Team work
makes the dream work.
At Mango Bay, teamwork is essential, and we thrive by supporting and respecting one another. Our culture is built on lifting each other up, creating a positive and united environment. Together, we achieve more through collaboration and mutual encouragement.
OUR CHEF
I am deeply passionate about crafting innovative and unforgettable dining experiences, blending the artistry of French and Japanese culinary traditions with the principles of farm-to-table and molecular gastronomy. My approach combines the influence of Afro Caribbean cuisine and French techniques with a contemporary twist, creating dishes that surprise, delight, and engage the senses.
Having honed my craft at Michelin-starred establishments like Essential by Christoph and Manhatta in New York's Financial District, along with over a decade of experience in the Michelin world, I am dedicated to sourcing the finest seasonal ingredients and supporting local farmers.
Always driven to push boundaries, I’m excited to share my culinary vision with the world — one dish at a time — transforming each meal into a unique journey of flavors and textures.
I wanted to reimagine my cooking through the vibrant lens of Afro-Caribbean flavors. Blending the classic artistry of French cooking with the bold, rich traditions of Afro-Caribbean culinary heritage, I create dishes that celebrate the fusion of two powerful cultures. Trained in French gastronomy from some of the best chefs in the world, I am passionate about using seasonal, locally sourced ingredients to craft innovative dishes that honor both history and modern creativity
I am a chef driven by a deep commitment to community, representation, and the transformative power of food. With a passion for blending the rich traditions of Afro-Caribbean cuisine with the finesse of French culinary techniques, my work is rooted in the belief that food is more than just a meal—it’s a way to bring people together, celebrate culture, and share stories.
Every dish is an opportunity to activate and engage communities, ensuring they are not only present but central to the culinary journey. I believe that true culinary innovation comes from honoring the past while creating space for diverse voices and experiences. Whether through community pop-ups, collaborations, or cultural events, my dedication to creating spaces where people from all walks of life can experience the power of food as a unifying.
I am on a cultural advocation mission to elevate Afro-Caribbean cuisine in the culinary world. My approach is deep-rooted techniques and Afro-Caribbean flavors, i believe that these rich, often underrepresented cuisines deserve an elevated space in the industry—one that highlights their depth, history, and innovation.
As the visionary behind Mangobay Restaurant, i aim to create a dining experience that transcends traditional food offerings, blending the soul of Afro-Caribbean cooking with refined techniques to offer something truly unique. food is a gateway to cultural exchange, and through Mangobay, i seek to amplify the stories and traditions of Afro-Caribbean communities. The restaurant is not just a place to eat but a space for connection, where food becomes a bridge that fosters inclusivity, representation, and understanding.
By combining community-centered activations with high-quality, locally sourced ingredients, it can be a future where Afro-Caribbean cuisine is no longer an afterthought but a celebrated force in the global culinary conversation. My goal is to inspire others to recognize the artistry and complexity of these flavors, while creating a platform where voices of the diaspora are heard and celebrated.
OUR BAR MANAGER
Over the course of ten years, I have worked in the service industry as a bartender turned mixologist. With that experience, I have been developing a book that teaches the foundational steps for new bartenders striving to become mixologists and understand the bar business.
I was born and raised in Fort Greene, Brooklyn, by a mixed Caribbean family for a large portion of my life. My mother moved to New York from Trinidad and Tobago after being recognized as the former Miss Trinidad. My father, Dahved Levy, is a well-known radio personality from Barbados. Growing up in New York, I witnessed the transformation of Fort Greene, as well as the many iterations of the restaurant space that has now become Mango Bay.
Fortunately, I have been given the opportunity to consult on and manage the new Mango Bay bar program. In this role, I have been working closely with Chef London to create a delicious bar menu that complements his artistic style in the kitchen. Some of the classic Caribbean flavors we all know and love are infused and transformed into well-balanced, handcrafted cocktails that will keep you coming back for more.
We cannot wait
to host you
at Mango Bay!