By Alex Popa
Chef Alain Lemaire – The Man
Born and raised in Port-au-Prince, Haiti, and brought up in Delmas 33, Chef Alain Lemaire has carried the values of his upbringing across oceans. For the past 24 years, he has called Florida home, but his heart beats to the rhythm of his Haitian roots.
A self-described “simple, God-fearing guy” who loves life, family, sports, and—unsurprisingly—food, Alain grew up in a Christian household where integrity, honesty, morals, and respect were non-negotiable values.
The phrase “Ou Manje Deja?”— Creole for “Have you eaten yet?”— was more than a casual greeting in his youth; it was a cultural signature, a sign of care and connection. Every visit to his grandmother or elders began with those words.
When Alain launched his culinary brand Ou Manje Deja?, it was his way of paying homage to that tradition—bringing with it the warmth, generosity, and cultural pride that have always defined Haitian hospitality:
“Being that I’m a professional chef, I wanted to use something that not only resonated with people from my culture, but also something that would spark a conversation with those who have no idea what it means,” says Chef Lemaire.
Chef Alain Lemaire – The Professional
Alain’s professional foundation is as solid as his cultural roots. He graduated from the esteemed Johnson & Wales University, earning both an A.S. in Culinary Arts and a B.S. in Food Service Management. This dual achievement gave him a deep understanding of not just cooking, but the intricate mechanics of the food industry as a whole.
His career has been nothing short of remarkable. Over the years, Chef Alain has prepared meals for an impressive roster of clients, including prime ministers, presidents, renowned artists, film producers, and top-tier athletes.
His excellence has not gone unnoticed—he has received accolades such as Top 20 Under 40 by the Haitian American Chamber of Commerce and Top Men in Business by Haitian Businesses.
Through his catering company Sensory Delights and the Ou Manje Deja? brand, Alain has faced the highly competitive catering landscape head-on. His approach has always been to prioritize quality over price wars, crafting memorable experiences that clients cherish for years.
His work has garnered international attention, with features in major outlets such as The New York Times, USA Today, Saveur Magazine, Food & Wine Magazine, and Epicurious.
His culinary journey has also taken him to prestigious food festivals across the globe, including the South Beach Wine and Food Festival, the Charleston Wine and Food Festival, and the Caribbean Tradishon in Barbados.
Prospects for the Future
Looking ahead, Alain’s vision for Ou Manje Deja? in 2025 and beyond is ambitious yet deeply rooted in his cultural mission. At the forefront is his first cookbook—an ode to Haitian flavors and traditions—which he hopes will reach new audiences and inspire home cooks and food enthusiasts alike.
Over the next three to five years, his aspirations include expanding into merchandise, brand partnerships, multiple books, seminars, and even culinary bootcamps. And while Alain jokingly refers to his ultimate goal as “global domination,” the seriousness behind his vision is clear: he wants Haitian food to be sought after, respected, and discussed in the same breath as other global cuisines.
The lessons of 2024—chief among them consistency and growth—will serve as guiding principles for this next phase:
“We really want to focus on our first cookbook, promoting Haitian cuisine as much as possible through festivals and dinners, and also branch out to different markets and attract different demographics,” says Chef Lemaire.
Advice for Young Entrepreneurs
For those dreaming of entrepreneurship, Chef Alain offers hard-earned wisdom. First, understand that success demands patience. The road is rarely smooth, and the ability to endure challenges is vital.
Second, embrace consistency. Staying true to your mission, even when the market pressures you to compromise, is key to building trust and a strong reputation. Finally, nurture creativity. Whether in food or any business, innovation keeps you ahead and makes your work memorable.
Alain also stresses the importance of being intentional with your craft. “This is not a pastime or a side gig—it’s what we do,” he says, underscoring the professionalism and dedication required to stand out. His best recipe advice? Trust your gut and palate. If you don’t enjoy what you’re making, no one else will. Passion is the secret ingredient that can’t be faked.
Beyond business tactics, Alain advocates for balance—devoting himself fully to his work while also making time for family and creating lasting memories. Fun, for him, includes traveling, exploring nature, bowling, concerts, and, of course, the occasional day dedicated to simply catching up on sleep.
His ultimate hope is to inspire the next generation of Haitian chefs and entrepreneurs, showing them that they can honor their heritage while making a global impact. In his own words:
‘Being an entrepreneur is not for the weak. I would say patience, consistency, and creativity, amongst others [are the most important qualities]” says Chef Lemaire.
Chef Alain Lemaire is more than a chef—he’s a cultural ambassador, a strategist, and a storyteller through food. In every plate he serves and every event he curates, there’s a deeper message: that Haitian cuisine belongs on the world stage, and that tradition and innovation can—and should—share the same table.
