Mason Dixon Master Chef Tournament

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Chef:

Chef

About the Chef

Stacey-Ann Segree - Sous Chef

Chef Stacey-Ann Segree

Sous Chef Info

Born raised in the heart of downtown Kingston Jamaica, Chef Segree says. "life was never easy, but over the years of growning up food played an integral part of my day to day living. Being the third girl out of four girls for my parents we were spoiled rotten by our father who was my idol and the one who taught me how to cook. My first encounter in the food industry was when I took a job as hostess at a Taco Bell franchise we had in Jamaica in 1998. While working there it gave me a better appreciation for different cultures and cuisines.

Already having decided that the culinary arts was my passion and the area in which I would find the most self-fulfillment, I enrolled myself in short courses at Jans School of catering, did a diploma course in Food and Beverage Management, and an advance Chinese course which started my journey and a door opener to the culinary world. After a year I realized that was not enough so I started my own business, Soozies Caterers, and did take out lunches, deliveries and catering for meetings and office parties.

In August 2006, I entered the school of Hospitality and Tourism Management based at the University of Technology Jamaica and since then I have never looked back…..while pursuing my Bachelors of Science in Food Service Management I got the opportunity to gain new experiences and learn the managerial side of operating a business by doing my internship at the Rib Cage Restaurant 2008 and The Mega Mart Club 2009 in Jamaica….. after finishing my degree in 2010, I took a job offer at Tastee Limited as restaurant supervisor and worked there for a few years. In 2013, I was given the opportunity to work at the Belterria Casino Resort and Spa in Indiana which brought me to the USA, making a new transition in my life, I moved to Baltimore and opened the first Seasons 52 Restaurant in Columbia, Maryland in 2014. I also began working at the Roland Park Place where I am still present.

My most rewarding feeling about being a chef is knowing that at the end of the day that my culinary skills and expertise have met the needs of my residents and surpass my guests /clients satisfaction and expectations and lived by the quote ”You have to love what you do to do it well”.

Restaurant

Roland Park Place



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