Born and raised in Barbados, Renee Blackman has always had a passion for food and culture. Growing up her inspirations were her mother Colleen and Grandmother Hazel, sparking her fascination with food. Renee decided at an early age to become a chef, wanting to combine bold flavors to create deeply satisfying dishes. At the age of 16, she attended an early culinary program in New York where she excelled quickly. Exhibiting extreme interest in technique and presentation, she was deemed the lead chef amongst her peers. After discovering her niche of combining food and art, Chef Renee began creating elaborate dishes for friends and family members. Chef Renee believes in using the freshest ingredients and constantly seeks out seasonal finds to enhance her dishes.

 

Driven by passion and success, Chef Renee joined the ranks of many working in the energetic and fast paced world of restaurants such as Tommy Bahama and Union Square Hospitality Group. As Executive Sous Chef she opened the Delta Sky Club at JFK International Airport and holds a high honor as one of the Chefs who cooked at the James Beard house. She's also worked for Creative Edge Parties, Pinch Food Design and Cloud Catering, some of New York City’s most prestigious catering companies.

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A seasoned talent with experience in the culinary industry, Chef Renee has shared her talent on Netflix's PRESSURE COOKER, Food Network's ‘Chopped’ and ‘Kitchen Crash’ and has been featured in the Ebony Magazine, Huffington Post, New York Post, World Pride Guide, and Hamptons Magazine, to name a few. Committed to delivering an intimate experience with great dishes and service to her clients, she has created a boutique dining experience for the lovers of food.