In Coversation With: Chef Dom Taylor
Introducing Chef Dom Taylor: The British-Caribbean Culinary Star Behind Marvee’s.
British-Caribbean Chef Dom Taylor has quickly become one of London’s most exciting culinary talents, fusing bold Caribbean flavours with refined British techniques to create unforgettable dining experiences. Rising to prominence as a standout and eventual winner in 2023’s BBC’s Five Star Kitchen: Britain’s Next Great Chef, Taylor captivated audiences and judges alike with his vibrant, authentic dishes inspired by his Caribbean heritage.
His career has since flourished with the launch of Marvee’s, a celebrated restaurant in London known for its modern twists on classic Caribbean cuisine, from slow-braised oxtail to fiery scotch bonnet-infused creations. With accolades from top food critics and a loyal following of diners eager for his fresh take on island flavours, Chef Dom Taylor continues to redefine Caribbean cooking in the UK’s culinary scene.
Dark rum + raisin glazed pork belly
Please briefly introduce yourself, your work, philosophy and approach
I’m Chef Dom Taylor, a London-based chef and founder of Marvee’s Food Shop. My work is rooted in Caribbean heritage, inspired by the teachings of my mother and grandmother, and reimagined for a new generation. My approach is all about soulful storytelling through food—nostalgic, playful, and proudly rooted in culture.
What new projects or business news do you have for 2025?
This year is all about expansion and evolution. We launched Marvee’s Food Shop in May—an ode to the classic Caribbean takeaway, full of flavour and personality. We’ve got exciting things brewing for brunch too. Let’s just say we’re not afraid to put jerk chicken and plantain jam in unexpected places. More soon.
What has is your continual inspiration, in your creative career?
The Caribbean matriarch is my biggest inspiration—strong women who cook with instinct, intention and joy. Musically, reggae and lovers rock have been ever-present. Visually, I’m drawn to textures—old shopfronts, vinyl, wallpaper, pattern and print. Everything nostalgic, everything that tells a story.
Can you tell us about an enjoyable travel experience?
Exploring the island and cooking in Jamaica just hit differently. The warmth of the people, the vibrancy of the produce, and the pride in local traditions reminded me what hospitality really is. I felt like I was being called back home—even though I was a guest.
What travel recommendations can you share with our readers for 2025?
Travel with your tastebuds first. Head to Saint Lucia and ask for green fig and saltfish, cocoa tea, or a proper Creole stew. But also take time to visit markets and talk to growers—anywhere you can learn about the real food stories behind the plate.
Where are your favourite restaurants?
It changes depending on my mood, but I’ll always have a soft spot for places that cook with heart. In London, I love Chishuru from for its confidence and boldness, by chef Joke Bakare who recently won a Michelin star. In Jamaica, Broken Plate in Kingston is a standout—it’s modern Caribbean cooking done with real integrity. The flavours are bold, the plating is clean, and it still feels like home.
Chishuru,a Michelin Star restaurant.
What's your go-to comfort food for snacking at work?
Curry goat—even just the gravy and some of my pumpkin rice. That, and a cheeky patty with the oxtail gravy when I need a lift.
Where’s your favourite cocktail bar?
I’m partial to a proper rum punch, ideally made with fresh pimento, ginger and lime. For a spot, I rate Trailer Happiness in Notting Hill, it’s got soul. For non-alcoholic, try my pineapple punch at Marvee’s. It's not playing around.
What would you love to see more of in the hospitality and culinary world?
More ownership. More chefs from diverse backgrounds not just running kitchens, but owning spaces, telling their own stories. And more joy—hospitality should feel like a celebration, not a performance.
Trailer Happiness,in London’s Notting Hill
What would you like to see less of in the hospitality and culinary world?
Pretence. Overcomplication. Gatekeeping. I’m not here for ego-driven food that forgets people must eat it. If it’s not rooted in flavour and purpose, I’m not interested.
On display in the restaurant is artwork by Yvadney Davis, what drew you to her work and how do the artworks resonate with your own personal artistic expression and journey?
Yvadney’s work instantly felt like home—joyful, bold, full of Caribbean heritage and pride. Her portraits of Black womanhood have a quiet power that speaks to my own roots. We’re both telling stories of legacy and resilience, just in different mediums. It was a natural fit.
Marvee's Food Shop at UNDR
3 Thorpe Close, Ladbroke Grove, London, W10 5XL.