Community Partner Profile: Taste of the Caribbean

2 min read

Updated: 3 days ago

An interview with Taste of the Caribbean owner, Carlene Comrie

Marisa Kent-Guerra - Corporate Relations Officer at Food Lifeline — Carlene Comrie and Dwayne Black, co-owners of Taste of the Caribbean

For our February Happy Hour, the Young Professionals of Seattle chapter is heading to Taste of the Caribbean, a Central District staple that embodies everything we love about community, culture, and good food. In honor of Black History Month, we’re spotlighting owner Carlene Comrie, whose vision for Taste of the Caribbean goes far beyond the plate. When she partnered with Dwayne Blake in 2013 to open the restaurant, it wasn’t just about serving Jamaican cuisine—it was about creating a gathering place where the warmth of the Caribbean community could thrive.

From the laid-back atmosphere and reggae beats to soul-comforting staples like oxtail, jerk chicken, curried goat, and fried plantains, Taste of the Caribbean is a love letter to Jamaican culture. As part of our new interview series featuring the venues that host our Happy Hours—especially those tied to history and heritage months—we sat down with Carlene to learn more about her journey, her inspiration, and what makes Taste of the Caribbean so special.

"Overall, representation in this context is about creating a more equitable, diverse, and inclusive food landscape that recognizes and values the contributions of Black entrepreneurs and their heritage.

What inspired you to open Taste Of the Caribbean?

CARLENE COMRIE: We were inspired by our Cultural Heritage. Jamaican Culture was not authentically represented in Seattle and we wanted to share the flavors, dishes, and traditions of our heritage.

What has been the most rewarding part of running Taste Of the Caribbean?

CARLENE COMRIE: The most rewarding aspect of running Taste of the Caribbean is that we serve as a cultural hub for Caribbean individuals and those who appreciate our rich heritage.

How does your business contribute to the culture and identity of this neighborhood?

CARLENE COMRIE: The Central District has been gentrified and changed a lot since we opened in 2013. Unfortunately, our core audience is no longer local and we’ve become somewhat of a destination spot. This has negatively impacted business because the “new” neighbors do not gravitate to what we offer.

What does representation in the food & beverage industry look like to you?

CARLENE COMRIE: Representation in the food and beverage industry for a Black-owned business can take several forms, and it can be viewed through various lenses: Diversity of cuisine, visibility, access to resources, social responsibility, influence and leadership. Overall, representation in this context is about creating a more equitable, diverse, and inclusive food landscape that recognizes and values the contributions of Black entrepreneurs and their heritage.