After twenty-seven days of traveling, covering over seven hundred nautical miles on a boat from Haiti, Ron Duprat used his survival skills and began creating different dishes, learned from his Haitian grandmother the journey to America. Duprat’s passion for cooking was originated as a means of channeling the passion that he possessed and a way out of poverty.
After arriving in the Untied States from Haiti, Duprat was hired by Philip Moronne of the Little Italy Restaurant and moved through the ranks to become the youngest Haitian chef ever employed by Little Italy Restaurant. The passion for food and a long-standing family tradition influenced Ron Duprat to pursue a career as a professional Chef.
The interest in all aspects of the culinary art has spurred Duprat to develop his cuisine through the years by traveling around the world learning about different cultures and cuisines. Chef Duprat created menus for dignitaries, Heads of State, and has collaborated with many great Chefs such as Randall H Cox, Pierre Doussan, Adam Savage, Emeril Lagasse, and Guy Fierri Giada De Larentis, Ingrid Hoffman; and Masaharu Morimoto.
Chef Duprat has a long and rich experience as a Executive Chef with many stories to tell of different lessons and skills learned. In August of 1992, Duprat occupied the position of Executive Chef at the Noble House and Pelican Bay of Naples, Florida, Coral Hospitality, and the Montauk Yacht Club of Montauk, New York. Chef Duprat has chosen the culinary profession as an outlet passion but also for tradition fills the storybook of world cuisine.
In addition to being nominated for the Naples Daily News award of “Best New Chef”, Chef Duprat has appeared with some of The Food Network Star at The Atlantic City Food & Wine Festival. Chef Ron most recently joined The Ocean Properties team after an extensive period at The Montauk Yacht Club in Long Island, New York. While serving as the Executive Chef of the Montauk Yacht Club, Ron Duprat led his team to receive The Montauk Chowder Competition Light House Grill “The Best of the Best Award” for three consecutive years.
In Chef Ron's words...
“Some of my earliest memories are of cooking alongside my grandmother in Haiti and after the journey to the United States I remember cooking the fish we caught to survived. We would cook fresh produce from my Father Gardens, simmering sauces, and seasonal herbs that can still conjure up memories of standing alongside my Grandmother as we worked in the kitchen together. The unique tastes, smells and feelings, created alongside my Grandmother, are things that cannot be taught in a sterile classroom but is learned by immersion , it comes with territory, as food is not only designed to nourish us, but serve as a life long memories.”
This year Chef Ron will be focusing his efforts on expanding his Culinary Consultation Service, non-profit volunteering and as always working to please his customers. Check back soon for more information about Chef Ron's cookbook and upcoming public appearances.
