About Honeybee’s Kitchen
We Don’t Follow Food Trends. We Burn the Rulebook.
Honeybee’s Kitchen started with a simple idea: bold food deserves bold flavor. Founder and chef Barbara Johnson wasn’t handed a set of family recipes from the islands—she went after the flavor herself. She studied it, cooked it, flipped it, and made it her own.
She’s worked in bistros, built menus from scratch, and never once asked for permission. This business wasn’t built to fit in. It was built to stand out—with jerk spices, deep marinades, and real ingredients that slap.
What started at local festivals and events is now growing into something bigger. New cities, new customers, same fire. Honeybee’s is here to shake up the flavor game—and we’re just getting started.
About Honeybee’s Kitchen
Meet the Flavor Rebel
Barbara Johnson has always been that chef—the one who’s got sauce-stained aprons, a head full of ideas, and no time for shortcuts. She’s been working in kitchens since she was a teenager, running bistros, crafting sauces, and serving up dishes that make people shut up and chew.
Caribbean flavor wasn’t her starting point. But it became her obsession. She mastered it not because it was expected—but because it was bold, rich, and real—just like her.
Now, she’s building her empire one catered event, one bottle of sauce, and one signature dish at a time. If it doesn’t bring the flavor, she’s not interested. And if you’re not ready for the heat? You might want to stick to the salad.
Signature Dishes
Seasoned Loud. Served Proud.
Jerk Chicken
No shy spice here. This chicken is marinated deep, grilled hard, and sauced like it’s the main event—because it is.
Red Beans & Rice
Humble. Hearty. Hit with layers of flavor you didn’t see coming.
Jerk Rib Tips
Smoky. Saucy. Sticky in all the right ways. A fan favorite that earned its title fast.
Craving the flavor? We’re coming your way.