As far as sophisticated Caribbean resorts go, Couples Resorts is right up there with the best of them. For more than 40 years, Couples Resorts has created romantic, all-inclusive getaways for couples in Jamaica. This year, the resort launched the Get Swept Away Summer Event Series at the legendary Couples Swept Away resort in Negril, Jamaica. This pioneering series takes couples on a trip that reimagines romantic getaways by combining wellness, music, and unmatched culinary artistry.
As for Couples Swept Away’s culinary talents, the resort takes pride in having the first and only female executive chef to manage a large hotel chain in Jamaica—Simone Haughton Campbell. In an interview with Travel Noire, Executive Chef Simone Haughton Campbell discussed her work at the world-renowned Issa family-owned resort and the Get Swept Away Summer Event Series.
TN: The Get Swept Away Summer Event Series is creating a buzz. Can you tell us more about this event and what guests can expect?
Campbell: As the Executive Chef at Couples Swept Away, I am thrilled to introduce guests to a savory blend of local and international flavors through the Get Swept Away Summer Event Series. Made up of “Disconnect to Reconnect” in May and “Arts, Eats & Beats” in June, our series will be a culinary, music, and wellness adventure like no other. We aim to take guests on an unforgettable gastronomic journey that showcases the elevated dining options available at Couples Swept Away.
TN: How will you incorporate local Jamaican ingredients into the Get Swept Away Summer Event Series?
Campbell: The intention is to focus on curating menus and working with my chefs to create refined offerings and traditional dishes from around the world that feature an elevated twist. We aim to authentically incorporate Jamaican ingredients sourced from local farms to ensure the utmost freshness. By threading customizable flavors through the Get Swept Away Summer Event Series that reflect Jamaican culture, Couples Swept Away will create an immersive dining experience that celebrates our rich culinary history.
TN: With the upcoming event series, how do you plan to cater to guests with diverse dietary needs and preferences?
Campbell: At Couples Swept Away, we always cater to guests with all special dietary needs and preferences – from vegan to gluten-free. With this upcoming event, greater emphasis will be placed on creating menus that will suit all our guests’ needs.
TN: Can you share your journey to becoming the first and only female executive chef managing a large hotel chain in Jamaica?
Campbell: My home inspired my journey. I grew up cooking with my late grandmother; she was an awesome cook, and I was always in the kitchen with her. During holidays, I was always learning something new about baking or a cooking technique. She enjoyed my company and encouraged me to pursue food and nutrition as a subject during my high school career.
At this time, I spent most of my school days studying culinary arts and home management. The norm in those days was to pursue more traditional subjects. However, I attended Frome Technical High School, where our teachers encouraged us to pursue culinary Arts because I was innately talented in the field. By grade ten, I knew that this was my calling, as every opportunity I got to cook, I would just run towards it.
Whenever there was a school event, such as cooking for the Dacosta Cup team or church events, I would nominate myself to cook because I could master any type of dish. After high school, I began cooking in small restaurants to further hone my skills.
Family members and friends encouraged me to pursue other career paths. However, cooking was my calling, and I could not resist the kitchen. I knew this was where I belonged. Twenty-five years ago, I was blessed enough to join the Couples Resorts team, and the rest is history. I took every opportunity to work, learn, and grow in the field. I was obsessed and passionate about various dishes and flavors, and the creativity encapsulated me. I took short courses, pursued my first degree in culinary arts, and dedicated most of my time to my craft.
TN: What inspired you to pursue a career in the culinary arts, and how does your background influence your cooking style?
Campbell: It is not what; it is who. My greatest inspiration was my grandmother, Joyce Winnifred Spence. Like Jamaica’s Motto, “Out of Many One People,” I grew up in a multicultural, extended family home. My family is a mix of Indian, Scottish, and African, and this cultural diversity created a melting pot of cultural flavor and heritage. From curries to stews to puddings, almost every type of food was cooked in my home. My grandmother was very health conscious, so she cooked a lot of beans, roti, dahl, squashes, and eggplant, which were grown in her home garden. She would creatively use her Indian cooking skills and techniques to put a twist on her health-conscious foods.
TN: What challenges have you faced as a trailblazer for women in the culinary industry, and how have you overcome them?
Campbell: Being a woman in a male-dominated field is extremely challenging. Many individuals believe that because you are a female, you may be less capable or skilled than your male counterparts. However, having a great support system is essential for your success. This team includes my wonderful family, the foundation of Couples Swept Away, Mr. and Mrs. Lee Issa, our Corporate Chef, Stefan Spath, and the upper management, who believe in Jamaica and invest in Jamaicans. Additionally, I have an excellent and talented team of individuals who are committed to a shared vision, have a passion for cooking, and have a genuine love for Couples Swept Away.
TN: How do you incorporate Jamaican culinary traditions into the dining experiences at Couples Swept Away?
Firstly, we are committed to using a lot of locally sourced ingredients. We focus on using our indigenous spices such as pimento and peppers. To add, we incorporate our traditional dishes on each menu so that guests can have an authentic dining experience every time they sit to eat. It is our goal to ensure that with every bite you feel the Jamaican spirit.
TN: Can you share a memorable experience or success story from your time as executive chef at Couples Swept Away?
Campbell: I could say that my most memorable experience was meeting my husband, who is also a chef. However, I would also like to highlight the many lives that I have touched and influenced in my capacity as Executive Chef. Many young men and women come to us as trainees, and I am able to train them, provide quality guidance and instruction, and equip them with the skills necessary to have fulfilling careers. Many of these trainees have matriculated to higher positions in this company, and some of them have gone on their own journeys to become chefs and ambassadors of Jamaica’s culinary culture.
TN: How do you mentor and inspire young chefs and staff in your team, especially women aspiring to break into the culinary industry?
Campbell: I mentor young chefs and staff, especially women, by first helping them to formulate a clear professional vision. I ensure that I encourage them to be committed to continuous improvement and growth within the industry and aim to become true professionals. I remind them that being a woman in this industry does not and cannot curtail their potential or deter their dreams because no job is gender specific. My motto is, “I can do all things through Christ who strengthens me,” and I impart this on them daily.
TN: Finally, how do you want your legacy as the first and only female executive chef managing a large hotel chain in Jamaica to be remembered?
Campbell: I want to be remembered as the lady who opened the door for many other women to serve in this capacity. It is my dream that young girls from Jamaica can, through tourism and educational institutions, become empowered in this field. I want young people to use me as an example to know that being a chef is a dignified career path.
