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Chef Doron Stephan Laurent has spent more than 30 years shaping kitchens around the world — from the cafés of Tel Aviv to the bakeries of Shanghai and now the dining tables of Miami. His approach has always been consistent: respect the ingredient, refine the technique, and remove anything unnecessary.
Born to a French-Israeli family, Laurent grew up between Mediterranean simplicity and French precision. Those early lessons shaped his signature balance — food that’s both comforting and meticulously executed.
In Israel, he led culinary development for Arcaffe, overseeing more than sixty kitchens and learning how to bring craftsmanship to scale. Later, in Shanghai, he founded Bread Etc., a bakery-café known for its slow fermentation, clean flavors, and French standards executed with global sensibility. It set a new tone for casual dining in the city and earned him national attention, including a feature on On the Napkin Israel.
After decades abroad, Laurent chose Miami as the next step in his evolution. In 2024, he co-founded Madame Olivia, a French-Mediterranean bistro and bakery created with entrepreneur Oren Cohen. The idea was straightforward yet distinctive — food that feels luxurious while remaining pure, crafted without seed oils, and cooked exclusively with olive and avocado oil using non-toxic ceramic cookware.
At Madame Olivia, every detail reflects a straightforward commitment to quality. The breads are naturally leavened, the pastries are made daily, and the menu focuses on clean flavors made with care.
Laurent continues to work hands-on in the kitchen, maintaining the same standards that have guided his career from the start.
