CHEF CHRISTOPHER GOLDING
Chef Christopher Golding grew up in Jamaica where his grandmother instilled in him a love for cooking . “ She taught me that a recipe is just a list of ingredients and a guideline , but your duty is to bring out the soul in the dish ,” says Golding , now the chef de cuisine at Sugar Mill Restaurant , the signature restaurant of Half Moon in Jamaica .
“ The aromas that remind me most of my childhood are spices that we use in our cooking : Scotch bonnet peppers , pimento berries , fresh thyme and scallions , and my grandmother ’ s red pea soup cooked outside in a Dutch pot over a wood fire .” Golding brings those memories to life for Sugar Mill ’ s guests , celebrating the intersection of his heritage and modern cuisine . Look for pimento woodsmoked marlin , Josper roasted pork belly with ripe plantain espuma and snapper with passion fruit and roasted pumpkin sauce . Some techniques Golding employs , such as Josper roasting ( using an enclosed charcoal oven where food is cooked at high temperatures ) and the use of espuma ( transforming fruit or vegetable extracts into foam ), elevate his menu and add subtle but important flavor profiles to his dishes .
TIFFANY LUEYEN
46 I SALAMANDER 2024
CHEFS ’ TABLE
WE ASKED THESE INTERNATIONAL CHEFS WHO THEY WOULD INVITE TO THEIR TABLE FOR A MEMORABLE MEAL .
THIS PHOTO AND FAR RIGHT : TEAMDWP STUDIOS BY DWAYNE WATKINS
“ My late grandmother , my late mother and my father – thank God he is still alive .”
- CHEF CHRISTOPHER GOLDING , HALF MOON