Behind the Apron with Chef Sebastien salomon
We caught up with Chef Sebastien Salomon, the culinary mind behind Haitian fine dining concept Itiyah, to hear about his journey and the philosophy behind every dish he creates. Here's what he wanted you to know:
“…fine dining isn't about small portions or expensive ingredients. It's about the time, technique, and craftsmanship behind every bite.”
Who shaped how you move in the kitchen — and did they know it?
Chef Sebastien: My grandmother instilled the love I have for cooking. She's the first person who taught me how to cook, and she did it from a place of love. As I advanced in my career, I have been inspired by many chefs, but the ones who helped me understand cooking from a philosophical standpoint are Heston Blumenthal and Thomas Keller — Heston for his scientific approach and Keller for his simplicity of cuisine. And of course, Emeril and Gordon Ramsay.
What's something diners consistently overlook — and what would change if they paid attention to it?
Chef Sebastien: One thing diners consistently overlook, especially with tasting menus, is how much time and labor goes into a single ingredient, rather than the whole dish. For example, an onion used for a simple onion purée or onion consommé can take an entire day to make. The onion needs to caramelize for hours, then get blended, strained, reduced, and seasoned until only a spoonful remains. If diners paid attention to that, they'd see fine dining isn't about small portions or expensive ingredients. It's about the time, technique, and craftsmanship behind every bite.
What's a dish or food memory from childhood that still lives in your body?
Chef Sebastien: was. It was love at first bite. When I came to the US many years later, I still had no idea what the dish was called, until I went to a restaurant and they served it. It was a Ratatouille moment.
Dinner party, anywhere in the world — where, who's sitting next to you, and what are you cooking?
Chef Sebastien: Either in Haiti or Italy. I'm making my take on my mother's paella. I can't make it like hers, but it would be my best interpretation. My family is next to me with Chef Keller.
What song is on repeat right now — and why should everyone else be on it?
Chef Sebastien: The song on repeat right now is “Invincible” by Haitian artist Baky. Every time I listen to it, it makes me feel invincible. I'm also a huge movie score fan, so I listen to those as well, especially anything Hans Zimmer, like the song “Time.”
Chef Sebastien previewed his highly anticipated Itiyah restaurant menu at the DC Supper Club in August 2026. Spread the love and follow his journey on Instagram @kuisineking @itiyahdc