Born for this. Made for your table.
Caribbean Heart.
Vermont Hands.
Founded by chef Brian Maylor — private dining and small-batch provisions rooted in Jamaican culinary tradition and Vermont craft. Thirteen years of luxury hospitality. One table at a time.
Private dining in your home,
chalet, or Vermont retreat.
The story behind the table
Every person is
born for something.
Bornfidis is a play on “born for this” — the belief that the work of a life is to find your calling and honor it without compromise. For Brian Maylor, that calling is the table.
Thirteen years with Royal Caribbean — from Culinary Trainee to Chef de Partie-1, then to Lead Waiter on the Harmony of the Seas — produced a chef who understands both sides of the kitchen door. The discipline of the galley. The warmth of the dining room.
Now operating from Cavendish, Vermont and Port Antonio, Jamaica, Bornfidis brings that thirteen-year education to your table. The Caribbean flavor memory. The Vermont seasonal discipline. Both in the same jar, the same plate, the same evening.
Read the full story →What we live by
What makes us different
The Bornfidis Difference
Caribbean flavor memory. Vermont seasonal discipline. Luxury-ship training. A table built entirely for you — not a preset package.
Jamaican Roots
Authentic Caribbean heritage.
World-Class Hospitality
13 years serving aboard Royal Caribbean.
Vermont Craft
Seasonal local ingredients.
Personal Service
Every experience designed around the guest.
What we offer
Three ways to sit
at the Bornfidis table.
Whether you are planning an intimate dinner, stocking your kitchen, or bringing a retreat group together — the same philosophy guides everything we make and every table we set.
Bespoke, chef-led dinners in your home, chalet, or Vermont retreat. Entirely custom. Seasonal. Built around your guests and your occasion. We arrive, we cook, we serve, we leave the kitchen as we found it.
Book Private Dining →Small-batch pantry essentials forged at the intersection of Jamaica and Vermont. Maple Jerk Rub. Jerk Marinade. Sorrel Gastrique. Green Seasoning. Request your batch — we produce when demand aligns.
Request a Product →Hands-on sessions rooted in Caribbean technique and Vermont craft. Learn the marinades, the rubs, and the table philosophy behind every Bornfidis dinner — in your kitchen or ours.
Book a Cooking Class →From the pantry
Small batch.
No shortcuts.
Jamaican allspice and scotch bonnet. Vermont maple sugar. The flavor that started it all — hand-mixed, batch to order.
The 48-hour philosophy in a bottle. Scotch bonnet, thyme, and maple — built for the same patience the Bornfidis kitchen demands.
Caribbean sorrel reduced with Vermont technique. Sweet-tart glaze for proteins and roasted vegetables.
Scallion, thyme, scotch bonnet, and herbs — the Caribbean base that starts every Bornfidis dish.
Trust & authority
Operated by an experienced hospitality professional.
Bornfidis is led by Brian Maylor — Culinary Director, private chef, and a thirteen-year Royal Caribbean veteran who learned the galley and the dining room before building a table of his own.
Luxury hospitality — galley through dining room, 2006–2020
Average score — Azamara luxury tier, documented appraisals
Delivered in your home, chalet, or retreat — Vermont, New Jersey & Caribbean
Hospitality milestones
Royal Caribbean — Fort Lauderdale. The beginning of thirteen years at sea.
Kitchen management on Freedom of the Seas — galley leadership at volume.
Highest front-of-house classification. 10-Year Service Award.
Private dining & provisions — Jamaica × Vermont, one table at a time.
Client feedback & record
Shared with permission · Verified employment & guest testimonials
We just had the maple jerk chicken — perfect spice, perfect sweetness, so so so good. Craig said it was perfect, like super good! No changes from our end — sell it! (Save some for us this summer.)
We asked for Italian with a twist. What we got was a four-day culinary journey that our guests are still talking about.
He always delivers the WOW to his guests and co-workers.
The philosophy
“I am not building a business. I am building a table large enough for the generations that come after me to sit at. Everything I make today is a place setting for that future.”
Brian Maylor — Founder, Bornfidis
The Vermont hand
Cavendish,
Vermont
Where patience and craft meet a cold climate. Maple sugar, hardwood smoke, and the discipline of seasons that arrive whether you are ready or not.
Serving: Ludlow · Woodstock · Windsor County · Southern Vermont
The Caribbean heart
Port Antonio,
Jamaica
Portland Parish. Allspice, scotch bonnet, thyme — flavors that do not need embellishment, only respect. Where the flavor memory lives.
Provisions · Yacht Catering · Villa Dining · Advance Booking
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Private dining from $150 per person. We come to you. We bring everything. You sit down.
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