Guest Chef Lorestil
An Enthusiastic and Creative chef of Haitian decent, Chef Jean was raised in Providenciales, Turks and Caicos Islands with a natural pallet for spicy and aromatic foods. It wasn’t until Chef Jean worked at one of the most exclusive resort and villas on the island that he found his calling. Observing the private chefs intricately create, prepare and plate their dishes was the inspiration he needed. With curiosity and the motivation to learn such chefery, Jean packed his bags and relocated to Manchester, England.
Whilst in Manchester, he enrolled in the Culinary Arts Program at Manchester College. During his academic tenure, his tutor recognized such skill, proficiency and a natural love for food that chef was advanced ahead of his cohort. Consequently, his skills afforded him the opportunity to gain experience in various kitchens, receive superb mentorship from well-known chefs and feed his interest in a diverse amount of cuisines. Notably, Chef Jean has learned skills and recipes from chefs that were trained by the great, Marco Pierre White himself. Chef Jean is adept in classic Italian and Mediterranean Foods with a special place in his repertoire for Classic British and French Cuisine. Nonetheless due to his Caribbean background he is able to create contemporary Island Fusion Dishes that are not only appealing to the eye but rewarding to taste. With such robust training and gratifying experiences abroad, Chef Jean is excited to further his career by continuing to add a twist to the island style fare to guarantee that guests of his kitchen are sure to be pleased.
Chef Jean currently resides in Richmond, Virginia with his wife Dr. Sabrina Scott-Lorestil and two-year-old son Jaan-Micah. He is the former Sous Chef at the Omni Richmond. He is currently working for a retirement/rehabilitation community and often collaborates with Pop Revolution, The Underground Kitchen. His work with the Underground Kitchen has afforded him the opportunity to cook in several of the major cities on the east coast. Some of his most notable experiences are in New York City at the James Beard House, where he was distinguished an honorary James Beard Chef. As well as in Greenville, South Carolina for a Remembrance Food Drive for the Charleston 9.