Executive Chef

Chef Kamal Hoyte is from the Caribbean Island of St. Vincent and The Grenadines where he grew up eating fresh local seafood nearly everyday.

In 2010, he graduated from The Culinary Institute of America and cultivated his skills while working with some of the most renowned chefs in NYC at Oceana Restaurant and Restaurant Daniel in NYC. Today, he is the Executive Chef at Pekarna NYC.

During his spare time, he is experimenting with new ingredients and perfecting his skills, whether that is through cooking, tasting, or experiencing new cultures.

Kamal has been featured in numerous publications, including the New York Times, Bon Appetit, Zagat, New York Lifestyle Magazine and Forbes . He has also made multiple media appearances, including Dining Deal on CBS , SVG’s Cooking With Vincies, and The NYC Creole Food Festival.