WELCOME TO THE CHEF’S TABLE

Taking a seat our Chef’s Table gives you a behind-the-scenes dive into the woman behind The Lasting Bite. A culinary creative, and empress of scratch-made flavors, Chef Nat-DuPoux is constantly scheming on new fusions, and aiming to innovate the culinary nostalgia of her childhood — or a dish she may have enjoyed for the first time, last week. Her presence is just as versatile and diverse as her culinary background, and that is something worth biting into. We trust you will enjoy!

“You know that anxious feeling you get when you are down to that last bite?…”

meet chef nat-dupoux

…or is that just me? Only the real food lovers will understand what I mean; when you are eating a mind-blowing plate of food, and after enjoying majority of the dish, you have mastered which parts taste the best when eaten together. So as you take your last few bites, you strategically push the best parts to dish to the side, so that last bite can be the lasting bite

Like the last juicy bite of a grilled rib-eye steak that is swept through the final remnants of creamy garlic mashed potatoes..

That is the exact place I expect people to go when they eat the food I curate. Raised in a West Indian home (Trinidadian x Haitian) the kitchen was a playground of cultural flavors. My mom has always been a culinary mad scientist, fusing together flavors of traditional meals from her childhood, without any measurements or recipe cards.

College taught me the concept of culinary fight or flight, and I began asking my mom how to replicate her ‘recipes’, which usually resulted in her saying things like “add a little bit of…” and “you’ll know when it’s done when…” and me having to learn through trial and error. Eventually the student became the formally trained teacher, and the creator in me began fusing childhood comfort with new culinary obsessions I’ve acquired (and continue to acquire) through my unique dining experiences. Paired with the line cook demand of being a single mom, and curating picky-eater meals for my mini sous chef, life has been my greatest culinary professor.

In an effort to maintain the traditions of my childhood eats, and new innovative recipes I’ve created, the kitchen has become my laboratory, food has continued to by my partner in crime, and creating lasting bites has become my therapy.