We had the good fortune of connecting with Cindy Hutson and we’ve shared our conversation below.
Hi Cindy, we’d love to hear about how you approach risk and risk-taking.
Risk taking has played a huge roll in my career. I didn’t have the faith that I personally was capable of doing the jobs that landed on my plate … (no pun intended). So, actually I was a huge risk to myself. My partner Delius Shirley, was the one who would say “you CAN do this!” When I would say I couldn’t. He was my engine, not my anchor. He taught me to take risks saying how will you know if you don’t try. I began realizing that not trying could leave me with regrets. If I tried and failed at something it would leave me with a lesson on what to do differently. And those lessons are far better than lingering thoughts of regrets.
My first risk was taking on an Executive Chef role in our first restaurant Normas on The Beach in November of 1994. I had never cooked in a professional kitchen before, didn’t go to culinary school or even work under another Chef. I just cooked at home or friends’ parties out of the love of family, friends, and the enjoyment of great food and flavors. I was going through a divorce, had 3 children and needed to close my business of importing Jamaican Blue Mt, Coffee into the USA along with a line of Jamaican condiments, called Busha Browne. I had met Delius through my Jamaican best friend and Delius’ Mother Norma Shirley; she was considered the Julia Child of the Caribbean. He was running his mom’s restaurant in Montego Bay and through my import company I would source food products his mom needed in Jamaica and couldn’t get. He would come to Miami and pick up the food to bring down for his moms’ menu. He said he wanted to leave Jamaica and open his own restaurant in Miami Beach. He asked me to keep an eye out for spots on South Beach. Lincoln Road had very few restaurants at that time. There was Jonathan Eismann at Pacific Times, Dewey LoSasso at The Foundlings Club, the Beehive and a small Mexican food spot called The Lazy Lizard. The Lazy Lizard wanted out of the then, underdeveloped Lincoln Road. I phoned Delius and he flew up to negotiate a lease. At this time, I was separated from my husband and had to close our business called Blue Mountain Imports. Delius asked if I wanted to work with him in the restaurant if it came to fruition. I said sure, knowing I would soon need to look for a job and thinking all along his mom would be Chef and I would work the front of the house. Along the way he tasted the food I would cook at mutual friends’ parties. Long story short, we found a spot-on Lincoln Road, named it after his then famous mom, and Delius named me the Executive Chef. I believed I would fail miserably at this, but with Delius’ confidence gave it a shot. I cried every day for months, never realizing how extremely hard this would be. Then, a few months in, back in the day, of unannounced food critics reviewing restaurants, we got a call from USA Today asking for menu descriptions. The following week, in the paper, we were described as “The Jewel of The Caribbean ” on Lincoln Road. I stopped crying and the rest is history.
Alright, so let’s move onto what keeps you busy professionally?
I think I am different from others because I never dreamt of jumping into a culinary career, most dream of it or plan for it, but for me it just kind of fell in my lap. My start was never easy, but I guess because I was younger, I had the Balls to take a leap of faith. I became totally immersed in my new role as Exec Chef/Restaurateur. I always seemed to be in the right place at the right time. Robert Johnson, founder of BET, would dine with us when he was in Miami. One day he asked to meet me, I didn’t even know who he was, I had no time to watch TV. He asked where we saw ourselves in 2 years, I said I didn’t know, because I really didn’t think I was doing a great job. He asked, would we consider consulting on a restaurant he had called BET on Jazz and creating another in Disney World at Pleasure Island. Again, I said I’m not capable, that’s a lot! And again, Delius said, “Shut the F### up, you are amazing”. I don’t feel I had or have a big ego so being humble definitely gave me a lot of opportunity. I was asked to be guest Chef with quite a few well-known Celebrity Chefs over the years doing wine dinners, culinary cruises or charity events. Giving back to community and/or people less fortunate than yourself is extremely important. I will say I have always been proud to be affiliated with Chefs who do this without hesitation. We opened 3 Ortaniques with Bob Johnson, Coral Gables, Vegas and DC. When I had 5 kitchens running at the same time, it was difficult to stay on top of things, but we knew it was imperative we cultivate a dedicated and professional staff. I was able to continue growing my culinary career and restaurant expansion into Grand Cayman, Harbour Island Bahamas, and Negril Jamaica because of the restaurant Team we put together. Mentorship is important in the kitchen. Being able to mentor well begins with respect. I respected our entire team and made it perfectly clear that I am not where I am strictly because of Me. I am the Chef I am because of my team and the support I had in each of my kitchens. In 2014 I decided I wanted to write a book, I wanted it to tell my culinary story of how and why I became a Chef, and all the influences on my palate beginning with childhood. I called it “From the Tip of My Tongue”. I am not great on the computer so the challenge to actually finish it was intense. I completed it in 2015 and could not have been prouder. I would not have completed this task without the help of my daughter, Ashley Hutson, Delius Shirley and Jen Karetnick. Delius submitted the book to “World Gourmand” cookbook awards, and I won best female chef cookbook award for 2015.
In July 2020 in the midst of covid we closed Ortanique on the Mile, in Coral Gables after a long 21 yr. run of a successful hometown restaurant. That brand “Cuisine of the Sun” carries on though. The relationships we have built over those years and the people we have touched with memorable celebrations of life, remains with us. I currently bring those celebrations to people’s homes with Sun Cuisine catering, cooking classes, and Culinary Getaways at our restaurant in Negril Jamaica at the beautiful boutique Cliff Hotel. I also do consulting for new restaurant projects. But I am most proud to say I was named the Celebrity Chef for the Miami Cancer Institute when it opened in 2017 and remain there writing recipes quarterly for patients in treatment, working alongside the talented group of dieticians, chefs, and restaurant directors of MCI.
In closing, again I thank all of you who know me and have pushed me along the way to help me do better, I hope I don’t disappoint!
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Hopefully they would come during season and not the summer. We all know its brutal here in July and August. I’d charter a boat for sure and go fishing or pleasure cruising around our beautiful city. Definitely take them to taste many of my Chef Buddies restaurants. Niven Patel and Mo Alkassarm are killing it with the flavors at Ghee, Erba and Nimo in Tequesta. In November they should have their Wynwood location open as well. While I’m in Wynwood, I stop by Cerveceria La Tropical, Matt Weintraub and his team of Brewers are making some great suds, and they have a liquor license in a beautiful setting with a culinary team producing tasty food and live music. I know my friends would want some great sushi too, so Omakai and Uchi have an awesome happy hour sushi menu. Have to go to South Beach to Stubborn Seed with Michelin star Chef Jeremy Ford, for some innovative dishes. And for sure a Tuesday night, 2 for 1 Maine lobster at Captains Tavern. February is a great month, there’s a lot to do, I would try and coax them to extend their stay. South Beach Food and Wine, Coconut Grove Art show. and then head to the Keys for a couple of Days. With this vacation itinerary, my friends realize why I moved here in the first place.
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Delius Shirley. Business partner/ life partner/best friend
Robert Johnson, founder of Black Entertainment Television. Our Financial Backer/Partner/Friend
Norma Shirley inspiration of all flavors Caribbean
The loyal Family, Friends and Customers that have continually followed my culinary career and keeping our many restaurants alive over 2 decades
Instagram: chefcindyhutson
Facebook: Cynthia Hutson
Other: Sun Cuisine Catering
asuncuisine@gmail.com
305-815-1017
deliusshirley@gmail.com
Image Credits
Michael Pisarri (cookbook cover, boat, Caja China, peeling in the kitchen))