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Gregory Gourdet, Tessa Jean-Baptiste, Nadege Fleurimond and many others are all charting new courses for Haitian Cuisine in the United States. And they're enjoying traction, individual success and greater cultural outreach.
Even Chefs like Marcus Samuelsson and Jose Mendin with their New York Restaurants have fused Haitian flavors into their specific cuisines.
Haitian cuisine, a vibrant and flavorful tradition shaped by its rich history and multicultural influences, has found a unique place in the American food scene. From the early Haitian immigrants who settled in places like Miami’s Little Haiti, bringing with them the soulful and spicy flavors of their homeland, to the innovative Haitian chefs who are redefining what it means to eat Haitian in America today, the journey of Haitian food is one of transformation, creativity, and most importantly, preservation. Let’s take a look at how Haitian food arrived in the U.S., how it has spread across the country, and how a new wave of chefs is bringing it to the forefront of culinary innovation.
In the 1950s and 1960s, the first significant wave of Haitian immigrants came to the United States, fleeing political instability and economic hardship. Many settled in Miami, New York City, and Boston, bringing with them their vibrant food culture. In Little Haiti, Miami, Haitian immigrants introduced a cuisine shaped by African, French, Spanish, and indigenous Taino influences. Dishes like griot (fried pork), legim (vegetable stew), and pikliz (spicy pickled vegetables) became staples in Haitian households and, eventually, in local restaurants. These establishments were more than just places to eat—they became cultural hubs for Haitian communities, where traditional recipes were passed down through generations.
One such iconic establishment was Tap Tap Haitian Restaurant in South Beach, Miami. With a massive mural at its entrance featuring prominent Haitian figures, Tap Tap wasn’t just about the food; it was a celebration of Haitian art, culture, and intellectualism. For over 20 years, Tap Tap offered traditional Haitian fare while also showcasing the spirit of the diaspora. Sadly, Tap Tap closed its doors in 2020, a loss deeply felt by the Haitian community in Miami.
Though Tap Tap has closed, Haitian cuisine remains an essential part of the food scene in many U.S. cities. In Miami’s Little Haiti, you’ll find beloved eateries like Chef Creole, where locals and visitors alike can enjoy authentic dishes like tassot (fried beef) and bouyon (hearty soup). In New York City, particularly in Brooklyn’s Flatbush neighborhood, restaurants like Zanmi NYC are bringing the bold flavors of Haitian home-cooking to a wider audience. Boston, too, is home to Haitian culinary gems, such as Highland Creole Cuisine, which has become a favorite for those seeking the flavors of Haiti.
While these traditional establishments keep the roots of Haitian cuisine alive, a new wave of Haitian chefs is reimagining the country’s food for modern palates.
Among the most notable figures in this new generation of Haitian chefs is Gregory Gourdet, the James Beard Award-winning chef and "Top Chef" alum. His restaurant, Kann, in Portland, Oregon, has become a beacon for the future of Haitian cuisine, blending traditional flavors with contemporary techniques. Dishes like his grilled octopus with pikliz showcase his ability to honor his Haitian heritage while pushing the boundaries of fine dining.
Gourdet’s innovative approach is not the only example of Haitian food's evolution in America. Nadege Fleurimond, a Haitian-born caterer and cookbook author based in New York, is also known for her inventive approach to Haitian cuisine. She integrates global flavors into traditional Haitian dishes, creating a fusion that speaks to both the past and the future of Haitian food. Similarly, Tessa Jean-Baptiste of Miami’s Tap Tap Now offers a modern take on Haitian cuisine, focusing on healthy, locally sourced ingredients while preserving the bold flavors of her heritage.
Haitian cuisine has also begun to intersect with other global food traditions, particularly within the broader Caribbean food scene. Notable chefs like Jose Mendin of Miami’s Pubbelly restaurant group and Marcus Samuelsson, known for Red Rooster Harlem, have incorporated Haitian flavors into their dishes, highlighting the versatility of the cuisine.
This fusion of Haitian and other cuisines is becoming increasingly popular, with dishes like Haitian-inspired tacos or griot served with unconventional sides such as quinoa. These reinterpretations are expanding the reach of Haitian food, introducing it to new audiences across the U.S.
As Haitian food continues to gain recognition and evolve, the future looks bright. Haitian chefs are reimagining the flavors of their homeland, bringing the bold, spicy, and complex flavors of the island into new culinary contexts. With restaurants like Kann leading the way, Haitian cuisine is no longer confined to the diaspora communities where it first took root—it is being embraced by the wider American culinary scene, celebrated for its history and its potential.
Even though establishments like Tap Tap have closed, the legacy of Haitian food endures. From Miami to New York to Portland, the flavors of Haiti are alive and well, finding new expressions and winning over a growing audience of food lovers across the country. Haitian cuisine has arrived, and its future is filled with promise.
