No Frills, Just Flavour: Catching Up with Bajan Chef David Carter
Back in 2018, I had the chance to interview David Carter at Smokestak in Shoreditch, London. David, who was already making waves with his smoke-forward menu and unpretentious style, graciously made time to chat with me about fire, flavour, and his journey from Barbados to the UK restaurant scene.
Seven years later, it was an absolute joy to sit down with him again, this time for Barbados Foodie Magazine.
Thanks to this blog, I get to do these interviews for fun and to keep my writing muscle flexed—combining my love of storytelling with my lifelong passion for food and gastronomy. And this one? This one felt particularly meaningful.
David Carter: Michelin Star, Bajan Roots
David Carter made history as the first Barbadian chef and restaurateur to receive a Michelin star in 2025. His newest restaurant, the Greece-inspired Omá, was awarded the coveted honour. What struck me most was how little has changed about David himself.
In our latest conversation, he reflected on the win with calm clarity. There’s no ego or self-congratulation. Instead, he spoke about staying grounded, serving honest food, and building teams that feel like family.
“Win or no win, it doesn’t change the culture of the restaurants,” he told me during our interview. “Just good flavour, solid principles, and staying true to what matters.”
A close-up of vibrant small plates at Smokestak in London, featuring the bold, layered flavours Chef David Carter is known for.
Beyond Awards: Why This Matters
What I admire about David is that his vision has always been clear. Long before sustainability became trendy, he was talking about nose-to-tail cooking and reducing waste. Before wood fire was branded as edgy, he was already using it as a flavour tool, rooted in childhood memories of food back home in Barbados.
His journey is not just one of culinary skill, but of intentional choices: fusing technique, culture, and purpose with humility and excellence.
What He Misses Most About Bajan Food
While his palate has expanded to include Mediterranean dips and freshly baked breads from Omá’s in-house bakery, his cravings when he returns home are refreshingly simple: grilled fish from Oistins and authentic van food. I won’t spoil it all, you’ll have to read the full Foodie feature for more on that. Let’s just say his Bajan roots run deep.
Read the Full Story
Fire, Flavour and Vision blends David’s personal story, his philosophies on food, and the bold simplicity that defines his style.
You can find the full piece in the latest issue of Barbados Foodie Magazine.
And if you happen to book a table at one of his restaurants and spot David in the kitchen, mention my name. He just might come over to say hello. No promises… but stranger things have happened.
