[1] At the age of four, her parents sent her to Gall Hill, Saint John, Barbados to live with her maternal grandmother and great-grandmother.
Her grandmother and uncles raised produce and animals on their farm, using the ingredients in daily cooking.
[4] After relocating to San Francisco, Kirnon was chef at Emmy's Spaghetti Shack, followed by Front Porch.
[4] Eventually, she moved to Oakland to serve as chef at Hibiscus, where she created contemporary Caribbean food.
Menu items included many favorites from her childhood, such as fried chicken, saltfish and ackee, and goat curry.