Trained as a chef in Jamaica, Henry started his career working in five-star hotels. When he moved to Canada in 1997, he continued in the hotel business eventually becoming the executive chef at the Selkirk Hotel in Fort Edmonton Park. Still, Henry yearned to prepare the traditional Jamaican Caribbean recipes he had grown up with. Along with his partner Patricia, they began selling hot sauces, Jerk marinade, and strawberry vinaigrette at local farmers’ market. Together with input from his customers and help from his family, the enterprise grew as did his fame.