People talking outside a hand-painted shopfront on a Kingston street at dusk

JAMAICA

FRIDAY, OCTOBER 23, 20267:00 PMChicago

The Motto

Out of many, one people.

Jamaica's national motto reflects the many cultures that came together to form one people. Those same cultures also shaped the island's cuisine — its ingredients, techniques, and traditions.

Experience 001 follows those threads through Caribbean fusion. Across five progressive courses, guests will discover how different influences met, evolved, and became distinctly Jamaican.

Five courses. An open bar. Music curated for the evening. The story behind every plate.

Taíno
West African
Spanish
British
Indian
Chinese
Irish
Portuguese
Lebanese

A cook stands over two dutch pots on an open wood fire in the Jamaican bush

Five Courses

01Amuse-bouche
02Appetizer
03Sea
04Land
05Dessert

The menu is revealed at the table.

Event Details

Date: Friday, October 23, 2026
Arrival: 7:00 PM
Address: 1857 W 16th St, Chicago, IL 60608
Seats remaining: —
Per seat: $150
Dress: As you would for someone you want to impress

Tickets

This table is full

Per seat$150

Total$150

Seats are held for fifteen minutes once checkout begins. All sales are final — seats may be transferred to another guest.

The Place

Nothing on the table arrived here in a straight line.

A market vendor weighs callaloo beside yam, plantain and scotch bonnet peppers — Coronation Market

A cook turns meat over a smoking oil-drum jerk pit — Pimento smoke

Older men playing dominoes at a wooden table on a street corner — Six love

Hand-built sound system speaker boxes stacked beside a hand-painted zinc wall — Stacked boxes

A farmer carries a sack of coffee up a steep Blue Mountain hillside — Blue Mountain, uphill

01 / 05

Meet the Chef

TÓIR 001: Jamaica is a collaboration between Cheyenne and Venroy, bringing together formal culinary training, cultural perspective, and a shared curiosity for food.

Chef

Cheyenne

Of Guyanese descent, Cheyenne was born in New York to a military family and spent many of her formative years in Japan, with travels abroad further shaping her curiosity about food, culture, and flavor. Her love of food was nurtured especially by her grandfather and mother, whose influence introduced her to the traditions, ingredients, and flavors that would become part of her culinary identity. Across cultures and continents, her heritage, upbringing, and experiences abroad expanded both her palate and her appreciation for the stories and traditions behind food.

For Cheyenne, fusion is found at the crossroads of culture, heritage, upbringing, and travel—a meeting point where familiar flavors encounter new perspectives and unexpected possibilities. She eventually returned home to New York for formal culinary training at the French Culinary Institute where she developed the technical foundation to complement the instincts, memories, and cultural influences that had shaped her approach to food.

Chef

Venroy

Jamaican and a self-taught home chef, Venroy is the founder of TÓIR. His approach to cooking has been shaped by curiosity, experimentation, and a deep connection to the food he grew up with. His mother was an early influence, but so were his male cousins, who helped make cooking feel natural and aspirational for him as a young man. In Jamaican culture, cooking is not limited by gender, and seeing the men around him confidently in the kitchen made a lasting impression. As a child, he spent hours watching others cook before eventually waking up early so he could be the first in the kitchen, preparing breakfast for the household.

After moving to Chicago, cooking shifted from something he once viewed as a chore into a creative outlet and a form of expression. For Venroy, food has always been closely tied to love; even with limited means, his mother would spend hours preparing meals for celebrations, holidays, and traditional Sunday dinners. That same sense of care shapes both his cooking and the vision behind TÓIR: creating experiences that encourage guests to slow down, be present, and take in the complexity of each flavor, texture, and story at the table.

Together, they bring two different culinary paths to the same table.

The Journal

What the room left behind. Photographs, video and notes from the night, posted by the people who were at the table.

Scan at the table, or

Post a moment →

Nothing here yet. The first entries appear the night of the dinner.