Award-winning US-based Guyanese pastry chef Tavel Bristol-Joseph, who is known for generating excitement with his decadent desserts will be in Guyana next week where he and his team of distinguished chefs of the Emmer & Rye Hospitality Group are on a mission to be enticed and inspired by the flavours of local cuisine as they prepare to open Canje, their first Caribbean restaurant.
Canje will be one of six restaurants owned and managed by Tavel and his five partners of Emmer & Rye Hospitality Group, all of which are in Austin, Texas. The name of the restaurant is inspired by Guyana’s national bird, the Canje Pheasant. The other restaurants are Emmer & Rye, Hestia, Henbit, TLV and Kalimotxo. The first restaurant, Emmer & Rye, was opened by Tavel and Chef Kevin Fink in November 2015. Emmer & Rye has been included in Bon Appétit’s America’s Best New Restaurants 2016 list, as well as named Austin American – Statesman’s 2018 Best Restaurant in Austin.
Last year, Tavel was named one of Food & Wine Magazine’s Best New Chefs of 2020; ten chefs in the US were recognised for their outstanding skills. He is the first of two pastry chefs in the country to have secured a spot in the magazine and even more celebratory, he is the first Guyanese to do so.
In an interview with The Scene, the chef expressed his joy and gratitude at being named among the top ten. Such an acclamation is huge for him, he said, adding that coming from a country that has been rarely heard of to make it among top chefs who have had the best of everything at their disposal is nothing short of amazing. He was also the recipient of the StarChefs Rising Star Award in 2017.
This kind of recognition and living one’s dream does not usually happen to boys who are raised in the poorest situations, he pointed out, further noting that where he is today was not as a result of him flipping a coin or winning the jackpot but instead is a testament to 23 years of hard work and dedication to his art in the cuisine industry.
Tavel, who was born in Georgetown and lived in Festival City and North Ruimveldt, attended two primary schools, Tucville and St Mary’s and then North Ruimveldt Multilateral School. For most of that time, he slept on floors as he struggled to find his path to success. “I understand what hospitality really means because I came from humble beginnings. I wasn’t the smartest person in the room or the most skilled person in the room…,” he shared.
Standing at six feet, five inches and with a love for the game, he originally had great plans to become an internationally renowned basketball player, but he was destined for sweeter things.
His place in the kitchen was by no means voluntary at first, but as instructed by his aunt. Together they made pound cakes and cookies and in time, he grew fond of baking and shone in Home Economics class.
In 1997, mere weeks after graduating high school, he migrated to the US. He recalled that he had just two weeks to get his documents in order before leaving for New York. Migrating was not as easy as he had hoped; it meant having to start all over again. However, he attended the New York Restaurant School where he graduated with a Diploma in Pastry Arts. While in New York, he worked at a variety of restaurants. After living in Brooklyn for seven years, he moved to Arizona where he remained for about six years before putting down roots in Austin, Texas. His travels across the country have made him more acquainted with flavours and foods.
Tavel has returned to Guyana on several occasions, but before his most recent visit two months ago, he had not been back in 12 years. That trip allowed him to become reacquainted with Guyana. “I’m happy I got the opportunity to come,” he said.
The chef enthused that he is thrilled to have his business partners see the country he’s from and eagerly anticipates having them relish the experience and food. This trip is an important one where the chefs will have a more solid concept of Caribbean cuisine ahead of Canje’s opening. Owing to Guyana’s heritage and food being such a rich part of the Caribbean, it makes for an interesting combination, Tavel said. Though Canje’s food will be Caribbean inspired, it will not necessarily be made in its authentic way but a close representation of this, that will bring to Americans the taste of Guyana and the Caribbean at large.
“My goal in life is devoted to making people happy and comfortable no matter where they are, and to just feel really great about themselves,” stated the chef.
Part of that goal also is a scholarship programme which started this year and will sponsor two students attending culinary community colleges. The group will stand their expenses but more importantly will provide mentorship and be a beacon of hope for passionate youths.
Tavel is a proud father of 12-year-old twins and resides in Austin with his fiancé Britney and his dog Gus Gus. To view a wide array of his scrumptious delights, he can be followed on Instagram @tavel19.
