Alright – so today we’ve got the honor of introducing you to Lemar FARRINGTON. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Lemar thanks for taking the time to share your stories and insights with us today. Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission?

Every solid business needs to have a ‘Why’. This drives their mission, their drive for doing what they do. Mine is Caribbean cuisine.

Being born and raised in the Caribbean,ive been shocked at how much our food influenced the food of the American south but how little many people know about Caribbean cuisine. Its not as popular as say Italian or French or Mediterranean. But i want to change that by introducing people to Caribbean cuisine through the lense of modern fine dining. Sharing the stories, experiences, and ingredients i grew up with, with people who might not have an opportunity to try or travel to those regions.

Lemar, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m chef Lemar Farrington, born on Charlotte Amalie st thomas vi. This is why my business is names Amalieä as a nod to home and my roots.
I own and operate a private chef service called Amalieä Dining and Events where for 10 years we’ve crafted custom menus for whatever event our clients envision. We keep it small and detailed so the food never tastes ‘catered’ but prepared fresh for you!

We also curate pop up dinners where we invite guests to try a multi course menu based on pan Caribbean cuisine that incorporates tastes from all Caribbean restaurants from Mexico to northern south America.

What drives us is the ability to give our clients exactly what they want but also the convenience and experience of a restaurant in their home. Unlike the larger restaurant industry there’s no menu fatigue, mediocre food, reservations, wait times, over cooked steaks, watered down cocktails, dress codes, child restrictions, or need for an Uber.

We are very proud to represent the Caribbean culture and cuisine on any platform whether its on tv, a national food festival, or local competition. No other brand curates a menu that serves food from various Caribbean islands to enjoy.
We hope we can warm people up to the idea that Caribbean food is just as deserving of adoration as any other cuisine.

What else should we know about how you took your side hustle and scaled it up into what it is today?

Before starting Amalieä, i have been cooking professional for 18 years in local kitchens. I was chef at La Rez in chapel Hill for 2 years, opening sous at 21c hotel and others, until I stopped waiting for others to give me a chance but kept profiting off my creativity. So i left my then kitchen job, started a brand (at the time called Tastē) and tried getting clients through Craigslist and Thumbtack. I even walked door to door handing out flyers and placing card on windshields at fresh market and whole foods. My first two clients were lessons that taught me what it really meant to run a business and how easy it was to fail at it. But i needed to keep going. 10 years of continued hard work and I’ve been able to go from part time to fill time and even hiring others as a full fledged private chef service.

Can you tell us about a time you’ve had to pivot?

The pandemic was unlike anything i had to face as a business owner. Of course in the kitchen you are taught to think on the fly and pivot when necessary but what do you do when your business is about people getting together and people weren’t getting together!?
We tried all kinds of things from creating sauces and spices, to virtual cooking classes, to making meals and delivering them, to consulting for other businesses. Thankfully we made it through and the ability to try new things and pivot when necessary is invaluable when your business/livelihood is on the line.

Contact Info:

• Website: www amaliea com
• Instagram: Cheflemar_f

Image Credits

Hannah chalfant
&
Stacy sprenz