Introducing Chef Coffy

Carrying Forward a Culinary Legacy

Hero Image: Professional photo of Chef Coffy in the kitchen, ideally with Chef Mi-Sol or showing her working with students

The Next Generation

Born in Jacmel in 1994, Achemine Coffy Pierre, Chef Coffy, grew up surrounded by the sights, sounds, and aromas of professional cooking. As the daughter of Chef Mi-Sol Chevallier, one of Haiti's most respected culinary leaders, she didn't just inherit a passion for cooking. She inherited a responsibility to carry forward a legacy of excellence, discipline, and dedication to Haitian cuisine.

But Chef Coffy has never relied on her mother's name. She has built her own reputation through hard work, innovation, and an unwavering commitment to her craft.

A Chef from Childhood

While most children were playing, nine-year-old Achemine was already taking weekend cooking classes in Port-au-Prince. She spent her formative years learning not just recipes, but the philosophy that cooking is more than technique. It's dedication, creativity, and love.

"Cooking is much more than recipes," says Chef Coffy, echoing the words of renowned chef Alain Chapel. This understanding, instilled from childhood, shapes everything she does in the kitchen.

Education & Training

École des Chefs (2017-2018) Chef Coffy graduated with a diploma in Culinary Arts from École des Chefs, the very institution her mother founded with World Central Kitchen. She trained under rigorous standards, learning the international techniques and discipline that define Atelier des Chefs today.

Her education wasn't just about mastering French cuisine or perfecting plating techniques. It was about understanding adaptability, resourcefulness, and the real-world challenges of working in Haiti's culinary industry.

Building Her Own Path

After graduation, Chef Coffy could have easily stepped into a comfortable position. Instead, she chose to prove herself:

Assistant Chef - École des Chefs/World Central Kitchen
She returned to her alma mater not as the director's daughter, but as an assistant chef, learning the teaching side of the profession.

Stock Management Supervisor - Private Company, Port-au-Prince
She gained business experience outside the kitchen, understanding operations, logistics, and supply chain management in Haiti's challenging environment.

Restaurant Supervisor - Royal Oasis by Occidental, Pétion-Ville (2020-2022)
She managed restaurant operations at a major hospitality establishment, overseeing staff and ensuring service excellence.

Food and Beverage Manager - La Réserve Restaurant (2022)
She continued expanding her expertise across all aspects of food service management.

La Cuisine d'Hmine: Her Own Kitchen

In 2018, Chef Coffy founded La Cuisine d'Hmine, her own catering and lunch delivery service. The business, now in its seventh year, represents everything she believes about cooking: quality, consistency, and service.

What La Cuisine d'Hmine Offers:

Full-service catering for all types of events
Daily lunch delivery to individuals and institutions across Port-au-Prince's metropolitan region
Specialization in French cuisine with Haitian influences
Personalized menus and professional service

La Cuisine d'Hmine has become known for its reliability, creativity, and the high standards Chef Coffy learned from her mother. But the business also showcases her own innovations, her understanding of modern Haitian tastes, and her ability to build something from the ground up.

At Atelier des Chefs

Today, Chef Coffy serves as Sous Chef at Atelier des Chefs, working alongside her mother to train the next generation of Haitian chefs. She brings a unique perspective to the school, bridging the gap between Chef Mi-Sol's decades of international experience and the realities facing young chefs starting their careers today.

As Executive Chef of La Cuisine d'Hmine while simultaneously teaching at Atelier des Chefs, she embodies the school's philosophy: chefs must be adaptable, entrepreneurial, and ready to work in any environment.

She understands what it's like to be a graduate looking for opportunities. She knows the challenges of building a business in Haiti. And she knows what it takes to succeed because she's done it herself.

Recognition

Chef Coffy's contributions have not gone unnoticed:

2020 - Selected by Initiative des Femmes Haïtiennes dans le Tourisme (IFTH) and Sco Tour Haiti (STH) as one of 42 model and inspiring Haitian women in the fields of Leadership, Entrepreneurship, and Tourism.

2021 - Honored at the Marriott Hotel in Port-au-Prince as one of 50 model Haitian women for their positive contributions in Haiti and abroad.

These recognitions celebrate not just her culinary skills, but her role as an entrepreneur, educator, and role model for young Haitians, especially women, who aspire to careers in the culinary arts.

Philosophy & Vision

"I'm always looking for new challenges, new experiences, professional growth and learning in any area. I strongly believe that hard work, dedication, and being respectful are the keys to success in life."

This philosophy guides her work at both La Cuisine d'Hmine and Atelier des Chefs. She pushes her students the way she pushes herself: to never settle, to always improve, and to approach cooking with both professionalism and love.

As the heir to Atelier des Chefs, Chef Coffy represents the future of the institution. She carries forward her mother's commitment to excellence while bringing fresh energy, contemporary perspectives, and lived experience as a young entrepreneur building a career in Haiti's culinary industry.

The Legacy Continues

Chef Mi-Sol often says that being a chef means you can't stay in one place or you'll stagnate. Chef Coffy embodies this principle. She's a graduate who became a teacher. An employee who became an entrepreneur. A student who became a master.

She represents what Atelier des Chefs aims to create: chefs who are technically excellent, professionally versatile, entrepreneurially minded, and deeply committed to Haiti's culinary future.

The legacy that began with Chef Mi-Sol's great-aunt making guava jellies in the Artibonite, that continued through Chef Mi-Sol's 40+ years of international training and dedication, now flows into the next generation through Chef Coffy's hands.

At Atelier des Chefs, we're not just training chefs. We're building a culinary dynasty that will define Haitian gastronomy for generations to come.