Avan’ye West describes herself as your favorite athlete’s favorite chef. Her chef business, Kyngston Kytchen, has had major sports clients, such as NBA Hall of Famer Allen Iverson. Living in Los Angeles, her clientele is forever expanding. Because her clients feast on classic Jamaican dishes with a twist of American flair, she remains a standout from what’s typically served in the NBA and NFL. 

As the daughter of a musician, this career path fell into her lap. Known for cooking delicious meals for her family, the opportunity came from her father. “One year, my dad was doing a show with Wyclef Jean and he needed a chef. His chef at the venue wasn't available, and my dad called me and was like, ‘Hey, can you come down here and cook?’  And I was like, ‘I don't cook for large parties like this.’ But he needed me and promised that whatever I needed in terms of ingredients and help, that he’d provide it,” she recalled. “I called one of my friends, and we put a menu together. It was in LA, and we thought, ‘What do people in LA like that’s something super easy we can do?’ Tacos was the first thing that came to mind. So I made these jerk chicken tacos with mango salsa. And honest to God, they didn’t look at all appetizing but they were so good. We also did plantain and black bean tacos. And everything we prepared was gone within the hour. That’s when I knew this could be a thing for me professionally.”

For some time, she owned and operated a brick-and-mortar restaurant, but COVID-19 restrictions and the restaurant industry's lack of passion forced her to shut it down. Simultaneously, her career as a private chef continued to grow, so she honed in on that part of cooking.

“I'm really big about giving back to the community. I’ve been in the criminal justice field since I was 19. That's my real passion and cooking comes really second to it. But it still remains a passion because I believe food and cooking brings people together. But I prefer providing more personal experiences with curated food, veruses the hustle and bustle of a restaurant. I’d also signed a contract with an NBA player around the same time, so I chose to move forward with that,” she explained. 

With Thanksgiving near, and as the sole cook for the family this year, she’s been prepping her menu for weeks. This year is special for her as it’s one of only three times she’s returned home to Denver for Turkey Day, and she’ll be there for 10 days. Her sister prepares a few sides, and her mom may “throw in a ham,” but the main courses and heavy lifting are left up to her.

“Some of our must-haves include curry seafood, which is my favorite. It has shrimp, scallops, crab, and other things in a curry sauce,” she gushed. “We make rice and peas and candied yams. We do a Jamaican black cake. One of my aunts will ship us one with the rum-infused frosting, and then we will add more rum to the cake to soak it in and retain its moisture. As far as food considered more traditional or American dishes, we make garlic mashed potatoes. The menu is very large. There’s always so much food.”

While the menu is obviously centered around Jamaican dishes, there’s still a turkey with a Caribbean twist. “We do a jerk turkey. You have to season it up days prior to make sure you have all of the seasonings nicely mixed in to avoid bland taste,” she suggested.

The real fun kicks in for her, depending on how many leftovers they have. “I like getting creative. I view myself as a creative chef. So, I'll do things like if we have leftover Oxtail, I might make Oxtail burritos the next day or Oxtail tacos. If we make curry goat, or have some jerk turkey left over, I’ll slice the meat and add it as protein to a salad. I’ve made jerk egg rolls before. I've made like an Oxtail fried rice days later,” she said.

The best part of the holiday is being with her family. This year, however, a special someone will be missing. Her grandmother died in April 2024. In previous years, they’d meal prep and spend time with her in the nursing home she lived in for the latter years of her life. While she’ll miss her beloved family matriarch, she does look forward to continuing the special traditions of gathering, chatting, and eating for the day.

This holiday season, she’s getting more time off from her day job and is looking forward to the time off. “I'm a program associate with LA County Probation. I help to design housing programs for people coming out of incarceration. So this is actually the first time in years where I’m able to slow down and bask in the holiday. I typically only go back for Christmas, so this time, it’s a real treat,” she exclaims.

If you want to try one of her favorite Jamaican dishes, follow this recipe for her famous Kyngston Curry Seafood Pot.

To start, clean and crack 2 pounds of crab legs and set them aside. In a large skillet or Dutch oven, heat some coconut oil and sauté chopped onions, minced garlic, scallions, grated ginger, and a Scotch bonnet pepper until fragrant. Stir in Jamaican Blue Mountain curry powder, turmeric, smoked paprika, and black pepper, letting the spices bloom for about 2 minutes.

Pour in a cup of coconut milk and half a cup of water or seafood stock, then add thyme, sliced bell peppers, and a pinch of all-purpose seasoning. Once the sauce starts to simmer, toss in the crab legs along with colossal shrimp, sliced Texas rope sausage, 6 pieces of sweet corn, and red potatoes. Let everything cook together, covered, for about 10-12 minutes, turning occasionally so the flavors fully infuse.

To finish, sprinkle with Smoked Paprika, adjust the seasoning to your taste, and garnish with a sprinkle of parsley for a fresh, vibrant touch. Serve this hearty seafood pot with steamed white rice, coconut rice, or fried dumplings to soak up the rich, creamy curry sauce.