About Chef Winston Thomas

From Kingston to Amsterdam

A Life Shaped by Food, Culture, and the Open Road

Winston Thomas was born and raised in Kingston, Jamaica, surrounded by the rich aromas and bold flavours that define Caribbean home cooking. In Kingston, cooking wasn't something you aspired to — it was something you simply did. His earliest memories are of watching the women in his family turn a handful of scotch bonnet peppers, allspice berries, and a tough cut of goat into a pot of curry that could feed the entire street. After high school, while many of his peers pursued more conventional paths, Winston enrolled in a formal food and nutrition programme — not because cooking was a dream, but because it was already the thing he was best at.

His training gave him the technical foundation, but it was the kitchens of the Caribbean that forged his style. Winston's professional journey began on the island of Sint Maarten, where the restaurant scene thrives on the collision of Dutch, French, Creole, and American influences. Working long hours in busy kitchens, he absorbed the techniques and traditions of chefs from across the region, building speed, discipline, and a deep respect for the craft. From Sint Maarten, he moved on to The Bahamas, where he expanded his repertoire further, learning to work with the ocean's bounty and the delicate balance of tropical ingredients that tourists and locals alike demanded.

Each island brought new ingredients, new traditions, and new challenges. But it was Curaçao that would prove to be the turning point — both personally and professionally. Arriving on the island in 2010, Winston secured positions at two of its most respected properties: the historic Kura Hulanda hotel, a boutique gem in the heart of Willemstad, and the Van der Valk Plaza Hotel, part of one of the largest hospitality chains in the Netherlands. At Kura Hulanda, he honed his ability to create refined, internationally influenced menus while honouring the Caribbean soul at the heart of his cooking. At the Van der Valk, he gained invaluable experience in large-scale hotel catering, managing high-volume kitchens that served hundreds of guests daily.

It was also in Curaçao that Winston met Debby, a Dutch woman who had been living on the island. What began as a chance encounter became a partnership that would reshape the course of his life. In 2012, together they made the decision to build their future in the Netherlands. Winston joined Fletcher Hotels, one of the country's leading hospitality groups, where he adapted his Caribbean cooking for Dutch and European palates without losing the authenticity that made his food special. It was a period of rapid growth — learning the rhythms of European service, the expectations of a new clientele, and the seasonal ingredients that would become essential to his evolving style.

By 2014, Winston was ready to step out on his own. He and Debby established Chef Thomas Café & Catering in Zandvoort, the beloved seaside town on the North Sea coast. The restaurant quickly became a local favourite, drawing diners from Haarlem, Amsterdam, and beyond with its infectious energy, generous portions, and the unmistakable warmth of Caribbean hospitality. National publications took notice: Het Financieele Dagblad ran a feature entitled "Caribbean Pride," and food platforms like Betty's Kitchen and Discover Benelux praised the restaurant for its originality and joy.

Today, Chef Winston has expanded beyond the café. As a freelance private chef, he brings the full breadth of his experience — from intimate two-person dinners to large-scale celebrations — directly to clients across the Netherlands. A canal-side apartment in Amsterdam, a corporate venue in The Hague, a barn wedding in North Holland — the setting changes, the approach doesn't. The food tells a story, the portions are generous, and every guest leaves feeling like they ate at a friend's house.