Chef Papi Elevating the Flavours of Home

What began as a simple cooking experiment during the COVID-19 pandemic has grown into a thriving culinary journey for Saint Lucian chef and content creator, Chef Papi. Blending traditional Saint Lucian flavours with modern techniques and presentation, he is building a brand rooted in culture, creativity and a passion for continuous learning. Through social media, catering, private dining and his first e-cookbook, Chef Papi is using food to celebrate and preserve the flavours and traditions of Saint Lucia. As he looks toward his ultimate goal of opening a modern Saint Lucian restaurant, his journey reflects the power of passion, perseverance and staying true to where you come from.

1. For those who may not know you, tell us a little about yourself and where you’re from in Saint Lucia. 

My name is Rashid Defraitas. I am from the beautiful and majestic Helen of the West Indies; Saint Lucia, where I was raised in Grand Rivière, Gros Islet. I attended Dame Pearlette Louisy Primary School (Class of 2011), Castries Comprehensive Secondary School (Class of 2016), and Sir Arthur Lewis Community College (Class of 2018). Today, I am based in Toronto, Ontario where I recently completed a diploma in Culinary Management at Humber Polytechnic. Interestingly, growing up I was heavily involved in athletics and was the furthest from the kitchen. I competed in track and field and played football, tennis, and basketball. While I no longer actively compete or play sports, health and fitness remain an important part of my life. I have been weightlifting for over 11 years and still occasionally play sports recreationally. No matter how far I travel, Saint Lucia remains at the heart of everything I do. My goal is to showcase our cuisine to the world in fresh and innovative ways, while still honouring our cultural traditions that make it unique. 

2. Many people know you today as Chef Papi. How did that name come about, and what inspired the transition from “Papi” to “Chef Papi”? 

Before my culinary journey began, back in secondary school my friends and family called me Papi, and the name just stuck. As cooking became more than just a hobby and developed into a business and career, adding “Chef” felt like a natural evolution of my name and brand. It represents my growth into a young professional chef and the brand I continue to build. 

3. When did you first discover your love for cooking? 

Sometimes, your calling is revealed to you in the ways you least expect it. I first discovered my passion for cooking during the COVID 19 pandemic. When the entire world was in lockdown and everything felt so stagnant, like many people, I found myself wondering how I could meaningfully occupy all that down time. Naturally, I have always been a food lover, and maintaining a balanced diet was an important part of supporting my fitness lifestyle. However, I never really knew my way around the kitchen. Growing up, meals were usually prepared by my dear mother, or another family member and once I migrated, I often bought meals instead. With so much more time on my hands during the pandemic, I decided to explore in the kitchen. What started as a simple experiment out of curiosity quickly turned into a passion. It felt so natural, like I was always destined to end up in the kitchen sooner or later. I started small by sharing my experiments on Snapchat and the friendly jokes quickly started rolling in: “What you are doing in the kitchen?” “Take care you burn down the kitchen.” But I was never discouraged and kept pushing, just having fun with it. I would spend hours in the kitchen trying to achieve my desired result. Something in me knew this was for me, it simply felt too natural and organic. I started doing research, talking with friends and family members who were seasoned home cooks long before I was, I tried their recipes and just continued experimenting. I shamelessly shared every creation with my Snapchat audience and eventually people noticed my rapid improvement. A few even recommended that I start filming the process behind my creations and sharing the videos on TikTok and Instagram. I started on that path and that’s when the Chef Papi brand really began to take off. 

4. Was there a particular person, family member, or experience that inspired you to pursue food and culinary arts? 

I grew up surrounded by amazing home cooks and that laid the foundation for my appreciation of tasty food. Although there was no one person who inspired me to pursue culinary arts, being exposed to delicious food and talented cooks from an early age certainly influenced the passion I later discovered for myself. As I continued experimenting in the kitchen and developing my abilities, I realized just how natural and organic cooking felt to me. That further inspired me to take my passion more seriously and eventually pursue formal training in culinary school, where I could refine my craft, and develop my skills at a professional level. I strongly believe in continuous learning and that there is always another level to reach. I never get complacent or think I know it all, as there is always something new to learn whether it is a new cuisine, a technique to improve, or some way to become better at my craft. That mindset has played a significant role in bringing me to where I am today and continues to shape the Chef I am becoming. 

5. How would you describe your cooking style and the type of food you enjoy creating most? 

I would describe my cooking style as modern Saint Lucian cuisine with a touch of international influence. I enjoy elevating traditional Saint Lucian flavors using refined techniques and elegant presentation while preserving the authenticity of our cuisine. For example, I recently put a Saint Lucian twist on the classic French dessert, crème brûlée by incorporating one of our traditional favorites, cocoa tea. The result was a cocoa tea crème brûlée which perfectly represents my approach to cooking which is taking inspiration from our culture and traditions and finding creative ways to present it in a modern and elevated way. 

6. Saint Lucian cuisine is rich in culture and tradition. What local ingredients or dishes do you find yourself returning to again and again? 

One local ingredient I always return to is definitely green seasoning, which is a staple and foundation of many traditional Saint Lucian recipes. It consists of a freshly blended mixture of vegetables and herbs such as onions, garlic, thyme, parsley, and bell peppers. It brings depth and flavor to our dishes and is an essential element of authentic Saint Lucian cooking. I always return to it because it keeps me connected to the traditional flavors I grew up with. I have also created my own green seasoning recipe, which is featured in my first e-cookbook, Authentic Saint Lucian Recipes by Chef Papi. 

7. Social media has become a major part of your journey. What inspired you to start sharing your cooking online? 

It really started with the positive feedback I received from my friends and followers on Snapchat as I shared my early cooking experiments. As people noticed my progress, a few encouraged me to start filming my cooking process and sharing my creations on larger platforms like TikTok and Instagram to gain more traction. I took their advice and looking back it was one of the best decisions I could have made, as what started as simply sharing my passion, grew into the platform and brand I have today, opening doors and creating opportunities I would not have imagined when I first stepped into the kitchen. 

8. What has been the most rewarding part of building an audience through your food content? 

The most rewarding part of building an audience has been the opportunity to be able to connect with people all over the world who share my love for cooking, food, and the culinary arts. Their encouragement, feedback, recommendations, and continued support keep me going and without fail I always express my gratitude to them for the way they continue to support both me and my vision. I can humbly say that without the audience I would not be where I am today. People can help you grow in ways that you would never think is possible, and I believe that once you learn to view everyone as a teacher, whether the lesson they bring is good or bad, there is always something to gain from the experience, to grow and move further in life. 

9. What challenges have you faced as a chef and content creator, and how have you overcome them? 

 Balancing cooking, filming, editing, recipe development, and everyday life can be challenging. A lot of work happens behind the scenes and managing it all requires discipline, consistency, and sacrifice. What helps me overcome these challenges is staying fully committed to my purpose and mission. I believe that if you truly strive for something, you will find a way to make it work one way or another, and the challenges faced are necessary for growth because without them, there is little room for improvement. I welcome challenges with open arms as each is an opportunity to learn, improve and become better at what I do. 

10. Is there a dish you’ve created that you’re particularly proud of? What makes it special? 

One dish I am particularly proud of is my green fig and saltfish croquettes. Green fig and saltfish is a beloved part of Saint Lucian cuisine, and I wanted to reimagine these familiar flavors through a modern and refined presentation. Transforming the traditional dish into croquettes allowed me to give it a touch of international appeal while still preserving the authentic flavors which make it special. A perfect representation of what I strive to achieve as a Chef; honouring culinary traditions and finding creative ways to share it with the world.  

11. How do you balance staying true to traditional Caribbean flavours while experimenting with new ideas and techniques? 

For me, balancing tradition with innovation starts with preserving the traditional and authentic flavors that define the dish. The innovation comes through the techniques I use, presentation, and thoughtful pairings, not by changing the identity or traditional flavors of the dish. I want people to experience something creative and elevated, while still being able to recognize and connect with the Caribbean flavors they know and love. 

12. What role do you think food plays in preserving and celebrating Saint Lucian culture? 

Food tells our history and plays a vital role in keeping our traditions alive. The recipes, ingredients and cooking styles passed down through generations are all a reflection of who we are and where we come from. By continuing to share our traditional dishes, we help preserve an important part of our Saint Lucian identity. At the same time, it allows new audiences to appreciate our culture on a larger stage. Food has the power to bring people together, spark curiosity, and introduce others to our history culture, and for me I aim to preserve the authenticity of Lucian cuisine and showcase it in innovative ways.

13. If you could prepare a meal for anyone in the world, past or present, who would it be and what would you serve them? 

Toussaint Louverture, I would serve him a hot cup of our delicious cocoa tea with dumplings, one of our simple but comfortable Saint Lucian traditions. The strength, resilience, and courage he showed throughout his life is admirable and I think it would be an incredible experience to sit with such an influential figure in Caribbean history and share a meal rooted in our culture. 

14. What advice would you give to young Saint Lucians who dream of becoming chefs, entrepreneurs, or content creators? 

Focus on producing quality over quantity until you are able to produce quality in quantity. Keep learning, be open to constructive criticism, and most importantly have fun along the way. Do not become so obsessed with the outcome, that you forget to enjoy the journey. When you genuinely enjoy what you do and consistently put in the work necessary to move towards your dreams and aspirations, it is only a matter of time before the results begin to follow. Stay committed, keep improving, and trust the process. 

15. What’s next for Chef Papi? 

I am focused on continuing to grow the Chef Papi brand through catering, private dining, content creation, and cookbooks. My long-term goal is to open a modern Saint Lucian restaurant that celebrates our culture, elevates our cuisine, and introduces the richness of our flavors to the world. Ultimately, I want to continue creating opportunities to showcase Saint Lucian cuisine in new and exciting ways while staying true to the traditions and culture that inspire everything I do. The journey is just the beginning, and I am excited to see where it takes me!

Quick Fire Questions: 

Favorite Saint Lucian dish? – Lamb Bouillon 

Sweet or savory? – Sweet  

Breadfruit or green fig? – Breadfruit  

Home-cooked meal or restaurant dining? – Home cooked 

One ingredient you can’t live without? – Garlic 

Dream country to cook in? – Outdoors in Switzerland  

Most underrated Saint Lucian food? – Corn pie 

What’s always in your fridge – Butter