Dine & Grind: The Story Behind LA's Most Loved Caribbean Restaurant | Rashida Holmes

There's a saying in kitchens: the heat finds you, but the hustle keeps you moving. Dine & Grind host Daniel Shemtob knows the grind first-hand, recalling an epic kitchen wipeout that led him to team up with an orthopedic surgeon to create Snibbs shoes—footwear designed for those who live life standing, moving, and serving up excellence.

On Episode 5, Daniel Shemtob sits down with three-time James Beard nominee and relentless pop-up chef Rashida Holmes. Known for Bridgetown Roti and her upcoming brick & mortar, Rashida Holmes brings Caribbean heat and hospitality wherever she goes. But as the episode reveals, her path to culinary success has been anything but straight.

Hospitality is Innate—And So is Hustle

Born in Brooklyn, with roots in Barbados through her mother, Rashida Holmes's earliest memories are filled with family, food, and celebrations. "Our house was full of people and always hosting," she shares, describing epic Kwanzaa parties and a spread that fed the soul as much as the stomach. Her parents were both excellent cooks, the kind that taught by doing—and by feeding.

Despite this, they weren't thrilled when Rashida Holmes announced she'd left college to dive into culinary school. It took seven years as a working chef for her mother to come around: "Every time I came home with burns, my mom would ask, 'Is this really what you want?'" It's a familiar refrain for many chefs; but for Rashida, it fueled her drive.

From Oysters to Leadership—and Lessons Learned

Starting out shucking oysters and making calamari at a local Maryland spot, Rashida Holmes mastered every station before moving on to Philly, then Pittsburgh. Early management roles brought challenge—especially in a male-dominated, rough-and-tumble kitchen environment. The tone was tough, but Rashida soon found mentorship and inspiration, especially from women in the industry. Working for chef Danielle Cain in Pittsburgh was pivotal: "I finally saw myself in a leader and realized I could do that."

What shifted her philosophy? The realization that food, at its best, is about nourishment and love—not stress. "If you're stressed, the food tastes stressed," she says. Hospitality is about care, not competition.

The Pivot: Entrepreneurship in Action

After moving to LA for "women, weed, and weather," Rashida Holmes racked up executive sous positions across renowned kitchens, but found herself hitting a wall when applying for lead chef roles. Even with a stellar resume, she hit the industry ceiling, something she attributes to unconscious biases in hiring: "My dad used to say, 'If it doesn’t make sense, it's probably racism.'"

Out of this frustration—and a suggestion from a friend to "just write down what you love to eat"—came the spark that became Bridgetown Roti. Noticing LA's lack of roti spots, Rashida Holmes started making patties for pop-ups, selling out of 50, then 100, then 300 per weekend—all out of her home oven and via DM. Her wife, tasked with managing orders one weekend, accidentally sold 270 patties, forcing an overnight production marathon.

The business scaled. Friends and family pitched in. Botanica restaurant hosted her prep during COVID, and she found a partner, Malik, to ramp up branding and social. Forming an LLC, learning the ropes of entrepreneurship, and, most importantly, asking for help: "I didn't do it—I asked everyone else to help me do it."

Resilience, Adaptation, and the Power of Community

Bridgetown's journey—from pop-ups to festival residencies and finally a full-blown restaurant—has been shaped by adaptability, relentless work, and the willingness to ask for support. Opening during a particularly challenging year in LA (strikes, fires, economic turbulence) didn't make things easier, but Rashida's story is one of resilience and community-powered success.

Her three keys to success? "Know what you don't know. Ask for help. Make sure you rest."

Whether you're hustling behind a stove or hustling on your feet all day, Rashida's journey reminds us: if you chase what sets your soul on fire, and wear shoes that keep up with your grind (thanks, Snibbs!), you might just leave a delicious mark.

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.