Chef Tamara Hewitt never wanted to make dessert.
Growing up in Jamaica, Tamara watched her grandmother cook—paying close attention to the colors and spices and aromas that define Jamaican cuisine. The warm smell of stew peas simmering—peppery allspice and coconut milk blanketing salted pork—was a keystone dish in the young chef’s childhood years. After moving to the United States at 9 years old, Tamara continued to observe her own mother translate the flavors of Jamaica to their new home of Miami, Florida. Shortly, Tamara made an important announcement: she was ready to start cooking for her family in the same way her grandmother and mother did.
Of course, a 9-year-old making such a declaration was seen as not much more than endearing, but Tamara would continue to prove over and over again, that when she set a goal, she followed through.
Tamara Hewitt worked as the pastry Sous chef for Bold Catering until 2022.
She has since been commissioned to make her petite desserts for sports celebrities and the mayor of Atlanta. Working her small business out of Southern Exchange, Chef Tamara now works with personal clients as well as larger ones like Harry Potter: The Exhibition and Delta Airlines.
A balancing act
After graduating from Le Cordon-Bleu for culinary, Tamara realized that in order to properly balance being a mother and a chef, she needed to swap the pork and seafood for buttercream, cake batter, and piping bags.
Reinventing familiar flavors
Chef Tamara Hewitt specializes in small desserts with big, original takes on familiar flavors. Using her culinary sensibility, Chef Tamara fuses the organic approach to flavor development of cooking with the precision of pastry.
Her visually impressive desserts take inspiration from the world around her; architecture, art, even the moon served as one of her crucial sources of inspiration.