Jamoye “Chef Jay” Campbell was born and raised in Westmoreland, Jamaica, West Indies, where his passion for food began at home. Inspired by his father, a professional chef, Chef Jay naturally followed in his footsteps, developing a deep respect for Caribbean culinary traditions and the discipline of the kitchen.

At just 17 years old, Chef Jay officially launched his culinary career at Beaches Negril Resort, where his drive, skill, and leadership quickly set him apart. His dedication earned him the distinction of becoming the youngest assigned kitchen supervisor at the hotel, trusted with managing kitchen operations and ensuring seamless service at a high-volume, international resort.

Through a U.S. work program, Chef Jay migrated to the United States, where he continued to refine his craft. He later settled in New York, working in some of the city’s well-known Caribbean dining establishments, including Negril Restaurant in Manhattan and Suede Restaurant in Brooklyn. These experiences expanded his culinary range while deepening his ability to blend traditional Caribbean flavors with modern techniques and presentation.

Today, Chef Jay is focused on growing his entrepreneurial catering career, offering clients an elevated dining experience outside the traditional restaurant setting. Through thoughtfully curated menus and exceptional service, he brings his extensive culinary artistry directly to private events, celebrations, and intimate gatherings—delivering bold flavors, cultural authenticity, and unforgettable experiences.