Stephane Berrouet Durand

Chef Stephan is a passionate culinary professional who brings his cooking skills to promote Haitian Gastronomy all over the world. He believes in using local ingredients to bring out the best flavors in his dishes. His Catering Company Culinary by Design creates bespoke events and custom menus
"Haitian Griot" braised and fried pork shoulder served with plantain au gratin with pickled cabbage.
EVENTS
Flavors & Colors of Haiti: The Haiti Consul General in Atlanta and Mrs. Gandy Thomas Request the honor of your presence at the Flavors & Colors of Haiti - Discover Cap Haitian A wonderful Dinner Menu created and prepared by Celebrity Executive Chef Stephan Berrouet Durand.
FOOD & WINE - Montreal en Lumiere: Join me and Chef Jouvens Jean, Natacha Gomez for the 15th Annual Food & Wine-Montreal en Lumiere, February 20-March 2, 2014. I will be headlining the Dinner Convivial for 400 people. Hats of to Haiti.
EDUCATION & EXPERIENCE
University of South Florida. Tampa, Fl
Bachelors of Arts in Communication
Johnson & Wales University. Miami, Florida
Associates of Science in Culinary Arts
Culinary Events. Haiti
Culinary Director/General Coordinator
Culinary by Design. Haiti/Miami/NYC
Executive Chef/Culinary Consultant. 3+ yrs
Le Relais de Chateaublond. Port-au-Prince, Haiti
Executive/Special Events Chef. 3+ yrs
The Irish Embassy. Petion-Ville, Haiti.
Executive Chef/Culinary Director-Partner. 3+ yrs
Le Plaza Hotel/Kanel Restaurant. Port-au-Prince, Haiti
Executive Chef. 3+ yrs
SKILLS & EXPERTISE
Food industry consulting
Food sanitation
Food/menu costing
Kitchen management
Menu development
Staff training
TV/radio guest appearances
Lectures/classes
HACCP trained/certified
Knife skills
TV/radio guest appearances
Classes/Demos
Tailored Menu Development
Competition judging
Stephan specializes in new twists of classic dishes from his homeland Haiti, and also loves putting a modern spin on Latin and Caribbean Dishes while respecting the integrity of local and sustainable ingredients. Chef Stephan culinary creation extends in the flavors of Creole cooking, Soul & Southern American Cuisine, France and Spain.
GALLERY
VIDEO

  • Gout et Saveurs Lakay - Haiti Food & Spirits Festival 2013

  • Atis Ayiti with Chef Stephan

  • Island Exclusive - Haiti Food & Spirits Festival

  • Montreal en Lumiere

  • Kite m mennen w vin e dekouvri Ayiti - Let Yourself Go and Discover haiti

  • Chef Stephan - Le Plaza Hotel - Joel Trimble

  • HAITI BBQ LAKAY, CHEF STEPHAN - TV SHOW
MEMBERSHIPS & AFFILIATIONS
Co-Founder/President - Haitian Culinary Alliance
Member - Caribbean Hotel and Tourism Association
Member - Haitian-American Chamber of Commerce
Member - Black Culinary Alliance
AWARDS & ACCOLADES
  • Haiti Minister of Tourism Honor and Merit for the continued promotion of Haiti's Gastronomy 2013
  • Air Force Material Commend, 4 Star General's Coin for outstanding performance as head of Culinary Team. Eglin AFB, Officer's Club. 2004
  • Hill Air Force Base Commender's Coin for Outstanding Performance and Contribution 2003
  • ACF Omaha Chefs & Apprentices, 1999 Discover American Cuisine
PRESS
Ticket Magazine, Gout et Saveurs Lakay-Haiti Food & Spirits Festival 2011
Lakay Weekly, Taste of Haiti in Washington DC, 2013
N.B Magazine, Confidential with Chef Stephan 2013
Montreal Gazette, Montreal en Lumiere, Spotlight on Haiti 2014
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Stephane Berrouet Durand
Stephane Berrouet Durand
ChefStephan@chefsroll.com
786-916-9807
Miami, FL
United States

Chef Stephan/Culinary by Design
Executive Chef I Private Chef I Freelance Chef IBrand Ambassador I Culinary Consultant



Undeniable Passion‐‐When you get to taste a meal from Chef Stephan Berrouet Durand or you get to see him at work or again just listening to him talk about food, you can feel and taste his passion, and he shares it with everyone  he meets. He always says, cooking is like sharing a piece of your soul, sharing a piece of yourself.  The Consul of Liechtenstein had to say this during a dinner; “Chef Stephan cuisine is truly fabulous and every bite conveys the wonders of Haitian culture and cuisine”. Today, Chef Stephan has definitely taken a special place in Haiti’s culinary history as an champion and ambassador of Haitian gastronomy. Born and raised in Haiti, Stephan Berrouet Durand is an award winning and highly acclaimed Chef receiving a number of 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. Using his passion for Haiti, Chef Stephan has represented Haiti in a number of 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. Stephan is the initiator of the new culinary movement and was featured in the first video of Haiti’s national tourism campaign “Let me take you to discover Haiti”. 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.   As a Culinary consultant, Chef Stephan has collaborated in several projects in NY, Miami and Haiti providing planning & logistics, training, and menu creation based on the needs of the project. He assisted with the openings and management of the Chronicle in Orange, NJ, provided Food safety training for Sodexho’s hospital division and for the United States Air Force food service division. He is the owner of Culinary by Design, a Personal Chef, Caterer and Culinary Consulting services. Previously he owned 2 cafes and opened Durand Food Services, which provided catering services to Army bases all over the USA. He also cooked for some notable personalities like Florida Governor Jeb Bush, United States Air Force Chief of Staff & Secretary General, Haiti’s President, Prime Minister and Doctor Oz. During his invitation to Washington, DC by Haiti’s Ambassador Paul Altidor, two of his dishes were featured at Celebrity Chef Jose Andres restaurant Jaleo. His passion for giving back inspired him to become co-founder of Haiti Chefs for Education, which raises funds to support hospitality education in Haiti.  Through the Haiti Food & Spirits Festival, he helped raise and donate over $20, 000 in culinary equipment’s and scholarships to the Haiti Hotel School and the Caribbean Hotel & Tourism Education Foundation - Haiti Program. He is a Culinary Ambassador for Celebrity Chef Cat Kora’s foundation Chefs for Humanity, and has worked as a Chef instructor for Young Culinary Masters, a non-for-profit organization founded by Culinary Curator Nadege Fleurimond of Fleurimond Catering in NYC which teaches young high school students to cook and eat healthier though the Healthcorp program founded by Dr. Oz. He is involved in several organizations such as the Black Culinary Alliance & The American Culinary Federation. In 2012 he co-founded the Haitian Culinary Alliance, a global association, which regroups culinary and hospitality professionals all over the world of Haitian descent. The association also created Taste of Haiti in Miami for the past two years and is planning on bringing the event to cities like NY, Montreal and other locations. Chef Stephan’s recipes are published in several magazines such as Magic Haiti, N.B Magazine, Rebelle Magazine & Sanctuary Magazine to name just a few.  Several publications such as Le Nouvelliste, Ticket Magazine, World Footprint, Lakay Weekly & The Montreal Gazette have written about him. In addition, he created recipes, which appear in an E-recipe cookbook for the handy spiral slicer. 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.