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Afro-Caribbean cuisine took centre stage at the 25th anniversary of the Food Network South Beach Wine & Food Festival (SOBEWFF), as chefs from across the Caribbean and its diaspora gathered in Miami Beach to showcase the flavours, traditions and cultural stories shaping contemporary global cuisine.
Held from February 19–22, the renowned festival once again transformed Miami Beach into a hub of world-class gastronomy, bringing together more than 500 chefs, culinary personalities, beverage producers and food enthusiasts for a weekend of tastings, seminars and chef-driven events. Over its four-day run, the festival draws tens of thousands of visitors and is widely regarded as one of the most prominent culinary festivals in the world.
Among the most anticipated additions to the 2026 programme was Las’ Lap Link Up: A Celebration of Afro-Caribbean Cuisine, hosted by acclaimed chefs Kwame Onwuachi and Nina Compton at the Kimpton Surfcomber Hotel in the heart of South Beach.
A Celebration of Caribbean Flavour and Culture
Set against a tropical backdrop just steps from the ocean, the walk-around event invited guests to experience the vibrant tastes, rhythms and cultural traditions of the Caribbean. Festivalgoers sampled dishes inspired by classic island cooking—from fresh seafood and smoky meats to richly spiced sauces and sweet tropical fruits—paired with island-inspired cocktails and an energetic soundtrack of reggae and dancehall.
The evening highlighted the continuing rise of Afro-Caribbean cuisine as a powerful influence in modern dining, demonstrating how traditional Caribbean flavours are being reinterpreted and elevated by chefs across the diaspora.
Culinary Stars in the Spotlight
At the centre of the event were hosts Kwame Onwuachi and Nina Compton, two chefs widely recognised for their role in advancing Caribbean-inspired cuisine on the global stage.
Onwuachi, known for championing Afro-Caribbean flavours through innovative culinary storytelling, is the chef behind the acclaimed New York restaurant Tatiana, which has received international praise including recognition from The World’s 50 Best Restaurants and The New York Times.
Joining him was Nina Compton, the James Beard Award–winning chef and owner of Compère Lapin in New Orleans. Born and raised in Saint Lucia, Compton has earned a reputation for blending refined culinary techniques with the bold flavours and traditions of Caribbean cooking.
Chef Irie and Nina ComptonRegional Excellence on Display
The event featured a strong contingent of Caribbean culinary talent whose work continues to shape Caribbean cuisine across the diaspora.
Among them was Chef Andre Fowles, an award-winning Jamaican-born chef and three-time Chopped champion whose culinary career has taken him from Kingston’s HEART Trust Academy to the prestigious Culinary Institute of America in New York. Fowles has become an international ambassador for Caribbean cuisine and is also known for his philanthropic work with the Rockhouse Foundation, which supports education initiatives for children with special needs in Jamaica.
Another Jamaican voice in the culinary lineup was Chef Mark Cameron, chef and artist-in-residence at Dukunoo Jamaican Kitchen in Miami’s Wynwood district. Cameron blends culinary artistry with visual creativity, crafting dishes that celebrate Jamaica’s rich cultural heritage while presenting them through a modern, immersive dining experience.
Veteran Jamaican chef Hugh “Chef Irie” Sinclair, founder of Chef Irie Spice, also contributed to the evening’s culinary showcase. With more than two decades of experience in South Florida’s hospitality scene, Sinclair has built a reputation for sharing authentic Caribbean flavours through private dining and catering experiences that tell the story of Jamaican culture through food.
Miami Gardens chef Kriss Kofi, whose parents are Jamaican, also brought his distinctive culinary approach to the event. A former member of the U.S. Armed Forces, Kofi is the founder of Dub n Grub, a plant-based restaurant in Miami Gardens, and operates the modern Caribbean fusion catering venture Culinary Conglomerate.
Miami-based Jamaican chef Anson Chin, of Jamaica Kitchen, was also represented, with his stall serving festivalgoers throughout the evening.
Music and the Caribbean Spirit
Adding to the festive atmosphere was award-winning DJ GQ, whose mix of reggae and dancehall rhythms helped transform the Surfcomber venue into a lively cultural celebration. Born in Miami and raised in Jamaica, DJ GQ has toured internationally and shared stages with artists including Kevin Lyttle, Akon, Mr. Vegas and Skip Marley.
Together, the music, cuisine and cultural storytelling created an experience that went far beyond a typical food festival event.
A Global Moment for Afro-Caribbean Cuisine
As one of the most talked-about additions to the 2026 festival programme, Las’ Lap Link Up underscored the growing global recognition of Afro-Caribbean cuisine and the chefs who continue to expand its influence.
From traditional island cooking techniques to modern culinary innovation, the evening celebrated how Caribbean food culture continues to evolve—honouring its roots while shaping the future of global gastronomy.
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