"My Dream, to change the world one dish at a time"



What made you want to become a chef?

My Love for good food. My Grandmother taught me a lot about classical French Cuisine. My Dream, to change the world one dish at a time, I've been doing it since I was able to tie my shoes. It's the only thing I've ever done, So I just ended up being in the Kitchen and never left, I always found myself spending more time in the kitchen and ultimately developed a career out of it—doing something over and over and over again—
Who has influenced your cooking style or your philosophy on food?
My Basic Instinct is to push the Envelope, to be different, and innovative. As a kid from Haiti lucky enough to own the Most Visited Restaurant in Google by Foodies and worked in some of the most Prestigious place in the world  I have so much love for good  ingredients and give thanks every day to our farmers,  fisherman,  gardeners, and foragers. Some of my vendors I have known for decades and I cherish those moments and those relationships with them. My food philosophy is really based on good ingredients 
What inspires you or where do you get your inspiration from?
Working with all these different chefs, my repertoire at the end will always be my Caribbean Cuisine with a French Accents.” All the knowledge I learned as a cook I take that and develop my own style, but I am influenced by so many different things—techniques, ingredients, chefs—I always learned from someone else.  I often get inspiration from traveling to different parts of the World.
Food Festivals, food magazines and food trades and educational seminars, I will eat out when I get a chance to keep me thinking about food. Most of the time I travel to eat.
This is an industry that shares and gives and helps to push everyone along. When I look at my style as a Caribbean Chef, it was influenced by my time with Pierre Doussan and Bob Zappatelli.  My style is modern Caribbean with a French twist or accents, meaning…well, there are many different ways of taking that. I take ingredients that are local, sustainable, and organic—that philosophy is important to me—I use both modern and classic techniques, using familiar flavors and presenting them in a playful way. The technique doesn’t take precedence over the ingredient. If I look at a Mango or a Papaya I think, ‘what can I do to enhance the Caribbean flair not Limit it or present it in a proud way as a chef, so that I can showcase my Haitian Heritage?’

What is your favourite method of cookery or preparation?
Sous vide is my Favorite method of cooking I think technology improves everything. To say that we don't use technology to improve the way I cook or eat would be sort of hypocritical to this society that we live in. Because we use technology for everything and as technology advances, everything else advances with it. So obviously food is very much a part of our lives, and I think technology only improves it. So molecular gastronomy, it's not what we do, it's that we use technology to improve or change the way we cook.
What is your favourite ingredient?
Maldon Salt, and Spanish olive oil.
What is your favourite kitchen tool?
The Smoking Gun
Minipack MVS 45X Chamber Vacuum Machine
Fusion Chef Diamond Thermal Circulator by Julabo
What is your favourite section in the kitchen to work on during your apprenticeship?
The Gardemanger,, The Potager, and Poissionier
Where you like to eat out?
Restaurant ink. Michael Voltaggio  
Minibar by Chef Jose Andres 
Blue Hill at Stone Barns 
Chef Creole Miami 
Osteria Francescana, Modena, Italy. 
El Celler de Can Roca, Girona, Spain
Eleven Madison Park, New York City 
Central, Lima. 
Noma, Copenhagen. 
Mirazur, Menton, France. ...
Mugaritz, Errenteria, Spain. ...
Narisawa, Tokyo.
What would you like to see change with the cook schools?
Wow where can I start, more training, more hands on the basic culinary training in real life cooking. 

Your advice to young chefs?
Keep on working new skills and practice new techniques to be better have the confidence and encouragement
Stay true to what your style is and definitely push the envelope - now is not the time to play it safe. Stay focused on cooking. Learn, learn and learn.”

What do you look for when hiring staff?
Passion, good will, Positive attitudes and eagerness to take your culinary style to next level

What would you like to see change in the industry?
Diversity there’s no diversity in the Hospitality Industry
How do you deal with awkward guests?
Killed them with kindness
What is your first memory of food that blew your mind?
Wow too many food memories I don’t have just one

What is your favourite escape to relax?
Providenciales Turks and Caicos Islands,
Bali Indonesia
Majorca Balearic Island 
Abaka Bay Resort  Ile a Vache, Haiti 
Laguna Niguel California
What drives your ambition?
My sugar intake to be better Culinarian everyday .My Dream to promote and buy local product my ambition To leave a legacy and leaves the culinary world on a better landscape
What is your signature dish?
Umbo Scallop, Sweet Chili Tahini Sauce, Watermelon and Avocado Slaw.
How do you motivate your team?
We work very well as a team to push the envelope so they be excited about the exciting part of the Culinary life 

How do you think restaurants should be rated?
Food and service

If you had to build the best kitchen team who would be in your kitchen all stars?
JJ Johnson, The Cecil and Minton's, NYC
Nyesha Arrington, Leona, Venice, CA
Paul Carmichael, Momofuku Seiōbo, Sydney, Australia
Kwame Onwuachi, The Shaw Bijou, Washington DC
Ebow Dadzie, Mariott Marquis, NYC
Preston Clark, Lure Fishbar, NYC
Kevin A Relf Long Island NYC
Jaime Jerrezano Honduras 
Alex Askew New York NYC
Chef Jeffrey Weiss Los Angeles
Chef Edouardo Jordan ,Solare ,Seattle
Nina Compton – Chef/Owner of Compère Lapin, New Orleans
Chef Nick Wallace Mississippi
Chef Jose Andres The Think Food Group DC
Chef Barry Sexton Philly