"Pinch of Black Salt is the culmination of my life's journey to date, where every ingredient tells a story and every dish is an invitation to transformation. There are so many adventures still to come, lessons to be learned, and curiosities to be explored through my cuisine."

- Chef Giovanni Meyer

Early Inspiration

From a young age, Antiguan-born Chef Giovanni Meyer was immersed in the vibrant tapestry of Antiguan cuisine. Family gatherings happened often and, as with so many cultural traditions, food was at the center. Surrounded by traditional home cooking, family favorites, and his grandmother’s pastries and cakes, the kitchen served as an early training ground.

From the island's unique black pineapple and the smoky aroma of BBQ to the fiery heat of scotch bonnet peppers, Chef Giovanni developed a deep appreciation for fresh seafood and local ingredients. Antigua's rich history is reflected in his dishes, where influences from around the world mingle with the island's embrace of local bounty. This is evident in beloved staples like salted codfish, black pudding, rice and peas, and pepper pot. These culinary traditions and ingredients became the foundation of Chef Giovanni's culinary passion.

Honing His Craft

Chef Giovanni embarked on his formal culinary journey at The Antigua and Barbuda Hospitality Training Institute, earning an Associate Degree in Culinary Arts. He then expanded his horizons further at The Culinary Institute of America in New York, immersing himself in French culinary traditions. This foundation allowed Chef Giovanni to master classic techniques, which he now artfully applies to his native Antiguan cuisine. His passion for exploration extends beyond the Caribbean, where he is drawn to the vibrant colors, exotic fragrances, and transformative power of spices used in Middle Eastern cooking.

Gaining Professional Experience

Chef Giovanni has worked at several high-profile restaurants including as a sous chef at Sheer Rocks, recipient of multiple awards including Best Restaurant in the Caribbean and Travelers Choice Awards in Antigua, and as a line cook at New York City’s A Voce, a Michelin-starred restaurant specializing in rustic, modern Italian cuisine. In Toronto, he has worked as a senior sous chef at Byblos Uptown before being promoted to chef de cuisine, and at Scale Hospitality, formerly IconInk.

A Culinary Canvas

In 2020, Chef Giovanni brought his innovative culinary concept, Pinch of Black Salt, to life. This platform explores the transformative potential of food through an artistic lens. Each dish is a personal expression, a fusion of Chef Giovanni's cultural background, history, and the influences he's gathered throughout his culinary journey. He curates a dining experience where every plate tells a story, a unique "experiential moment" for his guests.

Today in Toronto

Currently, Chef Giovanni works as a private chef in Toronto while introducing Pinch of Black Salt’s culinary ethos at pop-up events, private dinners, and other educational venues.