He made you dance to Bend Dong for De Hmm in 2018. Now, he’s making mouths water with green fig and saltfish sushi rolls. Davidson Henry, known to Saint Lucians as Nassis, is proving that creativity isn’t limited to the stage – it sizzles just as boldly in the kitchen.
The BodyHoliday Saint Lucia chef recently claimed victory at the Golden Cuisine Challenge, a prestigious culinary competition held as part of Saint Lucia’s 46th Independence celebrations. The event called on seven of the island’s finest chefs to transform the national dish – green fig and saltfish – into a gourmet experience. Representing his resort, Davidson wowed the judges with a bold and unexpected twist: a green fig and saltfish maki roll, complete with Bounty Rum and tomato caviar.
“The judges were quite amazed,” Davidson said with a smile. “Not just by the sushi, but the other components I added – the caviar, cucumber spirals, a christophene and sweet potato purée. It was a whole experience.”
It’s hard to imagine a jump from Carnival Road March champ to executive chef, but for Davidson, the path was forged out of necessity – and passion.
“I’d like to thank COVID, actually,” he said, chuckling. “Music came to a standstill. We weren’t performing, we couldn’t travel. I don’t like to stay stagnant, so I decided to try something new. I took a course in cooking, and I just kept going.”
Though he’s only been a chef for about four years, Davidson has already gone knife-to-knife with more seasoned veterans, including a colleague with over 15 years’ experience, to earn his place in the competition.
“There was pressure,” he admitted. “But I’ve always loved cooking. I went with the flow, kept adding components and made the dish my own. By the time I got to the competition, I looked at it and made it into something amazing.”
While his spatula now gets more use than a microphone, Davidson’s love for the Dennery segment hasn’t faded.
“Definitely, still have love for the music,” he said. “ I’m still creating – just in a different way. I’m actually getting ready to drop a song as we speak”
What’s next for Nassis? With a newfound passion and a growing reputation, Davidson has his eyes set on the world – literally.
“I want to travel, take more courses, learn different cuisines,” he said. “French, Italian, Chinese; I want to learn as much as I can. I believe the more knowledge, the better.”
For now, Davidson continues his work at the BodyHoliday, but don’t be surprised if you soon hear of him representing Saint Lucia on a global culinary stage. His journey is one of evolution—from soundwaves to spice blends—and one that reminds us that creativity has no single home.
Still cooking, just a different kind of heat.
