“I feel honoured to be recognised,” said Saint Lucian celebrity chef Orlando Satchell, who received a British Empire Medal (BEM) in the King’s Birthday Honours list this month for his work in community development and poverty alleviation.
Satchell, who owns Orlando’s Restaurant and Bar in Soufrière, told St Lucia Times that he was grateful to be recognised for the contributions he has made throughout his career.
With more than 40 years as a chef and over 45 years of cooking, Satchell said he views every award and recognition as an opportunity to promote Caribbean cuisine internationally. He believes each honour helps draw more attention to his work and to the region’s rich culinary traditions as a whole.
“I feel honoured to be recognised by the Saint Lucia government because the government of Saint Lucia, or the people, had to acknowledge me and put me forward. That in itself gives you a different sense of acknowledgement,” he explained.
Although the medal recognises his contribution to community development and poverty alleviation, Satchell believes it also shines a light on many of the people whose work often goes unnoticed.
“The people we don’t see… the fishermen, the farmers, the food vendors, the persons who are in the kitchen,” he said, noting that they all play an important role in the hospitality industry. He also encourages young people entering the profession to never overlook those working behind the scenes, saying something as simple as thanking the dishwasher can go a long way.
Satchell said his work is far from over. Among his priorities is continuing to advocate for the establishment of a culinary school in Saint Lucia while helping to train the next generation of chefs.
“I really want to continue to help train young people to become chefs. Even if you leave the Caribbean, you don’t lose the essence of the Caribbean flavour in your cooking,” he said.
“I am the chef on a mission. The mission is not over,” he added. “The long-term objective is to make sure that Caribbean cuisine is the number one cuisine in the Caribbean. We cannot come to the Caribbean for the best of everything else. You come to the Caribbean for the best of the Caribbean.”
Before finishing, Satchell paid tribute to his late friend Diana Theodore, who played a key role in the early years of his restaurant. He also thanked the staff of Orlando’s Restaurant and Bar, past and present, and the many patrons who have supported him over the years.
“You have to acknowledge that, without the staff, you can’t build. The staff helped to build,” he said.
