Hummingbird Island Calling

Tevon Tyrell, an aspiring chef and entrepreneur who works as a line cook at Huda, the popular Rittenhouse sandwich shop from Chef Yehuda Sichel, is hosting his first ever pop-up under the moniker Hummingbird Island, featuring Jamaican patties and coco bread — a popular staple bread in Jamaica which contains coconut milk. The pop-up will take place on Sunday, January 16th from 3 to 5 p.m. at Huda, located at 32 S. 18th Street in Philadelphia.

Tyrell will be offering five different Jamaican patties, including beef, veggie, curry chicken, callaloo & salt fish, and beef & cheese. The patties, which resemble oversized empanadas, cost $5-$6 apiece, and customers can also add coco bread to any patties for $2 apiece.

“Tevon is a really talented young chef who I know is going places in this industry,” said Sichel. “These Jamaican patties are delicious, so I’m very excited for him to introduce these to Philly. It’s definitely a cuisine that is lacking in Philadelphia, so I hope that people begin to notice his talents and his ability to cook delicious Jamaican food.”

From a young age, Tyrell, who grew up in Queens, NY, watched various chefs and cooking shows on television throughout his youth. Early into discovering his love for the culinary arts, he realized that he wanted to become a chef. After seven years working in the Philadelphia restaurant scene, including stints at Abe Fisher, Serpico, and Condesa, the 27-year-old is ready to make a name for himself working at Huda.

“It was captivating to me how these chefs on TV could grab people’s attention with food,” said Tyrell, whose parents are from Kingston, Jamaica. “It was then when I knew I had a desire to cook. The power food has to bring people together is amazing, and I knew that if I could learn to cook really well, then maybe I could be the bridge that my family needed. I grew up in a dysfunctional household, and becoming a successful chef became my biggest motivation for change with my family. Jamaica is a place of beauty, and I miss the essence of the island, the people, and the culture. Creating this cuisine was a way to not only honor my parents and grandparents, but all those who came before me.”

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