I am a Haitian-born entrepreneur, author, speaker, and culinary innovator whose work sits at the intersection of food, culture, and entrepreneurship. Over the past two decades, I have built a multifaceted brand rooted in storytelling, hospitality, and strategic business development. Drawing deeply from my Haitian heritage, I strive to blend tradition with modern innovation while championing Caribbean cuisine and culture on global platforms.

I am the founder of several ventures including BunNan, a Haitian-Caribbean restaurant brand in Brooklyn known for its plantain-forward menu and cultural storytelling, as well as Fleurimond Catering & Events, a premier catering company serving corporate and private clients throughout New York City. Through my product line, Fleur D’Epis, and my consulting platform ROAR (Reach, Organize, Act, Realize), I also work with entrepreneurs to help transform ideas into structured, profitable brands.

I am the author of Haiti Uncovered: A Regional Adventure into the Art of Haitian Cuisine, a coffee-table cookbook that documents the culinary traditions of Haiti’s ten departments. I later published Taste of Solitude: A Culinary Journal, reflecting on personal growth, resilience, and creativity through food during the COVID-19 pandemic.

I was born in Haiti and raised in Brooklyn, where I first learned to cook alongside my father. My culinary journey began as a side hustle from my dorm room while attending Columbia University. What started as small catering jobs eventually grew into a respected hospitality and cultural brand with a loyal roster of corporate and private clients. I have appeared on the Food Network’s Chopped and have been profiled in publications including Epicurious, Condé Nast, and Food & Wine.

In addition to my culinary work, I am a speaker and strategist who advises entrepreneurs, creatives, and organizations on brand building, business structure, and the power of culture as a business asset. My work consistently bridges community, entrepreneurship, and cultural preservation.

I am a recipient of the New York Media Alliance Ethnic Press Fellowship, the Feet in Two Worlds Food Writers Fellowship from NYC Media, and a U.S. Embassy grant recognizing my work using culinary diplomacy as a tool for empowerment and entrepreneurship. I hold a bachelor’s degree in Political Science from Columbia University.

Through every venture I lead, I remain committed to one core belief: food is one of the most powerful ways to connect people, preserve culture, and build lasting community