ROOTS
I grew up on the island of St. Vincent, watching my grandfather, Elbert Laborde, who was both an avid fisherman and a farmer. Watching how he cared about food and the process of food production

JOURNEY
After immigrating to the US, I became more interested in food as I worked in various kitchens throughout New Jersey. This led me to attend the Culinary Institute of America, where I graduated.

INSPIRATION
My grandmother, Elsie Laborde, was also a huge influence on my culinary journey. She molded, mentored, and guided me to be the man I am today.

EXPERIENCE
I have experimented with a wide variety of cuisines including French, Asian, American, Mediterranean, and Eastern European. I have worked alongside

TODAY
Most recently, I opened a restaurant with one of my friends on the Upper West Side, Pekarna NYC, where I

VISION
When we embarked on our entrepreneurial journey, we centered our vision around the idea that fine dining should be more approachable and inclusive. We only utilize the freshest ingredients and even do wine pairings with each of our courses.