seafood is the best.

Jerk wings

Where do you see yourself in 5 years?

In five years , I see Spice Jamaica, LLC owning food trucks and restaurants in the different states. 

Jerk Wings plate with cabbage and mac & cheese

How can prospective clients contact you?

You can follow us on Instagram @Spicejamaica or Email us spicejamaica@gmail.com for all your catering needs. Facebook: Aldaine Oakley (Spice Jamaica)

Phone number: 832- 602-6136

Fried Ripe Plantain

What advice would you give to aspiring professional chefs?

I would like to say, be humble, take your time and master your skills. (dance a yard before yuh dance a abroad) other than that the sky is the limit. For me, when I first came to Houston, I didn’t know anyone, I started my cooking page on Instagram with only 33 persons following, now I have over 17 thousands persons following . Moral of the story is just believe in yourself and go for it . 

Last question. Why do you Love Being Caribbean? The people, the food, the music and the culture...that’s Why I Love being Caribbean.

Jerk Turkey Leg with fixins


MR iLBC

team iLBC

info@iLoveBeingCaribbean.com

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