At the intersection of culture, craft, and entrepreneurship stands Chef Shorne Benjamin, the St. Lucian-born culinary innovator behind Fat Fowl, a Downtown Brooklyn restaurant inside DeKalb Market Hall.
Since opening in the midst of the pandemic, Fat Fowl has served over 300,000 customers, establishing itself as both a neighborhood staple and a destination for diners seeking Caribbean flavors reimagined for a modern palate.
Central to Fat Fowl’s success is Chef Shorne’s philosophy of New Age Caribbean cuisine—food rooted in memory and tradition, yet elevated through refined techniques, contemporary ingredients, and a global lens. His journey to the kitchen was unconventional. After starting his career on Wall Street, the 2008 financial crisis prompted a pivot toward a lifelong passion for food. He trained at the French Culinary Institute of New York, learning classical methods that would become foundational to his brand.
Yet the roots of his craft reach further back to his grandmother’s kitchen in St. Lucia. Known in her community for dishes that brought people together, she instilled a respect for flavor, patience, and care that continues to shape Chef Shorne’s cooking today. At Fat Fowl, these lessons are reinterpreted across a menu that honors the past while embracing innovation.
Signature dishes exemplify this balance. Rotisserie chicken is seasoned with a lavender spice blend and finished with a tamarind barbecue sauce inspired by St. Lucian fruit traditions. Quinoa replaces rice and peas, while vegetables—from garlic string beans to charred broccoli with sambal vinaigrette—are elevated alongside the main courses. The Oxtail Grilled Cheese, pairing slow-braised Caribbean oxtail with an American comfort classic, quickly went viral, drawing visitors from across the country. Its success lies not only in novelty, but in its ability to feel familiar while telling a deeper cultural story.
Chef Shorne’s Caribbean travels inform other standout dishes, like the Curry Shrimp Burger, inspired by Trinidadian curry shrimp roti. Layered with bold spices, Scotch bonnet heat, and mango pickled slaw on a brioche bun, it reflects his belief that Caribbean cuisine is expansive, adaptable, and full of regional diversity.
From a business perspective, Fat Fowl is designed to be accessible without compromise. Braising techniques allow rich flavors to develop quickly, supporting the fast-casual model while maintaining quality. The menu is approachable, repeatable, and scalable—positioning the brand for long-term growth while remaining authentic.
Chef Shorne often greets diners with a playful phrase: “Pardon my Caribbean.” It is an invitation to experience something new, to taste tradition in a contemporary context. Through Fat Fowl, he has created more than a restaurant; he has built a brand that challenges outdated perceptions, celebrates evolution, and shows that culture-driven food businesses can thrive in modern markets.
As Caribbean cuisine gains overdue recognition on the global stage, Chef Shorne Benjamin’s work stands as proof that honoring tradition and pushing boundaries are not opposing forces—they are complementary ones.
