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Chef Doron Stephan Laurent has spent more than 30 years shaping kitchens around the world — from the cafés of Tel Aviv to the bakeries of Shanghai and now the dining tables of Miami. His approach has always been consistent: respect the ingredient, refine the technique, and remove anything unnecessary.

Born to a French-Israeli family, Laurent grew up between Mediterranean simplicity and French precision. Those early lessons shaped his signature balance — food that’s both comforting and meticulously executed.

In Israel, he led culinary development for Arcaffe, overseeing more than sixty kitchens and learning how to bring craftsmanship to scale. Later, in Shanghai, he founded Bread Etc. , a bakery-café known for its slow fermentati

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