Chef Wenford Patrick Simpson

- Executive Chef

Chef Wenford Patrick Simpson is known by many for his talent in infusing a variety of tastes and culinary influences, but those who know him are drawn to his genuinely amiable nature.

Born in Jamaica, Chef Patrick’s love started humbly in his family’s kitchen, but quickly developed into a true passion as he began experimenting with different flavor combinations. His magical flare in the kitchen was quickly recognized and encouraged by the adults in his life, and he was granted two internships to learn about baking and cooking while he was still in school.

The chef’s talents took him in several different directions after graduation. His first job coincided with the end of his schooling, when he immediately began in the kitchens Club Caribbean. He then worked in Jamaica Grand Hotel and Sandals before shifting to Royal Caribbean and then Disney Cruise Lines. Later, his reputation grew at New York’s Negril Restaurant for his American and Jamaican-inspired dishes.

Chef Patrick now delights customers at B.B. King Blues Club and Grill and the Highland Ballroom in the heart of New York City, where he's now Executive Chef overseeing everything in the kitchen.

He has also cooked for a diverse list of celebrities. A few of the notable names include the Clintons, Felicia Rashad, Washington DC's Mayor Murial Bowser, Donald Trump, Mike Tyson, Jamie Foxx, Air Supply and the list goes on.

With a dynamic, indefatigable energy level, Chef Patrick’s engaging, sincere personality is beloved by co-workers and customers alike.

A popular fixture in major department stores such as Macy’s and Bloomingdales, Chef Patrick has also been recognized in countless cooking arenas, spicing up the Potato Latke Festival, making appearances on several media outlets—stay tuned for an upcoming appearance on Food Network—and recently taking top honors at the Latet MasterChef competition. However, always proud of his Caribbean heritage, perhaps the chef’s most popular dishes are perhaps those closest to his roots and his heart.


Welcome to a brand new season of Cook-Up! This season, TEMPO welcomes Celebrity Chef, Patrick Simpson, affectionately known as Chef Patrick. If it's about Fusion cooking, with Caribbean flavor, Chef Patrick is your guy. The Caribbean-infused cuisine created by the dynamic Corporate Executive Chef for the legendary B.B.King Blues Club & Grill are world famous. Chef Patrick fuses all the beauty of the Caribbean, including its diverse cultures and traditions, from French, Dutch, English, Spanish influences and takes you on journey that is is in a word, Delicious! And, when the Music is mixed in with world renowned acts performing at B.B.King Blues Club & Grill and his celebrity friends popping in, the show is pure vibes! Come join us and see what happens when Caribbean cultures fuse to create one gigantic Cook-Up with Chef Patrick!


Featured on Ep.3 Brown Stew Snapper

2.5 lbs. red snapper
1 small onion
2-stalk scallion
2 oz. butter
1 tbsp cooking oil
½ cup water
1 tbsp vinegar
2-sprig thyme
3 cloves garlic
1 pinch of salt and black pepper
5-12 Grains of Pimento
1 large onion
1 whole scotch bonnet

Wash fish with salt water or vinegar & water. Season fish with garlic, salt and black pepper. Cut up tomato Sauté sliced onions in oil (butter optional). Remove and place onions in a dish. Stir fry scallion, thyme and all other vegetables in oil and. Add water, butter & teaspoon Vinegar. Allow vegetables to cook. Add fish, pimento and onions. Add 1 whole scotch bonnet (do not allow to burst – must have a stem). Simmer for 15 minutes or until cooked. Enjoy!

Featured on Ep.2 Rasta Ital Stew

1 cup of black Beans (pressure cook for 20 minutes, alternatively you can use the can beans)
2 Scotch Bonnet Peppers (whole)
2 cups of Water (if pressured beans use 4 cups) add more if need to
½ lb of Pumpkin (diced cubes)
1 cups of Coconut Milk
1 teaspoon of Pimento Seeds grains
2 Garlic Cloves (mashed)
2 stacks of Scallions (Whole)
1 small Onion (diced)
1 Thyme (tie together two fingers)
2 Irish Potatoes (peel dice to chucks)
1 Sweet Potato (dice to chucks)
2 Carrots (sliced)
½ doz. Okra (sliced)
1 tbsp olive oil

Cut all the vegetable in small portion put inside mixing bowl. In saucepan skillet put olive oil make oil hot add garlic, Then put remaining ingredients with coconut milk and water allowed to cook until reduce down to your liking. Touch it up with extra seasoning depending on taste. This is definitely a one-pot meal that you will enjoy!

Featured on Ep.1 Jerk Chicken Skewers With Mango Salsa

1 lb. of chicken breast
1 teaspoon of Obey seasoning
1 teaspoon of onion powder
1 teaspoon of garlic powder
2 teaspoon of Simpson’s Jerk Seasoning
2 oz. of Gravy Master
4 oz. of olive oil
3 oz. of fresh thyme
1 teaspoon of ferment seed
5 oz. of white vinegar
4 oz. of water
1 oz. of fresh garlic

Combine all the ingredients in a food processor and set aside. Cut about a 2 oz. portion of the chicken into small pieces, about the size of your finger. Now lightly marinate the chicken with the jerk seasoning to your taste. Place marinated chicken onto the skewer and lay flat on a cooking sheet tray. Then, place tray in the refrigerator for 2 hours. After two hours, take the chicken out and you’re ready to start the skewering process.

o Grill Use: To grill the chicken, be sure to soak the skewer first to avoid any burning of the wood. Grill on each side for about 1 minute under medium heat.
o Oven Use: Cook on each side for 350 degrees for 5 to 8 minutes

Mango Salsa

3 ripe mangos, diced (see photos)
1 medium red bell pepper, chopped
½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about ¼ cup lime juice)
⅛ to ¼ teaspoon salt, to taste

In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.