In 2012, four graduates of Johnson & Wales University, Stephan Berrouet Durand, Davidson Destinoble, Neïma Bélancourt and Alain Lemaire, met to discuss issues concerning Haitian descents in the culinary and hospitality industries.  The formation of an organization known as the Haitian Culinary Alliance was created to analyze and address the lack of education, awareness and exposure for Haitian descents in these fields.

The Haitian Culinary Alliance will prove beneficial for both Haitian descents in the culinary and hospitality industries. With education as a cornerstone, the organization will move forward in promoting career opportunities for Haitian descent individuals in the culinary and hospitality fields.

Membership is available for all ethnic groups and even individuals not involved in the culinary and hospitality industries.

We believe that gastronomy and hospitality are keys to attracting others to know and appreciate our culture. As of now, we have board members in Haiti, New York, California with our main base here in Florida. Our goal is to make sure we are the voice for the cook or hospitality individual that doesn't; give them the resources necessary as far as exposure, training, mentorship, guidance etc...