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At 24 years old, Dorian Mitchell is making a bold culinary statement this Christmas season. The Chaguanas-based chef and entrepreneur is challenging the traditional dominance of black cake on Trinidad and Tobago’s festive dessert table by introducing a collection of cheesecakes that blend familiar island flavours with creative innovation. According to the Trinidad Guardian, Mitchell’s seasonal offerings include individual-sized bento cheesecakes in ponche de crème and sorrel, alongside two more unconventional creations that reflect his personal journey and cherished memories.
Mitchell’s inspiration draws deeply from his own childhood experiences. His cocoa tea cheesecake pays homage to a flavour many Trinidadians remember from their youth, while his playful Grinch-inspired creation emerged almost accidentally. After a friend requested a matcha cheesecake, Mitchell experimented with pairing strawberry compote with the green base, discovering that the combination—topped with white whipped cream—resembled the beloved Christmas character. The creative process reflects Mitchell’s philosophy of introducing people to flavours beyond their usual preferences.
His path to D’Treats, the bakery business he launched in 2018, was far from straightforward. Mitchell initially aspired to become a pilot before reconsidering his career direction during his teenage years. After watching online baking videos, he attempted his first batch of chocolate chip cookies at around 16 years old—a crispy failure that nonetheless sparked a passion for the culinary arts. Rather than discourage him, the misstep motivated experimentation with different recipes, from cakes and pizzas to milkshakes and other treats.
A turning point came when Mitchell’s godfather tasted his homemade cinnamon rolls and encouraged him to sell his creations. That endorsement planted the seed for D’Treats, which initially found its customer base through his church community, where he sold baked goods alongside other small business operators. As his reputation grew, Mitchell expanded to friends and eventually online customers—a milestone he describes as crucial to reaching beyond his immediate circle.
Today, Mitchell balances his entrepreneurial ambitions with full-time work as a sous chef at Cater Co by Chaz. He has experimented with seasonal offerings including pumpkin spice, peach cobbler, chai masala, and apple pecan cheesecakes, drawing inspiration from autumn in the northern hemisphere. His ultimate vision involves expanding D’Treats through pop-up events and eventually opening a physical storefront where customers can discover new flavours and step outside their comfort zones.
For Mitchell, the greatest reward lies in witnessing customers’ reactions to his creations. He expressed genuine confidence in the quality of his work, stating that he believes he produces the best cheesecake in Trinidad—a conviction built on extensive recipe testing and an unwavering commitment to his craft.
Trinidad and Tobago has a rich culinary tradition centred around festive celebrations, with black cake holding a prominent place on Christmas dessert tables. The emergence of young entrepreneurs like Mitchell reflects a broader trend of Trinidadian chefs blending traditional flavours with contemporary techniques and global culinary influences, creating innovative products that honour local tastes while appealing to evolving consumer preferences.
This story celebrates a young Trinidadian entrepreneur who is actively preserving and reimagining Caribbean culinary traditions. Mitchell’s work demonstrates how island-born chefs are creating economic opportunities while keeping local flavours—ponche de crème, sorrel, cocoa tea—at the centre of their creative vision. His success offers inspiration to other young Caribbean people considering entrepreneurship in food and hospitality sectors.
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