We were lucky to catch up with Evita Thomas recently and have shared our conversation below.

Evita , appreciate you joining us today. We’d love to go back in time and hear the story of how you came up with the name of your brand?

Do you have time? Joking. Choosing the name Chunkay included several stages, which I did backwards because I needed to ensure that the name tied to our story. The process took about two weeks (this was during Covid 19) we had a lot of time on our hands.

Previously identified via research and interviewing our Chef/Co-founder, was What product we wanted to introduce/reintroduce to PBC, I knew Why Chef Wendy and I were doing it, I knew When we were going to get it done, How we were going to get it done and where we were going to do it from.

This simple 5 W’s analysis method helped me to develop fundamental characteristics of our brand identify, which led to brainstorming names; I knew it needed to be short, simple, easy to read and say, knowing that did not help with the naming at all..

We hit a dead end because the initial name (I wish I remembered it now) was too long. I needed it to be more simple, non-dictionary, so we went back to the “Why, why are we doing this?” I asked myself. During the review of our story which we had on a scrap paper (who uses scrap paper to write something so important on right!) the name appeared to us; Chunkay!!

But would it work? Sure, the name tied into our story (boxed checked), but it also describes exactly what we do! In Trinidadian dialect, Chunkay is the process of heating oil, burning garlic and spices and adding it to your meat/veggies/peas that evokes the flavors you taste, It was the perfect Verb (woohooo- did a happy Yogi bear dance)

I performed my due diligence and did some research to avoid Trade Mark and SEO issues, “will it work in 5 years?” I asked myself…3 years in business and we’re proud to humbly represent Trinidad’s culture with the name Chunkay here in Florida.

Evita , before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I am an entrepreneurial-minded professional that excels at developing strategic business, marketing and operational plans with over 19 years of diverse management experience within various industries and have held several international management positions ranging from Oil & Gas to Creative Industries and Non-Governmental organizations in Trinidad.

In 2018 I was awarded National Statesman from “I Change Nations USA” for my work as The Secretary General at The Universal Peace Federation Trinidad (UPF) 2014 to 2019, which is a global network of peacebuilders providing character education through conferences, youth services and workshops.

Born in Trinidad and raised in St. Vincent and the Grenadines to entrepreneurs Clyde Thomas Artist and Dawn Bacchus-Horan (Designer, Business Woman) I was fortunate at an early age to experience the inner workings of business from my parents and aunt’s who were all successfully self employed.

They would have my siblings and I working during the summers in Antigua and Barbuda at my aunts jewelry store, in Trinidad modelling dad’s hand painted t-shirts or in St. Vincent selling at my mom’s boutique. The experience I gained is invaluable as it laid the foundation for my resilience.

I migrated to Florida in June 2018 and of course I began restructuring my mom’s business income lines and we opened a 1500 square foot designer retail space in The Mall at Wellington Green. The store temporarily closed due to Covid 19 and that set off a series of events which led to Chunkay’s creation.

My wife/business partner and I were pondering on what to do next during this volatile period. We wanted to do something meaningful to us, something that we were both passionate about and decided to share our food culture with the Palm Beaches; which leads me to Chunkay’s mission: to Unite foodies and introduce/reintroduce our Trinidadian cuisine to the palm beaches and surrounding areas.

Our Menu is crafted by our outrageously talented Chef Wendy, who uses traditional scratch cooking techniques and skills, and loves the flame! Chef Wendy fuses ethnic herbs and seasonings to evoke tasty flavors in her Curries and Rotis, Fresh Soups and Salads, Rice and Noodle Bowls and “Trini” Street foods, like the famous “Doubles”.

Chunkay started off as a Ghost Kitchen in 2020, using its Proprietary Web Application; www.chunkay.app and have since grown into a humle open-air restaurant. We pride ourselves in fulfilling our customers needs by using fresh, quality, ingredients.

Chunkay brings a nostalgic feeling to the West Indian diaspora here in Florida and our proudest moments are when customers return and tell us how much the food reminds them of home, or their grannies’ cooking.

What’s been the best source of new clients for you?

Word of mouth is the best source of new clients for Chunkay. That topped with the media publicity that we have been blessed with ranging from print to TV.

Are there any books, videos or other content that you feel have meaningfully impacted your thinking?

Stephen R. Covey – “The 7 Habits of Highly Effective People” read it, then reread it.

A poem by Rev, Dr. Sun Myung Moon – Crown of Glory – this resonates with me personally and speaks of my character and values which I instill into Chunkay

Contact Info:

• Website: https://chunkay.app/
• Instagram: https://www.instagram.com/chunkayfoods/
• Facebook: https://www.facebook.com/Chunkayfoods
• Yelp: https://www.yelp.com/biz/chunkay-riviera-beach-2

Image Credits
Chunkay