Montauk Yacht Club Resort & Marina recently announced the appointment of Ron Duprat as executive chef. Duprat, a former Top Chef contestant, will oversee staff and operations within all of the resort’s newly revamped culinary outlets. He brings more than 26 years of experience to the Montauk Yacht Club Resort & Marina (no membership required) and was recently named one of the “10 Black Chefs That Are Changing the Food World as We Know It” by the Huffington Post.

Duprat will handle all menu development and culinary operations in the resort’s signature Gulf Coast Kitchen restaurant. His newest featured menu items include Jumbo Scallops Citrus Butter, Lobster Nicoise, Pearl Oysters Fluke, and Black Bass. Duprat’s influence will also be seen in the Barracuda Bar, Turtle Lounge, Hurricane Alley and Gulf Coast Kitchen.

“Ron’s Haitian background along with his French and Asian cooking influences will challenge and excite our guests’ palates, setting us apart from many of the area’s dining destinations” says Matthew Hittleman, general manager of Montauk Yacht Club Resort & Marina. “His ability to tell a story through the food he creates and its’ presentation is something all of our guests will appreciate.”

Duprat’s innovative offerings are not limited to the resort’s restaurants. He will oversee culinary components of all weddings, meetings, and other high-profile events. Highlights include playful yet sophisticated “Docktail” menus and a new Sunday brunch series hosted in conjunction with the renowned Koch Brothers.  

“My unique background and cooking style brings bold flavors that previously had not been showcased in The Hamptons,” says Duprat. “My goal is to offer our guests innovative dishes that will keep them guessing and continuously coming back to experience a culinary scene they cannot find anywhere else.”

Duprat studied at La Varenne Ecole de Cuisine and the Culinary Institute of America. He was most recently a consultant for the international food company Rastelli Direct, Black Elk Wine, Caribbean Destination Marketing Hospitality the USVI Food Export, and a consulting executive chef at the Sugar Bay Resort and Spa in St. Thomas in the U.S. Virgin Islands. His long list of awards includes the Caribbean Journal’s Top Chef in 2014 and 2015 and accolades from the Black Culinarian Alliance (BCA).


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