About the Author

ADRIAN FORTE is a chef and culinary consultant for a wide range of clients and brands, and operates YAWD, a modern Caribbean pop-up restaurant (which garnered incredible reviews for the much-needed island vibes it brought to Toronto during the pandemic). Born in Kingston, Jamaica, Adrian moved to New York City in 2003, where he attended high school, and then to Canada, where he studied culinary arts at George Brown College in Toronto. Upon graduating, he became the executive chef at Gangster Burger and Rock Lobster, one of the co-founders of Dirty Bird Chicken & Waffles, owner of AF1 Caribbean, behind the menu development of Aunty Lucy's Burgers and guest chef at Cafe Boulud at the Four Seasons. Adrian uses his platform to champion the importance of Afro-Caribbean cuisine, and has been an integral voice in Canadian hospitality's movement toward a more equal and inclusive future.

Reviews

“Adrian’s cooking is that which mixes perfectly with a tropical wind or an urban setting. His culinary choices are a blend of locally relevant ingredients and his personal heritage, and the result is a signature combination that is all his own. His cooking is a pure gift—and this cookbook can extend his vision of the art of cooking even further.”
—VIRGIL ABLOH

“Chef Adrian Forte is an absolute force of deliciousness, and this new collection of recipes is a triumph. Jam-packed with bold flavors, exciting and approachable recipes, and Adrian’s unique style, Yawd deserves a permanent home in every cook’s kitchen.”
—DENNIS PRESCOTT

“I first met Adrian a few years back, while he was manning the jerk pit at his then-restaurant in Toronto’s Little Italy. His passion and attention to detail for Caribbean cuisine has continued to flourish ever since, and now, with Yawd, it can extend well beyond the walls of his kitchen. A few pages in, I guarantee you’ll be feeling that same passion and booking a trip to your favorite island getaway!”
—CHRIS “JILLIONAIRE” LEACOCK

“Bless the hands and sweat of Adrian’s grandmother for being his inspiration, and starting him off on the feels-good-to-read culinary journey you’ll find in Yawd. I have had the honor and pleasure to cook with Adrian and taste some of his food—it’s real, honest, and true to his experience as an African in the diaspora with deep roots in Jamaica.”
—CHEF BASHIR MUNYE

“Having been lucky enough to taste Adrian’s cooking, I know Yawd is sure to become a staple in my kitchen. With dishes like Jerk-Marinated Chicken Coq au Vin, Oxtail Gnocchi, and Brown Sugar & Tamarind Cinnamon Rolls, his approachable style of modern Afro-Caribbean cuisine will bring vibrant, amazing flavors to my table and yours.”
—MARY BERG