Before the chef’s coat, there was a little girl in a flowered dress, spending her summers in Trinidad. While other kids played outside, I was in the kitchen, watching my aunts churn homemade ice cream, fry kurma, and stir up pots of sweet custard. Red mango and plum, sticky and sweet, were always within reach. I didn’t know it yet, but those summers were where my love of sweets began.
Raquel has gained extensive baking experience at several Michelin-starred restaurants in New York and Miami, including Daniel Boulud's DB Bistro Moderne, DB Bar and Grill, Andrew Carmellini's Lafayette, Zuma Miami and Peter Callahan Catering. Her clientele includes Ralph Lauren, the U.S. Olympic Ski Team, Bryant Park Library and the U.S. Embassy (Peru).
Raquel earned A.S. and B.S. degrees in Baking and Pastry Arts from Johnson & Wales, one of the most renowned culinary universities in the country.
Despite her busy schedule, Raquel always knew she wanted to be an entrepreneur and worked tirelessly to create her own brand. She is a devoted mom to her son, Kai Zuhri, and loves sharing her kitchen experiences with him whenever possible.
Everything made with purpose and French technique.
Rooted in Caribbean identity.
A small, focused menu, not everything for everyone.
Food that connects people to a feeling or a place.
No shortcuts, no compromises on identity.
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