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EXECUTIVE CHEF FABRICE DELETRAIN had a head start when it came to considering his career. Born and raised in Paris “The City of Light”, he represents the third generation of chefs in his Parisian family. His first culinary job was as an apprentice at L’heure Gourmande, a small restaurant one block from his childhood apartment. In 1997, he expanded his culinary skills while employed at Les Bookinistes, a renowned Guy Savoy Restaurant. In 1999 he worked at Le Bistro de L’Etoile, another well-known Guy Savoy Restaurant located near the world-famous Champs-Elysées.

After his extensive training, Chef Fabrice took a lifetime opportunity in 2001 and moved to the United States, opening as a sous-chef at La Brasserie in Fort Myers Florida. In 2007 he started as sous-chef at The Joint in Cape Coral and was soon promoted to Chef de Cuisine one year later.