Jovens Jean

Few can claim to have come out on top on the Food Network’s executive-chef hunt, Chef Wanted. Fewer still have also emerged victorious on that same channel’s notoriously competitive – as the name suggests – Cutthroat Kitchen. Throw in “Bahamas-born, U.S.-raised chef of Haitian origin who’s headed up kitchens with Japanese, Mediterranean, French, and Caribbean influences, has taught culinary arts in China and is a truly down-to-earth guy” and you’d be forgiven for getting a tad suspicious about this Jouvens Jean guy and his story.

These experiences around the world have allowed Chef Jouvens to effortlessly draw from a variety of sources, all without falling into the overly conceptual trap that is “fusion”. Instead, he brings together techniques and ingredients that he’s come to regard as second nature, blending them in innovative ways. MORE