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In their little piece of Rock in the West Village, NYC — on the banks of the Hudson River — Jamerican siblings Omar and Chelsea Walters have staked their claim as forces in the culinary industry with the French-Caribbean Bistro Chez Omar.
He is an acclaimed restaurateur, devout world traveller, and chef/patron of two of New York City’s hottest haunts that anchor the East and West villages, respectively.
She is a lawyer turned interior decorator and curator of Chez Omar, and as her brother describes her ‘the brains behind all the art and décor’.
They’re deeply rooted in the culture, born in the US to Jamaican parents Maxine Greaves and Paul Walters, but connect to the culture by researching the culture from the past to the present.
Chelsea and Omar have created a space that is quintessentially Jamaican with scrumptious fare and intentional thought-provoking design elements.
There’s an old Jamaican proverb that says ‘A nuh ebryting good fi eat good fi tawk’, that also heads the ‘proverb wall’ yet goes against everything the restaurant stands for.
How could one miss these details? Every element of the fare and décor are, in fact, ‘good to eat and talk’ about.
As soon as diners are seated, they’re visually transported to Kingston, Jamaica, via Chelsea and Anthony Scott’s mural-scale art installations.
If diners opt for the unassuming Escargot de Bourgogne — the most-requested hors d’oeuvre – they will be transported to a wildly imaginative Caribbean kitchen, where parsley, blended with fresh thyme, chive and pimento create a tropical green, silky sauce accompaniment.
‘It’s the love we put into it’ Omar mentions, but I reckon it’s also a testament to his infatuation and experimental approach to herbs.
Chez Omar, like its sister restaurant anchoring the East Village – Omar’s Kitchen & Rum Bar – is a reference point for many Jamaican-isms, especially in a space where many black-owned immigrant establishments are overlooked.
But it’s hard to ignore Chez Omar; the Walters aim to demystify ideals of Caribbean cooking – it’s no frou-frou, just fine dining.
‘We’ve become a LES staple,’ Omar gushed proudly. This is no idle boast, Chez Omar is new. The doors opened in May.
Because they have similar fashion sensibilities and are keen on their appearance, — ‘not in a vain way’, Chelsea quipped — there’s an expectation that Omar and Chelsea may have the Midas touch.
Ergo, everything they touch, turns to gold. However, like many siblings, they have disagreements, too. The thing they often disagree on, is deadlines.
Omar prefers a meticulous production that’s prompt and precise, while Chelsea, the consummate artist, prefers to go with the flow. ‘When it comes to art, she has the eye for it, I just want to get it done,’ he said before they both started laughing.
For Chelsea, — and by extension Anthony Scott — it has to be right.
‘The preservation of culture and nostalgia…the vintage vibe of Jamaica is in and of itself, art’.
So much so, she dreams of opening a solo exhibit where she can implement her ‘level of collage and vintage memorabilia by incorporating family photographs and archived items’.
She hoards several images as well that decorate her scrapbooker/collage style of art. She’s lowkey obsessed with installation art, and very hands on, the type of artist who feels.
So when she sought to find her thing, she connected with her father’s old records: ’60s soul and ’90s dancehall.
Vintage magazine clippings, a random restroom in the former House of Leo nightclub, research clippings on Jamaica and the Caribbean, ’90s dancehall culture, and even Air Jamaica serve as visual inspo.
GOING FORWARD...
While there are no immediate plans to open another restaurant, they both agree that a ‘restaurant in Jamaica’, may be their next tag team project.
‘I’d love to see [a new restaurant] in other areas of the world.’ Walters is also eager to consult with startup restaurateurs and create branded merch in 2025.
Chelsea’s plans include installing a neon sign with Jamaican-ism – in a similar style to her ‘slang wall’ in the ‘Chelsea’ dining room. Immediate plans for both restaurants include a speakeasy conversion at ‘Chez’ – offering high profile clientele a private experience, plus a reimagined winter menu, and updating the menu at Omar’s Kitchen & Rum Bar.
Given Jamaican cuisine's multicultural influences, it’s not surprising that Omar would be interested in expanding the offerings at ‘Chez’.
He’s steadily working on perfecting a new lobster pasta menu item that’s soon to be released and plans to introduce Italian and Asian influences.
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