Chef Alain Laurent is the Head Chef and Owner of Jacala on Meads Bay Beach. There he delights patrons with his refined French-Caribbean fusion menu and excellent wine list.

Chef Laurent grew up in Brittany, France. As a child he was always interested in food. After two years at France’s School of Countryside Tourism this interest became a passion and inevitably his lifelong career. He served his first apprenticeship at age 16 with Great Chef Louis LeRoy in Brittany. At age 22, Chef LeRoy recommended him to 3-Michelin star restaurateur, Jo Rostang and his chef son, Michel, for their La Bonne Auberge restaurant in Antibes. There he worked his way up the ladder to chef de cuisine.

In 1985, Chef Laurent was asked to become chef de cuisine at their restaurant located in a new hotel property, the Malliouhana in Anguilla.

In 2010, Chef Laurent opened Jacala Beach Restaurant with now former business partner, Jacques Borderon.

14 years later, his greatest enjoyment is, “The excitement of discovering a new blend of seasonings and combination of ingredients to create a unique dish.” He continues to serve up his locally inspired dishes that are infused with French flair, bringing respect and appreciation for fine French cuisine to all.