Wenford Simpson says his dishes have always brought him welcome attention.

“People would look at my food and they’re like ‘oh my God you put so much passion and so much love,” Simpson said, who credits his attention to detail and flavor.

That quality that helped to set his restaurant apart. The Simpson Restaurant and Bar puts a unique spin on the Jamaican dishes Simpson grew up with.

What You Need To Know

  • The Simpson Restaurant and Bar puts a unique spin on the Jamaican dishes Wenford Simpson grew up with

  • Simpson's dishes and his restaurant’s location, which is just steps from Barclays Center, has drawn attention from outside of the Caribbean community, exposing the cuisine to new fans

  • Simpson, who counts Gordon Ramsey as one of his role models, has also become TV chef, joining celebrities on Tempo Network’s "Cook-Up with Chef Patrick"

“Everywhere in New York you go, you can find a Caribbean restaurant, but I want to set the bar a little bit different. You can come out to have a great time with your friends and your family and you can enjoy great food at the same time with great ambiance [and] great customer service,” he said.

These days, most people call him Chef Patrick after his middle name. His dishes and his restaurant’s location, which is just steps from Barclays Center, has drawn attention from outside of the Caribbean community, exposing the cuisine to new fans.

“When there’s a game going on at Barclays, all different people are here having a great time, just having some great food. So people who have never had Jamaican food, they say ‘oh I always heard about jerk chicken’ and they come here and they try it and they love it,” he said.

Simpson, who counts Gordon Ramsey as one of his role models, has also become a TV chef, joining celebrities on Tempo Network’s “Cook-Up with Chef Patrick.” He’s eager to see how far he can take his career.

“Just like how you have TGI Friday, you have the Red Lobster, I want the Simpson Restaurant to be known,” he said.  “Having a dream [or] a vision, that’s the easy part. Making it happen and [staying] consistent with it, that’s the difficult part.