We’re looking forward to introducing you to Jamal Collier. Check out our conversation below.
Jamal, really appreciate you sharing your stories and insights with us. The world would have so much more understanding and empathy if we all were a bit more open about our stories and how they have helped shaped our journey and worldview. Let’s jump in with a fun one: What do the first 90 minutes of your day look like?
Man, it starts early — I naturally wake up early, but not with the intention of taking care of anyone. But I’ve got three dogs staring me down like I owe them rent. We live in Houston, so the moment I open that door, it’s like walking into a steam room with a vengeance. The ground’s wet, the air’s thick, and these dogs act like the grass is made of lava. So now I’m out here in a full-on battle just to get them to pee. That’s the first thing making me apply myself more than I want this early in the morning Everything else may happen in any order.
Once I win that round, then I can brush my teeth. Gotta feel clean before I do much else. You can’t be out here trying to run the day feeling like yesterday.
I fight the scroll — because you know once that phone gets you, it’s over. I try to get in some devotional reading and the try to get in a run. Clear the head, remove some anxiety.
I check the calendar to see what kind of chaos is waiting. Dogs get fed, coffee gets made. Coffee is a feel-good experience, not a need for caffeine.
I write out a to-do list that’s basically impossible; elite-level overachiever stuff. Deep down I believe I am getting through all of it with ambition like I’m going to have a high battery for the the day. From that, I find a more manageable list of this I have to do, and leave the other stuff as really cool if I can get to it
I eat breakfast. Every. Single. Day.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’m a husband, a father of three, the oldest brother in my family—and, if you ever get roped into game night with me, the best Taboo player you’ll probably ever meet. My passions revolve around music (especially live shows), food, the Caribbean Sea, racing, and family. Those are the things that light me up.
By day, I wear the hat of a Project Manager and Scrum Master for a digital marketing team at a bank. By day, late nights and early mornings, I am Chef and founder of Everything Irie. This is the one that never turns off. What started as just a placeholder name for my business became something I’ve fully embraced. In Jamaican patois, *irie* means “everything is all right.” It felt right to build a company around that feeling.
Everything Irie is not just about cooking food, but also about creating experiences. Every menu I craft carries a thread of Caribbean influence, no matter the theme. Even if I’m putting together a Spanish-inspired dinner, there will always be a little Jamaica on the plate. For me, that’s the fun—the blending of flavors and cultures in a way that feels both familiar and surprising. And I spend time finding ways to be creative and respecting quality ingredients and processes that go into the food.
But maybe my favorite part of what I do is involving people in the process. I don’t want the people who allow me to show up to a meal—I want them to help shape it if they choose. Some of my best menus have come from collaborations with clients who had a vision and trusted me to bring it to life. It challenges me, pushes me out of my comfort zone, and often teaches me something new along the way.
Anytime I am provided the opportunity to work with someone, my goal is simple: to make people feel like they’re part of something special. Food is just the medium—connection is the authentic dish I’m serving.
Amazing, so let’s take a moment to go back in time. What was your earliest memory of feeling powerful?
That’s an interesting question, because I don’t often stop to think, “Am I feeling powerful right now?” Maybe when I manage to carry two cases of water into the house in one trip.
But one memory stands out from my senior year of high school. I had an assignment where my brother and sister had to answer questions about me. My brother, who’s five years younger, shared a story about a time I was driving us somewhere and got lost. This was back in the MapQuest days, so we didn’t have GPS helping us out. He remembered that even though we were lost, I stayed calm and in control, and because of that, he felt safe.
Hearing that from him made me realize something I hadn’t thought about before: as big brother, I held a kind of power—not just to tell them what to do, but to influence how they felt and how they saw situations. That moment helped me understand responsibility in a new way, and I still carry that with me today.
What fear has held you back the most in your life?
For me, it’s always been the fear of “what if this doesn’t go well?” That voice has shown up whether I was doing something I knew I could handle or trying something brand new.
It’s a funny contrast, because one of the things I love most about being a chef is customizing food and experiences for people—which almost always means stepping into new territory. But that concern still hangs around.
Even starting my business as a private chef came out of a moment when I nearly let fear stop me. A friend asked me to cook for a Christmas dinner, and once I realized it was a high-end menu, I wanted to back out. His business specializes in exotic meats, such as Wagyu beef, which costs more than $100 a pound—meanwhile, I was used to buying mine at H-E-B for a third of the price. It wasn’t the kind of food I was cooking at the time, and I doubted whether I was ready.
Alright, so if you are open to it, let’s explore some philosophical questions that touch on your values and worldview. What important truth do very few people agree with you on?
Here’s a truth that tends to divide people: sugar can go on grits. Now, don’t get me wrong—I don’t want sugar anywhere near mine. As long as it stays on the other side of the table from the salt, we’re good.
But it’s funny how food works. We build these unwritten rules about what belongs where and what’s “taboo.” Think about it—oatmeal, cream of wheat, every other hot cereal gets sugar or honey without question. But if someone sprinkles sugar on grits, suddenly it’s controversial.
What I take from that is bigger than breakfast. We all carry different tastes, traditions, and stories to the table. Food doesn’t have to be one way, and neither do we. And honestly? That’s what makes the whole experience so rich.
Also, pineapple or honey don’t go on jerk chicken.
Okay, so before we go, let’s tackle one more area. When do you feel most at peace?
The beach is the most peaceful place for me, from the sound of the waves washing on shore to the birds making whatever sound they are making. The water goes on forever, and if I am lucky enough to catch a sunrise or sunset at the beach, those 7 minutes are ultimate peace.
Contact Info:
- Website: https://www.everythingiriecuisine.com
- Instagram: everything_irie81
- Youtube: @EverythingIrieCafe
Image Credits
Quincy Holmes -The Peoples Paparazzii
Kahlil Martin- JoinKahlab
