visiting Saint Lucia for the first time,
stated.
Chef Horne believes the culinary
arts are very important, adding that
food would be boring were it not for
chefs trying new things to please
our palates. As he put it: “I think
there’s always a natural curiosity
about food and chefs get to take
it to the next level when they’re
cooking.”
Hailing from a small village north of
Toronto, Canada, Chef Horne started
cooking at age thirteen. At the time,
he wanted a bicycle, but his father
told him to get a job to buy one. The
youngster ended up getting a job in
a restaurant washing dishes. Before
long, he started cooking, too.
“Both my mother and grandmother
are great cooks, so it’s just
something that came very naturally
for me. Twenty-eight years later, I’m
still doing it and very fortunate to be
in the position I’m in,” Chef Horne
explained.
His advice for anyone who wants
to be a chef is to find the style of
cooking that excites them, find a
mentor, and be naturally excited
about cooking.
www.slyoumag.com | February - April 2020
Michael O’Sullivan, General Manager
of Windjammer Landing Villa Beach
Resort, said the event targeted both
Private Residence Club guests and
other guests visiting the resort.
He viewed Chef Horne’s visit as
an opportunity to try something
different for the resort.
“He’s a fantastic chef, so the menu is
a fusion of what he brings from his
background as well as Saint Lucian
produce,” O’Sullivan told SLYOU
Magazine.
According to O’Sullivan, Chef Horne
is the first in a series of celebrity
chefs Windjammer Landing Villa
SL-YOU | It’s All About Business 17