Born and raised in Jacmel, the southeast part of Haiti, Chef Paul Toussaint grew up learning about the culinary traditions of that region. Extending his curiosity to other parts of Haiti, he explored the different variations of flavours, techniques, and uses of ingredients across the country. Chef Toussaint later went on to study law in Canada, but his passion for cooking could not be dampened, and he chose to pursue his studies in culinary practices instead. He is today a renowned chef and Haitian cuisine connoisseur who contributed to the establishment of food houses and gatherings in both Canada and Haiti.

As a first offering, Chef Toussaint serves the traditional Joumou Soup cooked in all Haitian homes as a commemoration of Haitian independence from France on 1 January 1804.