Meet the people serving up stories of the region and adding their own ideas to the mixing bowl.

Ellen Silverman/Courtesy of Summerhouse.

Background: Getty Images

The food of theCaribbeanis as multilayered as the numerous cultures that have touched its waters.

A photo of spread of Caribbean bar snacks placed on a Caribbean Sea background

Caribbean bar snacks at Summerhouse, a restaurant in Ocho Rios, Jamaica, from Suzanne and Michelle Rousseau.Credit:Ellen Silverman/Courtesy of Summerhouse. Background: Getty Images

My goal with ‘Yawd’ is to be the culinary conduit that brings people together.

It includesIsland Magnolia, a concept store that celebrates Caribbean artisanship, and their restaurantSummerhouse.

The menu focuses on seasonal produce and island spices and herbs.

Pair of photos showing chef Adrian Forte and his okra slaw dish

From left: Courtesy of Appetite by Random House; John Molina/Courtesy of Appetite by Random House

Alisha Stoute is changing that.

It was a mix of baked fruit cake and smoked pig leg.

Cloves, cinnamon, sorrel, and ginger filled the air.

Chef Julius Jackson at work in a kitchen

Chaunte Samuel/Courtesy of Julius Jackson

Portrait of Michelle and Suzanne Rousseau

William Richards/Courtesy of Michelle and Suzanne Rousseau

Pair of photos showing chef Alisha Stoute and her green falafel dish

Courtesy of ECO

Pair of photos showing chef Isaac Villaverder and the window of his La Pata del Coco restaurant

Courtesy of Isaac Villaverde