Every morning at 4 a.m.—when most Harmonizers aboard the Love & Harmony Cruise 2026 are fast asleep in their cabins—Jamaican-born executive chef Basil Jones is already at the heart of the ship’s culinary engine, ensuring that every bite of Jamaican food tastes like it was prepared on the “Rock.”
“My role is to make sure that the food tastes as Jamaican as possible,” Jones explained during an at-sea interview with Caribbean National Weekly.
Jones is one of four Jamaican chefs hired by Love & Harmony executives, tasked with delivering authenticity across seven primary kitchens on the Norwegian Jewel. While the ship boasts more than 16 diverse culinary offerings, Jones’ responsibility was clear—protect the integrity of Jamaican cuisine wherever it appears on the menu.
“I oversee all of the food on the ship… from each restaurant that is part of the Jamaican menu,” he said.
Whether a dish is served in a casual setting or a formal dining room, Jones moves from kitchen to kitchen to ensure every plate reflects his Jamaican heritage. He also makes it a point to meet guests daily, gathering feedback and adjusting menus in real time—a hands-on approach that has defined his career.
“One of my main objectives is to go to the dining room… and ask guests how their meals are, so we as chefs can make the necessary adjustments,” he added.
A Taste of Jamaica 2026—With Challenges
For Harmonizers, the cruise is as much about food as it is about music. Oxtail, rice and peas, jerk chicken, dumplings, and ground provisions—ackee and saltfish, yellow yam, chocho, banana, and callaloo—are must-have staples in constant demand.
“We Jamaicans love our ground provisions, especially dumplings, yam, and banana. Oxtail and rice and peas is a must,” Jones said. “Those are some of the staple items guests are always asking for.”
First-time Harmonizer Althea Spence of New York praised the onboard cuisine.
“The food on board the Love & Harmony cruise was top shelf most times,” Spence said. “I particularly enjoyed the oxtail, curry goat, and cornmeal porridge. The jerk salmon served at the Captain’s Masquerade Dinner on Sunday was off the chain. It was a fantastic dining experience. My favorite, however, was the fish tea—not to mention the manish water. Oh boy. It was fire.”
Retired eight-time Harmonizer Marcia Wanliss of Florida agreed, singling out the manish water as “delicious.”
Kayla Hemans, a Jamaican living in Tampa, also praised the jerk salmon served at the Captain’s Dinner.
“I loved the salmon—the jerk spice was just right,” she said.
But delivering that experience daily was not without challenges. Agricultural setbacks in Jamaica, caused by Hurricane Melissa last October, impacted key farming regions in the “breadbasket” parishes of St. Elizabeth, Westmoreland, and Trelawny, affecting the availability of essential ingredients.
“Definitely, without a doubt, there was a shortfall this year… ackee, yes,” Jones admitted. “We did our best to get as much as we could, but there was a shortage.”
Still, his focus remained on maintaining authenticity despite limitations.
“We made the best of what we had, trying to stretch it as much as possible,” he said.
Cooking for the Stars
Jones was also tasked with preparing custom dishes for performers aboard the cruise, tailoring meals to their specific tastes to ensure they were well-fueled for nightly performances.
“Beres Hammond wanted jerk salmon with mixed vegetables, and I delivered that,” Jones shared.
“Minister Marion Hall wanted salmon as well, cooked Creole-style. I guess she enjoyed it and requested the same thing the following day.”
“Artists are celebrities… sometimes they want something out of the box,” he added with a smile.
“You have to be prepared if you want to be a chef on this ship. There’s no time to play around—you’ve got to be ready and steady to get the job done.”
Behind Jones’ calm confidence lies more than three decades of discipline and sacrifice. His journey began in Jamaica at the former Sans Souci Hotel in Ocho Rios, where curiosity quickly turned into a calling.
“I didn’t want to just be a normal person running the food line… I wanted to learn everything,” he recalled.
Over the years, Jones has cooked for an impressive list of high-profile celebrities, including Mary J. Blige, Patti LaBelle, Celine Dion, and Jamaican-born NBA legend Patrick Ewing. Yet, despite his accolades, he remains grounded.
“I don’t represent myself… I represent my country, Jamaica,” he said.
A recognized figure in New York’s Caribbean culinary community, Jones built his reputation after joining Footprints Café in Brooklyn in 2001 and later serving as head chef at Jasmine’s Caribbean Cuisine in Times Square. Among his many accolades are the Team Jamaica Bickle Ambassador Award in 2024 and a Certificate of Excellence from the Prime Minister of Jamaica in 1987. He is also credited as the originator of the popular Rasta Pasta.
Today, whether leading kitchens on the Love & Harmony Cruise or curating menus for private events, Jones sees himself as a culinary ambassador.
“When people think about Jamaica, they think about the food. I would love to take Jamaican food globally,” he said.
And aboard the Love & Harmony Cruise, with every plate that leaves the kitchen, Jones does exactly that—serving not just meals, but a taste of Jamaican heritage, rich with pride.
