Lejorn built on his culinary knowledge by working at some notable resorts in Antigua such as Carlisle Bay Resort and Jumby Bay Resort. He began working in the culinary industry after completing culinary training at the Antigua and Barbuda Hospitality Training Institute. He attended the Gray’s Crescent Primary School and then the Princess Margaret Secondary School where he graduated in 2013. He is the son of Judith Lee and John Hill, both of whom are Antiguans.
Lejorn Travis Damon JJ Hill was born March 7, 1994, in the village of Greenbay, St. The idea that a dish has that wonderfully unexpected flavor, brings Lejorn a profound sense of joy and satisfaction.
The many hours, days, and even weeks it takes to craft the flavors behind a meal appeal to him as much as the actual meal itself. He integrates his passion and expertise into his work to make every meal a unique and memorable culinary experience. He is very well-gifted in creating menus and in brainstorming new recipes and ideas and in ensuring their execution at the highest level.
His passion is creating vibrant, delicious and nourishing meals by using high-quality local and seasonal ingredients. Further, Lejorn is a proactive and adaptable team player who is passionate about sustainable cuisine. Lejorn Hill is an Executive Sous Chef who specializes in sourcing high-quality ingredients from local sources and in producing the highest quality in order to drive farm-to-table menus.
