Ron Duprat is a well-seasoned executive Chef, having cooked for varying establishments such as the Pelican Bay Foundation and the Montauk Yacht Club. He has cemented himself as an expert in exotic flavors—often incorporating his own Haitian Creole influences with French-Asian Fusion cuisine. Ron always likes to keep vanilla bean, saffron, truffles, Spanish olive oil and chocolate on hand, and his favorite thing to make is his signature flourless chocolate cake.
A high school stint working at his cousin’s catering business launched Chef Stephan Berrouet Durand’s culinary career. Since his early childhood, Chef Stephan always loved food and preparing it, but once he had the opportunity to serve as a catering chef his last year of high school, he knew his place was in the kitchen.
Today, Chef Stephan, president and founder of the Haitian Cultural Alliance and co-captain of Haiti’s National Culinary Team, owns his own food service, personal chef and instructional business, Culinary by Design, which he has operated since 2007. He also serves as the special event chef for Parc Historique de la canne a sucre. For the past two years he has worked with Culinary Events to produce Haiti’s Food & Spirits Festival: Gout et Saveurs Lakay. He is also the former executive chef for Le Plaza Hotel in Port-au-Prince. Authentic Haitian food, along with other Caribbean and Latin flavors, are among Chef Stephan’s specialties.
To pursue his passion, he earned a culinary degree from Johnson & Wales University’s College of Culinary Arts. Afterwards, he deepened his knowledge and experience with numerous positions, such as joining the United States Air Force officer’s club as the catering and special events chef, eventually becoming Air Force Executive Chef and Food and Beverage Director in Fort Walton Beach, Fla. He subsequently opened two cafes for the Air Force base in Utah, where he also became a culinary trainer and instructor in the Food Services Department. In 2006, Chef Stephan opened his first restaurant, The Chronicle, for two entertainment moguls. He also worked with Young Culinary Masters, a non-profit that teaches children about healthy eating through culinary classes. He has also teamed with Fleurimond Catering for events such as Dr. Oz’s annual fundraising gala for Healthcorp.
Alain Lemaire is an award winning chef out of South Florida. He is the Co-owner and Executive Chef of Sensory Delights, LLC, a full service catering company supplying the entire Sout Florida area. Alain Lemaire is a native of Port-au-Prince, Haiti, where he first discovered his interest in cooking. Later on, he developed an increasing passion for food and foodservice which led him to attend the Culinary program at the acclaimed Johnson & Wales University. Upon graduation, Alain earned several honors such as a being a member of the Silver Key Honor Society, and of the “Chaine des Rotisseurs”.
Thanks to his heritage and having spent most of his career in South Florida, Caribbean and Latin flavors play a major role in Alain’s style of cooking: “fresh, bold and in your face!” as he would say it.
Alain Lemaire has participated in and featured as a guest chef in numerous food events throughout the United States and overseas including South Beach Wine & Food Festival, Houston’s Caribbean Rum Festival, Haiti’s Food & Beverage Festival, Dania Beach Seafood Festival, Boca Raton Wine & Food Festival, Colors of the Caribbean and much more.
In September 2012, Alain Lemaire was featured amongst South Florida’s best chefs at the Chefs for Obama in Miami.
