“I fell in love with the restaurant industry—the fast pace of the kitchen, the adrenaline rush and the creative opportunities—when I got a job as a dishwasher at age 18,” says Chef Remi-Paul Duval. His grandmothers were excellent cooks with large families to feed, and he still recalls the wonderful smells in their kitchens. He’s grateful to have trained beside a chef who instilled a passion for carefully selecting ingredients and using their colors, flavors and textures to their fullest potential. Today, Chef Remi-Paul travels often to discover new foods and techniques and says he’s always up for a culinary challenge.