Born in Sao Paulo, Brazil, Chef Miguel DeBride has always had a passion for food. At the age of six he moved to his mother’s country, Belize. He was around food his entire boyhood life, growing up in a family of fisherman and agricultural farmers.
In 1980 Miguel’s father brought the family to the United States in search of the American dream. Miguel continued his passion and love for food working as a dishwasher and kitchen helper throughout high school.
In the early 90’s Chef Miguel returned to the United States where his love for food continued to grow. He worked with Emeril Lagasse in New Orleans before working as a head chef at a Mediterranean restaurant in Syracuse and an exotic seafood restaurant in Florida where he was recognized by Gulf Coast Magazine for his innovative style of cooking.