Award winning Executive Chef Brian Lumley ranks among Jamaica's best home- grown and trained culinarians; his
trademark white jacket and black rimmed frames just scratches the surface of what lies beneath, a rich reserve of
dedication and creativity. Chef Lumley is highly regarded amongst industry stakeholders and stands out for his humility,
warmth and an impeccable work ethic he demonstrates inside and outside the kitchen. A creative visionary, he wanted to
open his restaurant at the tender age of 26 just like Chef Gordon Ramsay and that he did. Lumley became head chef
behind one what was one of Jamaica's most loved restaurants; 689 By Brian Lumley which was met with critical acclaim
and operated successfully for two years before it’s closure. Upon leaving the restaurant business behind, he traversed
oceans taking up stints in Doha, Qatar and St. Georges, Grenada before returning to Kingston, Jamaica.
Honoured on numerous occasions over the last decade, Chef Lumley has been recognized for outstanding accomplishments
including:
● Copping the coveted Taste of Jamaica’s "Chef of the Year" award twice: in 2008 and 2012 – the youngest ever chef
to win this prestigious honor - at ages 21 and 25.
● He joined forces with the Jamaica national culinary team and competed at 2009 staging of Taste of Caribbean
(Puerto Rico) copping a team gold medal while winning a personal bronze.
● He returned in 2010 to the Taste of Jamaica culinary competition where he was awarded the Hans Schenk prize
for “Most Innovative Use of Caribbean Ingredients” alongside a personal silver medal.
● It was in 2013 that the young prodigy earned the top individual prize of "Caribbean Chef of the Year" at the Taste
of the Caribbean's regional culinary showcase which he aptly described as "the best moment of my life." An award
of this magnitude had not been won by a Jamaican chef since 1999.
Outside of the kitchen, Lumley uses his platform to lend support to various fundraising efforts such as Heart Foundation of
Jamaica’s annual event Simply Red, Shaggy and Friends Benefit Concert which seeks to raise much needed funds for
hospitals across Jamaica. He is a regular speaker at national vocational institute HEART Academy events, infirmaries and
at numerous private foundation activities.
A certified diver, he lists promoting the sustainability of marine life as crucial to his personal ethos and volunteers actively
as a scuba diver with the White river fish sanctuary, dedicated to the preservation and gardening of coral reefs along our
coasts to boost marine life and protect our beaches.
Today, Chef Lumley leads a team of passionate food service professionals at the R Hotel Kingston serving as their Executive
Chef. He has completed his American Culinary Federation Certified Executive Chef (CEC) course and has the distinction of
being among the first cohort of chefs participating in the Tourism Enhancement Fund (TEF) - Jamaica Center for Tourism
Innovation programme.
As for the big picture vision for the next stage of his career, he intends on taking on an even bigger educational role and is
eager to work with children and young people to instill an appreciation for Jamaica’s rich biodiversity: on land and in the
sea. He is intent on improving the dietary habits of as many Jamaicans through education and demystifying myths that
may prevent anyone from fully reaping the benefits of a healthy lifestyle, without the need for extreme diet choices.
Lumley continues to diligently prepare the Caribbean’s next generation of chefs for the industry and beyond through
unique training and culinary experiences.

Gariel Ferguson made his entrance into the restaurant arena at the age of 14 as a part-time dishwasher at Masa San Japanese Restaurant, Miami, Florida. Within six months he was promoted to prep cook and apprentice. In 1984 the Ferguson family started Golden Bakery Miami Inc. where he was put in charge of pastry and Jamaican patty production. While overseeing the bakery’s pastry department, he worked part time buying and selling commercial equipment and studying Art Glass Design.

Gariel returned to Jamaica at the age of 26 and started his first restaurant partnership, The Rib Kage Bar & Grill which featured a sixty seat casual outdoor restaurant. The Rib Kage expanded its operations to two locations and employed over 80 persons, prior to closing its doors in 2011. Ferguson, also a partner with the culinary doyen of the Caribbean, the late Norma Shirley in Norma’s at the Marina, Port Antonio and was named by Conde Nast traveler as one of the top 80 new restaurants opened in 2005. This operation offers both casual and upscale dining at its Beach Bar & Grill.

No stranger to charities Gariel has collaborated with chefs and caterers both locally and overseas on a wide range of charity food events.

Gariel and his wife Gillian are presently operating a food consultancy business to facilitate the wide range of restaurant services required by local and regional entrepreneurs.

Selena Chin has climbed her way up the professional ladder
to become one of the leading Financial Advisors at Sagicor
Life Jamaica. She started her career in 2008 and since then
she has improved from strength to strength. In her tenure she
has won over 100 trophies, awards and recognitions, and in
2017 was nicknamed “GOAT” meaning Greatest Of All Time.
A past student of St. Hugh’s High School and The University
of Technology, two institutions she is eternally grateful for
as they significantly helped to mould her into the person she
is today. She is a fun loving, disciplined and God-fearing
young lady that loves life.
One of the greatest moments in her life is when she had the
opportunity to be an interviewee on the local television
program PROFILE; she had grown up watching this show and
to have gotten the chance to share her story with the world
renounced Ian Boyne was life changing.
She continues to set high standards and stick to her
standards, stating that the most powerful leadership tool she
has is her own personal example.