Chef Natacha Gomez with her Djon-djon balls with snapper filling on sauce creole.
Chef Gregoy Gourdet dressing his bouillon dish.
Chef Jouvens Jean and Melissa Francois firing up the smoker for the Kabrit dish.
Chef Natacha Gomez admiring her work.
Chef Alain Lemarie.
Chef Lucmann Pierre, Colleen Vincent ,Manager of House Marketing and Reservations and Chef Stephan Berrouet-Durand.
Chef Paul Henry Toussaint putting final touches on his dessert.
Chef Melissa Francois.
Chef Stephan Berrouet-Durand in action.
Chef Jouvens Jean plating hors d’oeurve
(From left to right) Chef Stephan Berrouet-Durand, Chef Natacha Gomez, Chef Jouvens Jean, Chef Alain Lemarie, Chef Melissa Francois, Chef Lucmann Pierre, (rear) Chef Paul Henry Toussaint and Chef Gregory Gourdet
On May 18, the James Beard Foundation hosted several Haitian chefs for a night of fine dining and Creole tastes. The foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. Participating chefs included Stephan Berrouet-Durand from Florida, Melissa Francois from Haiti, and Paul Harry Toussaint from Montreal.