Interviewer: Samantha Samuel
House of Flavaz is more than just a restaurant — it’s a reflection of West London’s rich cultural identity, brought to life through bold Caribbean flavours and a strong sense of community. At the heart of the kitchen is rising chef Andre Lucien, whose approach blends nostalgia with a modern edge, celebrating both traditional dishes and innovative plant-based creations. As the restaurant continues to carve out its place in the local food scene, Andre steps into his own, bringing passion, creativity, and a fresh perspective to every plate. I took some time to pose a couple of questions to Andre, as the first friend of our official People Focus series.
Q. House of Flavaz is deeply rooted in community and culture — how do you bring the spirit of West London into your menu and overall dining experience?
Andre: As we know, Ladbroke Grove is the heart of Carnival – one of the biggest events not only in the UK, but globally. House of Flavaz gives you the opportunity to enjoy this culture all year round, with steel bands playing on Sundays, authentic jerk chicken available alongside other beautiful Caribbean dishes, and an atmosphere full of smiles and energy.
The venue oozes culture, with images of the old sound systems that defined Carnival over the years. The vibe and energy within House of Flavaz are truly unmatched.
The food is prepared like a home-cooked meal from a Caribbean family, and our rum punch and drinks transport you straight back to the islands. We also offer a bottomless brunch, featuring Caribbean-inspired drinks and, of course, plenty of flavaz in every dish.
Q. Your menu blends traditional Caribbean flavours with modern twists, including vegan options and loaded fries — how do you strike that balance between authenticity and innovation?
Andre: We look at different cuisines and take the base of each dish, adding Caribbean flavours as well as traditional cooking methods. We explored loaded fries as a quick, easy option that would offer something fresh and exciting for our customers, while still incorporating Caribbean flavours.
What we did was take familiar dishes and apply our usual seasoning and cooking techniques, then enhance them with homemade sauces. Loaded fries are typically rich and saucy, often topped with meat or other additions, so by introducing our homemade Caribbean sauces alongside these dishes, we created something special.
For our vegan options, we use jackfruit and prepare it with homemade, vegan-friendly sauces, fully incorporating those Caribbean flavours. There are also many naturally vegan Caribbean ingredients and dishes, such as chickpea casserole, and ackee – a fruit native to the Caribbean – which we use in our menu.
Q. You’ve worked across a variety of kitchens before leading House of Flavaz — what key experiences have shaped your style as a chef today?
Andre: Before leading House Of Flavaz I built my foundation working across a range of five-star kitchens where discipline, consistency and attention to detail were non-negotiable. Those environments trained me to respect da process – from precise portion control to maintaining high standards under pressure.
At di same time growing up around Caribbean/Jamaican food shaped my understanding of flavours, balance and soul in cooking. That contrast between fine dining structure and yard-style cooking is what defines my style today.
I don’t just cook for flavour – I cook with intention, structure and identity. Every dish created carries that combination: the discipline of professional kitchens and the depth of energy, and heritage of Caribbean food. That’s what led to House of Flavaz, a brand built on bold flavours, proper technique and consistency at scale.
Q. As someone stepping into your own spotlight, what challenges have you faced in the hospitality industry, and how have they helped you grow?
Andre: Mi nah go lie, stepping into mi own spotlight inna hospitality never come easy. Dis industry is tough – long hours, pressure non-stop, lots of expectations, and sometimes people nah see the vision straight away. Early days, mi face plenty of doubt – people questioned my style, my flavours, even if mi ready fi lead.
One big challenge is consistency. An Anybody can cook one bad meal, but to deliver top quality every single time? That is what separates a real chef from the rest. Mi had fi discipline myself, tighten up systems and build structure inna di kitchen so every plate represents House of Flavaz properly.
Another challenge is managing people. Kitchen life is fast and intense with different personalities and energies. Mi learn say leadership nuh just bout shouting orders, it’s about setting the standard, teaching, and making sure the team move as one unit. That’s built my patience and sharpened my communication skills.
And mi cyaan lie – failure teach mi the most. Dishes weh never land, ideas weh flop, service days weh rough… Them moments build my resilience. Instead of folding, I study it, fix it, and come back stronger every time.
All of them challenges help shape me into who I am now – more focused, more creative, and more determined fi push Caribbean food to a higher level. Mi nah just cooking food, mi building a legacy wid House of Flavaz!
Q. Hospitality is becoming more diverse, but there’s still progress to be made — what’s your perspective on diversity in the industry, and how can it continue to improve?
Andre: I’ve definitely seen a positive shift in diversity within hospitality, but if I’m honest, there’s still a way to go. Too often, the culture – especially Caribbean and African roots – get celebrated pon the plate, but not always respected or represented behind the scenes in leadership roles.
From my perspective, diversity cyaan just be a trend or a box fi tick. It haffi be real – from who inna the kitchen, to who running it, to whose voices actually get heard. Nuff talented chefs out there with different backgrounds, different flavours, but dem nuh always get the same opportunities or spotlight.
For it to improve, the industry needs to invest in people properly – mentorship, training, and opening doors for the next generation. Give people a chance fi lead, fi create, fi bring dem authentic self without watering it down.
Also, we haffi give credit where it due. If yuh drawing inspiration from Caribbean food, respect the roots, the history, and the people behind it. That’s how yuh build real culture, not just copy and paste.
At the end of the day, diversity makes the industry stronger – More flavours, more ideas, more creativity.
For me, I just focus on doing my part – representing properly, building something solid with House of Flavaz, and showing our culture deserves top table respect.
With a clear vision and a deep respect for both his roots and his craft, Andre Lucien is helping to shape a dining experience that feels both personal and forward-thinking. As House of Flavaz continues to grow, it stands as a testament to the power of flavour, inclusivity, and community — and a reminder that hospitality, at its best, is about bringing people together.
House of Flavaz
3 Thorpe Close
London W10 5XL
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