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Chef Raquel Fox Elevates Caribbean Cuisine


When Chef Raquel Fox secured her place on the culinary landscape, there was something on her mind… “Why was Caribbean cuisine often overlooked for higher end events?”

Being Bahamian, and a celebrated George Brown Alumni in Culinary Arts, she has made it a personal mission to keep Caribbean food culture in the forefront. She also wanted to raise awareness that the flavorful cuisine is fitting for even higher-end events. 

Chef Raquel Fox

Growing up in the beautiful islands of The Bahamas and raised by a tight-knit family of farmers and fishermen, gave her insight at an early age. Fox began learning in the kitchen naturally when she was just five years old. In her grandmother’s kitchen is where Fox would learn first-hand how fresh and locally sourced ingredients were effortlessly transformed into wholesome and flavorful dishes that everyone enjoyed. And this instilled an appreciation that would last her a lifetime.

“My grandmother fed the community,” she recalls, “so it was no surprise that I later fed college students in my own dorm apartment. The apple didn’t fall far from the tree.”

But her education first led her on the path towards the fashion industry. After graduating with a degree in Fashion Merchandising, Fox still felt a calling to what felt so nurturing and natural to her. She followed her heart that led her into the food industry and became the co-owner and Executive Chef of The Wine Lounge, The Bahamas’ first wine bar. USA Today voted it as one of the 10 Best Bahamian Lounges.

Her hand-crafted pizzas paired with her husband’s wine selections were a novelty in Nassau. This resulted in the restaurant earning rave reviews from locals and tourists alike. Her passion for cooking grew. Fox had her eyes set on even more.

In 2014, the family decided to make the move to Toronto where she enrolled in the Culinary Arts program at George Brown College – one of the most highly regarded programs in the industry. She felt this would help support her vast, yet informal knowledge of gastronomic arts. Her talent and drive were quickly recognized by the instructors. After a few years upon graduation, Fox was asked to create and teach the College’s first ever Caribbean course. 

Chef Raquel Fox & Chef Julian Lima (French Wine Scholar & Sommelier)

“Attending the Chef School at George Brown provided me with a breadth of knowledge that I wouldn’t have found anywhere else. Being able to explore culinary techniques, food culture, and international cuisine put me on the path towards a successful career,” said Fox.

She continues to host Chef led dinners at The Chef’s House. “I enjoy working with George Brown College culinary students under my tutelage. As a Caribbean chef with a strong culinary background, my forté is reinterpreting Caribbean cuisine with finesse while using locally sourced ingredients, said Fox. “I love working with local farmers as food just tastes better when it’s fresh. Planning a menu for an event allows me to express my creativity and having guests identify and enjoy the food journey on my plates is exhilarating.”

George Brown College, Culinary Chef’s House

Chef Adrian- George Brown College Culinary Chef’s House, Food Technologist

With her celebrity chef status, Fox tells us her goal is to continue to popularize the cuisine on a global scale and beyond the expected. “Jamaican cuisine is the most requested, everyone loves a delectable Jerk dish,” said Fox. “I know that this will sound cliché, but really and truly every event with a successful menu execution becomes my favorite. It’s like my kids, you can’t choose one over the other.”

As a chef, she tells us that when it comes to weddings, couples should approach caterers with reasonable expectations. “Don’t request lobster with a chicken budget. As a former bride myself, it was important for me that the caterer was willing to work within my budget; accommodate all my guests’ food allergies and dietary requirements; and that the presentation as well as the taste was on a fine dining level.”

George Brown College, Chef’s House Event Space

She also recommends requesting that all servers are trained in hospitality and are always present to attend to the needs of the bridal party as well as guests. “Don’t be coy, when asking for references and photos of the caterer’s past events. Finally, review the agreement precisely to confirm that all details are there.”

Fox has never forgotten the importance of celebrating your roots and supporting local farmers. Her first cookbook, Dining in Paradise, includes a collection of fine dining recipes paying homage to her grandmother’s recipes using locally sourced ingredients.

After its release, Chef Fox became a regular culinary expert on Canada’s most popular morning shows including CityLine, Breakfast Television, The Social, and Global News Toronto where she mixed flavor and history with big laughs and easy recipes. Her success launched the development of her Island Gurl Foods brand, a line of bold, fruit-forward Caribbean finishing sauces currently available in Loblaws stores nationwide.



Creative Director & Producer: The Wedding Planner & Lifestyle Magazine- @weddingplannerlifestylemag

Editor-in-Chief/The Wedding Planner Lifestyle Magazine: Veronica Rodie-Fazio- @veronicaevents

EIC Set Decor Asst: Edna Pacheco Moreira- GBC Chef’s House

Hair & Makeup for Chef Raquel: Sara Ortiz@makeupbydesigntoronto 

Photography: Ahmed Amin- IG: @aham_shoots

Videography: Scott- IG: @giogios_photography

Location/Venue: George Brown College, Chef House -@gbcchca

Rentals: Mega City Linen-megacitylinen