Nicola Madden-Greig, Chair of the Gastronomy Network, has underscored that Jamaica’s culinary identity is vibrant, deeply rooted in history, and increasingly recognised as a central pillar of the country’s tourism appeal.

She explained that every Jamaican dish carries a legacy of tradition, creativity, and cultural pride that distinguishes the island on the global stage. “Each dish, from a steaming pot of manish water to the first bite of festival on the beach, carries generations of tradition, innovation and flavour that can be found nowhere else in the world. From jerk chicken and ackee and salt fish to bold spices, fresh tropical fruits, and world-renowned rum, Jamaican cuisine tells a story of resilience, creativity and deep cultural pride,” she said.

Madden-Greig stated that the Gastronomy Network began its journey in 2016 and has grown steadily since, driven by passion and innovation across the Jamaican and diaspora communities. “Over these many years, we have had innovators in our space, not only here in Jamaica but abroad, through the length and breadth of our international community. Jamaicans have inherited a flag of their cuisine, of their culture, of their music, and of their heritage. We are definitely out of many one people, but in truth, we are also out of many one foods.”

She highlighted the fusion of cultures that defines Jamaica and how this diversity is reflected in the nation’s food and people. “The Jamaican experience is mixed with such a rich tapestry of so many other countries and experiences that come together to blend this melting pot that we know as Jamaica, and it’s seen not only in our food but in the complexity of our nature. We are a very complex and diverse people, and that shows in everything we do,” Madden-Greig added.

She noted that in past decades, gastronomy was not seen as a tourism driver, but that has changed significantly. “Gastronomy in previous decades has not been considered as an element to attract tourists, but nowadays it’s been identified as a peak tourist experience. It acts as a point factor and can create loyal visitors, and thus gastronomy has become a core marketing element in different destinations. A space where flavour meets opportunity and where a culinary heritage makes its rightful place on the global tourism stage. So gastronomy tourism… isn’t just about eating well. It’s about experiencing a place through its food.”

Madden-Greig said during the Jamaica Forum on Gastronomy Tourism that the event is a critical space to explore how Jamaica can better connect its tourism sector to local food systems. She stressed the need to support local talent—from street vendors to fine-dining chefs—and to build a model of gastronomy tourism that honours culture while delivering real economic returns.

Executive Director of the Tourism Enhancement Fund (TEF), Carey Wallace, said the forum was not just another conference but a declaration of purpose. “We are here because food is far more than sustenance. It is how we express our identity, how we connect to place, and how we unlock opportunities for every corner of our country—from the breadfruit groves in Portland to the fishing beaches in Hanover,” he said.

He noted that TEF views Jamaican food as one of the country’s most untapped economic assets.
“That is why we have invested in culinary festivals, capacity-building programmes, gastronomy trails, and platforms like Taste Jamaica. Today’s forum is an extension of that belief—a space to gather ideas, build partnerships, and chart the course for making Jamaican gastronomy a key pillar of our tourism future,” Wallace added.