Born and raised in Haiti, Stephan Berrouet Durand is an award winning and highly acclaimed Chef receiving many recognitions for his work not only as a chef but for the creation and organization of Gout et Saveurs Lakay - Haiti Food & Spirits Festival and Taste of Haiti in Miami. He is the President and Co-Founder of the Haitian Culinary Alliance.

Using his passion for Haiti, Chef Stephan has represented Haiti in many events including his recent presentation at the White House for the celebration of Caribbean Cultural Month and the D.C Embassy Chefs Challenge representing Haiti with 31 other countries. Today because of his work, Chef Stephan is not only a champion and promoter of Haiti's cuisine but an international champion promoting local cuisine and the use of local ingredients in the Caribbean as an ambassador for Chefs for Development. He also just received the distinction from the Académie Culinaire for Creole Cuisine as an ambassador for Haiti. Other invitations have included cooking at the World Bank, the Haitian Embassy in Washington D.C and the Haitian Embassy in Venezuela and Montreal en Lumière just to name a few. The Minister of Tourism Stephanie Balmir Villedrouin has recognized Chef Stephan on numerous occasions for his support, dedication and contribution for the promotion of Haiti's gastronomy and the development of the countries culinary industry.

Chef Stephan combines the flavors of his home country with other Latin and Caribbean flavors to create extraordinary food. He also draws inspiration from recipes of Louisiana's Creole cuisine and American Soul Food. His love for food started since his early teens when he and his brother would cook together for their mother, but his "Baptême de Feux" came his senior year in high school when he got an opportunity to work with his cousin Chef Patrick Beaulieu. During his early college year, he would start his own catering business and would cook for college friends and family while pursuing a degree in Hotel & Restaurant Management. While continuing his studies, he spent a year in Haiti interning at one of the top hotels "El Rancho". When he came back to the states he decided to postpone his studies in Hospitality Management and attend Johnson & Wales, one of the most recognized institutions in the industry. While attending Johnson & Wales University, Stephan received many accolades as a young culinarian and was chosen to be part of the Taste of the NFL to support hunger in South Florida. Upon completion of his degree he moved to Omaha Nebraska to do his internship at the Double Tree Hotel and joined the American Culinary Federation chapter where he was featured as an up and coming young chef in the 1999 Discover American Cuisine. After his internship working for Sodexho Marriot and Bakers Supermarket he continued to develop his skills by working with the ACF chapter president in developing a new concept in offering fresh items created by chef's in a supermarket setting.

Completing a Bachelor's degree in Communication at the University of South Florida in Tampa he moved with his family to Ogden Utah as a military spouse and joined the United State Air Force as a civilian-catering chef in the Officer's Club program. Chef Stephan served as the special event chef for the base commander and was promoted a year later to the highest profile base in the US as an Executive Chef & Food and Beverage Director at Eglin Air Force Base. Awarded twice for excellence, Chef Stephan was presented the coin for outstanding service by the Chief of Staff 4 Star General and Secretary of the Air Force.

With a cookbook project in the works and several other projects, Chef Stephan is excited about the future and hopes to continue his work as culinary ambassador.

www.chefstephan.net | @ chefstephan.inc