Star Chef

One-on-one with Debbie Solomon

Rihanna’s personal chef

So how does one become Rihanna’s private chef? Let’s ask Debbie Solomon. Charismatic, creative, and passionate about her art, Jamaicanborn Solomon has held the enviable position for over five years. Solomon is tasked with cooking for the superstar daily whilst she is at home and whilst travelling. She also plays an integral role for her private events and family functions—both domestically and internationally.

Solomon was born in Jamaica, but raised in Brooklyn, New York. Initial plans to go into fashion were overcome by the pull from the culinary world, and her resume features some of the most exemplary kitchens in the United States. Educated at the prestigious French Culinary Institute, Solomon headed across the country upon graduation, and secured a job at the iconic Sunset Marquis Hotel and Villas, in Los Angeles, under celebrity Chef Guillaume Burlion. It was whilst here that her unique fusion of cuisines— American classics reimagined with Caribbean flavours—drew the attention of British socialite, artist and fashion editor for Genlux magazine, Amanda Eliasch. This would be Solomon’s first private client. From menu planning to full-fledged Hollywood A-List events, Solomon worked with Eliasch to oversee all aspects of the family’s meals and entertainment. Since 2010, she has also catered all of celebrity photographer Michel Comte’s photo shoots, and has cooked for many celebrities, from Academy Award nominated actors and actresses to the world’s most famous supermodels.

A shared Caribbean heritage was just one of the things that brought Solomon and Rihanna (who hails from Barbados) together. Solomon’s intimate knowledge of Caribbean flavours, paired with a heightened awareness of culinary techniques, created the ideal package for the international superstar. She is also motivated to create meals that are healthy, and has spent time exploring and developing vegan and gluten-free recipes. Passionate about cooking, her time with Rihanna has enabled her to travel the globe whilst learning new techniques and exploring different cultures. She takes a few moments out of her busy schedule to talk to MoDA MAG about missing home, cooking on the road, and what she has planned for the future.

QUICK FIRE:

Q: What are some of your earliest food memories? A: Some of my fondest food experiences growing up in Jamaica were going to Tastee Patty and Kentucky Fried Chicken. I was so excited, because we did not have much fast food back then!

Q: What does food mean to you? A: My food philosophy is ‘eat what makes you happy’, coupled with moderation and exercise.

Q: Did you always want to be a personal chef ? A: Yes, I did. I always wanted to be a personal chef. I am a people person and love making people happy through food.

Q: What’s one of the biggest challenges and one of the greatest highlights of your job? A: One of the biggest challenges in my job is travelling and being away from my family. The greatest highlight is meeting new people, learning and experiencing new cultures.

Q: How different is it ... cooking on the road, while on tour? A: Cooking on the road is no different than cooking at home for me. But, the major perk is that I get to experience cooking in many different environments—in different hotels and kitchens around the world, for example.

Q: Do you miss Jamaica? A: I miss Jamaica—most of all because of my family, the culture, fresh fruits and native foods. But I love Los Angeles, the weather is beautiful.

Q: What is your favourite soul-warming, go-to dish? A: My favorite meal is oxtail with rice and peas. I also love Chinese or Thai cuisine.

Q: What does the future have in store for you? A: My future is looking bright. Career-wise I would like to open a Jamaican restaurant in Los Angeles. A milestone objective for me is: starting a family in the near future.