About me
Of Haitian descent, I grew up in Saint-Léonard, a vibrant Montreal neighborhood rich in Italian and Mediterranean culture. I discovered diverse foods and traditions and it was there, alongside my mother in the kitchen, that I first discovered my passion for cooking—a passion that would guide the path of my life.
After pursuing formal training in culinary arts, I honed my craft in Montreal’s hotels and restaurants, gaining experience, discipline, and a deep appreciation for diverse cuisines. My journey then took me to the Cayman Islands, where I embraced new flavours, techniques, and the unique rhythm of Caribbean cooking.
Returning to Montreal, I wanted to create something truly personal—Palme Restaurant. Inspired by the vibrant cuisines of countries where palm trees grow, Palme blends tropical flavors with the creativity and diversity that define my culinary philosophy. Every dish tells a story, reflecting my travels, my love for Montreal’s multicultural culinary scene, and my commitment to bold, authentic flavours.
Beyond the kitchen, I am a husband and proud father of three. My family is the heart of everything I do, grounding me, inspiring me, and reminding me of the joy and connection that food can bring. Being a chef, restaurant owner, husband, and father is a balancing act, but it is one I embrace fully, as it shapes not only my life but also the experiences I create for every guest who walks through Palme’s doors.
Culinary Style
My culinary style is not something I invented in a kitchen lab—it is something that spoke to me through experience, culture, and the natural world.
It embodies the vibrant, life-affirming spirit of the Caribbean table—the bold, layered flavours born from a history of resilience, ingenuity, and cultural fusion. These are the tastes that linger in memory: the spices, the tropical fruits, the savory stews, the slow-cooked proteins that every Caribbean child knows by heart. But my approach is to reimagine these foundations with intention, precision, and a contemporary lens, revealing their innate sophistication and compatibility with global cuisines.
I strive to create dishes that honour tradition while celebrating innovation. A simple jerk chicken, a spiced pineapple glaze, or a tamarind-infused sauce is never just a flavour—it is a story, a connection to land and sea, to heritage and family. My plates are layered in texture, color, and aroma, designed to transport diners while remaining accessible and heartfelt.
Ultimately, my cuisine is a reflection of who I am: rooted in Caribbean and Haitian heritage, shaped by travels and Montreal’s culinary diversity, and guided by a desire to create experiences that nourish both body and soul. It is Creole at its core, yet global in vision; it is soulful, yet precise; it is bold, yet thoughtful—a modern expression of timeless flavours.
Martinique Gourmande Competition
My achievement in winning the prestigious Martinique Gourmande competition in Montreal in 2018 stands as a significant professional milestone, far more than just a trophy on a shelf. This victory was a powerful validation of my dedication to authentic Caribbean flavors and sophisticated culinary technique. It was a moment that transcended personal accolade; it served as a key, unlocking a door to a deeper, more collaborative relationship with the very heart of Martinique's vibrant food culture.
Winning the competition was not merely about proving my ability to execute their cuisine—it was about earning respect and credibility within the close-knit community of Martiniquais chefs. It signaled that I wasn't just an outsider appreciating their traditions, but a craftsman who had genuinely understood and honored their culinary heritage. This respect became the foundation for everything that followed.
In the ensuing years, that accolade acted as a bridge, inviting esteemed chefs from Martinique to my kitchen in Montreal. This was not a simple exchange of recipes; it was a dynamic, hands-on fusion of continents. Working side-by-side, we moved beyond the foundational dishes I had mastered. They introduced me to the intricate nuances of cuisine créole—the art of building profound flavor layers with local herbs like thym pays (Spanish thyme) and bois d'inde (allspice leaves), the precise techniques for preparing accras and colombo, and the sophisticated use of exotic fruits like passionfruit and soursop in both savory and dessert applications.
This continuous collaboration became my most valuable professional development. It immersed me in the evolving trends of the Caribbean culinary scene in real-time, allowing me to discover and integrate new techniques, from modern interpretations of traditional marinades to innovative plating styles that celebrate the islands' bold colors and textures. This direct lineage to the source ensured that my restaurant didn't just serve "Caribbean-inspired" food; it offered a genuine, evolving, and deeply respectful dialogue with Martinique itself, all from the heart of Montreal.
This journey—from winning a competition to fostering a lasting culinary exchange—epitomizes my commitment to not only honing my craft but also to building community through the shared language of food, continuously learning and bringing a true taste of the islands to my adopted home.
Leadership & Philosophy
Beyond the awards and the professional titles, I want people to know that for me, food is not just a product; it's a story, a connection, and a fundamental life skill. My approach is deeply rooted in the belief that cuisine is the most genuine form of hospitality—a way to nurture, to show respect, and to build community.
This philosophy is what drives my leadership. I don't just lead a kitchen; I strive to cultivate an environment of curiosity and mutual respect. My experiences, from teaching children to feeding frontline workers, have taught me that true leadership is about empowerment. It’s about giving people—whether they are my students, my colleagues, or a teenager in a workshop—the tools and the confidence to discover their own capability. I want them to feel the pride that comes from creating something nourishing with their own hands.
So, more than a chef or a teacher, I see myself as a guardian of these values. I want my legacy to be measured not in medals, but in the number of people I’ve inspired to find joy in a well-cooked meal and the confidence to pursue their own path, in the kitchen or anywhere else. It’s about passing on the knowledge that food has the power to transform, to heal, and to bring people together. That is the heart of my work.
