The Team
Our Founder
Tasha Belle Cyril
With over 16 years of experience in hospitality, Tasha Belle Cyril has mastered the art of customer service and elevated dining experiences. Originally from St. Lucia, Tasha’s journey began in New York City, where she worked humbly at Negril Chelsea while pursuing a bachelor’s degree in forensic psychology. Her entrepreneurial spirit led her to co-own a restaurant in Kingston, Jamaica, and a nightclub in St. Lucia before moving to Atlanta in 2017. In the U.S., she quickly made her mark, partnering to open Ms. Icey’s, followed by Apt 4B and Belle & Lily’s Caribbean Brunch House—each celebrating her Caribbean roots through food, music, and culture.
In spring 2024, Tasha unveiled her most ambitious project yet: Jouvert Caribbean Kitchen & Bar, a vibrant culinary space she believes will thrive thanks to its prime location and her unwavering vision. Tasha’s mission is to share Caribbean culture through authentic cuisine, dynamic visuals, and soulful music, while prioritizing exceptional service and creating a welcoming sense of community. As a proud Black restaurateur, she continues to inspire, educate, and lead with passion, ensuring every guest experiences the warmth and richness of the Caribbean.
Executive Chef
Rory Grange
With over a decade of culinary expertise, Chef Rory has built a distinguished career across renowned kitchens around the globe. From mastering fusion cuisine at Marcus’ Bermuda, a top-tier restaurant helmed by world-renowned chef Marcus Samuelsson, to infusing Caribbean flavors with modern techniques at Dubai’s first Jamaican restaurant, Ting Irie, Chef Rory has consistently elevated dining experiences. His commitment to quality food service, innovative menu development, and maintaining impeccable sanitation standards has been instrumental in crafting unforgettable guest experiences.
As a seasoned chef, Grange thrives on leading and mentoring culinary teams, ensuring operational excellence and fostering talent at every level. With hands-on expertise in staff scheduling, inventory management, and cost control, he optimizes kitchen operations while maintaining the highest culinary standards. Whether planning bespoke event menus at Heather’s Catering in Jamaica or refining global cuisines at Club Riu Hotel, Grange is adept at blending bold flavors with refined techniques to meet and exceed diverse guest expectations.
An American Culinary Federation alumnus, Chef Rory also brings a modern edge to his craft with training in culinary cannabis and edibles. His passion for culinary artistry is matched by a commitment to innovation and sustainability, making him a dynamic force in the hospitality and food service industry. From intimate gatherings to signature restaurant concepts, Chef Rory continues to transform dining into an elevated art form.
