BushBungalow is Antigua’s first minimal-waste, plant-based restaurant, showcasing local and regional produce with an eco-luxury twist.
Founded by Chef Jermaine Jonas, whose island roots and international experience bring the flavours of the Caribbean forward.
We believe in sustainability, intentional living, and food that honours the land and our journey.
GROWN HERE, NOT FLOWN HERE
Meet The Chef
Chef Jermaine Jonas is a plant-based chef from Antigua and Barbuda with years of experience shaping thoughtful, health-focused cuisine around the world. He refined his craft in New York as Executive Chef at Juice Press and has cooked for private clients including David Yurman, Bryce Harper, and Doug E. Fresh.
His work spans concept development, menu creation, and large-scale openings for brands such as BluePrint Cleanse, Tender Greens, Greenhouse Juice Co., and Juice Press at the Bellagio Hotel. He has also helped launch major food markets in Miami and Chicago and has consulted on international projects in Canada, Russia, India, and Israel.
After serving as the opening Executive Chef for The Butcher’s Daughter in Venice, California, Jonas shifted his focus to private clients, curated experiences, and his signature project: BushBungalow.
BushBungalow reflects his Caribbean roots and his commitment to local produce, minimal-waste living, and elevated plant-based cuisine.