Today we’d like to introduce you to Secoyah Browne

Hi Secoyah, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?

I am the owner and executive chef of Whisk & Whiskey, a unique bar and bakery in Park Slope, Brooklyn, celebrating Trinidadian and Cambodian heritage. I am also the author of “Cookies by Chef Coy”. Born and raised in Brooklyn, I aim to inspire young girls who look like me to thrive, not only in our industry but in fields where representation is scarce.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?

I transitioned from finance to the culinary world, managing a full-time job during the week while attending culinary classes on weekends. Exhaustion was an understatement. After graduating, I opened Whisk & Whiskey and soon faced significant hurdles: a global pandemic, three floods that destroyed 60-70% of my kitchen, staff shortages, and rising costs due to inflation. Despite these challenges, the joy and appreciation from patrons for my creations and the space I’ve cultivated continually reinvigorate me, reaffirming my commitment to persevere.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?

Whisk & Whiskey is a bar and bakery celebrating and highlighting Trinidadian and Cambodian culture and cuisine through cakes, cookies, cocktails and small bites. The item that I am most proud of is our Trinidadian Bake sandwiches which have been featured in Thrillist, Eater and Brooklyn Magazine. Bakes are traditional Trinidadian street food and being able to elevate them and expose them to communities who are unfamiliar brings me great joy.

Contact Info:

• Website: https://Whiskandwhiskeybklyn.com
• Instagram: @chefcoyyy