In the bustling, ever-evolving food scene of Trinidad and Tobago, where flavour reigns supreme and culinary creativity is celebrated, one brand has quietly but powerfully carved out a space for itself – Smash and Sear. Nestled in La Romaine, San Fernando, this small but growing gourmet bistro is shaking up the concept of comfort food with its Jamaican-inspired smash burgers and Caribbean dishes served with a gourmet twist. It’s not just a restaurant, it’s the story of love, roots, risk and reinvention.
The brand is the brainchild of husband-and-wife duo Rorie Murray and Shinese Jobity. Rory, a Jamaican chef with formal training in Hospitality and Tourism Management from Excelsior Community College, always dreamt of owning his own restaurant. His culinary journey took him from prestigious internships and experiences in both Jamaica and the US to working under well-known entrepreneurs at popular establishments like Uncorked and Broken Plate in Kingston. But when he moved to Trinidad to start a new life with Shinese, the dream took on a new meaning.
Together, they envisioned a business that would not just bring Rorie’s food to the table but also bring their shared passions to life. That vision became Smash and Sear.
The name wasn’t just clever branding, it represented the core of what they do. “Smash” represents the now-iconic smash burgers that started it all, a style of burger that’s trendy, craveable and rich with flavour. “Sear” speaks to the precision, technique and gourmet sensibility behind every dish. What sets Smash and Sear apart is the fusion of elevated comfort food and authentic Jamaican flair, served in a takeaway format that gives fast food a refined, flavour-forward upgrade.
After tasting fast food and other popular options in Trinidad, Rorie realised there was space for something different, something that brought restaurant-level gourmet dining to the grab-and-go culture of today. He thought: why not give people the opportunity to enjoy a proper, flavour-rich, gourmet burger with bold Jamaican seasoning but in a more casual, takeaway format? The idea felt fresh, exciting and timely. Trinidad’s food scene is quickly evolving, and in Rorie’s words, “The more different and unique you are is more important now than before.” That thought led directly to the concept of Smash and Sear and the name had to reflect exactly that.
Starting in South Trinidad, a region not traditionally known for this style of food, felt like a bold but exciting move. Rorie and Shinese knew they had something special. They believed Trinidadians were ready for something different and they were right.
Today, Smash and Sear has become a must-try spot for food lovers in the South. Their menu is tightly curated but impactful. Of course, the gourmet smash burgers are the stars of the show, each one layered with flavour, seasoned with Jamaican spices and perfectly seared. But fans also rave about their Jamaican jerk chicken, hearty rice bowls, creamy pastas and a bread pudding that keeps customers coming back. It’s a combination of authenticity and creativity that has earned them a growing base of loyal, repeat customers.
Operating primarily through Instagram, the brand has built a strong digital presence, sharing drool-worthy photos, behind-the-scenes glimpses and updates on operating hours and special menus. They’re open Mondays to Wednesdays from 10 am to 6 pm, Thursdays until 8 pm and Fridays and Saturdays up to 9 pm. Delivery is also available through Neighbourhood Munchies, making it even easier for customers to satisfy their cravings.
Rorie runs the kitchen full-time, but it’s a family affair in every way. Juggling life as a chef, entrepreneur, husband, and father isn’t easy but working alongside Shinese has made it deeply fulfilling. They’re able to bounce ideas off each other, share in the highs and lows and grow not just as a brand but as partners. “Having the opportunity to work and build my brand with my wife is also very fulfilling for both of us,” Rorie says. “It also makes it more enjoyable as we can bounce ideas off each other and grow through building our brand together.”
Some of Rorie’s proudest milestones include the simple but powerful act of starting over in a new country and building something from the ground up. The business may still be in its early stages, but every bit of positive feedback, every familiar face that comes back again, is a reminder that they’re on the right path.
As any entrepreneur knows, the journey isn’t without its challenges. Rorie has had to wear multiple hats, from chef to social media manager to accountant, often in the same day. He’s learned how to improvise and pivot quickly, how to make the best of unexpected situations and how to stay focused even when things feel overwhelming. “You’re the chef, the accountant, the social media manager, sometimes all at once,” he shares. “I’ve had to learn how to think quickly on my feet and learn new skills. Building a brand in this day and age, the times are forever changing and we have to learn how to use that change for the betterment and success of our business.”
When asked what advice he’d give to other aspiring entrepreneurs, he doesn’t sugar-coat it: “Being an entrepreneur is not always a glamorous job. Your brand and business will only be as good and successful as the time and energy you put into it. Treat your employees well because they also play an important role in conveying your brand.”
He’s also clear on what a brand means to him. “To me, a brand is a unique name given at the birth of a business that clearly sets you apart from others.” And while the business side is all about operations, inventory, food cost, labour, profit margins, the brand is the image the public sees: the customer service, the logo, the packaging, the atmosphere, the social media presence. It’s how you make people feel.
And the community here in Trinidad and Tobago? He’s been inspired. The support he and Shinese received when they launched was overwhelming in the best way. Fellow entrepreneurs showed up. Customers stopped by to give encouragement. It opened them up to the rich, dynamic local brand ecosystem and now they make a point to support other small businesses too. “Now we love going and experiencing any new businesses that pop up,” Rorie says, “because we know personally the hard work and dedication it takes to get one started.”
So far, Smash and Sear has made one major public appearance at The Pitter Patter Playhouse event, where their Jamaican menu and signature pastas were a hit. But there are plans to join more markets in the future and possibly even host their own pop-ups to give more people a taste of their island-fusion flair.
At its core, Smash and Sear is a love story, between two people, between two cultures and between a dream and the discipline it takes to bring that dream to life. In a food scene that’s more competitive and creative than ever, this brand has proven that passion, purpose and flavour will always stand out.
Keep an eye out because this is just the beginning.
