Chef Odean Smith blends Caribbean roots with Kosher cuisine, redefining culinary boundaries

When Chef Odean Smith first arrived in North America 15 years ago, he carried with him his Jamaican heritage and a vision to revolutionize Caribbean cuisine. Today, as the owner of Chef O’Smith Concepts, which includes O’s Cook Shop and O’Smith Concepts Kosher Catering, Smith has established himself as a trailblazer in the Caribbean and kosher culinary markets.

Born and raised in Jamaica, Smith spent four years in Toronto, Canada, pursuing a degree in Culinary Arts at George Brown College. In 2013, he relocated to the United States with the goal of not only working in the restaurant industry but reshaping it.

“I didn’t want to just be a chef,” Smith said. “I wanted to be involved in every aspect, from conceptualizing restaurants to consulting and creating culinary experiences.”

Over the years, he has consulted for 18 restaurants while establishing his ventures. His journey has been anything but easy, navigating cultural barriers and carving a space in industries where he initially seemed an outsider.

One of Smith’s most unexpected career turns led him to the kosher food industry. A chance encounter with a Mediterranean restaurant on Atlantic Avenue in Brooklyn piqued his interest, setting him on a path to becoming one of the few Black Caribbean chefs thriving in the kosher market.

“I am probably one of the only Black Caribbean chefs in the kosher industry at the top level,” he explained. “It required learning a completely different culture and culinary practice while maintaining the discipline to meet the highest standards.”

His expertise and dedication have earned him the respect of elite kosher dining establishments. He now partners with a kosher restaurant in Jackson, New Jersey, while running his catering service.

While making a name in kosher cuisine, Smith has also worked to redefine Caribbean food in New York. His tenure as executive chef at Negril in Greenwich Village allowed him to showcase a modern interpretation of Jamaican flavors.

“Negril was my playground,” Smith said. “I introduced dishes like jerk duck, jerk rabbit, and octopus — things that weren’t typically found in traditional Caribbean restaurants. I wanted to bring Caribbean flavors to a wider audience while keeping our cultural identity alive.”

That vision led to the opening of O’s Cook Shop, a restaurant inspired by the cook shops of Jamaica. For Smith, it was about creating the food he missed while traveling extensively for work.

“When I came home from months on the road, I wanted real Caribbean food, the kind that brings back memories,” he said. “O’s Cook Shop is my way of preserving that authenticity while putting my spin on it.”

Smith remains dedicated to pushing boundaries and ensuring that Caribbean cuisine receives the recognition it deserves. Whether through consulting, catering, or restaurant ownership, his work continues to elevate the flavors of the islands while blending them seamlessly into the broader culinary landscape.

“It’s about staying true to my roots but also evolving,” he said. “I may not always be in the spotlight, but I know my impact in this industry.”