Hailing from the little island of Anguilla in the North Eastern Caribbean, my name is Chef Oliver D. Connor. I got  started in the early 1960's helping my grandmother, Emily Ann Virginia Connor, known as "Mammy" as a little boy. In those days, everything we ate came from the land or the sea. We seasoned our foods with natural sea salt from the island's main salt pond in Road Bay Sandy Ground and fresh herbs and spices. I remember we cooked over coals (my grandmother made from the Maubi tree my cousins and I would cut in the bush and bring back in bundles on our heads) in a coalpot stove or open fire pit using dutch ovens and iron kettles. Mammy made the best soups, stews, even baked breads and desserts.  "Those Good Ol' Simple Days". 

 

I went to the U.S. Virgin Islands at the age of 4 and grew up on the island of St. Thomas. After High School, I spent 22 years in the U.S. Airforce experiencing numerous cultures and cuisines to further my interest in favoring with herbs and spices.  I started blending spices is 1990. The purpose was initially to satisfy the taste buds of some of the Caribbean Cultural Club members, at Travis AFB, who could not handle the heat of the local Jamaican Jerk restaurant cuisine outside the base. Although the food was good, every dish was just too hot for everyone to enjoy constantly. I began developing my first blend which is the "Tropical Seas Seasoning" in a mild alternative and the passion grew  into the development of several other Caribbean and World Tropical Fusion inspired blends.

 

During the 1990s, I used to set up a BBQ stand at the annual airshows on base. With  only two small grills, long lines would gathered for my Caribbean/Pacific Island flavored BBQ. I also grilled for my unit's social outings and picnics which created a buzz for Tropical Fusion flavors. I began working in restaurants part time to gain more culinary experience working in a commercial kitchen setting while continuing to develp seasoning blends. 

 

After retiring from the military in 1997, I worked in several restaurants. I attended The Le Cordon Bleu Culinary Academy in San Francisco, California, in 2005-2007 to gain a more robust culinary application of my blends to other world cuisines. Today, my company, Tropical Seas Cuisine & Spice, features numerous blends with a variety of heat profiles X Hot, Hot, Mild, Mild Low Salt, and Mild No Salt to enhance every palate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Special Shout out to:

 

My Mother, Marilyn B. (Connor) Chinnery of St. Thomas, U.S. Virgin Islands, who is "Mari Bea's Spice Blends" for her inspiration and encouragement.

My brother, Clay Chinnery of Pizzazz Photos, for his imput and product label design, development, and setup.  "Totally Awesome." 

My brothers, Ed Chinnery and Urbane Chinnery for their inputs and my UK based cousin, Naomi Connor, for her initial setup assistance.

My children; Margarita and her kids, Tenille and JyCaria; Oliver Jr, My IT helper; and Carle "Ray" Connor for their steadfast help and testing.

My muneca preciosa, Marleny Rosario Perez, mi Reina Latina, who inspired the Sazon Pollo and Sazon Marisco blends which are great hits.

My dear friend, Elisa Mier Hodges, who I've known since my highschool senior trip to South America in 1975 for her inspirational encougagement.

My best friend, Don Colligan, who I met in S. Korea during the "Tree Incident" in 1976. When we visited him in Louisianna, we had the best Gumbo.

My longtime friend, "Island Gal" Leslie Smith and her daughter, Pastry Chef Gabriella Perez, for their continuous help and support.

My friend "Tio Pescado" Fred Harris, who I met through his niece, Karen, in 2005. He asked me to make a seasoned flour before he passed on. "RIP Fred."

All my Anguilla Connor originated family in

Anguilla, The U. S. and British Virgin Islands, Puerto Rico, Dominican Republic, St Kitts, Antigua, Dominica, USA, Canada, South  and Central America, United Kingdom, France, Spain, Dutch Antilies and French Antilies - Sint Maarten/St Martin, Aruba, Bonaire, Curacao